Week of August 16th

Lettuce
Summer Squash
Dragon Beans
Okra
Tomatoes
Lemon Basil

 

CHICKEN LETTUCE WRAPS
We use whatever vegetables we have laying around – squash, carrots, bell peppers, onions, etc.
Combine some soy sauce, hoisin, rice vinegar, salt & sugar and mix to combine
Heat some oil and garlic in a hot pan and add your veggies and quickly sauté and remove from heat
To the same pan, add in the shredded or minced chicken meat and cook quickly
Add back in the vegetable and the sauce and stir to combine
Fill iceberg lettuce leaves with the mixture and serve alongside cilantro, thai basil & cashews or peanuts


STEAMED BEANS WITH SHALLOT DRESSING
Over salted water, steam the beans for 5-8 minutes (based on preference of tenderness)
Whisk 3 tablespoons of olive oil, 2 teaspoons of Dijon mustard, 2 teaspoons of white-wine vinegar and 1 minced shallot
Toss the beans with the dressing and season with salt & pepper
*Note that the Dragon Beans will lose their color once cooked

 

PASTA WITH LEMON BASIL & TOMATOES
Half tomatoes and combine with some fresh mozzarella, olive oil & some red wine vinegar and let it sit for about 1 hour
Cook pasta (or substitute zucchini noodles) until al dente and toss with tomato mixture, torn lemon basil, salt & pepper


OKRA WITH TOMATOES
Sauté 4 smashed garlic cloves in 3 tablespoons olive oil over medium heat until golden.
Add 4 cups okra (halved lengthwise) and 1 small onion (cut into wedges); season with salt and pepper and cook until the okra is tender and bright, 10 to 12 minutes.
Add 1 pint halved cherry tomatoes; cook until just bursting, 3 minutes.Finish with a splash of cider vinegar. 

 

SQUASH CAKES
There’s a million things to do with squash, but making pancakes and ‘pasta’ are my two favorites
Grate about 1 pound of the squash
Mix in 1 cup of flour, 1 egg, salt, pepper and some fresh garlic
Saute in a skillet with some olive oil  and serve hot

 

SAUTEED SQUASH WITH BASIL
So simple and adds some flavor to squash
Sautee in a combination of butter and olive oil for 5-7 minutes
Salt and pepper to taste and then toss in some torn basil