Share contents: 1&1/2# broccoli florets, 1 bunch of small yellow onions, 1 bag of green kale, 1 head of napa cabbage, 1 fennel bulb, 1 bunch of multi-color carrots, 1# zephyr summer squash (you may also have a patty pan or yellow straight-neck too).
Storage: You can leave the onions out on the counter. All else should be stored in your vegetables drawers in the refrigerator.
Yellow Squash Sicilian Style
from The Talisman Italian Cookbook
1 pound of squash, sliced thin
2T olive oil
1 clove garlic, chopped
1 1/2 T wine vinegar
1/2 tsp salt
1/2 tsp sugar (optional)
1 tsp fresh mint leaves
Place squash in skillet with oil and garlic and cook gently until squash is tender. Add vinegar, salt, sugar and mint leaves and cook 2 minutes longer. Serves 4
Broccoli Roman Style
11/2 # broccoli
3 T olive oil
2 cloves of garlic, sliced
1/2 tsp salt
1/2 tsp black pepper
1 cup dry red wine
Wash broccoli well and drain. (Use whole florets.) Place olive oil and garlic in a large skillet and brown garlic. Add broccoli, salt and pepper and cook 5 minutes. Add wine, cover skillet and cook over very low flame 20 minutes, or until broccoli is tender, stirring gently so as not to break florets.
I like to eat this with a little crushed red pepper and grated Parmesan.
Napa cabbage makes great slaw, especially with fennel and grated carrots.
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