Many thanks to CSA member Mary L. for sharing a favorite recipe!

Ingredients:

5 ripe medium local tomatoes (about 2½ LB), cored and quartered

1 large red or green pepper, cored, seeded, and roughly chopped

1 jalapeño, chopped and seeded, optional 

1 large cucumber, roughly chopped

1 c. chopped sweet onion (such as Vidalia, Maui, or Walla Walla) or shallots (about 4 medium)

3 medium cloves garlic, chopped

2 T. sherry or apple cider vinegar

Dash Worcestershire sauce

Dash Tabasco or red pepper flakes 

Salt and ground black pepper

½ to ⅔ c. extra-virgin olive oil

2 T. snipped fresh chives or 2 T. chopped fresh basil for sprinkling

Croutons, optional, to garnish 

Method:

In a blender and working in batches, puree half the tomatoes, peppers, cucumber, onion, garlic, vinegar, Worcestershire, Tabasco, ½ T. salt, and ground black pepper to taste until very smooth, at least 1 minute, stopping to scrape down the sides of the blender jar if necessary.

Stop the blender, remove the center cap from the lid, and with a kitchen towel covering the opening, turn the motor back on at medium speed. Move the kitchen towel aside and very slowly add half the oil, continuing to process until the mixture emulsifies, taking on a texture like heavy cream and an orangey-pink color. If necessary, set a fine-mesh strainer over a large bowl or pitcher and scrape the gazpacho mixture into the strainer, working it through until only seeds and a tiny bit of pulp remain. Repeat with the remaining ingredients (except the chives/basil), adding the remaining oil as necessary to achieve the proper texture and color.

Cover the bowl or pitcher and refrigerate to blend flavors, at least 6 hours and up to 2 days. Before serving, whisk to re-blend if necessary. Adjust seasoning with salt and ground black pepper if desired. Serve cold in chilled bowls or glasses, sprinkling each portion with some of the herbs, and croutons if desired.

Servings: 8-10

Recipe source: NYTimes recipe adapted from a recipe by Julia Moskin

Ingredients:

2 T. olive oil, divided

1 large fennel bulb (about 1¼ LB), cut into ½" slices

2 t. dried rosemary, crumbled, divided

½ t. salt, divided

½ c. canned low-sodium chicken broth or homemade stock

4 boneless, skinless chicken breasts (about 1⅓ pounds in all)

¼ t. fresh-ground black pepper, divided

2 cloves garlic, minced

2 T. chopped flat-leaf parsley

Method:

In a large nonstick frying pan, heat 1 T. of the oil over moderately high heat. Add fennel, 1 teaspoon of the rosemary, and ¼ teaspoon of the salt. Cook, stirring frequently, until fennel is golden brown and almost done, about 12 minutes. Add broth and bring to a boil. Cover, reduce heat and simmer until fennel is tender, about 3 minutes. Remove fennel and cooking liquid from the pan.

Wipe out the pan and heat remaining 1 tablespoon oil over moderate heat. Season chicken with remaining ¼ teaspoon salt and ⅛ teaspoon of pepper. Add chicken to pan with remaining 1 teaspoon rosemary and cook until brown, about 5 minutes. Turn and cook until almost done, about 3 minutes longer. Add garlic; cook, stirring, for 30 seconds. Add fennel and its cooking liquid and remaining ⅛ teaspoon pepper. Bring to a simmer. Cover pan and remove from heat. Let steam 5 minutes. Stir in parsley.

Serving suggestions: 

-Serve with soft polenta or mashed potatoes.

-The fennel and the rosemary will pair especially nicely with a full-bodied red wine that has a hint of sweetness, such as a Rioja from Spain.

Servings: 4

Recipe adapted from: foodandwine.com

Ingredients:

4 ears of corn, kernels sliced

2 T. butter

½ cucumber, sliced then quartered (or diced, if preferred)

¼ c. chopped red onion

½ c. chopped fresh herbs (such as basil, chives, parsley and/or mint)

1 lime, zested and juiced

Coarse salt and freshly ground pepper

Good olive oil to finish

Method:

Melt butter in a large skillet over medium high. Add corn and a pinch of salt, sauté until tender and color deepens, about five minutes.

In a large mixing bowl, combine sautéed corn, onion, cucumber, herbs, and zested lime plus juice. Add a pinch of salt and toss to combine. Taste and correct seasonings. Top with a little freshly ground pepper and a drizzle of your best oil. Serve chilled or at room temperature.

Servings: 4-6

Recipe adapted from: bevcooks.com

Ingredients:

2 LB zucchini

2 T. butter

1 T. olive oil

3 T. minced shallots or scallions

salt and pepper

Method:

Grate zucchini and measure. For each two cups of zucchini toss with 1 t. salt. Let squash drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. If too salty rinse and drain again. Squeeze in a clean kitchen towel until most liquid is pressed out.

In a skillet, heat butter and olive oil. Sauté shallots/scallions briefly. Add zucchini and toss, cooking about 4 minutes or until tender. Serve.

Variations:

Mediterranean: Add a little more olive oil and minced garlic.

Richer: Stir in 1 c. crème fraiche or heavy cream and simmer until cream has been absorbed.

(One reviewer of this recipe notes: "Usually make it with the cream and include other miscellaneous veggies from the garden like a few green beans or Brussels sprouts. Our favorite addition is sweet corn off of the cob! This gives the dish a slightly sweet flavor that the family loves.")

Servings: 4-6

Recipe adapted from: food.com

Ingredients:

2 LB small red potatoes, quartered

2 c. (2") cut green beans (about 8 oz.)

1 c. chopped fresh basil

½ c. thinly sliced green onions

¼ c. white wine vinegar

1 T. olive oil

2 t. Dijon mustard

½ t. salt

½ t. black pepper

6 garlic cloves, crushed

2 c. diced seeded tomato

Method:

Place potatoes in a Dutch oven; cover with water. Bring to a boil; cook 10 minutes. Add beans, and cook 6 minutes or until tender. Drain.

Combine basil, onions, vinegar, mustard, salt, pepper, and garlic in a large bowl. Add potato mixture; toss well. Add tomato, and toss gently. Cover and chill.

Servings: 10

Recipe adapted from myrecipes.com

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