Recipes

Thanks to Tamara and Katie for sending these in.

From Katie:

Here's a seasonal pasta recipe that makes use of the beautiful zucchini and tomatoes from this week's harvest. It's from The Williams-Sonoma Kitchen Library--Pasta.
"Spaghetti al Pomodoro in Insalata" (Spaghetti with Summer Garden Puree).
  
 10 oz. ripe tomatoes, peeled and halved (I'm too lazy to peel them, so I skip this step, and I think it comes out fine--and anyway there are nutrients in the skin)

 salt
 1 zucchini
 1 1/4 lb spaghetti
 1/2 stalk celery, trimmed and cut crosswise into slices 3/4 inch thick
 handful of fresh flat-leaf parsley
 1/2 cup extra virgin olive oil
 freshly ground pepper
 
Sprinkle the tomato halves with a little salt. Place them cut side down in a colander for about 1 hours, to drain off excess juice. (I skip this step for small tomatoes like ours).

Using a vegetable peeler, remove the green skin from the zucchini and set it aside. The zucchini itself can be saved or used in a soup (or zucchini bread/ cake--I've heard that our fellow CSA member AnneMarie makes delectable zucchini cake).
 
Cook the pasta to al dente.
 
Meanwhile in a blender or food processor, combine the tomatoes, celery, zucchini skins, parsely, olive oil and salt and pepper to taste. Process until smooth and creamy.
 
Drain the pasta and arrange it on a platter. Pour the sauce over the top and toss well. This dish may be served immediately or at room temperature.
 
Serves 6.

From Tamara:

Provencal Vegetable Gratin 

5 tablespoons extra-virgin olive oil, plus more for dish
2 medium onions, thinly sliced
3 medium cloves garlic, minced
2 1/2 teaspoons kosher salt
1/4 cup fresh basil leaves, torn
2 teaspoons chopped fresh thyme leaves
5 to 6 medium plum tomatoes, sliced into 1/4-inch rounds
2 medium zucchini, sliced into 1/4-inch rounds
2 medium yellow summer squash, sliced into 1/4-inch rounds
1/2 cup finely grated Parmesan

Preheat the oven to 375 degrees F. Lightly grease a 7 by 11-inch baking dish with olive oil.
Heat 2 tablespoons of the olive oil in a large skillet over medium low heat. Add onions, garlic and 1 teaspoon of the salt. Cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned. Stir in the basil and thyme. Spread on the bottom of the prepared baking dish.

Toss the sliced vegetables with the remaining olive oil and salt, and pepper. With the long side of the baking dish facing you, alternate the sliced vegetables in compact upright rows on top of the onion mixture.

Cover the dish with aluminum foil and bake until the vegetables are softened, about 30 to 35 minutes. Uncover and sprinkle with the Parmesan. Continue baking until cheese begins to brown, about 20 minutes or so. Serve hot or at room temperature.