Recipes from this week (featuring romanesco, zucchini/summer squash, and strawberries)

Apologies for not post this week…

Life got in the way of fun blogging time these past couple of weeks unfortunately. However, in this post I will share 3 recipes from my CSA share this past week.

What is Romanesco?

Romanesco, also known as romanesco broccoli, is a green vegetable with a  flavor similar to cauliflower. It is a blossom of one of the species from the genus Brassica, which includes cauliflower and the like. It has a striking appearance as it is a natural fractal.

Here is what it looks like:

Photo credit: littleaesthete.com

It is delicious grilled, as an addition to casseroles, or by itself.

Sauteed Romanesco with Garlic and Cheese

2T extra virgin olive oil
4 cloves garlic
2 heads romanesco, chopped into bite sized pieces
Splash balsamic vinegar
Salt and pepper
1/2 cup parmesan cheese

Heat oil in a heavy skillet, and add garlic. Brown on low heat, allowing the flavor of the garlic to percolate through the oil. Add the chopped romanesco, and sauté 2 or 3 minutes, stirring and mixing the vegetable into the garlic and oil. Add a splash (or two!) of balsamic vinegar. Cover and simmer, checking occasionally and stirring, until the romanesco is tender. Add salt and pepper to taste and remove from heat. Sprinkle the parmesan cheese on top and serve hot.

Additional Recipes:

Zucchini and Summer Squash Mini Quiches (Crustless and Gluten Free!)

Yields 6

6 zucchini ribbons (you can just use a veggie peeler for this)
6 ribbons summer squash
6 eggs
1/2 cup milk
1 tsp dried thyme
1/2 tsp dried tarragon
1/2 tsp salt
dash pepper
1/2 cup grated cheese 

• I use whatever cheese I have on hand - this time I used gruyere and colby jack

Optional: 2 slices uncooked bacon cut into thin small strips.

Preheat oven to 350. In a greased or non stick muffin tin, place one each zucchini and summer squash ribbons 6 muffin spaces. Beat eggs, milk, spices, salt, pepper, cheese and bacon (optional) together. Divide mixture evenly between the 6 muffin spaces. Bake on 350 until eggs are set (about 30 minutes). 

Serve with a side salad or vegetables.

Strawberry Basil Margaritas 

Yields one pitcher

2 cups sliced strawberries
1 container frozen lemonade or limeade mix
1/2 cup lime juice
1 and 1/2 cups tequila (or more depending on how strong you like your drinks)
1 oz agave nectar
1 bunch basil, leaves only stems removed

In a large blender, blend strawberries, frozen lemonade/limeade and lime juice plus 2 of the frozen lemonade cans of water. Add tequila and agave nectar, pulse to blend. 

Muddle basil leaves. Salt glass rim, add 1-2 muddled basil leaves, fill with ice. Pour margarita mixture over rocks. Garnish with fresh basil leaves and lime wedges. 

Enjoy!