What to do with the vegetable deluge?

[sarahmichigan]

I know I'm not the only one on my friends list who feels inundated with produce right now, so I wanted to share some favorite recipes that are great for using it up before it goes bad!

It's almost cliche to feel drowned in squash at this time of year. Here's one good way to use it up as well as another use for basil beside making pesto. It's especially nice because many squash soups call for winter squash, and this one is made for summer squash like zucchini, crooknecks and pattypan:

Summer Squash Soup with Basil

And this may be obvious, but two other dishes that can use a lot of produce include

a) homemade veggie-heavy chili (vegetarian or with meat) with peppers, corn, tomato, fresh cilantro and oregano, onions/green onions/chives. Super easy in the crockpot and doesn't heat up your kitchen too much when it's hot out.

b) omelets! Use up your herbs, kale, zucchini, etc.

And here's one more versatile recipe for using up lots of veggies that also tastes awesome and is easy to make:

Peanut-Ginger Noodles - just swap in fresh veggies for the suggested frozen ones. Veggies that work well in this include carrots, green beans, spinach, cabbages of all types (Asian and regular), onion, peppers, squash.

Comments

[laughlovelive.livejournal.com]

Our "Maine Seasonal Food Guide" recommends (and has a recipe for) ratatouille. I also make a vegetarian moussaka with zucchini. If you want either recipe, let me know.

[sarahmichigan.livejournal.com]

Ooh, I'm interested in both recipes, esp. the moussaka.

[laughlovelive.livejournal.com]

I think I gave this to you last summer, but here it is again:

Veggie Moussaka

1.25 cup lentils
4 medium potatoes, chopped into half inch cubes
1 14.75 oz can vegetable broth
3 cloves garlic, minced
1 tsp cinnamon
.25 tsp freshly ground pepper
.5 tsp salt
1 large eggplant, chopped into half inch cubes (or 2 medium zucchini--either way about 4 cups chopped)
4 medium carrots, sliced thin (I diced mine)
1 14 oz. can tomatoes with basil, garlic, and oregano
8 oz light cream cheese (Neufchatel cheese)
2 large eggs

Directions
1. Combine lentils, potatoes, broth, garlic, and spices in a 5-6 quart slow cooker.
2. Top with eggplant and carrots.
3. Cook for 6 hours on low setting or 3 hours on high setting.
4. Soften cream cheese and blend with eggs until fully combined.
5. Add tomatoes and cream cheese mixture to slow cooker and cook for an additional 30 minutes.
6. Serve with rice (pilaf if possible) and tzatziki.

Summer Market Ratatouille from MOFGA

1 cup chopped onion (abt 2 medium)
4 garlic cloves, chopped (more or less to taste)
2 tbsp olive oil
1 medium eggplant, chopped
3 tbsp chopped fresh herbs (parsley, basil, oregano, marjoram...etc)
2 cups chopped zucchini or summer squash (about 2)
1 bell pepper cut into strips
2 cups chopped tomatoes.

In heavy pot, heat olive oil, saute garlic and onions till soft.
Add eggplant and herbs, cook till soft.
Add rest of veggies, cook till soft.

Season with salt, pepper and fresh parmesan cheese.

Can be served over pasta or with crusty bread. Or bake in casserole dish sprinkled with Parm cheese @ 350 until bubbly.

[sarahmichigan.livejournal.com]

You may have given me the moussaka recipe before, but I didn't remember this recipe taking zucchini - I only remembered the eggplant....