Recipe Links: Wisconsin Week 9, Chicago Week 7

1. Lebanese white squash, 2. Zucchini, 3. Patty pan squash, 4. Broccoli, 5. Maxibel green beans, 6. First tomatoes!, 7. Basil, 8. Cucumbers, 9. White icicle radishes, 10. Kentucky wonder pole beans; [Not pictured: Dragon tongue beans]

Tomatoes this week! Fresh, local tomatoes are a true treat. I've been dreaming of panzanella and caprese salads, fresh tomato sauces, and sliced tomatoes with salt for months.

Summer Squash: Lebanese white squash, Zucchini, Patty pan squash

Grilled summer squash Not in the mood to heat up the kitchen or prepare an elaborate recipe? Never mind all that. Toss 'em on the grill. Take some advice from Cook's Illustrated and slice the squash from end to end to form planks. Then baste it with olive oil and any spices you like (we used salt, garlic powder, and a little cayenne) and grill until cooked through. Simple, healthy, and delicious. It works well with all the summer squashes we've received so far.

Summer squash couscous with sultanas, pistachios, and mint This looks like an interesting twist on summer squash recipes. Drawing on flavor profiles common in Middle Eastern food, this couscous salad looks like a great summer side. It would be great for a picnic.

Summer squash, ricotta, and lemon thyme tart Love to bake? This savory dinner tart looks fantastic. Regular thyme would work just fine, but I might add a pinch of lemon zest to get that citrusy perfume.

Broccoli

Broccoli pesto Another riff on pesto, this recipe would be perfect for anyone eyeing the leaves and stems on this week's broccoli suspiciously. They'll whir up just the same as the florets and you won't even notice. (I'd bet that this recipe a might be gateway to using the whole plant in other recipes!)

Broccoli, cheddar, and wild rice casserole Is there any more classic vegetable combination in American cuisine than broccoli and cheese? Add some (Mid-west grown?) wild rice to this recipe to add even more nutritional wealth to this recipe.

Broccoli roasted with garlic and chili, Farm Fresh and Fast, pg. 197

1 head broccoli, cut into florets (or a bunch of florets) 
3 tbsp olive oil
2 cloves garlic
1 ½ tbsp chili powder
Salt and ground black pepper

Preheat the oven. Toss the broccoli with the oil, garlic chili powder, salt, and pepper, stirring to coat evenly. Spread the vegetables in a single layer in a large roasting pan (make sure the pan has sides to prevent juices from dripping into the oven). Roast the broccoli until it is tender and browned, stirring them around in the pan part way through the roasting time. Remove and serve.

And, for Chicago and Thursday shares, don't forget these two recipes from a couple weeks ago: Spring Rolls with Shredded Broccoli Stems, Vermicelli, and Red Pepper and Eastern broccoli slaw.

Fresh beans: Maxibel, Kentucky wonder pole bean, Dragon tongue bean

1. Kentucky Wonder, 2. Maxibel, 3. Dragon tongue

Those dragon tongue beans would work well in any of these recipes.

Green beans vinaigrette Green beans and vinaigrette go together perfectly--the crisp, sweet beans are balanced out by the sharp-savory flavors in the vinaigrette. This recipe is even toddler-approved! 

Asian garlic green beans Garlic and green beans make a delicious combination on their own, but if you're looking for something a little different, try this recipe that incorporates ginger and soy sauce. I'd be tempted to try a little fresh ginger here in place of the powder, but to each her own.

Green beans with feta One of my favorite things to do with green beans is to blanch them until they turn bright green. Then saute them in olive oil with a little garlic and some crushed red pepper until they are glossy and have taken on the tasty garlic and pepper flavors. I finish them with a squeeze of lemon and some crumbled feta. I eat this for lunch often during the summer or as a side for dinner.

Tomatoes

The first tomatoes of the season always warrant the same two treatments. One: sliced, sprinkled with salt, pepper, and olive oil, and eaten just like that. And, two: a classic BLT with homemade mayonnaise. Beyond that, these recipes look delicious as well.

Gazpacho This week's tomatoes, cucumbers, and even squash are all candidates for the gazpacho treatment. This post is less a recipe and more step-by-step advice column for making gazpacho, which is perfect for CSA cooking. Follow this advice and you'll have a cool, refreshing soup for your table in no time.

Bloody Mary Salad All the flavors of a Bloody Mary translated into a vegan, alcohol-free salad. She calls for small grape or cherry tomatoes, but any would produce enough juices to make this salad. 

Mexican Rice Ditch the boxed stuff and make this as a side for your next taco night! Packed with vegetables, this rice dish is much more nutritious than the over-seasoned convenience variety. (Don't forget to save some fresh tomatoes for your tacos, too!)

Lebanese style salsa Like salsa, but hate cilantro? Try this fresh salsa with parsley and mint instead!

Basil

Pesto alla Genovese Classic basil pesto is one of the joys of summer. I like to add a hearty pinch of crushed red pepper for a little heat.

Or, try the Thai chopped salad below!

Cucumbers: H19, Shuyo long cucumber, poona koona

Thai chopped salad with tofu This salad recipe calls for many of the vegetables we received in our shares this week and combines them with some delicious, unexpected flavors. I'd keep this one on hand to try again when okra comes in.

Cucumber mint ice cream CSA dessert anyone? Cucumbers and mint are such a refreshing combination. How could adding them to ice cream possibly be a bad idea?

Cucumber water Slice up those cucumbers and add them to a pitcher of water. Let it sit for a couple hours and you'll be left with the most refreshing beverage you've ever tasted. 

White icicle radishes

Quick-pickled radishes This fridge pickle recipe keeps those radishes crisp while extending their fridge life. Try them on a sandwich, or diced and stirred into chicken or tuna salad.

Sichuan-inspired pickled vegetables Another fridge pickle recipe that caught my eye. This one has a few more spices for a more complex flavor.

If pickles aren't your thing, radishes are always lovely in a green salad or atop that sandwich destined for your lunch bag.