Week 8

There will be tomatoes, potatoes, cucumber, summer squash, cabbage, carrots, fresh garlic, basil & kale in the share this week.

Tomato & Basil Pasta
12 ounces spaghetti, linguini or fettuccine
1 large onion, very thinly sliced, about 2 cups
4 – 6 garlic cloves, very thinly sliced
3 cups cherry tomatoes, halved
10 basil leaves, torn in half
2 tablespoons olive oil
1/2 teaspoon red pepper flakes
2 teaspoons salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
4 1/2 cups water
grated Parmesan cheese for topping

Combine all ingredients in a straight sided large skillet or pot. Bring to a high boil and then reduce heat just enough to keep it boiling without splattering you as you stir and toss it constantly with tongs for about 8-10 minutes. The water and tomatoes will reduce down and the pasta will release starches that thicken it and make it creamy. Do not wait for all of the liquid to evaporate. Taste the pasta as it finishes cooking. When it has softened to your liking remove from the heat. Taste and adjust salt and pepper if needed.

Coleslaw
1 small cabbage shredded
1 carrot grated
1 teaspoon salt
1/4 cup mayonnaise
1 1/2 teaspoon sugar
2 teaspoons red wine vinegar
1 teaspoon dijon mustard

Place shredded cabbage & carrot in a dish. Sprinkle with salt and toss. In a separate bowl combine mayonnaise, sugar, vinegar & mustard and whisk. pour dressing over cabbage mixture and toss. Refrigerate for at least 1 hour before serving.

Balsamic Grilled Zucchini
2 small zucchini, washed and dried
1/4 cup olive oil
1/4 balsamic vinegar
1/2 teaspoon sugar
1/2 teaspoon Italian seasoning
Fresh ground pepper, to taste

Slice the zucchini in half, lengthwise and then cut the pieces in half again. You will have 8 long slices
about 1/2″ thick. Place sliced zucchini in a gallon sized zippered plastic storage bag.
In a small mixing bowl combine olive oil, balsamic vinegar, sugar, Italian seasoning, and fresh
ground pepper to taste. Pour the dressing over the zucchini, seal the bag, and move it around to
distribute the dressing well. Place the bag in the refrigerator for at least an hour and up to 4 hours.
If grilling indoors, place stove top grill over medium-high heat. Lightly coat grill with olive oil and grill
zucchini for approximately 2 to 3 minutes on each side or till fork tender but not mushy. If grilling
outdoors, prepare your grill and grill the zucchini with cover open as directed for indoor cooking.

7 thoughts on “Week 8

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