I’ve been loving our CSA lately. The greens were wonderful but a tad overwhelming and even though we received a variety, it’s still a whole ‘lotta green! Now that it’s summer though, the boxes still have some green, but a wide variety of color has started to appear. Specifically:
A bit more green, yellow, white, and bright bright orange!
With so many veggies in the house, we loaded up for dinner last night, starting with simple grilled zucchini and summer squash.
For large zucchini, you can slice them into rounds. Mine were baby-sized, so I went with a length-wise cut. Brush with olive oil, salt, and pepper, then grill for 5 minutes or so on each side. They become incredibly soft and succulent, just melting in your mouth!
The black licorice taste is not something I’ve overly fond of, but I found a great way to mellow out the flavor and bring a little more life to the vegetable.
Grilling, of course!
I treated the fennel the same way as the zucchini – brushed with olive oil and salt (no pepper). They take a bit longer to grill, almost 10 minutes on each side, but the licorice flavor mellows immensely and the crispy fronds pack a nice little crunch. Top with parmesan!
These glazed carrots sauté in ginger ale and butter with added chili powder and parsley. The ginger ale reduces to a glaze and the carrots become soft and sweet. Check out the recipe for the details! You can thank me later.
I mean, how can you not love sugary sweet glazed carrots?
For more recipes, check these out:
- Grilled Zucchini Squash Boats
- Zucchini Frittata
- Parsnip and Fennel Soup
- Bean and Escarole with Polenta (Fennel)
- Chicken Pot Pie with Chive Biscuits (Carrot)
- French Bean Cassoulet (Carrot)
Question: Out of the three veggies above, which one is your favorite? How do you prepare it?