Italian Turkey Soup

Italian Turkey Soup

altered from Bon Appétit, January 2005

Serves four

1 tablespoon olive oil

1 green bell pepper, diced

1 small onion, chopped

3 large garlic cloves, chopped

2 teaspoons fennel seeds

1/4 teaspoon dried crushed red pepper

6 cups canned low-salt chicken broth (or homemade turkey broth)

2 medium zucchini or other summer squash, diced

1 carrot, diced

1 9-ounce package fresh cheese ravioli

1 1/2 cups diced cooked turkey

Grated Parmesan cheese

Slivered basil for garnish

 

Heat oil in heavy large saucepan over medium heat. Add bell pepper, onion, garlic, fennel seeds and crushed red pepper and sauté until vegetables are just tender, about 10 minutes. Add broth. Cover pot and simmer 10 minutes. Add zucchini and carrot. Cover and simmer until carrot is almost tender, about 5 minutes. Increase heat to high and bring soup to boil. Add ravioli and boil until tender, about 5 minutes. Add turkey and cook just until heated through, about 1 minute. Season soup to taste with salt and pepper.

Ladle soup into bowls. Top with grated cheese and basil.

Summer Squash & Shiitake Tacos

Summer Squash & Shiitake Tacos

3 summer squash (cousa, scallop, zucchini, etc.)

6 oz. shiitakes

~4 oz. olive oil

4 garlic scapes (or 2 cloves garlic)

2 Tb oregano

2 Tb cumin

2 Tb chili powder

¼ c balsamic vinegar

6 kale leaves, de-stemmed

1 avocado or sour cream

2-4 scallions, chopped finely

tortillas

Quarter zucchini and cousa squash lengthwise, and slice into ½ inch chunks. Cut scallop squash into thick pie-like slices, then halve if needed, so they’re roughly  the same size as the other summer squash. Separate shiitake stems from heads, and finely chop the stems. Halve or quarter the heads, depending on size. Mix together oregano, cumin, and chili powder in a small bowl.

Heat skillet at a medium heat and, after a minute, add oil to generously coat. When oil seems watery, add the finely chopped stems along with the summer squash (it may spatter) and stir for 1 minute. Add chopped mushroom heads for 3 minutes and stir occasionally. Add half the garlic scapes, and cook 2 more minutes Add a heavy splash of balsamic and a light splash soy sauce. Cook until absorbed, roughly 3 minutes, then add half of the dry mixture, and turn the flame down to low. The goal is to coat the wet vegetables and mushrooms in the dry mixture without it sticking to the pan. A small amount of vinegar or wine can help with any stickiness. Cook for 3-5 minutes, scraping the bottom of the pan frequently with a wooden spoon. At this point, you should have spice coated vegetables—turn off the flame.

In a large bowl mix the other half of chopped garlic scapes with the rest of the olive oil. Coat kale leaves in this mixture and place enough that will fit on a hot skillet or grill. Turn when necessary, until the whole leaves are crispy. Remove to cool, and cook the rest of the leaves the same way if needed. Slice into thick ribbons when cooled.

Heat tortillas and fill with summer squash and shiitakes, and top with kale and avocado or sour cream, and scallions.

 

 

Quick Pickled Summer Squash

Quick Pickled Summer Squash

Altered from Bon Appétit, 2011

1 pound summer squash (including zucchini)

6 sprigs fresh dill, divided

6 garlic cloves, smashed

1 cup apple cider vinegar

1 cup water

1 tablespoon black peppercorns

1 tablespoon kosher salt

1 teaspoon sugar

Thinly slice squash into coins, chop into sticks, or dice, depending on intention. Place squash, 3 dill sprigs, and garlic in a 1-quart jar. Bring vinegar, peppercorns, salt, sugar, remaining 3 dill sprigs, and 1 cup water to a boil in a small saucepan, stirring to dissolve salt and sugar. Pour into jar with squash mixture. Cover, let cool slightly, and chill. Serve within 2 weeks.

 

Chorizo and Chard Stuffed Summer Squash

Chorizo and Chard Stuffed Summer Squash

2 dried mulato chiles

4 summer squash

1 Tb. olive oil

2 chorizo sausages

2 cups chard, de-stemmed and chopped

1 tsp. cumin

1 tsp. oregano

2 tsp. soy sauce

6 sprigs cilantro, de-stemmed and chopped

2 Tb. sour cream

1 tsp. agave

2 scallions, chopped

Preheat oven to 375 degrees Fahrenheit.

Remove stems and seeds of chiles and rinse inside and out. Soak in just enough hot water to cover (using a second bowl to keep chiles submerged helps) for 15-30 minutes. Blend in a food processor or grind with a mortar and pestle to make a paste.

Cut off top third of squash, laying it on its side if it’s a cylindrical variety like zucchini, or on its bottom if scallop squash. Scoop out center of squash, leaving a ¼ to ½ inch wall. Chop squash guts and top (if not a stem) into small cubes.

Heat a pan with olive oil on a medium-high heat and add chorizo and squash. Cook for 8-10 minutes, stirring occasionally and breaking up sausage into small bits, then add chopped chard. After a couple minutes, add cumin, oregano soy sauce, and 1 tablespoon of chile paste. Cook for a couple more minutes, until the sausage is browned and soft. Add cilantro. Spoon into hollowed-out squash and top with cheese, then place on cookie sheet.

Bake in the pre-heated oven until filling is golden and summer squash is tender, about 30 minutes.