Crispy Gnocchi with Summer Veg

I cannot resist this recipe. We’ve recently started a gluten free (mostly wheat free) experiment in our house and the sheer JOY when we discovered gluten free gnocchi lead to a bit of overzealous eating. Three times in one week. But hey, find what you love right?

This recipe can use any summer vegetables you have on hand. The original recipe calls for sweet frozen corn, aren’t we so lucky to have fresh instead? And if you’re not gluten free – eat some Iggy’s or AJ King bread for me, please.

Ingredients
1-1/2 Tablespoons extra virgin olive oil
16oz packaged gnocchi (regular or gluten free)
1-1/2 Tablespoons butter or ghee
1 zucchini, chopped
3 – 4 ears of fresh corn, removed from cob
1 onion, chopped
salt & pepper to taste
2 cloves garlic, minced
fresh basil, chopped & divided (to taste – 8+ leaves)
1/4 cup half & half or coconut cream
optional – 2 Tablespoons freshly grated Parmesan cheese

Directions
Heat extra virgin olive oil in a large skillet over medium-high heat. Add gnocchi in a single layer, saute undisturbed for 3-4 minutes, or until golden brown on the bottom. DO NOT boil before throwing them in the oil. Stir and saute another 3-4 more minutes or until golden brown on all sides. Remove skillet from heat, set aside.

Meanwhile, heat butter or ghee in another large skillet. Add zucchini, corn, onion, and salt and pepper. Saute until vegetables are tender, about 3-4 minutes, then add chopped garlic and basil. Reserve some basil to top at the end. Saute mixture for 30 – 60 seconds, don’t let the garlic burn. Remove skillet from heat then add half & half or coconut cream and Parmesan cheese if using, stir to combine. Pour mixture into skillet with gnocchi, toss to combine. Serve topped with additional sprinkle of chopped basil.

Recipe adapted from IowaGirlEats.

Vegetarian Fried Cabbage

Fried cabbage is a southern tradition, usually cooked with bacon. This particular variation is lighter and mildly spicy. A delicious weeknight treat to accompany any meal, or make it the main dish by adding in a variety of chopped vegetables of your choice. Carrots and peppers are particularly delicious. Want something even more substantial? Add onions and pasta for a lighter variation of Haluski.

Ingredients
2 tbsp butter or oil of choice
1 tsp sugar
1/2 tsp salt
1/4 tsp crushed red pepper
1/8 tsp ground black pepper
6 cups cabbage (1 head) chopped
1 tbsp water

Directions
Heat butter or oil over medium heat in a deep skillet. Whisk in seasonings, let cook for 1 minute. Add cabbage and water, toss to coat. Cook 5 – 7 minutes, until tender.

Kicked Up Steamed Broccoli 

Broccoli has got to be my absolute favorite vegetable. It’s kid friendly, versatile, and oh so scrumptious. Below is one of my favorite, fast ways to prepare broccoli that brings out all of it’s earthy goodness.


Ingredients
1 head broccoli
1/4 cup water
1 tbsp neutral flavored oil
1 clove garlic, chopped
1/2 tsp crushed, dried red pepper
salt and pepper to taste


Directions
Trim the baby leaves and woody ends of the broccoli off, slice stalks lengthwise. Heat a saucepan to high and whisk together water, oil, and seasonings. Bring to a boil and add broccoli sections. Steam 3 minutes on high, then turn off the heat. Let broccoli stand for another 2 – 3 minutes. Toss it around in the pan to coat with the steaming liquid and serve immediately.

Summer Soup

Leeks are a European staple that resemble a large green onion, with a mild oniony flavor, that isn’t of the onion family. It’s delicate flavor often gets lost under the shadow of potatoes in an American favorite, potato leek soup. Let their flavor shine by pairing with other summer favorites like corn and carrots. Here’s a soup recipe to try this week showcasing all three of these mid summer favorites. Continue reading

Provencal Tian

Melrose Tuesday share member, Susan McBrine, read a Boston Globe article, Wednesday July 8th, Food Section (G) titled Farmshare Solutions by Sheryl Julian. Susan’s key takeaway from the article was – Aim for Simplicity. The less you do to fresh produce, the better off you’ll be. It was such a great article with great advice, she wanted to share a snipit with our FDC community at large, including the recipe below. Susan states the recipe is not only easy to prepare, but can be simply adapted to whatever you have on hand.

Continue reading