Grilled Zucchini and Summer Squash Salad with Basil & Parmesan


Ingredients2 medium-large zucchini, trimmed, cut into 1 cm thick slices 1 medium-large yellow crookneck squash, trimmed, cut into 1 cm thick slices 5 tablespoons olive oil 4 garlic cloves 1/2 cup chopped fresh basil 1/3 cup freshly grated Parmesan cheese (about 1 ounce) 2 tablespoons white balsamic vinegar 150grms mixed greens (lettuce, baby perpetual gator, baby ruby red, mesclun, english spinach) Salt and freshly ground pepper to taste Cherry tomatoes, tomatoes, semi dried tomatoes (optional...for colour and taste)

Method 1. Prepare barbecue (medium heat). Place zucchini and crookneck squash on large baking sheet; brush all over with 3 tablespoons oil infused with four smashed garlic cloves. Sprinkle with salt and pepper. Grill vegetables until tender and brown, turning occasionally, about 5-10 minutes. Transfer to plate and cool. 2. Prepare greens (wash, spin cut) and place into open salad bowl. 3. Cut zucchini diagonally into 2 cm wide pieces. Place onto greens. 4. Slice basil. Sprinkle on top. 5. Shave parmesan cheese on top. 6. Drizzle balsamic vinegar and remaining 2 tablespoons oil. Add sliced cherry tomatoes, semi-dried tomatoes. 7. Toss at the last minute to blend. Season to taste with salt and pepper.


Carrot Top Pesto


This recipe comes from CSA member Amy Minichiello. Ingredients Green tops off a bunch of carrots 1 garlic clove, chopped 1/4 cup of grated Parmesan cheese (I use Parmigiano Reggiano) 1/4 cup toasted walnuts Juice from half a lemon Light olive oil Salt and pepper to taste

Method 1. Place greens, garlic, walnuts, cheese and Lemon juice in a food processor and blend until all ingredients are chopped finely. 2. Add oil and blend until it all comes together to form a thick consistency. 3. Add salt and pepper to taste. 4. Spoon into a jar, cover with oil. And try stopping yourself from eating just as is! It's delicious stirred through pasta, dolloped on top of roasted veggies, stirred through a grain salad, the list goes on.

Herby, Peanutty Noodly Salad

A bright and zingy dressing, handfuls of herbs and crunchy peanuts pack loads of flavour into simple, easy-to-cook noodles. Taken from the River Cottage Veg Every Day! cook book and featured in the TV series. Check out the River Cottage website for more recipes. Prep Time 10-15min Cook Time 10-15 min

Ingredients 150g Thai rice noodles 150g French beans 2 Large handfuls of peanuts 2 tbs Rice wine vinegar 1 tsp Soy sauce 1 tsp Sesame oil 1 Lime, juice and zest 1 clove garlic, grated ½ Red chilli, finely chopped 1 small cucumber, peeled and thinly sliced 4 Spring onions, sliced 1 ½ tbs each of Mint, coriander and basil

Method 1.  Cook the noodles and beans in boiling water for about three minutes or until noodles are cooked and beans still have some crunch. 2.  Drain in a colander and refresh under cold running water. 3.  Roast the peanuts in the oven for 8 minutes or until golden. 4.  Put the rice wine vinegar, soy sauce, sesame oil, lime juice and zest, garlic and chilli in a large bowl and give everything a good whisk. 5.  Add the drained noodles and beans to the bowl and give everything a good stir to ensure everything is evenly coated. 6.  Add the cucumber and spring onions to noodles and toss. 7.  Add the chopped herbs and give another good stir. 8.  Crush the peanuts with the back of a spoon. 9.  Plate the noodle salad and sprinkle with the toasted nuts.

Zucchini Ribbon Salad with Greens, Feta and Semidried Tomatoes


Here is one of the salads from our family holiday celebrations.  The flavour was light and fresh with the small zucchini melting in your mouth! Although not necessary, lemon basil really adds a lovely touch.  This recipe was enough for 10, as one of several salads.  It would go wonderfully with a barbeque or serve alone as a light lunch. Ingredients 4 small zucchini 400g English spinach, washed and spun (Other greens would work well too - lettuce, rocket, mesclun) 1-2 lemons 1/2 cup pine nuts 200 g feta cheese, firm - cut into 1cm blocks 1 well packed cup of semi-dried tomatoes, roughly chopped fresh basil, lemon basil and/or purple basil fresh garlic 1 or 2 cloves extra virgin olive oil salt and ground pepper

Method 1. Take about ten basil leaves and slice them width wise into small ribbons.  Put the feta, sundried tomatoes, basil, one minced garlic clove and enough olive oil to cover into a small bowl.  Allow to marinade while you prepare the rest of the salad. 2. Over high heat in a cast iron frying pan, gently toast the pine nuts, stirring constantly so they do not burn.  Remove from heat.  transfer to a cool bowl. 3.  Gently tear spinach leaves into bite size pieces and place around the outside of a large, open salad bowl, leaving a well in the centre. 4. Remove the stem and base of the zucchinis. Using a sharp vegetable peeler, peel large ribbons of zucchini into the well, turning the zucchini once you reach the seed section to remove all of the flesh from the other sides.  Discard the small seed section. 5.  Zest the peel of the lemon over the top of the whole salad.  Then cut the lemon in half and squeeze the juice of the entire lemon over the zucchini. 6.  Add a few glugs of olive oil (not too much but more then a sprinkle) to the zucchini and some salt.  Then with your hands, mix the zucchini in the well so that it all coats with the dressing.  Try to leave the spinach on the sides.  Add more salt, lemon juice, garlic, cracked black pepper to taste. 7. Gently spoon the feta mixture over the top of the spinach leaves.  Sprinkle the toasted pine nuts over the whole salad. 8.  Chop more basil or use lemon basil and purple basil and sprinkle this over the top of the zucchini.

Southeast Asian Fish Rolls

This is a recipe from Moosewood Restaurant Low-Fat Favorites.  These little fish rolls are another lovely finger food that can be served on a platter.  Each fish roll can have a tooth pick inserted after baking to keep them together. Ingredients 8 * 50-100gram fish fillets, such as flat head, whiting or perch 1/4 cup fresh lime juice (about 3 limes) 2 tbsps soy sauce 4 garlic cloves, pressed or minced 1/4 cup chopped fresh basil 1 tsp grated fresh ginger root 3 tbsps chopped fresh coriander 1/2 tsp freshly grated lime peel

Method 1.  Preheat over to 190C. 2.  Rinse the fish fillets, pat dry and set them aside. 3. In a medium bowl, mix together the lime juice, soy sauce, garlic, basil, ginger, cilantro and lime peel. 4. Lay the filets, skin side up (if they have it), on the counter and spoon 1/8 of the filling on to one end of each fillet.  Roll up each fillet and place close together in a nonreactive baking dish. 5. Cover tightly with foil and bake for 20-25 minutes, until the fish flakes easily with a fork.

Delicious served with Asian Cucumber Condiment

Quick Pesto Pasta

This is a super quick pasta salad recipe that includes most of the ingredients for pesto but forgoes the mortar and pestle! Great for a spontaneous beach picnic and also wonderful when you do not have heaps of fresh basil. Ingredients 400 g penne or spiral pasta 3 carrots 20 sugar snap peas, 2 baby zucchini and/or bunch of broccolini 1 bunch basil, roughly chopped 1 clove fresh garlic 1/3 cup pine nuts extra virgin olive oil butter 1/3 cup cream 1/3 to 1/4 cup freshly grated or shaved parmesan salt and pepper to taste

Method 1. Put salted water on to boil for the pasta. 2. Clean carrots. Slice in half and then into thin half moons. Set aside. 3. Cut into bite size piece the sugar snaps, zucchini and/or broccolini.  Keep separate as they have different cooking times. 4.  When water boils, add pasta.  Set timer for five minutes and then add the carrots to the water too.  If using broccolini, add the chopped stems and tops for the last two minutes. 5.  In a small fry pan, lightly toast pine nuts. 6.  Once pine nuts are toasted set aside, reduce heat and gently melt a knob of butter in the pan. Fry the zucchini if you are using it. Add the cream once the zucchini is golden and bring to a slight boil before removing from the heat. 7. Once pasta is cooked, drain pasta and vegetables in a colander. Rinse, bounce out any remaining water and return to pan. 8.  Press garlic through garlic press over the pasta.  Add the butter and cream sauce, toasted pine nuts, chopped basil,  and grated parmesan.  Toss and lightly coat with olive oil.  Salt and pepper to taste.  Add extra cheese if desired.  The pasta tends to absorb the salt so I add extra.


Thai Salad Dressing

I love the simplicity of ingredients that create a very fresh and exciting Thai salad.  You can use this dressing over mesclun with red onion and cucumber or lettuce with carrots, red capsicum, and cucumber cut into matchsticks or cabbage and green onions.  Eat as a side or use the salad as a base for fried calamari, chicken fingers or a noodle dish. Ingredients 4 tablespoons fresh lime juice 2 tablespoons olive oil 1 tablespoon sesame seed oil 2 tsps fish sauce 1 tablespoon soy sauce 2 teaspoon palm sugar (you can substitute brown sugar) 1 tablespoon ginger, peeled and finely chopped 1/2 garlic clove, finely sliced 1 red chile, seeded and finely sliced 2 tablespoons coriander, chopped 2 tablespoons basil, chopped

You can add more of any of these ingredients, to taste!

Method 1. Prepare dressing by dissolving palm sugar in lime juice and fish sauce. 2. Add freshly ground black pepper to season and whisk in soy. 3. Finally add oil, ginger, garlic and chili. Shake well to blend. 4. Add herbs and shake again. Let sit to marry 10 minutes.


Cucumber, Tomato, Feta and Olive Salad

Cucumber, Tomato, Olive and Feta Salad Ingredients 2 medium cucumbers cut into 1/4's and then into 1cm cubes 20 cherry tomatoes cut into 1/4's 15 kalamata olives cut in half 200 gms Main Ridge Dairy feta cheese cut into 1cm cubes Balsamic Vinaigrette 3 tbsps balsamic vinegar 5 tbsps olive oil 6 basil leaves cut into thin slivers salt and freshly ground pepper

Method 1. Cut all vegetables, olives and cheese into a large bowl. 2. Add vinegar, oil, salt, pepper and basil and stir. 3. Serve over lettuce or on its own.

Carrot and Leek Soup

Ingredients1 kg carrots, sliced into 1 cm thick rounds 4 cups stock 1 medium potato, cut into cubes 1-2 tsp salt 1 ½ cups of leeks, halved and then thinly sliced 1/3 cup ground almonds 2-4 cloves of garlic, pressed leaves from 4 sprigs of thyme leaves from 2 sprigs of marjoram 1 tsp grated fresh ginger pinch of nutmeg and cinnamon fresh basil

Method 1. Place carrots, stock, potato and salt together in a soup pot.  Bring to a boil and then reduce the heat to a simmer until carrots are tender. 2. Sauté leeks and garlic in 3-4 tbsp of butter for about 7 minutes. Add the remaining spices, sautéing for another 2-3 minutes to release their flavour. Add almonds and remove from heat. 3. Puree all ingredients together, return to pot.  Add salt and pepper to taste as well as extra thyme or ginger if desired. 4. Simmer 5 - 10 minutes to "marry" the flavours. Serve the soup with a dollop of crème fraiche topped with slivered basil leaves.


Ingredients2*1/2 kilo eggplants, cut into cubes 1 ¾ teaspoons plus ¾ teaspoon salt, divided 1 kilo tomatoes, diced 5 cloves garlic, crushed and chopped ½ teaspoon ground black pepper 1/3 cup loosely packed, chopped fresh basil ¾ cup loosely packed, chopped flat-leaf parsley 700 grams onions, thinly sliced 3 bell peppers, cored, seeded, and chopped 1 kilo of zucchini, cut lengthwise and then into ½-inch slices 1/3 cup dry white wine

Method 1. Place a single layer of paper towels on 2 large plates. Place the cubed eggplant onto the plates and sprinkle with 1 ¾ teaspoon salt. Allow the eggplant to sit for 20 minutes. 2. In a large saucepan, cook the tomatoes, garlic, black pepper, basil, and parsley, uncovered, over medium heat. 3. In a large skillet, sauté the onions and bell peppers in a small amount of olive oil over medium-high heat for 10 minutes, stirring occasionally, until the vegetables are very lightly browned. Remove the skillet from the heat and transfer the browned vegetables to the tomato mixture. 4. Pat the eggplant dry with a fresh paper towel and add it, along with the zucchini to the tomato mixture. Cover the pot and cook the stew over low-medium heat for 45 minutes, until the vegetables are tender. 5. Add the white wine and ¾ teaspoon salt and cook for an additional 5 minutes.

Tomatoes, Basil and Garlic

Seems almost silly to write this one - as it is so simple...and so very delicious! You taste every piece of this recipe so use high quality oil, fresh, yummy bread, fresh organic tomatoes, just picked basil and sea salt. Ingredients chunky baguette sliced on the diagonal tomatoes basil 4 cloves garlic extra virgin olive oil salt/pepper -optional

Method 1. Press garlic into 1/2 cup of olive oil. 2. Slice basil and arrange on plate. Slide a basil leaf in between the slices. 3. Drizzle garlic infused olive oil over the top. 4. Serve with bread to soak up any juices left in the plate!

Pasta with Fresh Tomatoes, Basil and Bocconcini

Fresh Tomato Pasta with Basil and BocconciniIngredients1/2-kilo fresh tomatoes sliced into quarters or eighths depending on size (cherry tomatoes work well with this) 4 cloves of garlic, minced 1/2 cup fresh basil leaves, sliced 1/4-cup olive oil 16 bocconcini balls cut in half 20 Spinach leaves, sliced Salt and Pepper to taste Pasta for four people

Method 1.  Cook pasta, removing and draining when it is still al-dente. 2.  In a small skillet, heat olive oil and garlic over low to medium heat, removing before garlic browns. 3. Pour infused olive oil over pasta, straining the bulk of the garlic. 4.  Add tomatoes, basil, cheese, spinach, salt and pepper and toss.  Serve immediately.

Zucchini, Cherry Tomato and Chicken Kebabs

Zucchini, cherry tomato and chicken kbobs Ingredients 2 boneless chicken breasts 1 zucchini 16 cherry tomatoes or small tomatoes 8 long kebab sticks

Marinade 2 tablespoons balsamic vinegar ½ cup extra virgin olive oil 2 tablespoons seeded mustard 3 cloves garlic, pressed ¼ tsp salt freshly ground pepper 1 tablespoon diced lemon basil

Method 1. Soak kebab sticks in water. 2. Whisk marinade ingredients together in a bowl large enough to hold chicken breasts. 3. Cut up chicken breasts into 2 cm cubes. Place into marinade. 4. Cut zucchini into 1 cm rounds. Cut these into quarters if the zucchini is large or halves in the zucchini is small. 5. Stick 1 zucchini piece, 1 piece of chicken, 1 zucchini piece, 1 piece of chicken,1 tomato, 1 piece of chicken, 1 zucchini piece, 1 piece of chicken, 1 tomato, 1 piece of chicken, 1 zucchini piece, 1 piece of chicken,1 zucchini piece, etc  on to the kebab stick. 6. Place kebab in a baking dish.  Keep sticking until you have used all of the chicken.  You can vary the pattern and add other vegetables such as capsicum, onion slices and garlic.  Pour any remaining marinade over the top of the kebabs and leave them for at least three hours. You can also just marinade the chicken and then grill immediately. 7.  Grill, turning frequently.

Salad with Flowers and a Light Vinaigrette

Spring Salad

Ingredients Mixture of salad greens Optional Grated beetroot, diced carrot, quartered cucumber, sliced tomato, avocado, etc. Mixture of edible flowers and herbs such as "Purple Opal' basil, lemon basil, borage flowers, calendula flowers, nasturtium, chive flowers, etc.

Dressing Ingredients 2 tablespoons plus 1 teaspoon white balsamic vinegar or sherry vinegar ½ cup flax seed oil, grape seed oil or extra virgin olive oil Optional 1-2 teaspoons Dijon-type mustard 1 shallot finely diced 1 tsp of one or a combination of fresh lemon thyme, parsley, lemon basil ¼ tsp salt

Method 1. For the dressing, add any of the optional ingredients to the vinegar and gently whisk. 2. Continue whisking while adding the oil in a stream. 3. Clean all salad greens and tear into bite size pieces. 4. Add optional salad vegetables. 5. Remove calendula petals, tear nasturtiums, divide chive blossoms, and slice any fresh herbs and sprinkle over the top. 6. Toss with vinaigerette and serve immediately.

Eggplant in a Thai Green Curry

This fantastic Thai green curry recipe features eggplant and red pepper (carrots make a great substitute if these are not in season).  You can add cauliflower, zucchini, beans...really any other stir fry vegetables you have in the fridge.  The homemade green curry paste is what makes this dish such a lovely combination of distinct flavours, so don't be tempted to substitute the store-bought variety. Top the curry with fresh basil.
1 can good-quality coconut milk
3 Asian eggplant (the long thin ones), sliced diagonally into 1cm thick rounds
1 red bell pepper, cut into bite-size pieces
1/3 cup fresh Thai or sweet basil
1/2 cup stock (I use chicken)

Green Curry Paste 3 stalk fresh lemongrass, minced 250 grams green chilies, sliced (if you can't find Thai chilies, jalapeno will work) 1 shallot, sliced OR 1/4 cup diced red onion 4-5 cloves garlic, chopped 1/4 cup of fresh galangal OR fresh ginger, sliced approx. 1 cup chopped fresh coriander/cilantro, leaves & stems 1/8 cup coriander seeds, roasted and ground 1 tbsp cumin seeds, roasted and ground 1/2 tsp whole white pepper, ground 2-3 tbsp fish sauce 1 tsp shrimp paste 1 tsp palm sugar or brown sugar 1 tbsp lime juice

Method 1. Place all 'Green Curry Paste' ingredients together in a food processor, blender, chopper, or pestle & mortar. Add up to 1/4 can of the coconut milk, enough to help blend ingredients (reserve the rest for later). Process (or pound) well to create an aromatic Thai green curry paste. If you don't have a food processor or chopper: try using a blender, or finely mince all ingredients by hand and stir together well. 2. Heat a wok or deep frying pan over medium-high heat. Add 2-3 Tbsp. oil and swirl around, then add the green curry paste. Stir-fry briefly to release the fragrance (1 minute), then add the vegetables which take the longest to cook like carrots and cauliflower. Stir for 2 minutes coating with spices. 3. Add the stock and bring to a boil. Stir and reduce heat to medium or medium-low. Simmer 6-10 minutes (until the carrots start to tender). 4. Set aside 1/4 cup coconut milk, reserving it for use later (the thick cream is best). Add the rest of the coconut milk to the curry, plus the eggplant and beans (if using). Stir everything together, cover, and simmer another 7-8 minutes, or until eggplant is tender enough to pierce with a fork. 5. Add the bell pepper. Cover and simmer another 2-3 minutes, or until everything is well cooked. 6. Remove from heat and gently stir in the 1/4 cup reserved coconut milk. Taste-test, adding more fish sauce if not salty or flavorful enough. Add more lime juice if too salty or sweet for your taste. Add more sugar if not sweet enough. More chili can also be added. 7. Serve with a generous amount of fresh basil and or more coriander.



I have been told that every region in Italy has its own ministrone.  Keep that in mind when you are making this, substituting and adding anything you feel works. I have written the straight recipe from Slow Cooking by Joanne Glynn. Ingredients 220 gms dried borlotti beans 50 gms butter 1 large onion, finely chopped 1 garlic clove, finely chopped 15 gms parsley, finely chopped 2 sage leaves 100 gms pancetta, cubed 2 celery stalks, halved then sliced 2 carrots, sliced 3 potatoes, peeled 1 tsp tomato paste 3 roma tomatoes chopped or 400 gm tin chopped tomatoes 8 basil leaves 3 litres chicken or vegetable stock 2 zucchinis, sliced 220 gms shelled peas 120 gms green beans, cut into bite sized lengths 1/4 cabbage shredded 150 g small pasta 6 tablespoons pesto grated parmesian cheese

Method 1. Put the borlotti beans in a large bowl, cover with cold water and leave to soak overnight. 2 Next morning, drain and rinse thoroughly under water. 3. Melt butter in a large saucepan and add the onion, garlic, parsley, sage and pancetta.  Cook over a low heat, stirring once or twice, for about 10 minutes, or until the onion is soft and golden. 4. Add the celery, carrot and potatoes and cook for 5 minutes.  Stir in the tomato paste, tomatoes, basil, and borlotti beans. Season with plenty of freshly ground pepper. 5.  Add stock and bring slowly to a boil.  Cover and leave to simmer for 2 hours stirring once or twice. 6.  If the potatoes have not broken up, roughly break them up with a fork against the side of the pan.  Taste for seasoning and add zucchini, peas, beans, cabbage and pasta.  Simmer until the pasta is al dente. 7.  Serve with a dollup of pesto and Parmesan. Source - Slow Cooking by Joanne Glynn


Pasta with Broccoli and Lemon Basil Sauce

Pasta for 41 head of broccoli Lemon Basil Sauce (below) Grated Parmesan cheese

Ingredients 2 tablespoons extra virgin olive oil 1 tablespoon butter OR use extra olive oil 3 cloves of garlic finely chopped 1 shallot finely diced - Optional 2 tablespoons white wine 2 tablespoons chicken stock ¼ cup fresh cream OR additional stock zest from one or two whole lemons handful of fresh basil leaves extra chopped fresh basil leaves salt and pepper to taste

Method 1. Cook the pasta your family likes.  Spirals or penne work well with this sauce but it is delicious on flat pasta as well. 2. Cut the broccoli into florets and the stems into 3/4cm rounds.  Lightly steam just until tender so that the broccoli keeps its green colour. 3. Heat olive oil and butter in a small heavy bottom fry pan.  Add garlic and shallot and gently cook until they soften, less then 5 minutes. Watch carefully, adding the wine and stock just before the garlic browns. 4. Reduce by half then add the cream and allow it to heat, just until it starts to bubble.  Remove from heat. 5. Add in the lemon zest.  Toss with cooked pasta, steamed broccoli, chopped basil leaves, salt and black pepper and grated Parmesan cheese.

Creamy Pasta with Roasted Zucchini, Goats Cheese & Basil

Ingredients2 medium zucchini, cut into 1/2-inch cubes (about 3 cups) 1 1/2 tbsp extra virgin olive oil 3/4 tsp salt Pepper, to taste 2 tbsp slivered almonds 1/3 cup heavy cream 1 sprig basil, with leaves and stem 3 tbsp goat cheese (Try Main Ridge Dairy for a wonderful local product) 1/2 tsp finely grated lemon zest 400 grams whole-wheat spaghetti or linguine.

Method 1. Heat oven to 250Cdegrees. Toss the zucchini and oil with 1/2 tsp salt and pepper to taste. Arrange zucchini on a baking sheet in a single layer. Roast, tossing occasionally, until golden and tender, 20 to 30 minutes. 2. Meanwhile, toast the almonds in a skillet over medium heat until golden, 3 to 4 minutes. Transfer to a small bowl. 3. Simmer the cream and basil sprig in a small saucepan over medium heat until reduced to 1/4 cup, about 7 minutes. Whisk in the goat cheese until the sauce is smooth. Remove from heat; stir in lemon zest and 1/4 tsp salt. Cover and keep warm. 4. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain well. Toss the pasta with the cream sauce. Serve topped with the zucchini and almonds. Source: NY Times – 10/10

Vegetable Pesto Pasta

This recipe works well with broccoli, carrots, green beans, peas and zucchini.  The carrots, zucchini and green beans can be pan fried in a little olive oil or butter or steamed and then added to the pasta when done.  The broccoli can either be steamed separately or added to the pasta when it is cooking.  If the peas are fresh, you can add them to the carrots right before removing from heat or add to the pasta water right before it is done. Ingredients 3 packed cups fresh basil leaves (removed from stems) 2 large cloves fresh garlic ½ cup pine nuts, walnuts, almonds or a combination ¾ cup (packed) fresh chopped parsley ¾ cup fresh-grated parmesan ½ cup olive oil ¼ cup melted butter salt to taste

Method 1. Begin cooking pasta of your choice. All pastas work well with pesto. 2. Combine all ingredients except cheese in a blender on low, then medium speed. Thoroughly work everything into smooth paste. You can also do this in a mortar and pestle. 3. At this stage, you can put portions into containers and freeze for the winter.  Add cheese, mixing gently to combine. 4. Combine cooked pasta, cooked vegetables, pesto and extra cheese, salt and pepper to taste.

Source: Moosewood Cookbook – Mollie Katzen