Briami (Roasted Vegetables)

BRIAMI

INGREDIENTS

• 4 medium tomatoes, diced into 1-inch pieces
• 2 zucchini, peeled and diced into 1-inch pieces
• 1 medium onion, peeled and diced into 1-inch pieces
• 3 medium potatoes, peeled and diced into 1-inch pieces
• ½ head garlic, cloves smashed
• 2-ounce Parmesan cheese, cut into 1/2-inch chunks
• ½ cup extra virgin olive oil
• ¼ cup water
• Herbs such as basil, thyme, oregano and lovage, roughly chopped
• Kosher salt and freshly ground black pepper to taste

DIRECTIONS

1. Preheat the oven to 425º. Line an aluminum half-sheet pan with foil and spread out vegetables and chunks of cheese. Combine olive oil and water and herbs and then pour over all. Season with salt and pepper and toss until thoroughly coated. Place in oven and roast for at least an hour, stirring every so often, just to monitor that all is cooking evenly.

This was forwarded by CSA member, Kathleen - thanks!

Summer Squash Soup with Salsa Verde

Summer Squash Soup with Salsa Verde

Serves 4 to 6

Sheryl forwarded this recipe to us - it's from Deborah Maddison's book - Vegetarian Cooking for Everyone. It's one of the best soups I've had in a long time - the Salsa Verde makes it!

2 tbl. olive oil or butter

1 ¼ lbs. Summer Squash

1 large onion, chopped

1 bunch scallions, including half the greens, chopped

2 tbl. raw white rice

½ cup chopped parsley

6 cups vegetable stock, or water

Salt and freshly milled pepper

Lemon juice

1/3 cup Salsa Verde

Heat the oil in a soup pot and add the squash and onion, and sauté over high heat until squash begins to color, then add scallions, rice and parsley. Add stock and 1 ½ tsp salt and bring to boil. Lower heat to simmer, partially covered, for 25 minutes. Let cool briefly, then puree. Taste for salt, season with pepper, and add lemon juice to taste. Finish the soup by swirling in the Salsa Verde or pesto.

Salsa Verde

2 shallots finely chopped

½ cup finely chopped parsley

1/3 cup chopped mixed herbs-- tarragon, chervil, thyme, marjoram, dill

2 to3 tbs capers, rinsed

Grated zest of 1 lemon

1 small clove of garlic, minced

¾ cup extra virgin olive oil

2 to 3 tsp of champagne vinegar or fresh lemon juice

1 hard cooked egg, optional

Salt and freshly milled pepper

Combine all ingredients except salt and pepper. Mash the yolk until smooth, adding a little of the sauce to thin it. Finely chop the white. Stir the yolk and white back into the sauce, season with salt and pepper, and adjust the amount of vinegar if needed.