Farmer’s Market Lemon Risotto with Summer Squash


I saw this recipe in the New York Times Cooking section for a summer squash risotto. Off I went to the farmer’s market looking for summer squash. I found 2 beautiful Zephyr squash and fragrant and fresh summer garlic.

To veganize the original recipe meant to simply leave out the parmesan cheese. I added a touch of miso at the end for that salty touch which works wonders. Plus, my homemade vegetable stock adds richness of both flavor and color.

I made this for lunch today and we all agreed the lemony flavor was a great twist on traditional risotto.

1/2 red onion
1 clove of garlic
2 Zephyr squash (or any summer squash)
1 cup Arborio rice
4 to 5 cups vegetable stock
The zest of 1 lemon
The juice of 1 lemon
Salt, a few pinches
1 tablespoon sweet white or chickpea miso
1 tablespoon chopped parsley, for garnish

Dice the onion and press the garlic. Cut the squash in half, each half in half again and then dice into bite sized pieces. Zest the lemon and chop the parsley. Set aside.

Heat the stock in pot with a spout.

Sauté the onion and garlic in water or oil in a large skillet with sides. When the onions are translucent, add the garlic and squash. Sauté for a few minutes until the squash is softening. Season with a pinch of salt.

Add the rice to the pan and stir around until coated and translucent, about a minute. Bring the heat up to medium high, add a cup of stock and stir often until it is absorbed. Then add another cup of stock and stir until that is absorbed. Keep adding stock by the cup and stir often until it is all absorbed.

As the risotto starts to look creamy and fluffy, add the lemon zest and the lemon juice. Mix well. Taste the risotto to make sure it is cooked through. If not, add more stock and go through the process again.

When it is done, add the miso and mix it well. Place into a serving dish and garnish with fresh parsley. Enjoy!

Homemade Flour Tortilla Open-Faced Tacos with Zucchini, Corn & Black Beans


Summer taco night!

These homemade flour tortillas are based on my chapatis recipe. They are so easy to make, even my son gets in on the action. You will NEVER buy the ones in the package again.

Tonight we topped them with zucchini from the CSA, corn, onions, black beans and lettuce. But you can really make anything you want.

serves 4

1/2 onion
1 cup of fresh (or frozen) corn
1/2 green zucchini *
1/2 yellow zucchini *
Handful of lettuce *
Sunflower oil
S and P

Slice the onion in semicircles and cook in a small amount of oil until soft. Cut the kernels off the cob and add to the onions. Cut the zucchinis into half moons and then in half again and add to the pan. Cook until nice and soft and a little browned. Add the black beans and heat through.

Shred some lettuce.

Flour Tortillas
1 cup unbleached white flour
1/4 teaspoon salt
1 tablespoon sunflower oil
1/4 to 1/2 cup water

Sift flour into a mixing bowl. Add salt and mix together with a fork. Add the oil and mix together breaking up the little oil balls with your fingers until the dough is crumbly.

Slowly add water until the dough comes together and knead for a few minutes.

Cut into 4 sections and roll into balls. Use a rolling pin and roll them out on a floured surface. Drop the tortillas onto a hot pan (non-stick skillet or cast iron) and cook the first side until it sort of bubbles up and brown spots appear. Then flip over and do the same on the other. Keep them warm in a 200 oven.


Lay the tortilla on a plate. Top with the zucchini mixture and lettuce. Enjoy!

CSA 2013 Week #7