Squash to Arugula, Basil to Beans – What to do with September Produce
September in Georgia is still warm, and we’re STILL getting lots of great fruits and veggies to pair up for dinner. (WooHoo!) Here are the three easy recipes to enjoy the best of the season that I shared with Christine and the fun folks at Atlanta & Company this morning.
Zesty and Cool Arugula Dip
1 Log (8oz) Goat Cheese
¼ – ½ Cup of Nonfat Greek Yogurt (depending on the consistency desired)
1 Bag (4- 6 oz) Arugula
1 Tsp Lemon Juice
Sea Salt and Freshly Cracked Black Pepper
Set aside a few leaves of arugula to chop for garnish. Whiz the goat cheese, yogurt remaining arugula and lemon juice in the food processor. Season to taste with salt and pepper.
Roasted Green Beans with Basil Vinaigrette
2 – 3 LBs Green Beans
1 TB Extra Virgin Olive Oil
1 Tsp Sea Salt
½ Tsp Freshly Ground Black Pepper
1 Recipe Basil Vinaigrette
Toasted Slivered or Sliced Almonds
*Basil-Balsamic Vinaigrette
Step One Preheat your oven to 400F. Put your sheet pan in the oven and let heat for 10 minutes.
Step Two While the oven and pan are heating, Toss the green beans in a bowl with the olive oil and salt and pepper. Using an oven-proof mitt or potholder carefully remove the pan from the oven. Scatter the beans on the hot sheet pan and place back in the oven for 10 minutes or until green beans are browned on the edges
Step Three Remove the pan from the oven and drizzle the beans with the vinaigrette. Top with the almonds.
*Basil-Balsamic Vinaigrette
2 TB Prepared Basil Pesto (purchased or 2 TB of your own Basil Pesto)
2 TB Balsamic Vinegar
2 TB Extra Virgin Olive Oil
Sea Salt and Black Pepper to taste
Shake the pesto, vinegar and olive oil together in a jar. Season to taste with salt and pepper.
Creamy Red Lentil and Squash Soup
3 TB Olive Oil
1 Sweet Onion, chopped
1 Tsp Grated Ginger
2 Cloves Garlic, grated
1 Zucchini Squash, chopped
2 Sweet Potatoes, peeled and chopped
2 Parsnips, chopped
1 Tsp Garam Masala
1 Tsp Turmeric
½ Tsp Black Pepper
½ Tsp Chili Powder
¼ Tsp Cinnamon
¼ Tsp Cayenne Pepper
1 Tsp Sea Salt
8 Cups Vegetable Stock
2 Tsp Apple Cider Vinegar
1 Cup Red Lentils
¼ Cup Nonfat Greek Yogurt for Garnish
1 Finely Chopped Parsnip tossed with 1 Tsp Lemon Juice and ½ Tsp Garam Masala for garnish
Step One Sauté the onion in the oil until soft – about 6 minutes. Add the garlic and ginger and cook and stir until aromatic – about one minute. Add the additional vegetables and sauté for 5 minutes. Add the spices, sautéing for an additional minute. Add the broth, vinegar and lentils, stirring well to combine.
Step Two Allow the soup to come to a boil, then turn down the heat and simmer for about 20 minutes (or until the lentils and veggies are completely softened). Puree using the immersion blender. Garnish with a dollop of yogurt and a sprinkle of parsnips and serve.