Zucchini Ribbons w/ Pesto

Pesto
1/3 cup pine nuts
2 cups basil
1 cup parsley
1/2 grated Parmesan cheese
1 tablespoon white wine vinegar
1/2 cup extra virgin olive oil
juice of half a lemon
salt and pepper

Ribbons
2-3 large zucchini
juice of 1 lemon
salt

Pulse the pine nuts in a food processor. Add the basil and parsley and pulse until combined. Add in the remaining pesto ingredients and pulse to combine. Using a carrot peeler, shave the zucchini into a colander, avoiding the seeded interior. Toss the zucchini ribbons with salt and lemon juice. When ready to sever toss the ribbons with the pesto.

Horseradish Turkey Burgers

2 eggs
¼ cup breadcrumbs

2 tablespoons horseradish

¼ cup onion, minced

2 garlic cloves, minced

¼ cup parley, chopped

¼ cup parmesan, grated

½ teaspoon salt

fresh black pepper

1 lb. ground turkey

4 toasted ciabatta buns

In a large bowl combine the eggs, bread crumbs, horseradish, onion, garlic, parsley, parmesan, and salt and pepper. Add the turkey meat and combine with your hands to incorporate. Separate the meat into 4 patties and set aside in the fridge (making these before grilling them allows the meat and flavors to marry). When ready to eat, heat the grill to medium and cook for about 8 minuets aside, depending on your grill and meat. Toast the ciabatta on the grill and serve with burger fixings (lettuce, tomatoes, pickles, ect.).

Dill Spaetzle

A German treat in honor of October Fest.

1 cup all purpose flour

1/3 cup chopped fresh dill

¼ cup milk

2 eggs

Salt and pepper

2 tablespoons butter

Boil salted water in a large pot. In a separate pan, melt the butter. Mix together flour, half the dill, a pinch of salt, and freshly ground black pepper. Add the eggs and milk and combine thoroughly. Using a colander or cheese grater with large holes, force the dough through the holes into the boiling salted water (See video). The spaetzle dumplings will cook quickly and rise to the surface. Using a spider, transfer the spaetzle to the pan with melted butter. Toss the spaetzle dumplings in the butter until lightly brown and add the remaining fresh dill.

Parsley Pistachio Pesto

½ cup pistachios, roasted and unsalted

2 cups parsley leaves

¾ cup grated parmesan

¾ cup extra virgin olive oil

1 tablespoon freshly ground black pepper

Add the nuts to a food processor and pulse. Add the parsley, oil, and black pepper to the food processor and pulse until well combined. Pulse in the cheese until all the ingredients are combined. Store in airtight containers and cover with a little extra oil for long term storage. Serve like traditional pesto with pasta or on a sandwich.

Stuffed Squash Blossoms

1 dozen squash blossom flowers

6 oz. log of goat cheese

1 egg yolk

¼ cup grated parmesan cheese

3 tablespoons fresh chives

Salt and black pepper 

½ cup all purpose flour

½ a beer

Safflower oil, enough for a shallow fry

Blanch the squash blossoms in boiling salted water for 1 minute and move the blossoms to an ice bath and reserve. In a small bowl mix the room temperature goat cheese, egg yolk, parmesan, chives, salt, and pepper. Transfer the mixture to a zip lock bag and cut off a small corner of the bag to act as a piping bag. Move the blossoms to a towel to dry. Take each blossom and open the petals to create a pocket. Using the piping bag fill each blossom with about 2 tablespoons of the cheese mixture. Fold the petals over to seal in the cheese and set aside. Repeat until all the blossoms are filled.

Fill a cast iron pan with the oil to about an inch high. Heat the oil to 350 degrees F. Whisk together the flour, salt, pepper, and beer. Dip about 3 to 4 blossoms in the batter to lightly coat and move to the oil. Fry 3 to 4 blossoms at a time until golden brown and set on a paper towel. Fry all the blossoms, salt them and serve warm.

Grilled Artichokes

2 large artichokes

1 lemon, halved

1/3 cup olive oil

Sea salt

Freshly ground black pepper

Cut the spiky tops off the leaves of each artichoke. Steam the artichokes in a large streamer pot with the lemon halves for about 45 minutes or until tender. Remove the artichokes from the pot and cut in half lengthwise. Remove the choke (the fluffy spiky part where the steam meets the leaves) with a grapefruit spoon. Coat the flat side of each artichoke with the olive oil and generously salt and pepper. Grill on high for about five minutes. Add a squeeze of fresh lemon juice and serve as is or with you favorite dipping sauce.

Panzanella

½ a day old baguette

1 garlic clove, grated

1 teaspoon red pepper flakes

salt and black pepper

1/3 cup extra virgin olive oil

1/3 cup red wine vinegar

2 bell peppers

½ a red onion

2 cups chopped tomatoes (heirloom or cherry, I use what ever looks best from the garden)

2 tablespoons cappers

1 cup green olives

2 tablespoons basil

Cut the baguette into bite size cubes and toss on a cookie sheet with 2 tablespoons of the extra virgin oil. Toast bread at 350 degrees F until golden brown and set aside. In a large bowl, add the garlic, red pepper flakes, a pinch of salt, generous black pepper, remaining olive oil, and vinegar. Roast the bell peppers under the broiler or on a gas burner. Once the peppers are blackened, set aside to cool. Peel off most of the skin and remove the stem and seeds. Chop the roasted pepper and add to the bowl with the dressing. Finely chop the red onion and add to the bowl. Halve or cut the tomatoes into bite size pieces. Roughly chop the olives and add to the bowl. Add the cappers and toss thoroughly. About an hour before serving add the bread cubes and toss well. Taste to see if additional salt and/or pepper is needed. Finish with some fresh basil and serve at room temperature.