Squash Fritters

I'm not sure where this recipe is from since I picked it up at a CSA distribution a few years ago, but my gratitude goes out to whomever came up with it. It's wonderful! I of course modified it slightly, but just by replacing the flour with barley flour and brown rice flour (2:1 ratio), adding salt, and offering more cheese choices. Yummy! 

Ingredients:

• 2 eggs beaten
• 2 cups grated summer squash / zucchini
• 1/4 cup flour
• 1 tbsp melted butter
• 2 chopped scallions
• 2 tbsp Parmesan, feta, or ricotta
• 1/2 tsp salt
• pepper to taste
• Canola oil for frying

Directions:

Combine all ingredients. Scoop 3-4 tbsp mixture into hot oil (pancake shape and size). Fry both sides until golden.

One fish, two fish, you fish....bluefish!

I finally got up the courage to try the Fish CSF (Community Supported Fishery) with Cape Ann Fresh Catch (CAFC) even though I am a real novice when it comes to cooking seafood! I signed up for the biweekly summer share, which is a fairly small commitment. After cooking the amazing striped bass filet that my father-in-law caught a few weeks ago, I decided I was ready to take whatever comes in on the boat (literally!). Despite the fact that I almost missed the pickup today, I did manage to bring home my 2lb filet of today's catch: bluefish! A quick search and this is what I found to make (based on what I had on hand!) (CAFC does provide recipe suggestions each week along with the name of the boat that caught your fish!)


I followed the recipe more or less directly (I used parchment paper instead of cooking spray and made 2 lb filet instead of just 1). I ate this with the quinoa from this recipe
 and hakurei turnips from this recipe.


Baked Bluefish Fillets

Ingredients:

• 1 lb bluefish fillet
• 1 red onion
• 3 tsp extra virgin olive oil
• 2 medium garlic cloves
• 3 tbsp chopped parsley
• 1 pinch salt and pepper
• 1/2 tsp paprika
• 1 fresh lemons
• 1 cooking spray

Directions:

1 Preheat the oven to 450 degrees F. Spray a 9-inch baking dish with the nonstick cooking spray.

2 Set the onions on the bottom of the pan and place the fillets on top with the skin side down.

3 Combine the olive oil, garlic, and parsley. Smear the mixture on top of the fish. Season with salt, pepper, and paprika.

4 Bake for 18 minutes. Serve with the lemon wedges on the side.

Source: http://www.dlife.com/diabetes/diabetic-recipes/Baked-Bluefish-Fillets/r9727.html

Radish, Celery and Goat Cheese Salad with Fresh Chives

This salad is delicious with or without goat cheese, on top of a salad of arugula (or any other greens), as a topping for some rice snaps, or even combined with some hard boiled egg. You can use radishes or hakurei turnips. Save the tops of your radishes for Radish Top Soup.

Ingredients:

• 2 teaspoons Dijon mustard
• 1 tablespoon rice wine vinegar
• 3 tablespoons olive oil, extra-virgin
• 2 cups celery, diced
• 1 bunch radish, thinly sliced (save the greens for !)
• 2 oz (1/2 a small package) goat cheese
• 1/4 cup chopped fresh chives
• 1/2 tsp salt
• 1/4 tsp ground pepper

Directions:

Whisk together mustard, vinegar, and oil. Add celery and radishes, toss, and season with salt and pepper. Add goat cheese and fresh chives. 

Adapted from: http://www.food.com/recipe/celery-and-radish-salad-479249

Crunchy Bok Choy Slaw

Yummy, healthy, easy to make salad from bok choy and other early summer veggies.



Ingredients:

• 1/4 cup rice vinegar
• 1 tablespoon dark sesame oil
• 2 teaspoons sugar
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt
• 1 head bok choy, sliced thin or chopped
• 1 carrot, grated
• 2 radishes, sliced thin or grated
• 1 hakurei turnip, sliced thin or grated
• 2 scallions, thinly sliced
• optional: cilantro or parsley

Directions:

Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add bok choy, carrots, radishes, turnips and scallions; toss to coat with the dressing.

Adapted from: http://www.eatingwell.com/recipes/crunchy_bok_choy_slaw.html

Radish Top Soup

Quick, simple, and flavorful, this light soup is refreshing and nourishing.

4 Tb butter or olive oil

1 cup chopped onions, leeks, or shallots

8 cups loosely packed radish leaves and/or turnip leaves

2 cups diced peeled potatoes

6 cups chicken stock or veggie broth
Salt
Freshly ground pepper

Melt 4 tablespoons butter or olive oil in a large saucepan, add onions or leeks, and cook until golden, approximately 5 minutes. Stir in radish tops, cover pan, and cook over low heat until wilted, 8-10 minutes.

Meanwhile, cook potatoes until soft in liquid along with 1 teaspoon salt. Combine with radish tops and broth, and cook, covered, for 5 minutes to mingle flavors. Puree finely in a blender (be sure to hold a towel over the cover and hold tightly when you blend!)  Season to taste with salt and pepper.

Adapted from http://mariquita.com/recipes/radish.html