Here are the recipes from the Summer Vegetable Episode. Everything is extremely simple and similar. Usually it is vegetables with: oil, vinegar, honey, salt… enjoy
5 small zucchini
1 bunch chard
1 bunch basil
Cherry tomatoes (quartered) optional
Brunouis zucchini. Mince basil and chard. Mix everything together. Toss with sherry vinegar (or lemon juice) olive oil and salt to taste. To add some sweetness, pour over a little honey. The idea is to have equal parts zucchini to herbs.
Carrots with their tops
1 Bunch of carrots
1 Bunch mustard greens
1 clove garlic
4 Tablespoons olive oil
1/2 Tablespoon rhubarb vinegar
1/2 Cup sunflower seeds (toasted)
1/2 Tablespoon honey
- If you’d like, half cup Parmesan cheese
Bring a pot of water to boil (with salt). Remove carrot tops and cook carrots (with skin on) in water for 4 minutes, or until a fork gets little resistance when poking carrots (you want a little resistance). Remove the carrots from the water and let cool at room temperature. While still slightly warm, remove the skins with a towel.
In a food processor. Combine sunflower seeds, chopped garlic and half the olive oil. Pulse several times to break up the sunflower seeds. Add the picked leaves of the carrot tops and the mustard greens along with the remaining olive oil and vinegar. Pulse several times. If you are using cheese (which I recommend) – add towards the end of the blending. Stop when the ingredients are well incorporated but not a puree. Serve at room temperature with the carrots.
Stalks of chard
3 stalks rhubarb
1/2 C cider vinegar
1/2 C water
2 Tablespoons honey
1 fennel bulb
1 Tablespoon olive oil
1 bunch mint
Cut chard stalks and rhubarb into small dice. Heat Honey, water and vinegar and pour over diced chard and rhubarb stems. Place in refrigerator until chilled.
Cut kohlrabi and fennel into match stick (julienne) pieces. Mix with the chilled pickles, the pickling liquid, salt and minced mint.