Who Loves Summer Vegetables? You Do!

By on August 5, 2014

Who Loves Summer Vegetables? You Do!

We hope you enjoy these wonderful recipes for summer vegetables from the dedicated and tireless volunteers of Feed Fannin.

Vegetable Curry

Vegetable Curry with Spiced Rice and Raita

Vegetable Curry with Spiced Rice and Raita
Nightshade Summertime Eggplant Sandwich
Soulful Summer Black-eyed Pea Salad
So-Country Creamed New Potatoes & Green Beans
Delicious Down-Home Corn & Peach Salad
Farm Fresh, Authentic Tomato Sauce
Spinach, Mushroom, Tomato and Goat Cheese Frittata

Vegetable Curry with Spiced Rice and Raita

This versatile dish will spice up any summer occasion.

Vegetable Curry

Ingredients
2” piece of fresh ginger finely diced
1 tsp cumin
1 tsp turmeric
½ tsp cayenne pepper or 2 fresh hot peppers
Salt to taste
4 cups assorted fresh vegetables chopped (can use squash, pumpkin, potatoes or whatever is to hand)
1 cup vegetable broth
¼ cup cashews or peanuts
1 cup plain Greek yogurt

Preparation
Saute ginger and peppers until browned.
Add cumin, turmeric and stir for ½ a minute.
Add chopped vegetables and stir. Add broth and simmer covered until vegetables are tender (about 10 minutes.
When tender add yogurt and nuts and heat through. Serves 4-6 people.
Vegans replace yogurt with canned or fresh chopped tomatoes.

Spiced Rice

The perfect match for vegetable curry.

Ingredients
2 Cups brown or white Basmati rice
2 sticks of cinnamon
½ cup raisins

Preparation
Cook rice following package directions. Add cinnamon and raisins.

Raita

A great side dish especially if you make the curry hot.

Ingredients
1 large cucumber
½ cup plain Greek or regular yogurt

Preparation
Peel and de-seed cucumber. Chop into small pieces. Add enough yogurt to cover fully. Add salt to taste.

Recipes and photos by Feed Fannin Volunteer Catherine Sugg with a gracious nod to her mentor, Madhur Jaffrey, a fabulous international cook.


Nightshade Summertime Eggplant Sandwich

Nightshade Summertime Eggplant Sandwich

Nightshade Summertime Eggplant Sandwich

Who needs bread when you have some gorgeous eggplants from your garden?

Ingredients
½ c all purpose flour
2 large eggs beaten
1cup panko bread crumbs
1 medium eggplant cut into ½ inch thick rounds
½ cup canola oil
½ tsp Kosher salt
4 leaves romaine lettuce
2 medium tomatoes sliced
4 oz goat cheese
½ cup fresh basil

Preparation

Place flour eggs and panko in separate shallow bowls. Dip eggplant in flour, then eggs and finally panko. Press panko in so that panko sticks to the eggplant.

Heat half the oil in a large nonstick skillet over medium high heat.

Cook half the egg plant until golden brown and crisp – 2 to 3 minutes on a side. Transfer to paper towel or newspaper lined plate. Wipe out the skillet and repeat with remaining oil and eggplant.

Sprinkle with ½ tsp salt.

Layer eggplant, lettuce, tomatoes, basil and goat cheese to form sandwiches with eggplant on the top and bottom of each stack. Knife and fork optional!

Recipe and photo by Feed Fannin Volunteer Jane Kimzey


Soulful Summer Black-eyed Pea Salad

Soulful Summer Black-eyed Pea Salad

Soulful Summer Black-eyed Pea Salad

Salad Ingredients

1 ½ Cup cooked black-eyes peas (1 15 ounce can) drained and rinsed
¾ Cup chopped green pepper
¾ Cup chopped celery
¼ Cup chopped sweet onion
½ Cup chopped red onion

Dressing Ingredients
¼ Cup Vegetable oil
¼ Cup Sugar
2 Tbsp Cider Vinegar
1 Clove garlic, minced
½ tsp salt
½ tsp pepper
½ tsp hot sauce

Preparation
In a large bowl combine salad ingredients. In a small bowl combine dressing ingredients. Pour dressing over salad ingredients and toss.

Refrigerate over night.
Makes 5 1/2 cup servings.

Recipe and photo by Feed Fannin Volunteer Meredith Yacavone.


So-Country Creamed New Potatoes & Green Beans

So-Country Creamed New Potatoes & Green Beans

So-Country Creamed New Potatoes & Green Beans

Ingredients
New potatoes
Green beans
3 tbsp butter
3 tbsp flour
Milk as needed
Salt & pepper to taste

Preparation

Scrub new potatoes and cook in salted water until tender.

Steam new green beans whole or broken in two.

In a skillet, make a roux for a white sauce. Melt three tablespoons of butter and stir in three tablespoons of flour. Mix together and cook over medium heat, letting the roux bubble, but not brown. When it is very thick, start to slowly add milk to thin it out and make a white sauce.

Pour the while sauce over the beans and potatoes, mix and cook together for a few minutes before serving.

Recipe and photo by Feed Fannin Volunteer Debbie Peterson. My mom and dad always had a garden when we were growing up, so mom was forever thinking of new ways to use the things from the garden. This is her recipe and my sister and I always loved it. Delicious, fresh and so country!

Editors Note: Sprinkled this dish with fresh dill, cilantro or parsley for an extra boost!


Delicious Down-Home Corn & Peach Salad

Delicious Down-Home Corn & Peach Salad

Delicious Down-Home Corn & Peach Salad

Ingredients
¼ Cup Orange juice
2 Tbsp lemon or lime juice
1 Tbsp honey
1 ½ Tbsp thyme leaves
½ tsp ground cinnamon
½ tsp ground garlic
½ tsp salt
1/8 tsp ground red pepper
2 Cups cubed peaches (or nectarines)
2 Cups corn (3 ears fresh corn, grilled and cut from the cob)
1 can (15 ounces) black beans, drained and rinsed
¼ Cup finely chopped celery

Preparation
Mix orange juice, lime juice, honey, thyme, cinnamon, garlic, salt and pepper in a large bowl until well blended. Add peaches, corn, beans and celery; toss to coat well. Cover
Refrigerate at least 1 hour to blend flavors. Toss before service.
Makes 8 1/2 cup servings.

Recipe and photo by Feed Fannin Volunteer Meredith Yacavone.


Farm Fresh, Authentic Tomato Sauce

Farm Fresh, Authentic Tomato Sauce

Farm Fresh, Authentic Tomato Sauce

Ingredients
3 1/2 pounds of garden tomatoes
2-3 tablespoons extra-virgin olive oil
1 small or 1/2 large onion, diced
1 medium carrot, diced
1-2 cloves garlic, chopped
salt and pepper to taste
1-2 sprigs thyme
1-2 stems of parsley
1-2 dried bay leaves
fresh basil to taste

Preparation
Have a pan of boiling water and a large bowl of ice water prepared. Cut an X into the bottom end of each tomato and lower it with a slotted spoon into the boiling water until the peel begins to pull away from the flesh, about 20 seconds.

Remove tomato from boiling water and place in ice water until cool enough to handle. Remove skin, core tomato and squeeze to remove seeds. When all tomatoes are peeled, cored and seeded, crush them with your fingers.

Heat a heavy bottomed deep saucepan on medium heat. Add olive oil, onions and carrot. Cook until onions are translucent. Add garlic and cook until fragrant. Add tomatoes, bay leaf and thyme. Simmer on low for about 30 minutes or until thick, adding basil near the end of cooking time. Cool slightly, remove bay leaf, parsley and thyme stems.

Process in batches in a food processor or food mill. Use for any pasta or pizza dish calling for Italian tomato sauce.
Makes 5-6 cups. If not using immediately, cool completely and store in refrigerator for 3-4 days or freeze in 1 or 2 cup containers for about 3 months.

Recipe and photo by Feed Fannin Volunteer Maryanne Hofer.


Spinach, Mushroom, Tomato and Goat Cheese Frittata

Spinach, Mushroom, Tomato and Goat Cheese Frittata

Spinach, Mushroom, Tomato and Goat Cheese Frittata

Ingredients
1 tablespoon butter
1 shallot, diced
1 clove garlic, minced
8 oz. mushrooms, sliced
8 oz. cherry or grape tomatoes, halved
2 cups, packed, fresh baby spinach
salt, pepper, and cayenne to taste
6 eggs
6 tablespoons milk

Preparation
Preheat oven to 400ºF.

Use an oven-safe skillet and heat it on stove top to medium. Add butter and shallot and cook briefly.
Add garlic, then mushrooms, salt to taste– stir once. Cook without stirring until mushrooms are brown before stirring again.

Add tomatoes and then spinach and cook until spinach wilts.
Meanwhile, whisk the eggs and milk in a separate bowl until they are fluffy, adding about 1/2 teaspoon of salt and 1/2 teaspoon of black and cayenne pepper if desired.

Making sure first that the vegetables are evenly distributed in the pan, pour the egg mixture over and do not stir. Drop goat cheese by teaspoons throughout the pan.

Transfer pan to the oven and bake until cooked through, about 15 minutes. Serves 4-6.

Recipe and photo by Feed Fannin Volunteer Maryanne Hofer.

Feed Fannin is a Georgia non-profit corporation and a federal non-profit 501c3 corporation. Through the efforts of its many volunteers and the generous donations of money and material from businesses and individuals in the community, FF supports the Fannin County Family Connections Food Pantry by growing organic produce and raising money which it donates to the Food Pantry to feed the hungry.

Over the years FF volunteers have grown close to 10,000 pounds of produce annually. FF offers free classes in gardening, food preparation and preservation. They also sponsor the Youth Gardening Club at Blue Ridge Elementary School.

To volunteer, donate or get more information call 706. 374. 4372, or visit www.feedfannin.com