Stuffed Giant Home-garden Zucchini

 

 

Summer garden was a fun activity with moderate yield and immense satisfaction. One large zucchini about a foot long and 4 inches in diameter seemed like a prime candidate for stuffing and baking. I just used the bottom half for stuffing and saved the top half for enjoying another day.

Any filling - like rice or ground turkey or grilled fajita veggies, or a combination of all of these - will work. I went with grilled veggies and Mexican-flavors-inspired brown rice that was leftover. Top with melty cheese like Cheddar or Colby Jack or Provolone, or a combination of these, and finish off under the broiler for that mild charring that adds to the flavor.

Home-garden New Potatoes Curry (Instant Pot)

 

Potatoes and onions have become quite the staple in today's cuisine that the market is flooded with them throughout the year. And yet, there is something satisfying about growing a few in the backyard as they are easy, no-fuss plants that manage to survive despite my neglect.

Potato plant's flowers are rather unassuming yet sprightly when in bloom. 

 

Baby potatoes are fun to dig up and use, as long as they are not green.

A growing potato with its multiple arms and tentacles seems quite alien and spooky, if I let my imagination run a bit wild. When the plant has withered and died back, it is with a mix of sadness and anticipation that I dig up the adult potatoes.

Anyway, back to the Instant Pot Potato Curry. Simply peel the potatoes. I like to scoop out or drill a hole and stuff the potato with the masala paste for added flavor. Dump the stuffed potatoes, tomato sauce, favorite curry spices, plus about a cup of water into the instant pot. Pressure cook for about 12 minutes till potatoes are fork tender. Natural release after about 10 minutes. Then set it to saut/simmer mode and allow the gravy to thicken per taste. Adjust flavors. I use Garam masala paste or powder usually, with a touch of  Madras curry powder and brown sugar.

Collard Greens Stir Fry with Fried Tofu

Fall greens from last year are at the end of their lifecycle, flowering and going to seed now. If I am not too lazy, I hope to save the seeds and use it again this year.

After the cold winter, it is refreshing to see the hardy annual greens in the garden survive and thrive till they give up: Kale, Chard, and Collard greens. Arugula has flowered and gone to seed as well. Time to dig up the patch and start afresh...

Anyway, I have been incorporating these greens from the garden in my cooking lately. Collard greens is a special favorite thanks to their sturdy leaves and their tender stems that cook up easily.

Some collard greens from the garden, plus  carrots, and bell peppers, along with hunks of onion-flavored fried tofu come together in this simple stir-fry. Use any favorite stir-fry sauce, I tend to go with whatever is handy to throw together and am in the mood for, and I don't measure exactly.

Spring onion and garlic shoots have been popping up, fresh and happy as ever so I liberally garnish the dishes with these beauties.

Bui's Natural Tofu is my go-to store for getting tofu that I enjoy.
(Disclaimer: I have no affiliation with Bui's Natural Tofu)


Ingredients
Onion flavored fried tofu (pictured in buinaturaltofu.com)
Carrots
Red and green bell peppers
2 cups chopped collard greens, stem and all

Flavoring:
Braggs Liquid Aminos (or soy sauce, if preferred)
Tamari
Sesame oil
Rice vinegar
Mirin
Agave nectar or Grape Molasses (or, just brown sugar is fine)
freshly grated ginger
minced fresh garlic

Preparation

1. Heat some sesame oil in a pan, add the ginger and garlic, and stir fry till aromatic, then add the bell peppers, carrots and collard greens
2. Combine the rest of the ingredients for the stir-fry sauce, adjust flavors to taste and keep handy; usually, I make more than needed and save the rest for another day
3. When veggies are slightly tender, add in the sauce, stir fry, and finish cooking.
4. Garnish with spring onions and toasted sesame seeds

Roasted Beets, Swiss Chard, Pear Salad

A bunch of organic beets was just $2.00 at the farmers market. I bought a bunch, roasted the beets and saved the leaves for sautéing.

Some organic Rainbow Chard was handy in the backyard home garden, so, got a few of those chopped up with the beet greens, sautéed in olive oil, with a hint of salt and black pepper.

Some Asian pears were ripe and ready in the backyard as well, and these pears have a crisp crunch and perfect sweetness that goes well with most salads.

Some feta or goat cheese, plus a simple Greek vinaigrette is all it takes to serve up this chock-full-of-goodness salad.

Home-garden Zucchini Crispy Pan-fried

Summer was rather unseasonably hot here. Al fresco dining was a frequent option, to just hang out in the backyard and catch the evening breeze as the sun sets and the air cools a bit.

Fresh veggies and fruits, with minimal cooking was my goal. And this particular meal seemed to fit the bill perfectly, served buffet-style, a few weeks ago.

Some tender zucchini from the garden got made into these incredibly addictive crispy pan-fried slices. Coat the zucchini slices with some olive oil. Grate some Parmesan, combine it with some seasoning. Press the oiled zucchini slices into the seasoned Parmesan and pan-fry till both sides are crispy

Carrots and cucumber from the farmers market became Indian-style salads: Cucumber got tossed with some salt, cayenne pepper, lime juice and cilantro. Grated carrots got tossed with some grated ginger, salt, toasted cumin seeds, and lemon juice.

We had picked fresh blueberries at the farm, diligently working under scorching sun, thinking about seasonal migrant workers who usually take on this tedious job for minimal wages, and wondering all the costs that go into keeping the berries fresh when they arrive at the local supermarkets... Kids were truly appreciative of the labor and the incidental costs, which hopefully will make them more responsible and discerning consumers when they grow up...

Cauliflower Leaves Tostada

Much like Collard (aka 'Colewort' greens of Brassica oleracea, variety acephala) greens that have sturdy stems and thick leaves that are chockful of vitamins, my favorite this year has been Cauliflower greens from the home garden.

Being of the same family, these cauliflower leaves also are sturdy and nutritionally packed, and have similar flavor and texture as collard greens when cooked.

Sautéed with onions and home-garden cherry tomatoes, these cauliflower greens were a perfect topping to spread on tostada to snack on some days back.

Zucchini Chutney

When Ridge Gourd Chutney is a staple, can Zucchini Chutney be far behind?

One of the home-garden zucchinis became the base ingredient for this chutney.

Sautéed with onions, green chilies, and tomatoes, flavored with salt, tamarind and grape molasses, and then ground up with toasted urad dal and chana dal, this zucchini chutney is easy to make and quite versatile.

For a thicker consistency, pan cook it till the excess water from zucchini evaporates. Temper with mustard seeds and cumin seeds if preferred.

Zucchini Chard Noodles with Capers Sun-dried Tomatoes and Chipotle

A quick weeknight meal that incorporates what the home garden has to offer at this time:  Asian noodles tossed in with sauteed garden veggies and flavorful no-cook sauce, served at room temperature with a light drizzling of freshly squeezed lemon juice and garnished with lemon zest.


Another tender home garden zucchini was ready to be picked.

Some lush home garden rainbow chard leaves were ready to be clipped and used as well.

A batch of home-garden cherry tomatoes were just about ripening.

Home garden Thai basil and Italian were both handy as well.

Plus some kale, bell peppers, onions, and garlic came together for this quick summer noodles with a fusion of flavors from MediterrAsian to Mexican.

No-cook Sauce: Thai basil, Italian basil, Capers, Sun-dried tomatoes, and chipotle in adobo sauce came together to make a thick fresh no-cook sauce. Simply combine the ingredients in a proportion that appeals to your taste, blend it to a smooth sauce-like paste, adding a touch of apple cider vinegar, some olive oil, and tamarind to taste.


Sauteed Veggies: Zucchini got spiralized, kale and chard got ribboned and they all got sauteed with onions, garlic, bell peppers, and tomatoes.

Amaranth Greens Rutabaga Beets Chard Spicy Ethiopian-Spiced Curry

A giant bunch of Amaranth greens hopped into my tote bag, all by itself, wanting to go home with me, imagining all the wonderful dishes it can become.

And so, couple of dollars gleefully jumped out of my pocket and nestled in the lady's palm at the farm stand while the amaranth leaves settled into my already brimming tote.

One dish is not enough to relish, and showcase, this amazing amaranth greens. High in dietary fiber with chockful of goodness like vitamin B6, folate, iron, manganese, calcium, plus cholesterol-lowering tendency and antihyperglycemic activity, I only wish it was available in the supermarkets on a regular basis instead of just the local farmers markets on and off. Most Amaranthus species are annual weeds, short-lived, and not all species are cultivated for the greens, so, understandably, they are not available year-round here. Amaranth seeds are one of my favorites as well, to boost salads and make kedgeree/kichri/porridge.

Known as Thotta Keerai or Thandu Keerai in Tamil, I remember my mom buying bundles of greens from a vendor who also knew which greens can address the heating/cooling of the body as needed, based on Ayurvedic principles. The thick but tender stems of amaranth greens remind me of tender asparagus. This is quite a staple as far as greens go in south Indian cuisine.

Some rainbow chard were ready to be clipped and used from the home garden.

I had some beets and rutabaga from the farmers market from last week. It seemed like a good combination for a spicy curry with a blend of South Indian and Ethiopian flavors. Ever since Ethiopian spice-mixes like Berbere, Mekelesha and Mitmita became readily available, much like the Indian spice-mixes such as Madras curry powder and Garam masala powder and Sambar powder, I have been adding them to my favorite Indian recipes. Fusion cuisine being my passion, finding equivalent substitutions from various cuisines to mix and match the flavors has been a wonderful obsession.

Nothing much to it, except for the curry paste which is non-traditional one I made up on a whim. and, managed to jot down the ingredients this time to share.

Ingredients:
For the spice paste:
1 Tbsp chana dal, lightly toasted
½ Tbsp urad dal, lightly toasted
3 to 4 dry red chilies
3 Tbsp sun-dried tomatoes for the intense flavor(or, use tomato paste)
1 Tbsp tamarind paste (sold as Sour Soup base mix in Asian stores)
2 Tbsp coriander powder
1 Tbsp cumin powder
2 Tbsp Berbere powder (Ethiopian spice mix)
1 Tbsp Mekelesha powder (Ethiopian spice mix)
1 Tbsp minced garlic
____
Veggies:
2 cups chopped amaranth leaves
1 medium rutabaga diced
1 medium beetroot diced
8 or so rainbow chard, chopped
¼ cup diced onions
_____
1 Tbsp peanut oil
½ tsp turmeric powder
1 Tbsp brown sugar
salt to taste

Preparation

1. Spice paste: Combine the spice paste ingredients with a splash of water and grind to a fine paste in a blender or food processor, keep handy
2. Heat oil in a pan, add the veggies, turmeric powder, a pinch of salt and sauté
3. Add the spice paste and sauté some more
4. When onions turn translucent, add the amaranth leaves, just enough water to cook the veggies, cover and simmer gently, adding a splash of water as needed till veggies are fully cooked but not mushy, and the gravy thickens to make the curry
5. Serve warm with roti or naan or plain basmati rice

Papalo with Baby Romaine, Tender Mustard Greens, and Delicate Beet Greens Salad with Mayocoba Bean Dressing

I triumphantly waved a bunch of Papalo at the other adult when I got back from the farmer's market a few weeks ago, and promptly pinched off one sprightly leaf, offered it eagerly and focused on his reaction as he nibbled. Well, I needn't have focused so hard. The anguished mastication spoke volumes. And, was supplemented by a cocked eyebrow that queried, Did you just gather a bunch of weeds off the park on your way home?

Well!

So, I started gushing about this genuine farmer I met and the Oaxacan herbs he was selling at his stand in the farmer's market, and narrated the Pipitza episode that I shared here recently. And then, I brandished the Quelite bunch, which didn't help my cause.

Papalo is an acquired taste, much like cilantro can be. It has a strong presence with citrus undertones, and can be quite overpowering. But chopped and added to a quick fresh salad, in small quantities, it brings a distinctive flavor, much like Mesclun greens with its strong/bitter leaves may not be everybody's cup of tea.

I had some fresh baby Mustard Greens in the garden. They start out mildly sweet when you pop a few in the mouth, and then when you chew, the mildly pungent explosion is very appealing, not at all offensive.

I also had some baby beet greens in the garden. They make a fine addition to fresh salad.

Plus these gorgeous baby Romaine leaves. It is my obsession this year in my home garden. Early in the gardening season, I started saving the bottom 3 inches of Romaine hearts I bought from the store, and planting them in the garden box when it was still cool. As long as I keep picking off the young outer leaves, these Romaine bunches keep growing without much fuss. And I rather like these tender leaves in fresh summer salads.

The dressing was a "goddess" style dressing - rich and creamy - made with mayocoba beans plus tahini and red wine vinegar and lemon juice and Tabasco sauce and Bragg Liquid Aminos and olive oil -- a little of this and a little of that till it tastes just right.

I tend not to jot down the details of dressing and dips and vinaigrette that come about in my kitchen, especially since they are rarely planned and measured in any methodical fashion. The nice thing about having a wide selection of condiments from various cuisines is that it aids and abets my fascination with fusion cuisine. Well, the downside to not noting down the ingredients and proportions is, of course, I can never recreate the exact same magic the next time... C'est la vie!

Home Garden Swiss Chard and Zucchini Dal

Dal ('dhaal') in India stands not just for the dry split pulses/grams but also for the dishes cooked using these pulses. Moong dal ("mung beans" in Asian stores) cooked with spices and veggies is a favorite accompaniment to rotis and rice.

The first home garden zucchini was ready to be harvested one weekend.

Home-garden rainbow Swiss chard leaves were crisp and sprightly as well.

The two naturally came together to make an amazingly simple yet satisfyingly sumptuous dal.


Ingredients
1 cup dry moong dal
1 medium zucchini, cut into bite-sized chunks
10-12 rainbow chard leaves, stem included, chopped
½ tsp turmeric powder
1 medium yellow onion, diced finely
1 Tbsp freshly grated ginger
1 jalapeño, diced
1 Tbsp curry powder
salt to taste
1 lime
1 Tbsp ghee (or coconut oil)
cilantro and scallions for garnish

Preparation

1. Pressure cook the moong dal to mush; if pressure cooker is not handy, cook in a saucepan till moong dal is soft and squishy
2. Heat oil in a pan, add the onions, ginger, jalapeño, turmeric powder and a pinch of salt, sauté
3. Add the zucchini and chard and sauté some more till zucchini is cooked 
4. Stir in the cooked mush dal, taste and adjust flavors, cover and simmer adding a splash of water as needed 
5. Off heat, squeeze the juice of half a lime, stir well, taste and add more lime juice as needed

Batter-fried Rockfish with Home-grown Potatoes

Not quite prolific yield as some years back, but, despite my inadvertent neglect, the bush green beans are trickling in by the handful. I stuck them in a spot where they barely get a few hours' direct sunlight each day so I am not expecting them to be bountiful this year.

Some of the home-grown potatoes were dug up as well, while they were still young, just the way I like them for a quick steam-and-sauté

Some rockfish caught in Alaska seemed perfect for batter-dipping and frying.

Corn starch plus chickpea flour with salt and paprika blended in ice cold plain soda is my favorite batter for getting a nice crisp crunch. Of course, oil temperate matters, so checking that between batches is something I am training myself to do.

Some chimichurri made with home-garden herbs served as the dip for the fish, although the kids turned up their noses and reached for the ubiquitous ketchup (no HFCS, organic!) when it came to dipping their fish and chips.

Home Garden Pea Tips with Beets, Chickpeas, Potatoes

Pea tips with Papaya salad is quite wholesome and I make it every once in a while in late autumn and early winter when pea tips are available in the market easily.

Pea tips themselves can be an acquired taste. The tips have to be tender, not chewy/woody/fibrous. Since I had a bunch of pea plants in the garden, ready to be retired, I went through and snipped some pea tips for sautéing.

Some marinated beets, and new potatoes from the garden, plus snap peas and spicy chickpeas rounded out the plate.

These would be perfect over some bulgur or cous cous or even some brown rice, presented as a Buddha Bowl, a hearty vegetarian fare.

Fenugreek Leaves, Snap Peas, Purple Carrots, Chickpeas, Freekeh Bowl

Bowls! Bowls! Bowls!

What's not to love about them?

Bibimbap has always been a favorite, as is Donburi minus the raw fish.

The base doesn't have to be rice. Any combination of whole grains works. Not too long ago, bowls were so trendy. I suppose they still are.

In any case, this is a spillover from the previous recipe of  Freekeh, Pearl Millet, Wild Rice Tabbouleh. I had cooked enough of the grains to save some for later while I used some of it for the Tabbouleh. And it is these lefetover Freekeh, Pearl Millet plus Wild Rice that formed the base for this bowl.

Fenugreek is an amazing plant. Tender fenugreek leaves are quite the staple in Indian cuisine. As are the fenugreek seeds, which have interesting properties including being a natural galactagogue, which I diligently indulged in during post-partum days. Dried fenugreek leaves are available in Indian stores and are quite potent, a little goes a long way, and can be added to dressing or soups. The delicate fenugreek leaves from the garden seemed like a good addition to this bowl, sautéed with a pinch of salt and olive oil.

Some snap peas from the garden were handy as well. Before I get to pick them and use them in some interesting way, the older child gobbles them right off the plant. Of course, that was the idea when I planted these peas, to serve as a preferred snack for the kids. But, there was enough left to sauté and add to this bowl.

Some sautéed onions is always a good addition. Plus some julienned purple and yellow carrots. And of course, spiced chickpeas. Simply cook the chickpeas and then sauté in oil with a sprinkling of cayenne pepper and salt.

Bowls are just like a filling salad, so, I prefer to drizzle some dressing. This time, as always, the dressing is a quick mix of some staples in my kitchen: Tahini, Sriracha, Bragg Liquid Aminos, Mirin, Apple Cider Vinegar, Grape Molasses, Red Wine Vinegar, Lemon juice, Ginger. A little of this and a little of that till it feels right.

Topped with some nigella seeds and sesame seeds, this makes a perfect meal to pack for office lunch.

Home-grown Creamy Potato Salad No Mayonnaise

Potato salad is potato salad. A picnic staple. A summer essential. A carb-watcher's nightmare. Unless I can restrict myself to a small forkful.

Anyway, we had these potatoes in the backyard that were ready to be dug up. Incidentally, the potato flowers are just gorgeous. I never stopped to smell them before, but now that I did, they didn't quite smell like anything, but that's beside the point... They were vivid and perky all the same.

And, there were the potatoes themselves. Not what some would call gorgeous or elegant, but more earthy, rustic, and quite misshapen. Something a consumer with high expectations would avoid picking out and paying for at their favorite green grocer's, but something that might go home from a neighborhood Farmer's market and sit in a wicker basket for photos and provide an interesting topic for offhand chats with friends.

Now, everybody has a favorite potato salad recipe. Or two. Or three. I don't have a favorite or a standard one. Since I turn up my nose on mayonnaise, that particular staple is out. Instead, I prefer thick strained Greek yogurt with some stone ground mustard and olive oil to start off the dressing. And then, whatever is handy gets thrown in, like, chives, green onions, thyme, along with a splash of red wine vinegar, lemon juice, and salt to taste. This time I added a teaspoonful of chipotle in Adobo sauce to the dressing and was pleased with the results.

I know, I should have diligently measured and written down the recipe for the dressing, but, I am a slacker sometimes, sorry about that. As always, if you like to try this recipe, just start off with the listed ingredients and adjust to taste. I like the potato salad creamy/juicy, not too dry, somewhat overdressed.

For the dressing:

Greek yogurt

Stone ground mustard, plus Dijon and yellow mustard to taste

Chipotle in adobo sauce

Olive oil

Red wine vinegar

Lemon juice, plus some zest

thyme

For the salad:

steamed potatoes

boiled eggs (optional)

finely chopped celery

grated pickles

shallots or purple onions, finely minced and sauteed to prevent the onion-breath syndrome