By Josh Furman
I love the way that a little char, salt and pepper can bring out the best of summer produce! When I am stumped with how to best use my CSA vegetables, I oftentimes put them on the grill, and pack everything into containers for use later in the week.
For all of these recipes, you will slice your vegetables, and sprinkle with salt and pepper. After lightly oiling your grill grates, you will heat it to medium-high and then grill the vegetables until the are tender and lightly charred all over.
2 medium sized kohlrhabi, sliced thinly and grilled
2 garlic cloves or 1 garlic scape
greens from 1 big bunch of radishes
1/4 cup parsley
1/4 cup mint
8 lemon balm leaves
2 tablespoons lemon juice
3/4 cup hazelnuts
3/4 cup olive oil
salt and pepper
In a food processor, combine the garlic, greens, parsley mint, lemon balm, and hazelnuts. Pulse until finely chopped, and then with the machine of slowly drizzle in the lemon juice and olive oil. Season with salt and pepper.
Toss grilled kohlrabi with radish green pesto, and serve.
2 medium heads of bok choy
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons sesame oil or 1 tsp tahini paste
2 tablespoons peanut butter
1 tablespoons honey
1 tablespoon chili-garlic sauce
1 tablespoon sesame seeds
Remove the leafy greens from your bok choy, and slice each base into 6-8 wedges depending on size. Grill, and set aside to cool.
Whisk together the rice vinegar, soy sauce, sesame oil/tahini, peanut butter, honey and chili garlic sauce for the dressing. Set aside.
Toss grilled bok choy with the peanut dressing, and garnish with sesame seeds.
Last year’s tomato bounty led to a variety of preserving experiments, including a delicious tomato jam. I knew that the flavor would be a great way to brighten the summer squash, and came up with this recipe that will continue to prove useful with many hot weather crops.
1 tablespoon tomato jam
1 tablespoon olive oil
pinch of slat and pepper
1 1/2 tablespoons cider vinegar
Place all ingredients in a mason jar, seal, and shake to combine.
1 1/2 lbs summer squash
1 ear of corn
1 tsp ground chipotle pepper
salt and pepper
1/4 cup ricotta
Thinly slice, season, and grill summer squash. Also place an ear of corn on the grill until charred in spots. Slice the corn off the cob once it is cool enough to touch.
Arrange your summer squash on a platter, drizzle with tomato vinaigrette, and sprinkle ricotta and grilled corn kernels on top.