CSA Veggies . . . Working My Way Through



Lots of patty pan squash this week, so I made up this salad of roasted patty pan, roasted peppers, red onion, grape tomatoes, cucumber and a little curly kale.

For the roasted veggies, I rubbed them in a bit of extra virgin olive oil, spread them on a pan and sprinkled with salt and smoked paprika (what an amazing aroma!).  When everything was finished and cooled, I mixed them with a tiny bit more extra virgin olive oil, freshly squeezed lemon, salt and hot paprika. This is the result.


We also enjoyed some delicious corn and fresh tomatoes with basil. I posted the tomato earlier this week. I discovered a neat trick with the corn. My microwave died, and Meijer’s was out of the wonderful Chipotle Just Mayo from Hampton Creek, so I used Hampton’s Mayo and mixed in some of the amazing chipotle peppers dry seasoning I picked up. Then I cut the two ends off each piece of corn (in the husks) up to where the corn starts. I put those in a hot oven, about 550 degrees. When the husks were pretty well charred, the corn was done.

I pulled it out (used potholders for that as much as I could) and pulled off the husks with the silks. When the corn was still hot but cool enough for me to handle, I spread the chipotle mayo on it, and…well, oh my. It was really good!