Squash Pudding

A couple of weeks ago my CSA contained quite a bit of yellow squash. Although we enjoy yellow squash, we always eat it grilled or in a stir fry. In searching for a different way to prepare yellow squash, I found this recipe for Squash Pudding.

If you've never had squash pudding, give this recipe a try. You'll think you're eating a vanilla custard or pudding. Or if you're looking for a great recipe to get your children to eat veggies, this one is perfect. You'll never know the main ingredient is yellow squash.



Aunt Bea's Squash Pudding
Adapted from Sustainable Table

Ingredients:
6 medium yellow squash
1 egg, beaten well
3/4 cup milk or half and half
3 heaping tablespoons flour
1 tsp vanilla
1/2 cup brown sugar
1/4 cup granulated sugar
Nutmeg

Directions:
Peel and cube squash and boil until soft. Puree in the blender. Add milk, vanilla, sugars, flour and egg. Sprinkle with nutmeg. Bake at 350 degrees 30-45 minutes until set.

I am linking this to Foodie Friday, Miz Helen's Full Plate Thursday and Sweet Tooth Friday.

Faux Mashed Potatoes

A number of years ago when the Atkins Diet first became popular, a couple of the restaurants where I ate lunch served these Faux Mashed Potatoes. I'd actually forgotten all about them until a few weeks ago when I was searching for recipes for the cauliflower I'd received in my CSA basket. These are so delicious and if you use your imagination, you may just think you're eating mashed potatoes!




Faux Mashed Potatoes

1/2 head of cauliflower, trimmed and cut into florets
2 tablespoons Cream Cheese
2 tablespoon Butter
Salt & Pepper
Chives

Steam the cauliflower for 15 minutes or until tender. Drain and shake to dry. Using a hand mixer, blend the cream cheese and butter. Add the cauliflower and blend until smooth. Salt and Pepper to taste. Sprinkle with freshly snipped chives.

I am linking this to Tuesday's at the Table, Tasty Tuesday's, Made From Scratch Tuesday's,

Grilled Kohlrabi - CSA

I joined a CSA this year. For those of you who don't know, a CSA is Community Supported Agriculture. You find a local farm who basically sells "shares" of the farm in exchange for fresh produce and sometimes a little manual labor at the farm.
Early in the Spring, I started researching the local CSA's. Since there's just two of us, I needed find a farm that offered half shares. I wasn't having much luck and had almost given up when my husband sent me an email, Wenninghoff's Farm was offering to deliver CSA shares to my husband's work. Even better, they offered half shares. I was so thrilled, I'd found my CSA.

We're in our fifth week of the CSA and we're loving it. Today I am sharing with you a recipe from our first week, Grilled Kohlrabi. Kohlrabi isn't an every day vegetable, I think we'd eaten it once before a few years ago. Kohlrabi is available in green or purple and tastes like broccoli stems with a hint of cabbage flavor. The word kohlrabi is German for cabbage turnip (kohl as in cole-slaw, and rübe for turnip).



Grilled Kohlrabi

1 medium kohlrabi, peeled and cubed
Olive Oil
Salt
Pepper
Balsamic Vinegar

Toss the kohlrabi in olive oil, sprinkle with salt and pepper. Wrap in foil. Grill over medium heat for 45 minutes, until kohlrabi is tender. Remove from the foil. Adjust seasoning and drizzle with balsamic vinegar.

I am linking this to Foodie Friday and Miz Helen's Full Plate Thursday!

Asian Grilled Green Beans

I remember eating fresh green beans in the summer as a kid. Or at least I think they were green beans. Why is it a lot of my early veggie memories are of vegetables being cooked until they were almost mush? I remember my mom cooking green beans with onions and bacon for hours. I think I thought they were good but again I didn't know any better.

I soon realized green beans that aren't cooked for hours, are better than good, they're great! With the hot summer weather we've been having, anytime I can find a recipe suitable for the grill, it's a bonus! Since I didn't have any on hand, I omitted the fresh mushrooms. The red pepper flakes add a touch of heat and a nice kick to the green beans. This recipe is quick and easy, perfect for fresh green beans on a hot summer night!.




Asian Grilled Green Beans
Recipe courtesy of Taste of Home

• 1 tablespoon brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon reduced-sodium soy sauce
• 2 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 1-1/2 pounds fresh green beans, trimmed
• 1 medium red onion, halved and thinly sliced
• 6 medium fresh mushrooms, quartered

Directions

• In a large bowl, combine the first five ingredients. Add the beans, onion and mushrooms; toss to coat.
• Place half of the vegetables on a double thickness of heavy-duty foil (about 18 in. square); fold foil around vegetables and seal tightly. Repeat with remaining vegetables.
• Grill, covered, over medium heat for 18-22 minutes or until beans are tender, turning packets over once. Open foil carefully to allow steam to escape. Yield: 8 servings.

I am linking this to Tempt My Tummy Tuesday, Tuesday's at the Table, and Tasty Tuesday.

Haricots Verts with Browned Garlic

Haricots verts, French for "green beans," refer to a longer, thinner type of green bean than the typical, American green bean. I've eaten them in a restaurant but never prepared them at home. When I saw them at Costco, I decided to give them a try.

This recipe combines them with a good amount of browned garlic. Once it's cooked, garlic's flavor mellows considerably. I love the beautiful bright green color of these tender green beans.

Haricots Verts with Browned Garlic
Recipe courtesy of Cooking Light

Yield: 8 servings (serving size: about 1 cup)
Ingredients
2 quarts water
2 1/2 teaspoons salt, divided
1 1/2 pounds haricots verts
4 teaspoons butter
1/3 cup thinly sliced garlic (about 1 head)
2 tablespoons finely chopped shallots
1 teaspoon chopped fresh rosemary
1/2 teaspoon freshly ground black pepper
Preparation
Bring 2 quarts water and 2 teaspoons salt to a boil in a large saucepan. Add beans; cook for 2 to 3 minutes or until crisp-tender. Drain.

Melt butter in pan over medium heat. Add garlic and shallots; cook 4 minutes or until lightly browned, stirring occasionally. Add remaining 1/2 teaspoon salt, beans, rosemary, and pepper; cook 4 minutes or until thoroughly heated, stirring occasionally.

I am linking this to Foodie Friday at Designs by Gollum.