AskChefDonna

Sometimes in life, the best things can also be the simplest things. That can also be true when it comes to cooking. This is most definitely is true for me when I prepare dishes with the produce from Stony Point Center's farm. Today the farm team delivered fresh zucchini, yellow squash, kale and basil to the kitchen. It took only ten minutes to make this delicious salad. It's a healthy salad, which was as easy to prepare as it was quick. We all enjoyed it for lunch and the little bit I have leftover, I will stir fry with rice for lunch tomorrow. 

 

When shopping for zucchini and yellow squash, I look for them to be thin and firm. This yields a crunchier, crisper vegetable, whether used in a salad or stir fry. Large squash has bigger seeds and tends to be softer inside. The bigger ones make great receptacles for stuffing. But they don't need to be cooked. You can stuff them before cooking them. You can scoop out the seeds and insides (save or freeze for future recipes) and fill them with salads such as this chopped veggie salad, tuna salad, or chicken salad. Here at Stony Point Center, we shred and freeze the excess from our zucchini harvest, you should try it too. Later, we make delicious zucchini bread so we can have it year-round.  

 

Check out the recipe below and try it yourself. And if you get a chance, please stop by the Farmstand here at Stony Point Center Thursday from 4:00 p.m. - 7:00 p.m. All of the vegetables in the recipe will be sold at the Farmstand this Thursday. We'll sell some of our homemade baked goodies too. The e-flyer lists the fresh produce and baked goods available. 

 

I look forward to meeting you! And of course, if you have any cooking questions, I'd love to hear from you. Please email Chef Donna at askchefdonna@stonypointcenter.org with questions about this recipe or any other meal-prep, cooking questions!    

  

the Farmstand Veggie Salad 

Yields 4-6 portions 

 

Ingredients  

    • 1 long thin yellow squash 
    • 1 long thin zucchini 
    • 4 kale leaves 
    • 6 large basil leaves 
    • 1 minced garlic clove 
    • 2 Tablespoons freshly squeezed lemon juice 
    • 4 Tablespoons olive oil 
    • salt and pepper to taste 

 

Let’s get Cooking  

  1. Wash all your veggies. 
  2. Dice both squash 
  3. Stem and chop kale leaves 
  4. Chop basil leaves 
  5. Mix all together. 
  6. Salt and pepper to taste 

 

Notes 

You can store fresh pesto in an airtight container in the refrigerator for up to a week. You can freeze it for up to 6 months. If you freeze it in an ice cube tray or several small containers, you can take out a little at a time as needed. 

‘It’s your dish!’ Substitutions and additions to make it your own  

  • Substitute the basil for any fresh "soft" herbs such as chives, tarragon, cilantro parsley.
  • Add nutritional yeast or parmesan for additional flavor.
  • Add diced chicken, steak or sautéed tofu to turn this side dish into an entrée.
  • Add hot sauce or hot pepper flakes to kick it up a notch.
  • Use leftovers in stir-fries, soups, in quinoa, or a baked potato.
  • Add or substitute any of the veggies with your favorites such as sweet peppers, mushrooms, celery, carrots, snow peas, or broccoli.