SUMMER SQUASH WRAPS
From One United Harvest
1 head leaf lettuce
3-5 small summer squash
3 Tbsp Balsamic vinegar
2 Tbsp olive oil
½ cup fresh croutons
¼ cup pine nuts, toasted
Sea salt to taste
Wash lettuce, separate into leaves, and store in plastic bag in the fridge. Wash squash and trim ends, slice lengthwise about 1 inch thick, and brush with half of vinegar, oil, and salt. Cook several minutes on smoky grill over medium heat, turning until each side is slightly brown. Remove from grill and cube, and then mix gently with croutons, pine nuts, and remaining oil, vinegar, and salt. Wrap squash mix in chilled lettuce leaves like a small taco and enjoy!
NEW POTATOES WITH CILANTRO PESTO
Adapted from The Potato Harvest Cookbook and wordenfarm.com
If potatoes are small, follow the recipe as it is. If potatoes are larger, cut into 1-inch chunks and dress with the pesto after steaming for a different kind of potato salad.
1 quart new potatoes
1 cup fresh cilantro, tough stems removed
½ cup chopped onion or shallots
½ cup grated Monterey Jack or Pepper Jack cheese
½ cup pumpkin seeds or coarsely chopped walnuts
¼ cup olive oil
2 tablespoons water
Salt and pepper to taste
Wash potatoes and scoop out a shallow depression in each with a small melon baller. Steam 15-20 minutes, until tender. Meanwhile, combine cilantro, onion or shallots, cheese, and seeds or walnuts in a blender or food processor. Process until well mixed, and then add oil in a thin stream to form a velvety smooth puree. Add water, season with salt and pepper, and mix thoroughly. Place steamed potatoes on a warmed serving dish and fill each depression with a generous dab of the pesto. Enjoy warm.