Author: ds83473@gmail.com

This is a vegetarian version of Coronation Salad, a curried chicken salad that was the official dish for Queen Elizabeth II’s coronation in 1954. The chicken version is often served as a tea sandwich filling on buttered white bread; try this vegetarian version in pita or on a bed of greens. I think it would also be good on any type of sandwich roll. You could make this vegan by using egg-free mayo, and non-dairy yogurt in the dressing.

Ingredients:

One large head of cauliflower. about 2 pounds, cut or broken into small flowerets, 8-9 cups of flowerets
3 tablespoons of olive oil, divided
Kosher salt
1/2 cup mayonnaise
1/2 cup plain Greek yogurt or sour cream
1 tablespoon curry powder
1 teaspoon of Garam Masala
1/2 teaspoon celery seeds
1 teaspoon sweet paprika
Zest and juice of one lemon
1-2 tablespoons honey, to taste
1 cup of pecans or walnuts, toasted and coarsely chopped
1 apple cored and diced into small pieces – about 1 heaping cup of apple
1/2 cup raisins
2/3 cup chopped parsley
additional salt and freshly ground pepper

1. Lightly oil a large baking sheet with one tablespoon of the olive oil and place it in the oven while you heat the oven to 400°.
2. In a large bowl, toss the cauliflower florets with the remaining two tablespoons of oil and a few good pinches of kosher salt. When the oven is hot, add the cauliflower to the hot sheet pan, and spread it out into a single layer. Roast for about 20 minutes until tender and browned. Remove from the oven and cool.
3. While the cauliflower roasts, mix the dressing. Combine the mayonnaise, yogurt, curry powder, Garam Masala, celery seeds, paprika, lemon zest and juice, and honey in a small bowl or spouted glass measuring pitcher that’s at least 2 cups. Whisk until smooth.
4. When the caulifower is cool, transfer it from the baking sheet to a large mixing bowl, and add the apple, raisins, and parsley. Pour about 2/3 of the dressing over and mix well. Taste and adjust seasoning, and add more dressing to taste. It will probably need more salt and grin in some pepper. Chill for about 30 minutes, or up to overnight, before serving. the extra dressing is good on any lettuce salads.

This quiche is made with peeled squash but the varieties of winter squash, like acorn and jester, that have ridged shells can be hard to peel when raw. It’s a lot easier to remove the skin after the squash is cooked, so that’s what I’ve done here. And roasting the tomatoes concentrates the juices and makes then even sweeter. I’ve used Provolone cheese and a bit of goat cheese, but feel free to sub in other cheeses to your taste.

Takes: about an hour, but can be done in stages
Serves: 6-8

Ingredients:
Crust for a single crust, 9-inch pie, store bought or here’s a recipe
One medium size acorn-type squash
2 slicing tomatoes, cut into wedges, then chunks OR 2-3 plum tomatoes cut into wedges
salt and freshly ground pepper
Approximately 2 tablespoons olive oil
1 cup thinly sliced onion
1 tablespoon butter
1/2 teaspoon dried thyme, or 1-2 tablespoons fresh herbs, basil or parsley suggested
1 cup provolone or other good melting cheese, grated
about an ounce of soft goat cheese, optional
3 eggs
about 1 1/4 cups half and half
extra fresh herbs for garnish, optional

1. Make your crust and chill – this can be done the day before – or even several days before. Roll out the crust – or unfold purchased crust – and fit it into a deep 9-inch pie dish. Set the crust in the fridge while you make the filing.
2. Line one large baking sheet, such as a half sheet pan that’s 18 x13, or two smaller ones, with parchment. Heat the oven to 400°. Arrange the tomatoes on one end of the baking sheet, or on one of your smaller baking sheets. Cut the squash in half and scoop out the seeds. Cut each half of the squash into wedges, and arrange on the other end of a large baking sheet, or separately on a smaller baking sheet. Salt the vegetables, and grind black pepper over. Drizzle with the olive oil and toss – you might not use the full 2 tablespoons. Flip the tomatoes so the cut sides are up. Place in the oven and roast for 20-30 minutes until the squash is soft and the tomatoes have released their juices. Remove from the oven and cool. This can be done several hours ahead.
3. Melt the butter in a skillet and add the onions. Cook over medium high heat, stirring occasionally, until the onions are slightly caramelized, about 10 minutes. At the end of the cooking time, stir in the thyme or fresh herbs, and remove from the heat. While the onions cook, peel the cooked squash – I find this easiest to do with a spoon, creating rough wedges of cooked squash.
4. Assemble the quiche: Heat the oven to 425°, and put one rack near the bottom and the other about in the middle. Spread 3/4 of the grated cheese on the bottom of the crust, then lay the squash over the cheese, breaking it into chunks with your fingers. Add the onions on top of the squash, then the tomatoes, and finish with the last 1/4 of the grated cheese.
5. Beat the eggs in a 2-cup glass measuring pitcher until they’re well-blended, then add enough half and half to get to the 2 cup mark. Crumble in the goat cheese if using, mix well, and pour the egg mixture over the veggies in the quiche shell.
6. Place the quiche on the bottom rack and bake for 15 minutes. After 15 minutes, move the quiche up to the upper rack, and reduce the heat to 375°. Bake until slightly puffed and golden, about 25 minutes. Cool for 10-15 minutes for easiest slicing. Garnish with the optional fresh herbs and serve.

Takes: 45 mins. to one hour
Serves: 4-6

This recipe includes tomatoes two ways – roasted and in a sauce with a bit of Korean gochujang. It’s based on a recipe by the British food writer and cookbook author Nigel Slater, who uses butter beans, which is what the Brits and some US Southerners call lima beans. I used giant white Corona beans from Rancho Gordo (sometimes available at Willy Street Co-op). You can use any meaty white beans in this recipe, such as great northern beans or cannellini beans; I think even garbanzo beans would work, either canned or cooked from dried. You can also use any type of tomatoes – I roasted slicers and used Romas in the sauce – but again use what you got. Be sure to drizzle a few spoonfuls of the roasted tomato juices over each serving, and serve with crusty bread for mopping up the sauce, possibly the yeasted corn bread below.

For the roasted tomatoes:
5-8 tomatoes, depending on size and how many people you’re serving
3-4 tablespoons of olive oil

For the beans and sauce:
1 1/2 to 2 cups chopped onions
salt and fresh ground pepper to taste
3 tablespoons olive oil
3 cloves of garlic, peeled and shopped or put through a press
3/4 pound tomatoes, slicers or Romas, chopped – peeling optional
2 teaspoons yellow mustard seeds
1 teaspoon ground cumin
1-2 tablespoons gochujang, depending on your taste for heat
2 14-ounce cans white beans, drained, saving about 1/2 cup of the liquid, OR 2 1/2 to 3 cups white beans cooked from dried, with about 1/2 cup of the cooking liquid
Chopped fresh herbs, such as basil or parsley, optional

1. Roast the tomatoes: Heat the oven to 425°. Rinse the tomatoes you’re going to roast, and remove the stems, but otherwise leave whole. Nestle the tomatoes in a glass baking dish that holds them pretty snugly, and drizzle the 3-4 tablespoons olive oil over. Try to use a baking dish that just holds the tomatoes – I used a slightly-too-large dish and my kitchen got a little smoky until the tomato juices ran and covered the exposed olive oil in the bottom of the pan! Roast for about 40 minutes, until the tomatoes are brown on top – the original Nigel Slater recipe says until they have “tan on their shoulders” – and they’re just starting to split and collapse.
2. While the tomatoes roast, make the beans and sauce: pour the 3 tablespoons olive oil into a 10-12 inch deep skillet with a lid, and heat to medium high. Add the onions and salt and pepper, stir, and reduce the heat to so it’s at a gentle simmer. Add the garlic. Cook gently until the onions are tender, about 10 minutes. Add the chopped tomatoes, mustard seeds, cumin, and gochujang, and continue to cook until the tomatoes are starting to break down, about another 10 minutes. Add the beans and their liquid, stir, and taste for seasoning. Cook for about 10 more minutes until the beans are heated through. If the roasting tomatoes aren’t done at this point, cover the pan, reduce the heat to low, and simmer until the roasters are ready.
3. Stir the optional chopped herbs into the sauce, and serve in wide shallow bowls. Give each person a whole tomato with some of the tomato juices.

photo by debslunch

Serves: 3-4
Takes: ~45 minutes, depending on what toppings you use!

This pizza is based on Jamie Oliver’s Cheat’s Deep-Pan Pizza. Jamie’s is filled with sausage, onion, and pickled jalapeños and topped with cheddar, but you can use any type of summer vegetables, and add tomato sauce if you like (and have some around!). My version’s filling is bulk Italian sausage, onions, garlic, corn, and red bell pepper topped with a combination of provolone and pepper jack and sliced tomatoes. The trick to this pizza is preparing the filling in a cast iron pan. That gets the pan hot and well greased, then you remove the filling and stretch the dough in the same pan, top, and bake in a hot oven. It’s perfectly OK to omit meat and make your pizza vegetarian, just use the larger amount of olive oil when preparing the filling. The pizza needs to bake in a hot oven but only for a short time, so perfect for hot summer days!

Crust:
2 cups flour – I have only tested unbleached, but I’m sure adding part whole wheat would work just fine
3 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon sugar, optional
1/2 to 2/3 cup lukewarm water
1 tablespoon olive oil

Pizza:
1-3 tablespoons olive oil (the larger amount is recommended for a vegetarian pie)
8 oz. Italian sausage
3/4 cup sliced onion
2 cloves garlic
small amounts of dried oregano, fennel seed, red pepper flakes, optional
kernels cut from 1 ear of corn
half a bell pepper, sliced
OR about two cups assorted vegetables, OR less veggies and 1/3 cup prepared tomato sauce
1 generous cup grated cheese, your choice
sliced tomatoes for topping
julienned fresh basil leaves, optional

1. Make the crust: combine the flour, baking powder, salt, and sugar if using in a medium bowl. Add 1/2 cup water and the olive oil, and mix adding more water as needed to get a pliable dough, with no spots of dry flour. Turn the dough out onto a lightly floured surface and knead until smooth. Invert your scraped out mixing bowl over the dough and let it rest while you make the filling.
2. Make the filling: Heat the oven to 475°. Add 1 tablespoon olive oil to a 10-inch cast iron skillet over medium high heat. Add your sausage if using, and brown while breaking the meat into small chunks with a wooden spoon. Add onions, garlic, and optional herbs & spices, and continue to cook until onions are starting to caramelize, about 10 minutes. Add the corn and bell pepper, stir, and continue cooking until peppers are soft, another 5 minutes or so. For vegetarian pizza, start with 2 tablespoons of oil, add the onions and garlic, then any additional vegetables and spices you like. (Cubed zucchini from this week’s box would be nice with corn!)
3. Assemble and bake the pizza: Turn the heat under the pan to low. Uncover your dough and roll out to a 9- to 10-inch circle. Scrape your filling into the mixing bowl that was covering the dough. If using meat, add more olive oil if the pan seems dry; if using vegetables only, add the 3rd tablespoon of olive oil. Fold your dough in half, gently – some people like to roll it around the rolling pin – and lay it in the pan. With your finger tips, carefully stretch the dough in the hot pan covering the bottom and going up the sides. If using sauce add it now, spread the filling over the crust, then rest of your toppings. Sprinkle the grated cheese over. If using fresh sliced tomatoes, make a layer of most of the cheese, arrange the tomatoes over the cheese, then top with the last of the cheese. Place in the oven and bake for 15-20 minutes until golden brown. Let rest 5-10 minutes before slicing. Top with fresh basil if desired. I like to remove the pizza from the pan to a cutting board to make it easier to slice.

You can cook the corn for this salad using any method you like: steaming, as Beth suggests (Veggie Notes/ Sweet corn), boiling, or even roasting, on the grill or in the oven (see this link for oven roasting in the husks) or on the stove in a grill pan. You’ll need about 4 ears of corn, so if you cook up a bunch of corn to eat on the cob, you can use the leftovers!

Dressing:
1 large clove garlic, minced or put through a press
2 tablespoons white wine or cider vinegar
1 teaspoon brown sugar, plus more to taste
2 teaspoons grainy or Dijon mustard
1/4 cup olive oil or vegetable oil
salt and freshly ground pepper to taste

Salad:
3-4 cups corn kernels, cut from about 4 ears of corn
2/3 to one pound green beans, cooked and cut into 2 inch lengths
3/4 cup toasted nuts, coarsely chopped – I used whole almonds but walnuts or pecans would also be good
9-10 cherry tomatoes cut in half

1. Make the dressing: Combine the garlic, vinegar, sugar, and mustard in a small bowl or spouted glass measuring cup. Whisk in the oil until emulsified. Season with salt & pepper. Alternatively, combine everything in a jar with a tight fitting lid and shake to combine.
2. Add the corn and green beans to a large mixing bowl, and toss with most of the dressing. Add the nuts and cherry tomatoes, toss again, and taste to see if it need more dressing or seasoning. This salad is good right away, but can also be chilled overnight – bring to room temperature and add the nuts right before serving.

Here’s a fun way to combine two peak summer vegetables in a pesto that stays green!

3-4 cups broccoli florets
2-3 cloves garlic
1/2 cup toasted nuts, pine nuts are traditional but you can use cashews (that’s what’s in this batch) almonds, pecans, or walnuts
3 cups fresh basil rinsed and leaves picked off stems
3/4 to 1 cup grated Parmesan – again Parmesan is traditional but you could uses other hard cheeses
grated zest and juice of one lemon; about 1 tablespoon zest and 3-4 tablespoons juice
2/3 to 3/4 cups olive oil
Kosher salt to taste

Bring a large pot of water to a boil, and add the broccoli and a pinch of salt if desired. Cook for about 5-10 minutes until the broccoli is tender but not mushy. Drain, and rinse with a little cold water to stop the cooking.

Place the broccoli, garlic, and nuts in the bowl of a food processor. Start by pulsing, and then puree the mixture until it’s pasty.

Add the basil, cheese, lemon zest and lemon juice, and a few pinches of salt and pulse again.

With the processor running, pour the oil in through the feed tube. Process until smooth, scraping the sides of the bowl as necessary. Taste and see if it needs more cheese, garlic, lemon, or salt.

Make about 4 cups of pesto – enough for about 2 pounds of pasta.