HARVEST #11

So much good food!  See below for some good recipe ideas that will help use up your squash!
In the box this week:
Zucchini
Yellow crook-neck squash
Hot peppers
Basil
Lemon Cucumber
Slicing Cucimber
Beets (red and golden)
Green beans
Yellow Onions
Broccoli
Garlic

The first squash suggestion is to make squash pasta.  Literally use the squash as the pasta (the zucchini will be especially good for this).  Using a mandolin or your own awesome culinary skills, cut the squash into long ribbons and sautee on medium for about 2 minutes.  Don't let them get browned or soft because you want your pasta to be a little al dente!  I recommend topping it with a light pesto sauce or just with some simple sauteed garlic, basil, and tomato.  (That would be a meal almost entirely from your CSA box.)

Here's the other idea, good for a summer day:

Cold Zucchini Soup
By Caroline Cummins, from the Culinate Kitchen collection

Serves	4 to 8
Total Time	45 minutes
Yield	2 qt.

Ingredients
Soup

	⅓	cup butter, olive oil, or a blend of the two
	1	medium onion, diced
	1	lb. zucchini, diced
	1	lb. summer squash, diced
	½	tsp. nutmeg
	½ to 1	tsp. curry powder
	2½	cups vegetable or chicken stock
	1	can (about 14 ounces) coconut milk (light coconut milk is fine)
		Salt and pepper to taste Garnishes (optional)

	2	Tbsp. fresh basil, chiffonaded into strips, or fresh cilantro leaves
		Freshly grated Parmesan

1. Steps

Put the oil/butter in a large pot and, over medium heat, sauté the onion for a few minutes, then add the squash and sauté for another several minutes. Add the spices, then the stock, and bring to a low boil. Simmer for 15 minutes.
Turn off the heat and use a blender to smooth out the soup’s texture to your desired consistency (slightly chunky is fine). Whisk in the coconut milk and adjust the seasoning.
If you wish, reheat the soup and serve it warm. Otherwise, chill the soup for a few hours before serving it.
Enjoy!