The Co-op Pantry

from August/September 2022

Grazing Grace

BY MARY DELPH

Buttery Garlic Green Beans

1 pound fresh green beans, trimmed and snapped in half 3 Tablespoons butter 3 cloves garlic, minced 2 pinches lemon pepper salt to taste

Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes. Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.

Stuffed Zucchini

3 zucchini 1 pound pork sausage 1 cup dry breadcrumbs 1 clove garlic, minced 1 (32-ounce) jar spaghetti sauce 1/2 cup grated Parmesan cheese 1/2 cup shredded mozzarella cheese

Heat oven to 350 degrees. Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in bowl. Mix seeds with sausage, garlic, breadcrumbs and Parmesan cheese. Stuff squash with sausage mixture and place in 9x13-inch baking pan. Pour sauce over squash and cover pan with foil. Bake

in preheated oven for 45 minutes, or until sausage is cooked. Remove foil and cover with mozzarella cheese. Cook until cheese is melted.

Corn off the Cob

1 teaspoon lime zest 7 Tablespoons lime juice 1 teaspoon sugar 1 teaspoon kosher salt Dash hot sauce 7 Tablespoons extra-virgin olive oil 8 ears fresh sweet corn, shucked 1 cup finely chopped red onion 1/2 cup chopped fresh cilantro

In a large bowl, whisk together lime zest, lime juice, sugar, salt and hot sauce. While whisking, slowly pour in olive oil and continue whisking until emulsified. Set dressing aside. Bring a large pot of salted water to a boil. Working in batches as necessary, add corn and boil until tender, about 4 minutes. Drain. As soon as corn is cool enough to handle, cut kernels off cobs and place kernels in bowl with dressing. Add red onion and cilantro; toss to combine. Cover and refrigerate until needed. Serve cold or at room temperature. Spicy Cucumber Salad

1/2 cup fresh lime juice 3 Tablespoons fish sauce 3 Tablespoons palm sugar 1 Tablespoon minced seeded jalapeño 3 red Thai chiles, thinly sliced 2 small garlic cloves, finely minced 3 large cucumbers 1/2 cup chopped cilantro leaves Sea salt 1/2 cup coarsely chopped roasted unsalted peanuts

To make the dressing, whisk together lime juice, fish sauce, palm sugar, jalapeño, Thai chiles, and garlic in a small bowl and set aside. Remove most of the peel from the cucumber (leaving a few long stripes for color if you like), and quarter lengthwise. If seeds are large and tough, remove them. Slice cucumber into 1/4-inch-thick pieces. In a large bowl, combine cucumber with cilantro. A half hour before serving, toss with the dressing. Taste and add salt as needed. Garnish with peanuts and serve.

2 medium red onions, cut into eighths 2 small yellow summer squash, cut into 1/2-inch-thick slices 2 small zucchini, cut into 1/2-inch-thick slices 3 red, yellow and/or green sweet peppers, sliced into 1/2-inch strips 4 cloves garlic, thinly sliced 2 Tablespoons snipped fresh parsley 2 Tablespoons balsamic vinegar 1 Tablespoon olive oil 1 teaspoon dried oregano, crushed 1/2 teaspoon salt 1/4 teaspoon ground black pepper

Heat oven to 425 F. In a 13x9x2-inch baking pan, combine the vegetables and garlic. Set aside. In a screw-top jar, combine the parsley, vinegar, oil, oregano, salt and black pepper. Shake well. Pour over the vegetables and toss to coat. Bake for about 25 minutes or until vegetables are crisp-tender, stirring twice.