Recipes from Animal, Vegetable, Miracle: A Year of Food Life

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posted Sep 05, 2007

Seasonal Squash Recipes from Barbara Kingsolver's
Animal, Vegetable, Miracle: A Year of Food Life

Garrison Keillor says July is the only time of year when country people lock our cars in the church parking lot, so people won't put squash on the front seat. I used to think that was a joke.

Meal Plan
Sunday ~ Braised chicken with squash, corn, and cilantro
Monday ~ Grilled vegetable panini, served with green salad
Tuesday ~ Sliced cold chicken (cooked Sunday) and zucchini orzo
Wednesday ~ Grilled hamburgers with grilled green beans and squash
Thursday ~ Egg-battered squash blossoms stuffed with cheese, served with salad
Friday ~ Pizza with grilled baby squash, eggplant, caramelized onions, and mozzarella
Saturday ~ Lamb chops and baked stuffed zucchini

Zucchini Chocolate Chip Cookies

1 egg, beaten
1/2 cup butter, softened
1/2 cup brown sugar
1/3 cup honey
1 tablespoon vanilla extract
Combine in large bowl.

1 cup white flour
1 cup whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Combine in a separate, small bowl and blend into liquid mixture.

1 cup finely shredded zucchini
12 ounces chocolate chips
Stir these into other ingredients, mix well.

Drop by spoonful onto greased baking sheet, and flatten with the back of a spoon.
Bake at 350 degrees, 10 to 15 minutes.
Makes about two dozen.
Don't tell my sister.

Disappearing Zucchini Orzo

3/4 package orzo pasta (multicolored is fun)
Bring 6 cups water or chicken stock to a boil and add pasta.
Cook 8 to 12 minutes.

1 chopped onion
Garlic to taste
3 large zucchini
Olive oil for sauté
Use a cheese grater or mandoline to shred zucchini, sauté briefly with chopped onion and garlic until lightly golden.

Thyme
Oregano
1/4 cup grated Parmesan cheese
Add spices to zucchini mixture, stir thoroughly, and then remove mixture from heat.
Combine with cheese and cooked orzo, salt to taste, serve cool or at room temperature.

Grilled Vegetable Panini

Summer squash (an assortment)
Eggplant
Onion
Peppers
Olive oil
Rosemary
Oregano
Thyme
Salt and pepper

Slice vegetables lengthwise into strips no thicker than 1/2 inch.
Combine olive oil and spices (be generous with the herbs) and marinate vegetables, making sure all faces of the vegetable slices are covered.
Cook on grill until vegetables are partially blackened; you may want to use a grill basket for onions and peppers.

Recipes from Animal, Vegetable, Miracle: A Year of Food Life,
by Barbara Kingsolver with Steven L. Hopp and Camille Kingsolver.
Copyright© 2007 by Barbara Kingsolver, Steven L. Hopp, and Camille Kingsolver.
Reprinted by arrangement with HarperCollins Publishers.