Recipes for CSA box 7-9-11

Eggy Veggie Bake

From allrecipes.com

Ingredients

• 1 tablespoon olive oil
• 1 cup sliced halved zucchini
• 3 green onions, chopped
• 1/2 sweet onion, thinly sliced
• 2 roma (plum) tomatoes, chopped
• 1/2 cup chopped fresh mushrooms
• 3 cups chopped baby spinach
• 1/2 lemon, juiced
• Worcestershire sauce to taste
• hot sauce to taste
• garlic powder to taste
• salt and ground black pepper to taste
• 1 1/2 cups liquid egg substitute
• 1/4 cup shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8 inch baking dish with cooking spray.
2. Heat the olive oil in a skillet over medium-high heat. Place zucchini, green onions, onion, tomatoes, mushrooms, and spinach in the skillet. Sprinkle with lemon juice, Worcestershire sauce, and hot sauce. Season with garlic powder, salt, and pepper. Cook until tender. Transfer to the prepared baking dish. Pour egg substitute over the vegetables in the dish. Top with cheese.
3. Bake 20 minutes in the preheated oven, or until egg substitute is set and cheese is melted. Cut with a spatula and enjoy!

Blueberry French Toast

From allrecipes.com

Ingredients

• 1 (1 pound) loaf Italian bread, cut into 1 inch cubes
• 1 (8 ounce) package cream cheese, diced
• 1 cup blueberries
• 12 eggs
• 2 cups milk
• 1/3 cup maple syrup
•  
• 1 cup white sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 cup blueberries
• 1 tablespoon butter

Directions

1. Place half of the bread cubes in a lightly greased 9x13 inch baking pan. Sprinkle cream cheese on top of bread cubes. Top with 1 cup blueberries and remaining bread. In a large bowl, beat together eggs, milk and maple syrup. Pour egg mixture over bread. Cover pan and refrigerate overnight.
2. The next morning, remove pan from refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
3. Cover pan with aluminum foil and bake in preheated oven for 30 minutes. Uncover pan and bake for an additional 30 minutes, until golden brown and center is set.
4. To make Sauce: In a saucepan, combine sugar and cornstarch, add water. Boil over medium heat for 3 minutes, stirring constantly. Stir in blueberries and reduce heat. Simmer 8 to 10 minutes, or until the berries have burst. Stir in butter until melted. Serve the sauce over squares of french toast.

Dill and Butter Squash

From allrecipes.com

Ingredients

• 2 sliced zucchini
• 2 yellow squash
• 1/4 cup butter
• salt and pepper to taste
• 2 teaspoons dried dill weed
• 1 tablespoon lemon juice

Directions

1. Slice the zucchini and yellow squash. Place the sliced vegetables in a large skillet or saucepan with the butter. Saute over a medium-low heat for 10 minutes before seasoning with salt, pepper and dill.
2. Continue to saute for 10 additional minutes before adding the lemon juice. Stir the vegetables well and remove from heat. Serve hot.

Other ideas:

-         Slice the kohlrabi and eat it raw