This meal combined somewhat unrelated dishes into a nice hearty meal. The summer squash soup was an idea from Cuisine En Locale’s JJ’s summer squash soup. It is super easy. You cut up summer squash (zucchini cusa, you name it) put it in a big pan with some oil for high heat cooking (so no olive oil). Heat the pan on high, and cook the squash so that it browns and caramelizes. Then cook it down to release its juices until the squash sort of falls apart. Then blend it, add salt, and in this case add cooked wheat berries. It is done! The resulting soup is very hearty, and has this lovely smokey and sweet taste from browning and caramelizing, and almost buttery texture. Maybe not the most beautiful looking squash soup, but very tasty! I will say that the amount of summer squash that you put in will cook down quite a bit (which in mid summer isn’t so bad a thing).
The beet greens with whipped feta idea came from “Cooking Local” cookbook, and was super easy and a great use of the beet greens we received in our Red Fire Farm CSA share this week.
Warm Beet Greens and Stems with Whipped Feta (Serves 4-6):
- 1 pound beet greens, chopped with stems included
- lemon juice
- 1/2 lbs. feta cheese
- 1 clove of garlic
- several mint leaves
- 1 tbsp olive oil
- Bring a salted pot of water to boil.
- Cook beet greens and stems for 3 minutes.
- Drain and rinse with cold water to stop cooking.
- Drain and drizzle with lemon juice.
- Take feta, garlic, and mint, and process in a food processor.
- Add olive oil while processing to make a nice smooth paste.
- Serve beet greens with whipped feta on top.
The peas were equally easy. We shelled them, then cooked some onions in butter, added the peas, cooked a few minutes, reduced heat, mixed some flour with cream and tempered it into the peas and onions, then sprinkled with salt, pepper and herbs. Simple and lovely.
Lastly, we made Cherry-Chocolate Chunk-Amaretto Frozen Custard. We froze the custard from the night before (our general frozen custard recipe is here) with our ice cream maker and added almond extract, cherries (chopped and from our frozen cherry stores), and a little bit of chopped chocolate from Taza. It was divine!