Recipes For September’s Beautiful Produce

Every September I have a difficult time deciding what garden produce not to purchase at the farm stands! It’s as if Mother Nature gave every plant an extra dose of energy and beauty. To that point the following vegetable recipes require only the best produce available and the rest is uncomplicated.

Sliced fresh tomatoes dressed with parsley and mint pistou—not to be confused with pesto—is a perfect starter dish for dinner. Or it works well as a salad after every entrée.

Once you’ve tasted a tart crust made from cauliflower, you’ll want to experiment with various vegetables for the filling! The recipe comes from my sister who grows her own vegetables in Wisconsin.

Baby yellow squash and Asian eggplant sautéed with julienned leeks taste terrific on fresh pasta or rice for a vegetarian dish or as a side dish with grilled fish or chicken.

Bon vegetable appétit!

Beefsteak Tomatoes With Parsley Mint Pistou(Serves 4)3 ripe firm tomatoes, washed, cored and thinly sliced

About 6 to 7 romaine lettuce leaves, chiffonade

For the pistou:

1/2 cup flat leaf parsley leaves, rinsed

1/3 cup fresh mint leaves, rinsed

1 medium shallot, peeled and minced

About 1 tablespoon extra virgin olive oil or more if necessary

About 1 tablespoon white balsamic vinegar or more to taste or lemon juice

Sea salt and freshly ground black pepper to taste

Extra virgin olive oil for drizzling

White balsamic vinegar for drizzlingTo prepare:Working in a mini chop, add shallot and briefly chop, add parsley and mint leaves and chop until evenly chopped.

Add oil and vinegar and process until blended.

Add salt and pepper, taste, and adjust the seasonings.

Set-aside until serving time.To plate and serve:Roll the Romaine leaves up as if it were a cigar then cut it into thin slivers (chiffonade).

Scatter lettuce over a serving plate.

Core and slice tomatoes, arrange them overlapping on the lettuce.

Spoon the pistou down the center of the tomatoes.

Drizzle the whole affair with olive oil and white balsamic vinegar and black pepper.

Pass hot crusty bread to sop up the juices.Zucchini Tart With Cauliflower CrustAdapted from Judy Aufenthie(Serves 6)For the crust:5 cups roughly chopped cauliflower

1/4 cup egg whites

3 tablespoons freshly grated Parmesan cheese

1/4 cup shredded mozzarella cheese

Freshly ground black pepper and sea salt to taste

1 teaspoon basilFor the filling:1 medium zucchini, scrubbed and shredded

1 tablespoon salt

1 tablespoon extra virgin olive oil

1 teaspoon unsalted butter

3 shallots, minced

1 clove garlic, minced

1 small red bell pepper, diced

3 eggs, beaten

1/2 cup heavy cream

Pinch sea salt

Freshly ground black pepper to taste

Generous pinch red pepper flakes or more to taste

About 1 tablespoon chopped fresh basil

6 black olives, well drained and chopped

1/2 cup shredded Gruyere or Swiss cheeseTo prepare:Preheat the oven to 400 degrees F.

Line an 11-inch quiche dish with parchment paper.

Working in batches in the food processor fitted with the stainless steel blade, add cauliflower and pulse until it becomes the consistency of coarse breadcrumbs.

Place the cauliflower crumbs in a large microwave-safe bowl, cover and microwave for three and one-half minutes.

Stir well, cover and cook again until hot and soft, about three minutes longer.

Transfer cauliflower to a fine wire mesh strain over a bowl, let stand until cool enough to handle, about 10 minutes.

Using a clean dishtowel or paper towels, firmly press out as much liquid as possible from the cauliflower into the bowl.

Place cauliflower in another bowl, stir in egg whites, Parmesan and mozzarella cheeses, pepper, salt, and basil.

Stir until well combined.

Press cauliflower into the quiche dish, pressing to make an even thick crust.

Bake until the top is browned about 30 minutes.

Remove from the oven and set aside.For the filling:Preheat the oven to 375 degrees F.

Shred zucchini and place in plastic strainer over a bowl.

Sprinkle with salt and let stand about 30 minutes.

Press out excess moisture.

In a skillet over moderate high heat, add oil and butter, when the foam stops, add shallots and sauté about three minutes, add garlic and sauté until aromatic, add bell pepper and zucchini and sauté about six minutes longer.

Transfer the zucchini to paper towel-lined sieve and squeeze out the excess oil and cooking juices.

Meanwhile, in a bowl, beat eggs until frothy; add cream, salt, pepper, fresh herbs, black olives and stir to blend.

Mix in enough of the zucchini mixture to measure about two generous cups and spread it over the cauliflower crust.

Scatter shredded cheese on top and bake until puffed and brown, and a knife inserted into the center comes out clean, about 30 to 35 minutes.

Let stand about 15 minutes, then cut into wedges.Yellow Squash With 
Asian Eggplant Saute(Serves 4)1 large leek, white parts only, cut into julienne sticks

6 small Asian eggplants, washed, sliced on an angle

6 small yellow squash, washed and sliced into rounds

Extra virgin olive oil for sauteeing

About 1/2 to 1 teaspoon thyme or more to taste

Sea salt and freshly ground black pepper to taste

Chopped fresh parsley for sprinklingTo prepare:In a large skillet over moderate high heat, coat the bottom with olive oil, add leeks and sauté until beginning to soften, about four minutes.

Add eggplant and squash and sauté, adding more oil if necessary, until the vegetables are tender about 8 to 10 minutes.

Add thyme, salt and pepper.

Taste and adjust the seasonings.

Serve over pasta or as a side dish.