recipes
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•
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drizzled with olive oil,
sprinkled gingerly with
spices, and roasted in
the oven (so good!); if
preserved in olive oil and
kept in a sealed jar, can
last in the fridge for up to
six months
sliced thin and placed
atop pizza dough
drizzled with olive oil
and balsamic vinaigrette
and topped with fresh
buffalo mozzarella; it’s
never the wrong time for
a margarita pizza!
TOMATOES
‘M
rs
e
t
a
stewed slowly and
dressed with herbs,
spices, and love for
homemade pasta sauce;
freeze for 4-6 months or
refrigerate for 3-4 days
peeled; cooked;
accompanied by onions,
garlic, chicken broth
or water, heavy cream,
and black pepper; and
pureed for a creamy
tomato soup
Peas
PEAS
Sp
•
ud s
PRO TIP:
When freezing veggies
you’ve cut or sliced,
make sure to first freeze
them in a single layer,
(i.e. on a cookie sheet)
overnight. Then in
the morning, you can
combine them into a
freezer bag to save
space. This method
will ensure you won’t
be ice-picking through
a solid block of
vegetable ice when it
comes time to use your
home-frozen veg.
•
•
and DON’T FORGET:
Extra veggies make
for great smoothies,
veggie chips, and
crockpot heaven!
combined with lemon,
basil, mint, pecorino
cheese, and a dash
of olive oil, salt, and
pepper, all pulsed in a
food processor for a
fresh pea pesto (add
walnuts or pine nuts for
crunch!); can be frozen
or refrigerated
frozen for an easy
toss-in to a fall or
winter soup
boiled with scallions,
lime juice, and a touch
of salt, then blended
together for a delicious
and easy pea soup
And remember,
you can
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•
sliced, marinated in a
dressing of your choice,
grilled, and added to
your smashing summer
veggie panini
shredded and added
to hashbrowns for a little
added nutrients and
extra “oomph”
•
•
julienned or sliced with
a Veggetti and tossed
over salad for an extra
crunch (just remember
to cut out the seeds!)
julienned for sweet or
savory summer bread
or muffins
THE SQUASH FAMILY
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•
Swap and share veggies
with neighbors
Find out if your local care
or retirement home accepts
locally grown vegetables
Bring your extra veggies
to friends and neighbors who
don’t have access to fresh
ingredients
enhance magazine | MAY 2016
15