Recipes here were created and demonstrated by Vicky Ahrens at Oxen Hill Farm, CSA

Broccoli Stir Fry
1 head broccoli, cut into florettes
1 red pepper
1 Tbs. chopped ginger
½ tsp salt
½ tsp sugar
½ water chestnuts
1 Tbs. olive oil
1 clove garlic, chopped
2 Tbs. white wine
1 tsp. lemon peel

Heat oil in frying pan, stir-fry garlic, ginger and salt. Add broccoli, peppers, and water chestnuts and stir-fry for about 1 minute. Add wine. Cover and steam for 2 minutes. Add sugar, lemon peel, and additional wine if necessary. Heat through for 1 minute.

Vegetable Parmesan
By Giada De Laurentiis

Unsalted butter, for the pan
1 medium eggplant, cut into ¼ inch slices
2 medium fennel bulbs, trimmed and sliced, ¼ inch thick
1 red bell pepper, cored, seeded, and cut into thirds
1 yellow bell pepper, cored, seeded, and cut into thirds
1 orange bell pepper, cored, seeded, and cut into thirds
¼ c olive oil, more for drizzling
Salt and pepper
1-26 ounce jar marinara sauce (3 1/3 cups)
3 cups (12 ounces) shredded mozzarella cheese
1 -cup freshly grated parmesan cheese
1-cup plain dried bread crumbs

Preheat oven to 375°. Place all sliced vegetables on a cookie sheet(s). Sprinkle with olive oil, salt, and pepper. Roast until browned approximately 30 minutes. (Giada does this step on the grill). Butter a 13 x 9 inch baking dish.
Spoon ¾ cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of the mozzarella and 1/3 cup of the parmesan cheese. Arrange the peppers in a single layer on top. Spoon ¾ cup of the marinara sauce over the peppers. Sprinkle with 1 cup of the mozzarella cheese, and 1/3 cup of the parmesan cheese. Layer the fennel on top and cover with the remaining sauce. Sprinkle the remaining mozzarella and parmesan cheeses on top. Sprinkle the breadcrumbs over the cheese and drizzle with some olive oil.
Bake for 30-35 minutes, until top is golden brown. Let cool 10 minutes before serving.

Summer Squash Casserole

8 cups large dice yellow and green summer squash

1 Tbs. olive oil

1 Large onion, chopped

1 Tbs. chopped garlic

4 Tbs. butter

½ cup sour cream

1.5 cup grated horseradish cheddar cheese (can sub any cheese here)

1.5 cup crushed Ritz crackers

Preheat oven to 350°

Sauté squash, and onion in olive oil and butter until soft, add garlic and cook for 1 minute. Drain
mixture in colander to remove excess water from squash. Put in mixing bowl. Add sour cream
and cheese, mix. Pour mixture into a buttered casserole. Top with Ritz crumbs.

Bake for 25-30 minutes.

*Shaved Summer Squash Salad

3 Tbs roasted almonds

1 lb summer squash-green and yellow

Baby arugula

Romano cheese shavings

Dressing:

2 Tbs. olive oil

2 Tbs. fresh lemon juice

1 clove chopped garlic

Salt and pepper to taste

Trim ends from squash and thinly slice into strips using a vegetable peeler into a mixing bowl. Wisk
together ingredients for dressing and pour over squash. Let stand for a few minutes, and then add a
small bunch of arugula. Sprinkle with almonds and romano shavings; season with salt and pepper.

*adapted from CSA recipe in Bon Appetit Magazine

Summer Squash Stir Fry

2 Tbs. Olive oil

1 small red onion sliced

1 clove garlic

1 yellow squash, 1 green squash

Fresh parsley, thyme, and basil to taste

3 Tbs. white wine

Salt and pepper to taste

Crushed red pepper to taste

3 Tbs. shredded parmesan cheeses

In large skillet sauté garlic and onion until tender. Add squash cook, stirring until lightly brown.
Stir in wine, parsley, thyme, basil, red pepper, salt, and pepper. Cook until heated through.
Sprinkle with Parmesan cheese.

Braised Kale

½-pound bacon, diced

1 bunch Kale and/or Swiss Chard, stems removed and sliced into strips

1-2 cups chicken stock

3 cloves garlic, chopped

¾ cup onion, diced

Splash white wine

1/3 cup balsamic vinegar

2 TBS sugar

Red pepper flakes, optional

Salt and pepper to taste

Brown bacon in a Tbs. olive oil until almost crisp. Add onion, garlic, and sauté until tender, but
not browned. Add one-cup chicken stock, splash of white wine, balsamic vinegar, and sugar.
Scrape up all the browned bits from the pan bottom and bring to a simmer. Cover and cook until
tender, approximately 30-50 minutes, depending on the toughness of the kale.

White Wine Vinaigrette

1 Tbs. shallot, chopped

¼ cup white wine vinegar

1 Tbs. Dijon mustard

½-cup olive oil

Salt and pepper to taste

Herbs, optional (cilantro, tarragon)

Combine shallot, white wine vinegar, and Dijon mustard in small mixing bowl. Whisk in olive
oil until combined. Season with salt and pepper, and/or herbs.