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summer

Spiced Tomato Chutney

TIME: 1.5 HOURS (not including canning); SERVES: ~3 PINTS
Adapted from David Tanis

I sometimes double this recipe during Summer when tomatoes are abundant, and I find make time to can a big batch for holiday presents. This chutney has become a necessary condiment for any coconut-milk based curry, or dish that needs a little 'flare'.

INGREDIENTS

3 pounds ripe tomatoes, chopped
1/2 cup ginger, peeled, slivered
1/4 cup garlic, slivered
1 1/2 cups apple cider vinegar
1 cup golden raisins
1/2 cup granulated sugar
1/2 cup packed brown sugar
4 - 6 small, dried hot chili peppers
1/2 tsp. cayenne pepper (opt., depending on your heat tolerance)
1/2 tsp. ground cloves
12 - 15 black peppercorns
1 tsp. black mustard seeds
1 tsp. cumin seed
1 tsp. fennel seed
1 tsp. nigella seeds (opt.)
1 tsp. kosher salt

METHOD

  1. In a small pan, toast the seeds over medium-low heat until fragrant, stirring often to avoid burning. Remove from heat and transfer to a plate.   

  2. Put everything together in a heavy-bottomed pot and bring to a boil. Reduce the heat and simmer, stirring until the mixture has thickened to a jam consistently, about 1 hour.

  3. If you are canning, ladle into sterilized jars and continue the canning process, processing for 20 minutes in a hot water bath. If you are refrigerating or freezing, let cool and transfer into containers.

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Baby Summer Squash with Ricotta & Hazelnuts

TIME: 45 MINUTES; SERVES: 4+
Adapted from “Bon Appetit”

This recipe is perfect for the first early harvest of baby summer squash & zucchini. It’s important when growing summer squash to harvest the first fruits before they fully mature. If left on the plant, they drain its reproductive energy, and the plant will produce fewer fruits long term.

What better way to enjoy this early Summer treat than over a creamy cloud of homemade ricotta and toasted hazelnuts?

If you’re purchasing zucchini from the market, look for the smallest ones, ideally that feel a little fuzzy—they are the freshest and pack the most flavor. Making ricotta takes less than 30 minutes and is an entirely different product than store bought, but my favorite product to use in a pinch is Bellweather Ricotta.

INGREDIENTS

1 - 2 pounds baby summer squash or zucchini, halved. (or ~4 medium, quartered)
1 1/2 tsp. kosher salt, plus more to taste
1/4 cup hazelnuts
5 tbls. olive oil, plus more for drizzling
1 small bunch basil, roughly torn or chopped
1 small garlic clove, finely grated
2 tbls. sherry vinegar or white wine vinegar
1/2 tsp. crushed red pepper flakes
Freshly ground black pepper, to taste
1/2 lemon, juice & zest
2 tbls. parsley
1/2 cup fresh ricotta

METHOD

  1. Preheat oven to 400°F. Toss squash and 1 1/2 tsp. kosher salt in a colander over a bowl. Let sit for 10 minutes.

  2. Toast hazelnuts in a cast iron skillet on medium-low heat, stirring often until golden brown, about 10 - 15 minutes. Let cool, then roughly chop.

  3. Mix basil, garlic, vinegar, crushed red pepper flakes & 2 tbls. oil in a large bowl; set aside.

  4. Toss squash in remaining 2 tbls. oil and arrange, cut side down on a large baking sheet (make sure not to crowd them—use 2 sheets if necessary). Roast for 15 - 20 minutes, until golden brown and very tender. Remove from oven and let cool slightly.

  5. Toss squash in dressing to coat, and season with salt and pepper. Let sit at room temperature, tossing occasionally, 10 - 15 minutes.

  6. Meanwhile, zest the lemon half into a small bowl, mix in ricotta and remaining 1 tbls. oil; season with salt.

  7. Spread lemon-ricotta on a platter. Top with squash, and scatter with parsley & hazelnuts. Squeeze remaining lemon juice on top and drizzle generously with oil. Season with salt and pepper.

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