Dundee, Oregon at sunset
Enjoying golden light in Oregon’s wine country near Dundee, Oregon.
This, my friends, is less than an hour’s drive from Portland.
"How about making a vegetable Thai curry?"
That was the brilliant suggestion that came from one of my most enthusiastic followers. I’m not sure why I hadn’t thought of this before! It used our carrots, potatoes, string beans, zucchini, and basil, all from the garden, and it was superb.
You can see it was consumed by a classy beverage last night in the garage.
This is an awesome recipe that I’ve made for years. Usually it includes chicken, but last night it wasn’t missed at all.
Vegetable Thai curry – served with Jasmine rice. Easily serves six.
- 2 cans coconut milk (don’t stir)
- 2 tablespoons red curry paste
- 1/2 sweet onion, diced
- 3 tablespoons fish sauce
- 1 tablespoon palm sugar or brown sugar
- 1 cup sweet basil leaves, divided
- 3 to 4 medium carrots, cut into rounds
- 3 medium potatoes (I used our Yukon Golds), cut into bite-size pieces
- Big handful of string beans, trimmed and cut
- 1 medium zucchini, sliced
- 2 tablespoons fresh lime juice
Preheat wok or large skillet until very hot. Scoop 1/2 cup of coconut cream from one can of coconut milk. Add the curry paste and cook until fragrant, about 3 minutes, stirring constantly. Add the onion and continue to cook and stir until onion is very soft, about 4 additional minutes. Stir in the remaining coconut milk, fish sauce, sugar, and most of the basil. Add the carrots and potatoes. Reduce heat to medium low and cover.
After a few minutes add the green beans. When veggies are almost tender, add the zucchini. Cook until all vegetables are done, stirring occasionally.
Stir in lime juice and remaining basil. Taste for seasonings and adjust by adding more fish sauce or lime juice if needed.
Serve with rice.
“Ewya and I are catching up on our daily Tango Mango! She doesn’t want me to use the keyboard though, so it looks like I can only scroll for now.”
— Sent to me by one of my favorite tango-mango followers.
Varying degrees of ripeness.
Looking for ways to use all of your zucchini?
I just checked and found thirteen recipes on tango mango that feature zucchini!
- Zucchini bread with toasted walnuts and streusel topping
- Sautéed zucchini with shrimp and golden cherry tomatoes from the garden
- Zucchini cornbread
This is the summer of The Zucchini. They’ve been included in our garden lineup for years, but I don’t ever remember such impressive producers like the ones growing this season. To be clear, this isn’t a complaint – they’re so versatile, it’s been easy (wait, not super easy) to find creative ways to put them to use.
Yesterday I made zucchini waffles, and they were so good, I was sneaking bites of them the entire time I took pictures. I like my waffles crispy, and these were perfect.
A recipe from modified from The Perfect Pantry. Yield: This recipe made 8 waffles using my small, round waffle maker.
- 2 medium zucchini, ends trimmed
- 1-1/2 cups all-purpose unbleached flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/3 cup sugar
- 1-1/2 cups skim milk
- 2 large eggs
- 1 teaspoon vanilla extract
- Cooking spray
Grate the zucchini on the large holes of a box grater. Place in a strainer, and sprinkle with kosher salt. Place the strainer over a bowl. After about 20 minutes, squeeze moisture out of zucchini. Rinse, and squeeze moisture out again. Set aside.
Preheat waffle maker.
In a large mixing bowl, combine flour, baking powder, salt, cinnamon and sugar.
In another large bowl, whisk together the milk, eggs, and vanilla extract. Add the dry ingredients and whisk until smooth. Stir in the zucchini and mix well.
Spray the waffle maker with cooking spray (top and bottom plates). Spoon batter over the bottom of the waffle maker, and close the top. Cook for 5 minutes, or until the waffles are as crisp as you like them. (Different waffle making equipment will cook at different rates, so please follow the instructions that come with your machine.) Repeat with remaining batter.
Serve hot, topped with sweet butter and maple syrup.
Bourbon caramel sauce
Today, this truly outstanding caramel sauce is making its second appearance on tango-mango, only because it came to my attention that it was never catalogued in my recipes link. Mea culpa! You may not have tried to find it, but I did!
All fixed. To find the recipe for this eye-rolling good, whiskey-infused bourbon caramel sauce, go here. Or, you can now go into my RECIPES AND IN MY KITCHEN link and find it under “Desserts”.
See you later… off to grab the Maker’s Mark.
- Fresh cherry tomatoes and zucchini from the garden? Check.
- A beautiful hunk of mozzarella cheese in the cheese drawer? Check.
- A small bowl of leftover ricotta cheese-spinach filling in the frig? Check.
- One sheet of frozen puff pastry? Check.
Hmm… what to do with all of this abundance. How about a summer-inspired tart? I knew this was going to be good as I started formulating it in my head. A tumblr follower, Churrlo, suggested I create a galette with some of our summer vegetables, and that thought had been in the back of my mind for a week or so. The galette may still make an appearance, but their suggestion was inspiration enough to create a similar tart. The vegetables were roasted first and then enveloped in a cheesy, pesto-filled puff pastry shell. You could hear the crackle of the pastry as we took bite after bite of this amazing dish.
A note about the ricotta cheese-spinach filling — The first time it appeared on this site was when I stuffed fresh, tender zucchini blossoms with it. (You can find that beautiful recipe here.) However, you can also use it in stuffed pasta shells or lasagna. Yesterday I had a little leftover filling in my refrigerator, so it seemed like an obvious choice to include it in this tart.
If you don’t want to go to the trouble to make the ricotta cheese filling (I only used about 1/2 cup, so I understand if you don’t), you can skip it all together and just use the pesto as a base. I haven’t tried that, but I bet it would be delicious!
- 1 medium size zucchini, sliced thin
- 1 cup cherry tomatoes, cut in half
- Drizzle of olive oil
- 1 sheet Pepperidge Farm puff pastry – thawed according to package directions
- 2 to 3 tablespoons basil pesto
- 1/2 cups ricotta cheese-spinach filling
- 1 cup grated mozzarella cheese
- 1 egg, lightly beaten
Preheat oven to 400 degrees F. Line a half-sheet pan with a Silpat sheet or parchment paper. Scatter zucchini and tomatoes over surface. Drizzle with olive oil and season with salt and pepper. Roast vegetables for about 10 minutes, or until soft.
Reduce oven heat to 350 degrees F.
Meanwhile, lightly dust work surface with flour and roll pastry until flattened. Transfer pastry to baking sheet. Using a very sharp knife and a very light touch, score pastry one-inch away from edges, being careful to not cut completely through. Spread pesto over center portion of pastry, all the way to scored edge. Spread ricotta filling over pesto. Top with roasted vegetables and then mozzarella cheese. Brush edges with egg.
Bake tart for 15 to 20 minutes, or until pastry is a deep golden brown and has puffed up in center. Cut tart in 4 or 9 pieces and serve.
Vegetables and plums in my copper paella pan — part of yesterday’s harvest.