This draft got forgotten so these are not so much “recent” as they are “from over the summer.”
Basil Walnut Dressing
From Vegetarian Cooking for Everyone, my go-to cookbook once it’s farmshare time. This is meant to go on a spinach salad. You can make it either in a mortar & pestle, or in a blender. I opted for the former. I’m not sure what the deal is with this dressing, but on the day I made it, I didn’t think it was that good. Definitely too oily, it didn’t emulsify, and it didn’t really have much of a flavor. I had intended to revisit it and see if I could improve upon it, but I never did.
Spaghetti with Zucchini and Basil
Another one from Vegetarian Cooking for Everyone. I played with the proportions here, using about as much zucchini and summer squash as was called for, and then reducing the pasta by more than half (I did 6 ounces instead of a pound). This was a smart move, as I think it’s too much pasta as it is. I also don’t understand why recipes for these sorts of things have you use a long noodle like spaghetti – this would be better suited, in my opinion, to just about anything that’s not a long noodle. Ziti, or bowties, or whatever.
Grated Kohlrabi and celery with Mustard Vinaigrette
Also from Vegetarian Cooking for Everyone. I’ve never had kohlrabi and wanted to try it, so I grabbed one from my farmshare. People either seem to make some kind of slaw with it, or slice it thin and eat it with salt, like a radish. (Which makes sense, it has a similar texture and tasted, just less peppery.) This was a nice side, though instead of Madison’s mustard vinaigrette, I just used one I had on hand. I did notice that after it sat for a couple of days it lost the bite, so you might want to avoid putting the entire amount of dressing on it right away, and then add the rest before you serve it.