Zucchini Basil Gratin

Chef Jerry Traunfeld * The Herbfarm
14590 NE 145th St., Woodinville, Washington
Phone: (425) 485-5300 * www.theherbfarm.com

Zucchini Basil Gratin
2 pounds zucchini (about 3 medium)
2 teaspoons kosher salt
3 tablespoons olive oil
½ cup chopped basil
¼ cup plus 1 tablespoon dry bread crumbs
¼ cup freshly grated Parmigiano-Reggiano cheese

Shred the zucchini on a box grater or with the shredding disk of a food processor. Put it in a large colander, mix in the salt using your hands, and let the zucchini sit and drain for at least 30 minutes. Preheat the oven to 400 F. Spread ½ tablespoonful of the oil over the inside of a 10” round gratin dish or glass pie plate. Sprinkle with 1 tablespoon of the bread crumbs and shake to coat the bottom and sides evenly. Squeeze the zucchini dry by picking up baseball-sized handfuls and firmly pressing out the moisture. Put it in a mixing bowl and incorporate 1 ½ tablespoons of the olive oil and the basil (it’s easiest to use your hands again for this). Loosely pat the zucchini into the gratin dish. In the same mixing bowl stir together the remaining ¼ cup bread crumbs, cheese and remaining tablespoon of oil. Sprinkle the crumbs over the gratin (you can cover and refrigerate it at this point) and bake it for 30 to 35 minutes, or until the crumbs are deeply browned. Serves six.

Zucchini Recipes

Spaghetti with zucchini and yellow squash
13.25 oz spaghetti
1 med. yellow onion, diced
1/3 c extra virgin olive oil
1 clove garlic, chopped
1/2 medium yellow squash, diced
2 small zucchini, diced
1/2 c basil, chopped
1/8 tsp black pepper
salt to taste
1/2 Parmesan cheese

Cook pasta according to package directions. Meanwhile, saute' onion in olive oil in a skillet over medium heat for 6 minutes.
Add garlic and saute' for 2 minutes.
Add yellow squash and zucchini and cook for an additional 6 minutes.
Stir in basil and pepper.
Season with salt.
Toss sauce with pasta and add Parmesan cheese.

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Strawberry Recipes

Strawberry Lime Wine
9 lbs strawberries
2 limes
8 lbs sugar
5 t. lemon juice
5 bags tea, steeped in 1 c. water and strained
3-5 gal. water
5 T. wine yeast
5 t. nutrient

Grind berries and limes, add sugar and let stand 24-36 hrs. Strain then add rest of ingredients. Run water through pulp and add to above. Add enough water to fill a 5 gal. container. Cover loosely protecting from bugs and stir daily for 1 week. skim off any foam or solids daily before stirring. Let stand another 2-4 weeks, then siphon and strain into a clean container. When siphoning, do not siphon sludge from bottom of container, let stand again and repeat siphoning 2-4 times until wine is clear. bottle and let stand for at least 3 months for best flavor.

Easy Strawberry Wine
3 lbs strawberries
2.5 lbs. sugar
2 t. lemon juice
1 gal. water
1 t. wine yeast

Place all ingredients except wine yeast in crock. Mash fruits with hands or wooden spoon and cover with 5 pints boiling water. Stir to dissolve sugar and mash berries. When cooled to 85 add wine yeast. Cover the crock and stir daily. Strain on the 7th day, transfer to a secondary container, top up to one gallon, fit fermentation trap, set aside. rock after 30 days and again after another 30 days. Bottle when clear. Allow to age ast least 3 months, better at 6-12 months. these came from strawberry-recipes.com.

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Below you will find some of those favorite recipes we've received already from our very valued customers.