OLCF Lunch Hour No. 2 — On The Grill
Every Tuesday, we get together at the One Love Community Studio to make lunch — for a communal meal and to pack up meals for fridges.
During Lunch Hour we cook with recipes from friends & members of our community and focus on fresh produce that are included in the weekly CSA bag and that we stock the fridges with.
Recipes by Sidney Kissane
Grilled Zucchini, Grilled Beet Salad & Rich Mashed Potatoes
This Week’s Produce Highlights
Zucchini
Golden Beets
Potatoes
On The Menu
Grilled Zucchini
Grilled Golden Beet Salad
Grilled Flatbread
Rich Mashed Potatoes
Black And Green Grapes
Grilled Zucchini
Ingredients
10 Medium Zucchinis
3 Tbsp Extra Virgin Olive Oil
1 Tbsp Garlic Powder
1 Tbsp Salt (or more)
2 TSP Smoked Paprika
Lemon Wedges (for squeezing)
(Serves 8)
Directions
If charcoal: Use a charcoal chimney or lighter fluid to heat the grill for 10 minutes.
If gas: Heat the grill on medium high heat for 5-10 minutes.Slice the zucchini into ¼ inch pieces lengthwise then arrange on a baking sheet. Drizzle zucchini with olive oil and toss to coat all the pieces.
In a small bowl, mix together the salt, garlic powder, and smoked paprika. Sprinkle the mixture over the zucchini and toss to coat. Adjust seasoning as desired.
Place the zucchini slices on the grill and cook each side until dark grill marks appear, about 5 minutes per side.
Serve with fresh lemon juice.
Grilled Golden Beet Salad
Ingredients
15 Small Golden Beets or 10 Medium Golden Beets (Red Beets are good too)
Juice of 1 Lemon
¼ Cup Rice Vinegar
1 Cup Chopped Parsley
¼ Cup Extra Virgin Olive Oil
Salt & Pepper to Taste
(Serves 8)
Directions
Boil water in a large pot. Partially cook the beets in the boiling water for 10 minutes. Pat the beets dry with a paper towel. When the beets are cool enough to handle, peel their skin and cut them into quarters.
Heat grill over medium high heat. Arrange beet chunks onto skewers. Grill until they have dark grill marks, about 10 minutes per side.
In a large bowl, combine grilled beets, lemon juice, rice vinegar, parsley, olive oil, salt, and pepper. Mix until everything is combined.
Top with more fresh herbs, if desired, and enjoy.
Rich Potato Salad
Ingredients
3 Lbs of Potatoes (Preferably Russet or Yukon Gold)
1 Tbsp Garlic Powder
½ Cup Butter (plus more for serving)
1 Cup Whole Milk
2 Tsp Salt, (plus more for cooking water)
Black Pepper
(Serves 8)
Directions
Bring a large pot of water to boil, and add salt. Roughly peel the potatoes and cut them into quarters, then place them in the boiling water. Gently boil potatoes until they are fork-tender, about 15-20 minutes. Drain the potatoes.
Use a potato masher or fork to begin mashing the potatoes. When they are partially mashed, add garlic powder, butter, milk, salt, and several grinds of black pepper. Continue mashing potatoes until they reach your desired consistency (we like them chunky).
Season to your taste and serve topped with butter.
Recipes by Sidney Kissane