Swiss Chard
Summer Squash or Zucchini
New Potatoes or Sugar Snap Peas
Frisee or Escarole
Fresh Garlic
Lettuce
Basil
Red Potato Salad with Scallions & Radishes
Mediterranean Rice-Stuffed Escarole
Chicken & Escarole Salad with Potatoes
Cacio e Pepe Pasta with Slivered Sugar Snap Peas & Zucchini
Zucchini Salad With Raisins and Pine Nuts – The New Book of Middle Eastern Food by Claudia Roden
The combination of raisins and pine nuts was brought by the Arabs all the way to Spain and Sicily.
1 lb Zucchini
4 Tbls Extra-Virgin Olive Oil
2 Tbls Pine Nuts
2 Tbls Black or Gold Raisins or Currants
1 clove Garlic, crushed and chopped
Salt and Pepper
2 tsp dried mint (optional)
Juice of ½ Lemon, or more
Saute the Zucchini quickly in the oil with the pine nuts, raisins, and garlic. Add salt and pepper and dried mint, if using, and cook, stirring, over moderate heat until the zucchini slices are just tender. Serve hot or cold with lemon juice squeezed over the salad.
Fried Zucchini Slice with Yogurt – The New Book of Middle Eastern Food pg.86 by Claudia Roden
For this Arab and Turkish way of serving zucchini, the vegetables may be deep fried, grilled, or broiled.
1 lb Zucchini, cut into slices lengthwise
Olive or vegetable oil
Salt
1 ½ cups plain whole-milk or thick strained greek-style Yogurt
Deep-fry the zucchini in hot oil till lightly browned, turning the slices over once, then drain on paper towels and sprinkle lightly with salt. Alternatively, brush the slices with oil and grill or broil them. Serve hot or cold with yogurt spread over each slice.
Variations: The yogurt may be flavored with crushed garlic, mint, or dill.
Boiled Swiss Chard Salad – The Classic Italian Cookbook by Marcella Hazan
1 bunch Swiss chard leaves
Salt
Olive Oil
1 or more Tbls lemon juice
Pull the leaves from the stalks (reserving the stems for another use, such as Swiss Chard stalks with Parmesan Cheese) and wash in a basin of cold water, changing the water frequently until it shows no trace of soil.
Put the chard in a pan with whatever water clings to the leaves. Add 1/2 tsp salt, cover, and cook over medium heat until tender, about 15 minutes from the time the liquid starts to bubble.
Drain in a pasta colander and gently press some of the water out of the chard with the back of a fork. Place in a salad bowl.
Serve cool (not refrigerated) or lukewarm, seasoning with salt, oil, and lemon only when ready to serve.