Indian summer has arrived, hopefully helping to ripen the peppers more and keep the eggplant producing. Even though the heat seems to arrive at the same time each year, it still feels shocking and almost more intense than in the summer. We are savoring our last dips in the pond and trying to pace the days so that we don't melt.
This week's pick list:
- Lettuce
- Summer Squash
- Carrots
- Fennel
- Tomatoes
- Peppers
- Celery
- Cucumber
- Beets
- Green beans
- Eggplant
- Chard
- Kohlrabi
- Scallions
- Turnip
- Radish
- Potatoes
- Cabbage
- Onions
- Parsley, Cilantro, Dill, and Basil
- Strawberries
- Pick your own flowers, frying peppers, cherry tomatoes, and tomatillos
Zuchinni Involtini, adapted from food52.com
Serves 3 to 4
- 1 pound zucchini, about 2 large
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- Salt
- Freshly cracked pepper
- 10 ounces Swiss chard, finely chopped
- 1 1/2 cups high-quality whole milk ricotta
- Zest from one lemon
- Finely chopped herbs, such as thyme, mint, chives, basil.....
- 1 1/2 cups fresh tomato sauce, or simply sliced tomatoes to layer on the bottom
- Parmigiano Reggiano, for serving, optional
- Preheat the oven to 425° F. Rub 2 sheet pans lightly with olive oil. Trim the stem end of each zucchini. Stand each vertically, and make 1/4-inch thick cuts down to create long slices—these don't have to be perfect. Arrange the slices on the prepared sheetpans. Drizzle the zucchini lightly with olive oil. Season with salt and pepper. Transfer pan to the oven and roast for 15 minutes. Remove pans from the oven. Use a fork or spatula to flip each zucchini slice over, return pans to the oven, and roast for 5 minutes more. Remove pan from oven. Keep oven on. Note: The cooking times will vary depending on how thinly you slice your zucchini—if you slice them less than 1/4-inch thick, you won't need the full amount of cooking time. Know that the timing is forgiving, however—you just need the zucchini to be pliable so that they can roll into a coil.
- Meanwhile, in a large sauté pan set over high heat, heat the tablespoon of oil until shimmering. Add the chard leaves, season with a pinch of salt and pepper, and sauté. Cook the chard until wilted. Remove pan from heat.
- To make the filling, in a medium bowl, stir together the ricotta, lemon zest, and 1/4 teaspoon salt. When chard has cooled briefly, stir it into the ricotta mixture. Taste mixture. Add more salt to taste—this is your chance to make sure the filling is seasoned properly.
- Spoon tomato sauce into two 9-inch round baking dishes or one 9x13-inch baking dish—the bottom of the dish should be covered in a thin layer. Or rub olive oil in the bottom of the dishes, layer in sliced tomatoes, and season with salt.
- Place a spoonful (about 2 teaspoons) of filling at one end of each of the zucchini slices. Roll the slice into a tight coil and place it seam-side down in the dish on top of the tomato sauce. Drizzle lightly with olive oil. Season lightly with salt and pepper. Transfer to the oven and bake until the sauce has reduced slightly and is bubbling, and the rolls are lightly golden on top, about 25 minutes. If the rolls are still not golden after the 25 minutes, remove the pan from the oven and preheat the broiler. Broil the involtini for about 3 minutes keeping a close watch the entire time. Remove pan from the oven and shave Parmesan over top if using.