Market Manager

An Original Recipe by Angela Trentadue
There a piles, literally piles, of zucchini and summer squash on the bottom shelf of the refrigerator right now. I’ve heard stories of neighbors leaving clandestine bundles of summer squash on each other’s doorsteps in the middle of the night to lighten the load. In the face of such abundance, I try to get creative. This recipe uses dried ancho chile which has a nice smokey flavor and fresh jalapeno peppers. Any combination of chiles will do, however. If you want to control the heat level of the chiles, raw and dried, carefully cut out the inner ribs and discard any seeds.

Trim the ends from:
1 pound zucchini and/or yellow summer squash
Cut larger squash into quarters lengthwise, smaller squash in
half. Then chop into even-sized chunks, about half-inch thick.
On medium-low, heat in a large skillet:
2 tbs olive oil

Add:
1 yellow onion, diced
Cook onions slowly just to soften. If you can hear them
cooking, turn the heat down a bit.
As the onions start to become translucent, add:
2 cloves garlic, finely minced
1 ancho chile, inner ribs and seeds removed, chopped fine
1 jalapeno pepper, deseeded and chopped fine

Cook, stirring often, to allow all the flavors to come together and soften the peppers. Once all these aromatics are tender and the oil has become a rich red color, toss in the chopped squash and saute over medium heat. Stir well to coat all the squash with chiles and garlic. Season with salt. Cook the squash about 4-5 minutes or until it just begins to soften. Turn off heat, but leave the skillet on the burner and stir in:

1 ripe mango, peeled, flesh cut away from pit and chopped
juice from 1/2 a lime

Adjust seasonings and serve with toasted pumpkin seeds and a dollop of yogurt or sour cream.

An Original Recipe by Angela Trentadue
This is a really delicious way to pack some greens into your diet. And it’s super quick- the marinade helps tenderize the greens and shortens the cooking time. Get the greens into the marinade first thing and then take care of the rest of the meal, whether it’s something sumptuous on the grill or simple like brown rice. These greens can stand to sit in the marinade for some time and then cooked up at the very last minute.

In a large bowl, combine:
1 large clove garlic, finely minced
2 tbs balsamic vinegar
2 tbs red wine vinegar
2 tbs tamari or soy sauce
2 tbs toasted sesame oil
3 tbs canola oil
3 tbs olive oil
generous pinch of salt

Whisk these ingredients together to blend well.
To the marinade, add:
1 large bunch or a mix of kale, collard greens or kohlrabi tops, stems removed and rough chopped
Mix greens to coat each bit with the marinade. Allow to sit at least 20 minutes, stirring occasionally.
When ready to cook, heat a large skillet over medium-high heat.
Using tongs, pull the greens out of the bowl, allowing most of the marinade to drip off. Carefully add greens to the pan – they will sizzle a bit. Stir around until all the greens are wilted but still a bit chewy. Season with salt and pepper, serve.