Got Zuccs?

Marinated Zucchini Salad with Feta & Mint

Serves 6 (generous 4 cups)

30 minutes or fewer

Thinly sliced raw zucchini soaks up the flavorful citrus dressing and becomes tender when marinated. A shower of fresh herbs and tangy feta gives this delicate salad a fresh finish.

2 tsp. freshly grated lemon zest

3 Tbsp. lemon juice

1 small clove garlic, minced (about 1/2 tsp.)

1/3 cup extra-virgin olive oil

2 medium zucchini (about 1 lb.), quartered lengthwise and thinly sliced (about 4 cups)

1 medium-size sweet onion, such as Vidalia or Walla Walla, halved lengthwise and cut into thin slivers (about 1 cup)

1/2 cup crumbled feta cheese (2 oz.)

1/4 cup chopped scallions

1 Tbsp. chopped fresh mint

1 Tbsp. chopped fresh parsley

1. Whisk lemon zest, lemon juice and garlic in large serving bowl. Gradually whisk in oil. Season to taste with salt (1/2 tsp.) and pepper. Add zucchini and onion, and toss to coat well. Cover and marinate in refrigerator at least 1 hour or up to 2 days.

2. Just before serving, sprinkle with feta, scallions, mint and parsley.

Artichokes, Baby!

Greek Artichoke and New Potato Stew

Serves 4

I couldn’t resist these baby artichokes at the market on Saturday. For dinner that night I simmered them with new potatoes and carrots to make this light but hearty vegetable stew. Taking a cue from Greek cuisine, I finished the dish with lemon-and-dill scented avgolemono sauce. Trimming fresh artichokes is a labor of love, but it is well worth the trouble because they contribute a wonderful earthy flavor. Serve over orzo and offer some crusty bread to soak up the delicious sauce.

1 lemon, cut in half

8 baby artichokes, or 4 large artichokes (2 1/2 lb.)

2 tsp. olive oil

1 cup chopped onion (1/2 medium-large)

2 cloves garlic, minced

1 lb. new carrots, peeled and cut into 1 3/4-by 1/2-inch sticks (2 cups)

1 lb. new potatoes, scrubbed and cut into quarters or halves, depending on size (2 1/2 cups)

2 1/4 cups low-sodium vegetable broth

1 large egg

3-4 Tbsp. fresh lemon juice

1/3 cup chopped fresh dill, plus sprigs for garnish

Salt & freshly ground pepper to taste

1. Fill a large bowl with cold water. Squeeze juice from 1 lemon half into water and drop in shell. Snap off dark green outer leaves from an artichoke. Use a paring knife to trim all but 1 inch of the stem. Pare away fibrous green portion of stem and bottom of artichoke. Rub cut surface with remaining lemon half. Cut remaining inner leaves off at ridge just above heart, exposing the purple choke. With a melon baller or spoon, scoop out fuzzy choke. Rub surface with lemon. Drop trimmed artichoke into the lemon water. Repeat with remaining artichokes.

2. In Dutch oven or deep sauté pan, heat oil over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add garlic and cook, stirring, for 30 seconds. Add carrots and potatoes; cook, stirring, for 2 minutes. Drain artichokes. If using large artichokes, cut in quarters. Add artichokes and broth to Dutch oven and bring to a simmer. Reduce heat to low, cover and simmer until vegetables are tender, 12 to 18 minutes. With a slotted spoon, transfer vegetables to a bowl or deep serving platter; cover and keep warm.

3. In medium bowl, whisk egg and 3 Tbs. lemon juice. Stir in dill. Gradually whisk a little of the hot cooking liquid into egg mixture, then add this mixture to cooking liquid remaining in Dutch oven. Cook over medium heat, stirring constantly, until steaming and slightly thickened, 2 to 3 minutes. (Do not allow sauce to reach a boil.) Season sauce with salt, pepper and additional lemon juice, if desired. Spoon sauce over vegetables. Serve immediately, garnished with dill sprigs.

Heirloom Symphony

Heirloom Symphony : You don't need a recipe for this. Just start with an assortment heirloom field tomatoes (yellow, orange, zebra, beefsteak, etc.) Cut them into wedges. Drizzle with the best olive oil you have and add a splash of wine vinegar. Toss in some torn fresh basil and season with salt and pepper. That's it! this is the taste of summer we wait all year for. Serve with good bread (we like the miche loaf from Adam's Bakery) for soaking up the juices.

Herald the Heirlooms

Peaches a Plenty

Peach-Blackberry Compote with Basil Syrup

There is a secret ingredient in this sophisticated summer fruit compote -- it is fresh basil, which has a special affinity with peaches. The basil garnish is a clue to the subtle yet distinctive flavor in the syrup.

1/4 cup sugar

3 tablespoons dry white wine

3 sprigs fresh basil, rinsed

2 (2-inch) strips scrubbed orange zest

3 cups sliced peeled peaches* (1 1/2 pounds, 3-4 medium)

1 cup fresh blackberries, rinsed

1 tablespoon lemon juice

Basil sprigs for garnish

1 In small saucepan, combine sugar and wine. Bring to a simmer. Remove from heat. Add 3 basil sprigs and orange zest; stir to immerse. Cover and let steep 30 minutes.

2 Pass syrup through a strainer into a small bowl, pressing on basil and zest to release maximum flavor.

3 In large bowl, combine peaches, blackberries and lemon juice. Add basil-infused syrup and toss gently to coat. Garnish with basil sprigs.

4 (1-cup) servings.

Preparation time: 20 minutes. Ready to serve: 50 minutes.

Per serving:

TIP *To peel peaches, dip them into boiling water for a few seconds, then slip off skin.

Blueberry Picking

Lemony Blueberry Cheesecake Bars

Makes 24 bars

All the goodness of a deluxe creamy cheesecake baked into a sturdy bar cookie. These bars are sure to please adults and children alike and would be a welcome contribution to a family reunion. They keep will in the refrigerator (they even freeze well), but if you are taking the bars on a picnic or outing, be sure to pack them in an insulated tote bag or cooler. If you would like to make these bars without dairy, try the tofu-almond filling variation listed below.

Crust

1 1/2 cups whole-wheat pastry flour

1/4 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

2 Tbs. butter or nonhydrogenated margarine

2 Tbs. canola oil

1/2 cup sugar

1 large egg, lightly beaten

1 tsp. vanilla extract

Cream Cheese Filling

12 oz. reduced-fat cream cheese (Neufchatel)

1/2 cup sugar

1 Tbs. cornstarch

2 large eggs, lightly beaten

4 tsp. freshly grated lemon zest

1 1/2 tsp. vanilla extract

3 cups fresh or frozen and partially thawed blueberries

1. To make crust: Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray. Whisk flour, baking powder, baking soda and salt in a medium bowl. Beat butter (or margarine), oil and sugar in a mixing bowl with an electric mixer until smooth. Add egg and vanilla; beat until smooth. Add the dry ingredients and mix with a rubber spatula until dry ingredients are moistened. Transfer dough to the prepared baking dish and use a piece of plastic wrap to press it into an even layer. Bake about 20 minutes, or until puffed and starting to brown around the edges.

2. Meanwhile, to make filling: Blend cream cheese, sugar and cornstarch with an electric mixer or in a food processor until smooth and creamy. Add eggs, lemon zest and vanilla; beat or process until smooth.

3. To assemble and bake bars: Spread blueberries over crust. Pour cream cheese batter over blueberries, spreading evenly. Bake 35 to 40 minutes, or until the filling has set. Let cool completely in the pan on a wire rack. Using a sharp knife that has been coated with cooking spray knife, cut into 24 bars. (The bars will keep, covered, in the refrigerator for up to 4 days or in the freezer for up to 1 month.)