Late summer is one of my favorite foodie times of the year. My local farmer’s market is overflowing with a variety of colors and flavors, and my little organic garden is lush and happy (although I do find I am sharing more and more of my harvest with little critters that like to help themselves despite my fence!) I’m cooking with fresh herbs every day, and greens like kale, bok choy and beet greens are regular staples in my diet. I’m extra excited about my butternut squash, which I’m growing for the first time. It’s such a thrill to see the squash getting bigger! And you simply can’t beat fresh-from-the-garden heirloom NJ tomatoes!
This is also that time of year when everyone seems to have an over-abundance of summer squash. This recipe was born of that, and has become one of my favorites. It’s a riff on pasta, but much lighter. Enjoy it on its own or as a side dish. I hope you love it as much as I do!
I made this dish in the Pampered Chef 4-quart Rockcrok Dutch Oven that my wonderful Pampered Chef consultant Kathy Yellets sent me. (Disclosure: I was sent a free product for this review by an independent Pampered Chef consultant. I have worked for Pampered Chef corporate in the past in a consulting capacity, but corporate was not involved with this review. Although I was provided with a free product, all opinions expressed here are my own.)
When I received the Rockcrok and read about it, I was pretty excited. It can go on the stovetop, in the oven, in the microwave (with no plastic BPA worries!) and even on the grill (it can take the heat up to 752 degrees)! I love the fact that you can start a dish on the stovetop and then finish it in the oven without transferring pots. I found that it heats really evenly, too, which makes me think it will be great for a Korean dish I love called Bibimbop. That dish traditionally calls for a clay pot which holds the heat and crisps the bottom of the rice, which this pot should do well. This pot is definitely one I find I use almost everyday, because it’s so versatile.
You can see a video about the Rockcrok here: http://youtu.be/mrXfJ0QOEs8
So I am excited to share with you this recipe today. Please note that the variety of veggies and amounts below are suggestions. Feel free to adapt this to whatever veggies you have on hand, in whatever amounts. It’s delicious no matter how you make it!
You’ll need to use a vegetable peeler to make thin slices of your zucchini, squash, pepper, and carrots. You’ll also want to chop your kale into bite-sized pieces.
Toast your walnuts while adding your onions and veggies to the Rockcrok. (I love how the steam looks in this picture!)
When the veggies are pretty soft and cooked down, add your tomatoes and chopped rosemary, along with salt and pepper.
When the kale starts getting a little crispy, add the goat cheese and let it melt into the “noodles.” Top with some of the toasted walnuts.
Serve on a plate topped with additional goat cheese and walnuts. Enjoy!
Here’s the full recipe:
Summer Veggie “Noodles” with Walnuts and Goat Cheese
Serves 2 as a main dish or 4 as a side dish
- 1/4 cup chopped walnuts
- 2 Tbsp coconut oil (or olive oil)
- 1 medium zucchini
- 1 medium yellow summer squash
- 1-2 carrots
- 1 sweet red pepper
- 1 cup chopped kale
- 1 medium onion, chopped
- 1 cup red cherry tomatoes
- 1-2 oz goat cheese (to taste)
- 2 sprigs fresh rosemary, leaves chopped and stems removed
- salt and pepper (to taste)
Here’s What to Do
- Toast chopped walnuts in a small saucepan until fragrant and lightly browned. Set aside.
- With a vegetable peeler, slice zucchini, summer squash, pepper and carrots into long thin strips.
- Mince onions and chop kale.
- In Rockcrok or large saucepan or frying pan, melt coconut oil over medium heat.
- Add onions and saute for 3-4 minutes, until they begin to become transparent.
- Add veggie “noodles” and saute lightly for about 3 minutes.
- Add chopped kale, along with chopped rosemary, salt and pepper, and continue to cook and stir for 5-7 minutes, or until kale begins to look a little crispy.
- Add cherry tomatoes and stir for another minute.
- Add goat cheese and half of your toasted walnuts, and cook and stir until goat cheese melts into noodles.
- Remove to serving platter and top with additional goat cheese and toasted walnuts.
- Serve and enjoy!
What’s your favorite recipe with summer veggies? Please share in the comments below!