Roasted Veggie & Hummus Wrap (CSA Week 3 & 4 Recipe)

Photo Courtesy of Unversity of Minnesota

The past few weeks have been a whirlwind - I really don’t know where this month has gone! The girl and I went on a short vacation, which was really nice, but now it’s back to the grind.

I’m still getting my CSA each week (thanks to my parents, who picked it up while we were gone), and it's provided a steady supply of greens and yellow, zucchini, and kousa squashes. We are also just starting to get cucumbers.

I have to say, I’m a bit overloaded with squash. Since I've never really eaten much of it, I'm struggling to find a way to use it all. This week I decided to just roast all of it (along with red onion and red pepper), and eat it in wraps for lunches. I used Mediterranean and Greek-inspired flavors for the veggies, which really brought out the flavor of the squash.

Roasted Veggie & Hummus Wrap

What you need:

roasted veggies (recipe below)
hummus (I like the original hummus tahini but use a flavored hummus if you’d like)
flatbread or tortilla wrap
feta

What you do:

Spread hummus on the wrap. Top with roasted veggies. Sprinkle crumbled feta on the top. Wrap and eat!

Roasted Veggies:

yellow squash
zucchini
kousa squash
red peppers
red onion
olive oil
lemon juice
salt
pepper
oregano (I used fresh "Spicy Oregano" from the back porch)

Chop the veggies into bite-sized pieces. Toss the veggies with olive oil, salt, pepper, and chopped oregano. Lay out in a single layer in a Pyrex baking dish or roasting pan and squeeze lemon juice over the top. Put the veggies in the oven at 375 for about 25 minutes (or until soft). Remove from oven and let cool.

Vegetable Photos Courtesy of Farmer Dave's

Garlic Scape & Arugula Pesto (CSA Week 2 Recipe)

Photo courtesy of Farmer Dave's

The second week of my CSA share brought another plentiful basket of lettuces and squash (zucchini, yellow squash and kousa). It also brought beautiful bunches of arugula and spinach, and more garlic scapes.

I decided to make a pesto with the garlic scapes and arugula, to highlight and retain their fresh flavors and beautiful colors. I picked up a wedge of Pecorino Romano from Polcari's Coffee in the North End. (Sidenote: if you've never been here, you really should check it out - they are the nicest guys and they've have a great selection of coffees, flours, legumes, Italian imports, and so much more.)

The sharpness and saltiness of the cheese really brings this pesto together, so make sure your pecorino is of good quality!

Garlic Scape & Arugula Pesto

What you need:
1 1/2 cups Garlic Scapes (trimmed just below the flower; chopped); About 10 scapes
1 cup packed Arugula
1/2 cup Olive Oil
1/2 cup Pecorino Romano; grated
3 tablespoons Red Wine Vinegar
Salt/Pepper to taste (don't season until you've pulsed the cheese in or it could get too salty!)

What you do:
1) Add garlic scapes, arugula, Pecorino Romano, and red wine vinegar to a food processor and pulse until all is mixed and finely chopped.

2) Stream (or add in small amounts) the olive oil until the pesto is the consistency you want it to be.

3) Season with ground pepper and salt to taste.

It's that simple! I used my batch of pesto for a quick and easy pizza, using store bought dough. Just roll it out, spread on the pesto, and add sliced fresh mozzarella, halved grape tomatoes, fresh basil, and chicken sausage. (You can substitute any protein you like for the latter, or leave it out for a vegetarian pie.) Then bake until the crust is brown and the cheese is bubbling. Enjoy!