Blog Archives - Litchfield Farmers' Market

Ingredients

• 2 tablespoons fresh lemon juice
• 1 teaspoon fine sea salt
• 1 cup light cream, ricotta or plain Greek yogurt (non-fat is okay)
• 2-3 small firm zucchini, ends trimmed and julienned*
• 1 teaspoon fine kosher salt
• ½ cup freshly shredded basil leaves
• 2 large zucchini
• 1 large yellow summer squash
• 1 cup sugar snap peas diced on a diagonal
• 10 - 12 large basil leaves
• 10 - 12 stems of Italian parsley
• ½ cup whole milk ricotta
• 1½ cups shredded mozzarella
• ½ cup shredded Parmesan cheese
• 3 to 4 medium zucchini
• ½ tablespoon butter
• 10 ounces Fontina cheese, grated
• ¼ cup shredded mint leaves (if cut with kitchen shears, color and texture is retained)
• 3 small or 2 medium zucchini, sliced first lengthwise and then diagonally
• 3 small or 2 medium yellow squash, sliced first lengthwise and then diagonally
• ¼ cup kosher salt
• 2 tablespoons unsalted butter
• ¼ to ⅓ cup minced chives