My Wonderful Weekend of Cooking

I joined a CSA. For those unfamiliar, this is a Community Share Association. Basically you sign up with a local farmer, and you buy a "share" or (half-share in my case), and you get fresh picked veggies off the farm each week.
This week, my half-share included several cucumbers, squashes, and and hot peppers.
My tastebuds were zinging with the possibilities, and the poor neglected state of my 12 cup foodprocessor, and thus I began to cook some SCRUMPTIOUS items. All of them can be made gluten-free assuming you use gluten-free pasta and gluten-free crackers for the various side items.

1) Salsa
2) Cucumber Soup
3) Ratatouille

1) Beth's Salsa
Ingredients:
1 can whole tomatoes, drained (cut through tomatoes a bit to drain juice)
1 can diced tomates (rotelle with green chiles will also work) - drained
2 cans stewed tomatoes (drained)
5 jalepeno peppers, cored and seeds removed
1 bunch cilantro - stems and all (just cut the bunch into quarters when feeding into food processor)
4 hot peppers (you pick whatever hot peppers you like)
juice of 1 lime (some zest is nice too)
3-4 Tablespoons Cumin
salt and Pepper to taste
Instructions:
Wear plastic gloves while coring and de-seeding the jalepenos and peppers. This will save you grief later. Be careful not to miss any, when you get rid of the seeds, they are the hottest part of the pepper. Do not touch eyes if you have touched the seeds or pepper juices with your bare hands. ouch.
Using food processor, finely chop the vegetable ingredients (may have to do it in batches depending on the size of your processor).
Then add lime juice, cumin, salt, pepper, to taste.
This freezes well.
Caution: will get hotter while sitting in fridge so do not over-spice it.
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2) Chilled Cucumber Soup - as published in Elle Decor Magazine, Daniel Boulud's recipe (we love him, we ate at his "Bar Boulud" restaurant in NYC on Thanksgiving Day last year - scrum-diddly-umptious!!!)
Ingredients:

• 4 large English Cucumbers (or I used 5 regular ones but removed some of the seeds)
• 2 cup Spinach leaves packed
• 2 Tblsp Olive Oil
• 1/2 large Red Onion, chopped
• 2 celery stalks, chopped
• 1 pound Idaho Potatoes, peeled and chopped (aka 2 large potatoes)
• 1 cup plain Greek Yogurt (I used "Fage")
• 1/4 cup heavy cream
• Juice of 1 lemon
• salt,pepper,Tabasco sauce to taste

Garnishes/Sides:

• 1 bunch dill leaves, picked
• 1 cup plain Greek yogurt
• zest and juice of 1 lemon
• 1/2 pound smoked salmon sliced
• 1/2 large red onion minced
• 1 box of Gluten-Free Crackers (I like Mary's Gone Crackers)

Instructions:

• Bring large pot of salted water to a boil; set bowl of ice water on the side.
• Peel cucumbers, reserve the skins, and roughly chop the flesh
• Boil cucumber peels and spinach until tender (about 4 mins)
• Then chill in ice water, and squeeze dry. set aside.
• In large sauce pot, warm olive oil on med. heat, add onion, celery, potatoes, and sprinkle salt and pepper.
• Cook, stirring, until onions are tender but not browned (about 5 mins)
• Add half of cucumber flesh, and just enough water to cover the mixture, then simmer for 20 mins (or until potatoes are tender).
• Remove from heat and chill (I just stuck mine in the freezer for 10 mins)
• In a blender (or large food processer), combine chilled mixture with the cooked cucumber peels, spinach, and remaining cucumber flesh, yogurt, and cream. You may need to do this in batches.
• Puree until very smooth, then pass through a fine mess sieve.
• Chill the soup.
• When ready to serve, adjust seasoning with lemon juice, Tabasco, salt, pepper, to taste.
• I garnished mine with spoonful of greek yogurt mixed with the dill.
• Serve salmon/crackers on the side.

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3) Ratatouille - took pieces of 2 recipes (one I found in MORE magazine at the gym, but did not have the foresight to take home so I'd remember how to make it), and another I found online someplace.
Ingredients:
2 yellow squash
1 zucchini squash
3 sliced tomatoes in wedges
2 cups tomato juice
1/2 red onion diced
1 celery stalk
1 tablespoon crushed garlic
1 Tblsp Olive Oil
1/2 box of Quinoa shells pasta
1/2 cup heavy cream
oregano, basil to taste
Garnish:
Fresh basil leaves
Fresh Tomato wedges
Instructions:

• Slice squash/zucchini into strips, toss or brush with olive oil and oregano, grill until soft.
• In skillet, add the olive oil, chopped onions and chopped celery, garlic, and fresh basil leaves, and sautee for a few minutes until soft but not carmelized
• add grilled veggies and then cover with tomato juice. Add a few tomato wedges also.
• let simmer for 15-20 minutes, and then turn off heat.
• Next, set pot of water to boil for the quinoa shells, follow directions on box. While shells are boiling...
• take skillet veggie mixture, and pour into blender, and lightly blend (chunky not too smooth - but this is all to your preference). then pour contents back into skillet.
• turn skillet on low heat, then add heavy cream, stirring, until skillet is warm again.
• Drain quinoa shells.
• Serve veggie mixture over shells, garnish with tomato wedges and fresh basil leaves.