Tag Archives: summer squash

Pasta with Summer Squash, Sausage and Pesto

Posted on by — No Comments ↓

I pulled this pasta together one night when I had leftover sausage and summer squash in the fridge and a daughter eager to help out in the kitchen–the pesto came as much as an activity as an element of the dish. We went to the garden together to pick the basil and Noemi pounded the pesto together in our mortar and pestle. If you don’t have a mortar and pestle, use a blender and add warm water by the tablespoon as needed to blend.

[amd-zlrecipe-recipe:59]

“Melted” Summer Squash

Posted on by — 3 Comments ↓

This is one of my favorite ways to serve summer squash. You can use any type of squash, but I prefer the denser, green-fleshed varieties, such as zucchini. It’s a great summer squash recipe to use up a bumper crop. I also like to add a dash of Guatemalan smoked chile pepper a friend of mine gave to me; this is a great dish to be adventurous with anything special you want to play with too.

[amd-zlrecipe-recipe:60]

 

Sauteed Succotash with Corn and Summer Squash

Posted on by — No Comments ↓

This succotash recipe is a perfect example of how much bang for your buck you can get with just a little bit of butter. In this case, it draws out the rich, velvety flavors in the corn and summer squash for a luscious, easy side dish.

[amd-zlrecipe-recipe:90]

When Life Hands You Zucchini, Make Fritters

Posted on by — 2 Comments ↓

[metaslider id=8524]

When vegetables are at their peak they’re cheap, scrumptious and abundant, which means that now is a great time to get creative about adding more veggies to your plate.

Here are a few ideas to get you started, along with a recipe for knock-out Zucchini Fritters:

Zucchini and Summer Squash

  • Slow cook slices of zucchini in olive oil with garlic, chile flakes, lemon zest and a squeeze of lemon at the end for a sort of zucchini jam that’s great on crostini, or tucked into chicken breasts.
  • Stir a few cups of grated zucchini into a soup or sauce as a flavorful thickener.
  • Slice a variety of squashes lengthwise on a mandolin, arrange on a platter, drizzle with vinaigrette and sprinkle with herbs and shaved pecorino.

Eggplant

  • Roast whole Italian eggplant and use the flesh in a dip, as the base for a pasta sauce, or even as a stuffing for ravioli.
  • Slow-cook chopped Asian eggplant with garlic, ginger, spices and sugar for an Indian-style marmalade.
  • Grill slices to keep in the fridge for using on sandwiches or adding to salads.

Tomatoes

  • Slow roast plum tomatoes, then freeze in a single layer and transfer to a freezer bag for what I call “tomato candy” all winter long.
  • Chop a variety of heirloom tomatoes and cook over medium heat with onions, garlic, oregano and a drizzle of olive oil for a simple, flavorful (and thinner-than-usual) pasta sauce. Can for keeping if you like.
  • Try taking your favorite tomato dishes into new realms—tuck a Greek salad into pita for a sandwich, or transform your BLT into a main-dish salad.

Sure, we all want to eat more veggies, and there’s no better time than now. This week, expand your boundaries and take advantage of the bumper bounty in new ways.