Tagged: summer squash
From the Washington Post, here’s a delicious summer squash and onion dish. The variety to use here is the pale yellow crookneck squash, but yellow zucchini (or a mix of green and yellow zucchini) will also be fine. Small to medium-size squash work best. Because they typically contain less water and fewer seeds, they will contribute more flavor and texture to the dish. Serves 4.
Silky smooth baked zucchini is the surprising filling in this sweet dessert found in “Farmer John’s Cookbook: The Real Dirt on Vegetables” (no, not that Farmer John!) Like the best apple crumble, this dessert has a tender, lemony-sweet, spiced filling just waiting to be discovered beneath its irresistible, crunchy crust. Don’t count on having leftovers! Serves 6-8. (more…)
Welcome to Summer Squash season! As you may have noticed already, summer squash appears in a variety of shapes and colors, the most prevalent being the well-known green zucchini, the straight or crooked necked yellow squash, and the round, flat, often scalloped edge, patty pan squash. All these varieties are tender, warm-season vegetables that differ from their fall and winter cousins in that they are selected to be harvested while still immature. Thus, the entire vegetable, rind, flesh, and seeds, can be eaten. (more…)
This recipe was originally from Bon Appetit magazine, and found on epicurious.com. It is easy to assemble by layering the ingredients (although the directions sound complicated!). The recipe makes two pans so eat one tonight and freeze the other for another day. A mandolin makes short work of the preparations. (more…)
This salad, found on the drizzleanddip.com food blog, combines two of our favourite vegetables – the zucchini and the green bean. The crumbled blue cheese and chopped walnuts take it to another level. This salad only takes a few minutes to make. Work out quantities based on how many people you need to feed. (more…)