One of the great things about delicata squash is that you can cube it up with no peeling. This recipe is adapted from one in “The Sugar Solution Cookbook.” I happen to be a big fan of the combination of rice and lentils. Perhaps you are, too.
Ok, not a fan of lamb? Pork loin will work or cubes of chicken breast. But it’s worth trying with the lamb. Delicious.
Cook pasta according to package directions. When drained, return to pot and add 2 tablespoons olive oil. Toast almonds in a dry skillet over medium-high heat, shaking occasionally, about 3 minutes. Transfer to a cutting board, and chop. Add to pasta. Return skillet to medium-high heat, and add remaining 2 tablespoons oil and squash. Cook…
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This is an old recipe from Prevention magazine. Serve with marinara as a dipping sauce, if you like.
This recipe from King Arthur Flour is pretty quick. You really do need to salt and sauté the squash to keep from having a watery final product. If you follow these steps, you’ll end up with beautiful wedges. It’s also just as good at room temperature or cold.
My zucchini is grated, salted and sitting in a colander as I write.
If you like, use your leek as part of the chopped onion.
As far as I’m concerned, it’s never too early in the season to put up pickles! I wish I could remember where this recipe came from, but it’s full of good instructions about proper canning. If you don’t want to do the sterilizing and boiling bath canning, then make the pickles and refrigerate them as soon as the brine cools. Consider them refrigerator pickles and eat them in a week or two.
To sterilize canning jars, submerge them in boiling water for at least 10 minutes and until they are ready to be filled. Use new lids, and sterilize them according to manufacturer’s instructions.
Can’t believe it’s delicata squash season already. Enjoy them during their brief time with us. This recipe came originally from the New York Times.
This recipe is adapted from Fine Cooking magazine.
This week I’ve been reading “Cooking for Mr. Latte” by Amanda Hesser, former food editor of the New York Times. All this week’s recipes come from that book – a lovely combination of memoir and cookbook.
When you’ve had all the grilled and sautéed squash you can enjoy, try this bundt cake recipe from “’Mother Daughter Dishes” by Cheryl Najafi.
