Beautiful zephyr squash and the first day of summer has inspired me to make a chilled soup. This recipe will make about 2 quarts. Make some croutons with whatever leftover bread is in your house to garnish the soup and provide a crunchy contrast.
Any pasta will do. This recipe came from Fine Cooking magazine.
This recipe came from this June’s Bon Appetit. Feel free to chop up one of your Riverview onions in place of the green onions called for here.
From Martha Rose Shulman of the New York Times. Her notes: This savory whole-wheat bread pudding has Greek overtones, with the dill or mint and feta cheese. Make sure to squeeze as much water as you can out of the grated squash, or the dish will be too watery.
Adapted from a recipe developed by King Arthur Flour. These pancakes are good hot, warm or cold. Any extras travel perfectly. You can even eat them in the car. Ask me how I know.
This recipe makes about 12 little cakes. The recipe is from Whole Foods.
This is for those of you who still have some zucchini or yellow squash hanging out in the vegetable bin. Or, save the recipe for the next time we get squash in our box. Sorry that I don’t remember where the original recipe came from, but the dressing is delicious. You’ll find lots of ways to use it.
This is James Beard’s recipe, adapted from his book, “Beard on Food.” You know – the James Beard of the James Beard Awards that our chefs are all so anxious to win every year?
This is a classic Provencal dish, perfect with grilled meat or fish or as a filling for an omelet or as dinner all by itself. The Beard folks note that in France it’s often presented as an appetizer with a drizzle of olive oil and vinegar and a sprinkling of chopped parsley. Toss in one of those jalapenos if you like.
The directions specify not shaking the can of coconut milk because you want the liquid to have separated so you can spoon off the creamy top portion to start this recipe. As with all curries, use the vegetables you have on hand. The combination of sweet potatoes with eggplant and peppers is particularly nice.
I turned last week’s squash into a Mexican casserole layering steamed squash with corn tortillas and a spicy sauce I had made from tomatoes and peppers. (Did you try Marcella Hazan’s tomato sauce recipe from last week? It’s genius! I’m a total convert.)
This week I’m going to try this variation on a recipe from Martha Rose Shulman who writes for the New York Times. I think it ran in 2010. Any rice will do, or you can leave out the rice and substitute more breadcrumbs (adding some to the squash mixture and still sprinkling some on the top). You just need the rice or some other starch to help hold the slices together.
