Baked Squash Sticks and Sweet Onion Dip
This recipe came from King Arthur Flour. If you still have an onion from earlier this season, you’re golden. If not, Vidalias will still be at the market for a few more weeks.
This recipe came from King Arthur Flour. If you still have an onion from earlier this season, you’re golden. If not, Vidalias will still be at the market for a few more weeks.
Because we live in Atlanta, it’s pretty much a requirement that you make at least one squash casserole this summer. This recipe came was published recently in the Atlanta Journal-Constitution. You can use any combination of summer squash (they use both crookneck and zucchini at Three Dollar Cafe) and top it with any cheese you like, although they definitely use American at the restaurant. If you don’t have chicken base, you can do without it, but it’s a long-lived pantry (actually – refrigerator) staple that adds a boost of flavor without all the liquid of using chicken stock.
You probably didn’t need a tostada recipe, but it’s good to be reminded that all kinds of veggies make great tostadas –AND quesadillas – AND tacos – and they’re wonderful any time of day. This recipe comes from Cooking Light.
The crumb-cheese filling recipe below would be just as good stuffing the tomatoes or peppers.
If you think your squash might be a little mature and need some tenderizing, scoop them out and then boil for about 2 minutes in a mixture of water, garlic and whatever herbs you have on hand or that go with your filling. Drain upside down while you prepare the filling.
And I was glad to see that squash is back. How about trying this recipe adapted from the blog Food52?
Zucchini bread is the time honored way to deal with end-of-the-season zucchini. Here’s a chocolate version from Fine Cooking magazine.
This recipe is extremely simple and everyone who’s eaten it has loved it. This recipe came from Lincoln Stevens who was the catering chef for the Woodruff Arts Center and served this recipe at the High Café. Adjust the herbs to suit your household’s preference. I’m not a big fan of rosemary, so I’d have more parsley. The leeks, shallots and garlic are all ways of adding onion flavor to the soup. You could substitute a white or yellow onion for the leeks and shallots and the soup would still be delicious. Leave out the butter, obviously, if you need a vegan dish. We’re running this recipe next month in the AJC.
Do you know how to roast peppers? I roast poblanos (and other large peppers) by just putting them on the gas burners on my cooktop. You want to brown the skins, so just leave them in the flames and turn them to get all sides blistered. Then drop the peppers into a paper bag, fold down the top and let the peppers steam. When they’re cool enough to handle, remove from the bag and remove the stem, seeds and skin. Easy! I do this periodically and store the roasted peppers in bags in the freezer to pull out as needed.
This is basically a white pizza with squash. Thinly slicing the squash will help it crisp up in the oven. You could use red sauce and mozzarella if you prefer – it’s just another take on roasted squash.
Pizza can go together really quickly. Once you have some pizza dough, you should be able to assemble this one in about 10 minutes, and it bakes in just 5 minutes in a really hot oven.
Make your own dough (mix dough together, let it rest about 15 minutes while you prep the rest of the ingredients), or you can use one of the refrigerated or frozen doughs. I understand that you can buy pizza dough from a pizzeria, too; haven’t tried that yet, but it would be worth a phone call to see if your local favorite will sell you a ball or two.
If you don’t have roasted garlic on hand, just sauté a little minced garlic. Or … if you love garlic and don’t need the flavor “tamed” … just mix it in raw.