zephyr

Squash with Feta, Walnuts and Dill

March 8, 2016

And finally, an idea for turning that squash into a salad.

Raw zucchini is wonderful when sliced very thin, carpaccio-thin. In this recipe it’s topped with feta, dill, and walnuts for a Greek spin, but it would be equally delicious with shaved Parmigiano-Reggiano, basil, and pine nuts. Don’t be tempted to save time and toss the zucchini with the other ingredients in a bowl—it will turn watery, and won’t be nearly as pretty.

This recipe comes from the food blog, Once Upon a Chef.

Serves 4

Chilled Summer Squash Soup

July 31, 2014

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.

Squash Tian

July 30, 2014

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.

Baked Squash Sticks and Sweet Onion Dip

July 30, 2014

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.

Tag: zephyr

Squash with Feta, Walnuts and Dill

Chilled Summer Squash Soup

Squash Tian

Baked Squash Sticks and Sweet Onion Dip