Squash “Fries”
This is an old recipe from Prevention magazine. Serve with marinara as a dipping sauce, if you like.
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.
This recipe is adapted from Fine Cooking magazine.
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.
The first corn of the season – yum. A tip if you’re not familiar with no-spray corn. Most ears are likely to have a corn worm or two. Just cut off the affected part of the ear and you’re good to go. If I have more corn than I can use right away, I grill the extra ears in the husk. When they’re done, the husks and silks slip off easily and I store the grilled corn in a sealable plastic bag in the refrigerator. It will keep about a week that way and is still as sweet as it was the day it arrived.
In the meantime, if you need an idea for today’s fresh corn, try this recipe from Martha Rose Shulman of the New York Times. No Thai basil? Any basil will do, or just omit.
This recipe came from Organic Gardening.
A recipe from the Wednesday morning Dunwoody Farmers Market.
This recipe from Moore Farms and Friends showed up in my inbox, just as I was thinking, “We need lots of squash and onion recipes!” It has the bonus of using a little cabbage as well. And some kale or Swiss chard.
This recipe is adapted from one at wholefoods.com. No cooking – just a little knife of mandolin work and dinner is ready.
The sundried tomatoes in this recipe are totally optional as far as I’m concerned. And with the pretty yellow tomatoes from this week’s box, I think I’d skip them. It’s a recipe adapted from one at Whole Foods. If you don’t have pesto, or don’t like it, just brush the squash slices with olive oil and then use the same breading. The orange juice in the sauce is a really great idea. I’m seeing more and more recipes pairing oranges and tomatoes. Not exactly in season together, I know, but the acids and the sweetness of each complement each other really nicely.