I’m a big fan of blue cheese, and came home from a South Carolina beach trip with a wedge of Clemson University’s blue cheese. Can’t wait to put it to use here. But substitute any cheese you like. This recipe came from Better Homes and Gardens magazine.
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
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.
Tomorrow I’m going to try this pasta recipe, but I’ll substitute pancetta for the prosciutto since I have some sitting in the refrigerator waiting for a use. This recipe came from Fine Cooking magazine.
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.
Once zucchini season gets into full gear, one of the most requested recipes is zucchini bread. Chef Robert Robert Gerstenecker demonstrated this particularly delicious version at the Morningside Farmers Market this year.
Love this idea for a differently flavored pickle. Make it with the rounds of zucchini or the tiny little okra in today’s box, or both! The original idea came from seriouseats.com.
