Currently viewing the tag: "summer squash"
From Ball Home Canning SiteMakes about5 (16 oz) pints
Horseradish and hot peppers give this relish its zest. It’s a great way to use up extra zucchini from the garden, and it makes a great accompaniment to bratwursts hot off the grill.
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Tossing the fennel and carrot into the cold water helps to crisp them up. If you cannot shave the summer squash really thin, a little salt will help tenderize the squash so it won’t break. Using a Ben-Riner or mandolin is best for this recipe. When shaving the carrots and squash, shave it super fine, but you want to have complete slices, not raggedy looking partial slices.
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Soba is a Japanese buckwheat noodle that is like a squared off perciatelli noodle. Although it is served hot, it is probably best known as a cold preparation. Here is a twist on that dish with summer squash and carrots replacing the noodles. Soba is typically dipped into a soy-based sauce that is seasoned based on the weather. Sweeter when it is cold, ginger grated into it when it is hot out. Green onions and sesame seeds almost always. Here the dish is a little different than the traditional. It is dressed lightly with a variant of a Japanese dressing that is used with vegetable salads, and then has the dipping sauce that is traditional with soba as well. Both sauces keep well and have a myriad of uses. You want to use the middle comb of a Ben-Riner for this dish.
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Here, the zucchini is cut into thin strands resembling spaghetti. For this dish you will need a fixed blade slicer (a.k.a. mandolin) of some sort such as a Ben-Riner. Use the comb that gets you closest to spaghetti. This iteration of squash as pasta sees it dressed with a quick tomato sauce with caramelized onions and fennel.
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Although this salad is known to many as Israeli salad, it seems it is more commonly called Arab salad in Israel. No matter what it is called, a variant of this exists in most places throughout the Middle East, and in Israel- a country of immigrants-there are hundreds of versions all based on family heritage or personal preference.
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This dish is a medley of concentrated late-summer flavors. The fresh tomatoes are cooked down to concentrate their sweetness, and the polenta is made from stock made from corn cobs which really brightens its flavor.
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The dice of colorful vegetables and the mix of flavors and textures is like confetti, making this easy soup a celebration of the season. If you have pesto in the refrigerator already, go with the pesto in lieu of the basil leaf shreds as it will reduce the workload. If you wish to make this a more substantial soup, think about adding beans or some pasta.
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This is a dish inspired by the flavors of Morocco. The nice thing about it is that most of the components are things that last a long time, and you might have them in the back of the refrigerator or the pantry. If you have fresh tomatoes use them, but there is no shame in using good quality canned for this. Using fresh tomatoes will make the dish brighter tasting, and they might take longer to cook down to a sauce consistency.
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This can be eaten on its own as a bowl of “chili”, but it came about as a vegetarian filling for tacos or enchiladas. The inspiration for this came when Hatch and pasilla chilis were spotted at the local farmer’s market. The Green Sauce is not usually spicy, but you can adjust your chilis to make it so.
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This is a fast and loose interpretation of a Thai “yellow curry”. Be sure not to cook the vegetables to long or they will get mushy and unpleasant. This dish has some heat to it as written, but if you prefer it mild, simply omit the chilis. If you do not have Thai basil, substitute cilantro or mint. If you like your food spicy, substitute in 1/2 cup of Cilantro Chili Sauté Juice for a half cup of the stock.
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This is easiest to make using various colored zucchini shaped summer squash, although with a little thought patty-pan and crookneck squash will also work. If your rosemary stalks are not the firmest, run them in with a metal skewer or a bamboo one that has been soaked in water first so it does not ignite.
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Unless you have home made tomato sauce, canned tomatoes work best here, especially if you have good Italian San Marzanos. Otherwise, just use your favorite. Be sure to use a really big pan for sautéing the squash, or do it in batches. If the squash is crowded it will steam and just get mushy.
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This dressing has more garlic than usual, and was made with grilled vegetables in mind, but will work for milder greens if you have a yen for garlic. Still, this is not really strong as garlic dressings go. If that is what you want, just add more garlic cloves.
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This salad combines smoky grill flavors with fresh vegetable crunch, and drapes it all in a mildly garlicky dressing. The little bit of cheese on top rounds out the interplay between the slight sharpness romaine and summer squash have, while the grilling of the two helps to emphasize the sweetness the underlies these two vegetables.
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This is a mash of fava beans studded with small bits of summer squash flash sautéed to crisp them up a bit. This dish could serve as a topping for crostini or something from the grill. Here it is served in small Romaine leaves as a mezze. This dish has flavorings more from the Middle East, but switching the cilantro for mint or basil, and removing the cumin will swing it towards Italy, France, and Spain.
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We offer several different varieties of summer squash in our CSA boxes. You may find zucchini, patty pan or cousa squash during our summer months.
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The longest part of the prep for this dish is cooking the onions for the base. Other than that, this dish comes together quickly. If you have soffritto in the freezer, it is a snap to put together, and it looks as if you fussed for quite a while. If you have different colored tomatoes and/or squashes the dish looks quite festive.
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With summer here, the time is perfect for gratins. Sure, everyone is firing up the grill, but let’s face it-grilled vegetables only hold their appeal for a while, and then you want something with a little more depth of character. All those vegetables that are great on the grill are also great in a gratin. Easy to make, gratins can be made in advance and will keep overnight, and are good hot from the oven, or at room temperature. What’s not to like?
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This is one of those dishes that just happened “on the fly”. I was using the oven for potatoes already, so I figured I might as well cram a vegetable in. I had basil in a jar on the counter, and lots of zucchini someone had given me. The inspiration for this came from a dish called Hasselback potatoes, and a variation I used to do using bay leaves. A simple dish with plenty of flavor, it has a couple of great variations that are easy to execute, and it cooks up pretty quickly.
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