Currently viewing the tag: "summer squash"
A variation on the theme of summer squash and mint, this came about on the fly with some of the leftover pesto I had used with halibut the night before. This pesto is great with fish, on sandwiches, and with chicken, and makes a nice pasta, especially with shrimp and lemon added in.
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This is a combination that proves the old adage of the sum being greater than the parts. Although the combination may seem unlikely, it really tastes great. Cook the squash so it still has some crunch, and cook the collards so they no longer have a raw greens taste and texture, but not so much that they are really soft. The onions should be wilted, but try to not color them. You could forgo the breadcrumbs, but they soften up and form almost a sauce, and really help to amalgamate all the flavors. If you do not have pistachios, use almonds.
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This treatment of favas is especially good when you have more mature beans which can have a more assertive taste and are starchier. This recipe works fine with young favas, and the taste is really bright and makes a great sauce for fish like halibut or other firm white fish. Depending on how much you mash the beans and how much oil or stock you use, this recipe can be used as a topping or dip for crostini or as a sauce for fish or vegetables or pasta.
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Tagged with: broccoli • cauliflower • fava beans • fish • pasta • puree • salad • sauce • summer squash • vegan
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. If you have fava beans, sauté them up and add just before service. They become “sauce” to the “pasta” that is the squash.
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No meat in this, but the presentation, the thin slices, and the fact that it is raw make the connection in my mind. This is one of those times you want a fixed blade slicer. It can be done with a knife, but it will be a challenge. Cousa and zucchini are ideal for this dish, and Pattypan will work as well, but I think crooknecks are best left for other preparations. This dish lends itself to variations, from really simple to simple but elegant. The dressing can be scattered as separate ingredients or made into a vinaigrette, the garnish can be skipped or be complex-it’s all up to what you want at the time.
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At some point, I will try to “caramelize” every vegetable that comes my way. Sometimes the dish doesn’t work out. This time it did. There are enough natural sugars in the squash that no sugar is needed in the ingredients. I usually do this with zucchini, but the technique will work with all manner of summer squash, although squash like Pattypan (the flying saucer ones) take a couple minutes more to prep for uniform slices. Making this with different color squash makes for a very nice presentation.
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Tagged with: summer squash
This is a lovely recipe that can be made as vegetarian or can have Italian sausage added for the non- vegetarian.
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This is based on a traditional recipe. Or, not so much a recipe as a technique. “Scapece” is basically fried vegetables that are scattered with herbs and vinegar and allowed time to marinate. Served room temperature or gently reheated, this dish serves as an appetizer or salad, or side dish. Most of the recipes use zucchini, but I have seen it done with carrots, eggplant, and peppers. Typically fried, I have seen a version where everything is grilled and then marinated. Although most recipes use red wine vinegar, I have seen some using balsamic vinegar or white wine vinegar. I could see using white balsamic vinegar for a nice light twist. This is another recipe that begs for the use of a fixed blade slicer like the Ben Riner.
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Gremolata is the traditional topping for osso bucco made of lemon zest, garlic, and parsley all chopped finely and mixed. I like to riff on that, varying the herbs and adding breadcrumbs or nuts. I also think that summer squash is always enhanced by dry cooking methods such as roasting.
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