Tag: summer squash

Yellow Squash “Home Fries”

Ingredients: 4 strips of bacon, cut into 1/2 inch wide pieces 2 medium-large yellow squash, cut into 1/4-inch thick half moons 1 medium onion, sliced into 1/8 inch thick half moons salt freshly ground black pepper Directions: Saute the bacon in a large skillet. When nearly fully cooked, drain all […]

Backyard Garden Salad with Burrata

Ingredients: 2 zucchini, spiralized into ribbons* 1 “baby” cucumber, spiralized into thin “noodles” 4 red radish, sliced 2 medium tomatoes, cut into bite-sized pieces (I used Black Krim tomatoes from my garden) 2 balls burrata 1 spring onion bulb, cut into half moons Himalayan sea salt (or regular) balsamic vinegar […]

Summery Spaghetti and Meatballs

Ingredients: for the meatballs: 2 lb 90% lean ground beef 1 medium zucchini, grated and squeezed dry 1 clove garlic, grated 1/4 cup finely grated pecorino romano 1/3 cup bread crumbs pinch nutmeg 1 egg salt pepper for the sauce: 1 onion, chopped 2 cloves garlic, minced 28 oz petite […]

Chipotle Summer Squash and Sirloin Chili

Ingredients: 1 lb cubed sirloin or stew meat 3 cloves garlic, minced 2-3 small zucchini or yellow squash, sliced into coins 1 onion, diced 7 oz chipotles in adobe, minced (with sauce) 20 oz (2 cans) diced tomatoes with chopped chiles, drained 30 oz (2 cans) dark red kidney beans, […]

Spicy Kohl Slaw

Ingredients: 2 medium-large bulbs kohlrabi, cut into matchsticks 1 baby cucumber, spiralized 1 baby yellow squash, spiralized 1 baby zucchini, spiralized 1/4 cup rice vinegar 2-3 tablespoons shichimi togarashi sea salt Directions: Place all ingredients in a medium bowl, toss to evenly distribute all ingredients. Refrigerate at least 1 hour […]

Crispy Chicken Thighs with Portobellos, Zucchini and Potatoes

Ingredients: 3 lbs chicken thighs 2 tablespoons lemon pepper seasoning 1/2 super fine flour (like Wondra) 2 zucchini (I used goldenrod zucchini), cut into 1/2-inch thick half circles 1 large onion, halved and thinly sliced 3 portobello mushroom caps, large dice 1 bunch green chard, chopped 4 cloves garlic, sliced […]

Pattypan Squash Bake

Ingredients: 4 medium pattypan squash, sliced into 1/8- 1/4-inch rounds 1/2 white onion, sliced into 1/2-inch half-moons 3 eggs 1/4 (loose) cup chiffonade’d* basil 1 1/2 tablespoons milk sea salt freshly ground black pepper 12 saltines, crumbled 2 tablespoons butter, melted Directions: Preheat oven to 350. Grease a 9-inch pie […]

Peppery, Umami-Packed Grilled Brussels Sprouts and Summer Squash

Ingredients: 1 lb Brussels sprouts, halved 2 small-medium zucchini and/or summer squash, large dice 1 onion, cut into quarter moon, 1/4-inch slices 2 1/2 tablespoons shichimi togarashi (seven flavored Japanese spice mix) 1/4 cup soy sauce 1 tablespoon fish sauce* 1/2 tablespoon chile oil 3 tablespoons canola oil Directions: Place […]

Old Bay Zucchini “Pie”

Ingredients: 3 cups shredded zucchini 5 eggs 1 onion, chopped 1 tablespoon Old Bay 1/2 cup olive oil 1/2 cup shredded aged, sharp cheddar 1 cup flour 2 teaspoon baking powder Directions: Preheat oven to 350. Squeeze dry zucchini if needed. Saute the onion in a skillet using a small […]

Roasted Shrimp with Summer Vegetables and Wild Rice

Ingredients: 12 oz peeled, medium shrimp 4-5 sprigs worth of thyme leaves 1/2 oz lemon verbena, chiffonade 1 eggplant, small dice 1 fennel bulb, diced 1-pint grape tomatoes, halved 8 oz crimini mushrooms, halved 1 small-medium pattypan squash, cubed 8 oz cooked wild rice olive oil sea salt freshly ground […]