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Eggplant can easily be subbed for the squash here, or use both!
Tzatziki: 1 5.3 ounce container Greek Yogurt Juice from 1/2 lemon 1 cucumber, peeled and shredded 1 tablespoon minced Italian parsley Pinch of salt Gyros: 4 pita pockets 2 to 3 summer squash, ends trimmed and sliced lengthwise Olive oil Salt 2 cucumbers, peeled and diced 1 pint of cherry tomatoes, halved Juice from 1 lemon Salt Pinch of crushed red pepper 1 tablespoon minced Italian parsley 1 teaspoon minced mint Tzatziki: To a medium bowl, add the Greek yogurt, lemon juice, shredded cucumbers, Italian parsley and salt. Mix until combined. Transfer to the fridge while you make the rest of the gyros. Gyros: Preheat the oven to 250 degrees F. Place the pita on a baking sheet and transfer to the oven to warm the pita. To a small bowl, combined the diced cucumber, cherry tomatoes, lemon juice, a few pinches of salt, crushed red pepper, Italian parsley and mint. Using a grill or grill pan, bring the heat to medium-high. Brush the squash with a bit of olive oil. Cook on each side for about 2 to 3 minutes, until the squash has softened slightly and you begin to see grill marks. Transfer to a plate and sprinkle with a few pinches of salt. To assemble the gyros, grab the tzatziki from the fridge. Add a dollop to the center of the pita and spread it around into an even layer. Add a few slices of squash, top with a few spoonfuls of tomato and cucumber salad. Add more fresh herbs if desired.
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3 medium summer squash or zucchini, cut in half lengthwise
1½ tsp. kosher salt, plus more ¼ cup roasted nuts (I love pecans, but almonds would be yummy too!) 6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling 1 small bunch mint, divided (any herb would do the trick, like basil or dill or cilantro!) 1 small garlic clove, finely grated 2 Tbsp. Apple cider vinegar ¾ tsp. sugar ½ tsp. crushed red pepper flakes Freshly ground black pepper ½ cup feta cheese Flaky sea salt Preheat oven to 450. Toss squash with olive oil, salt and pepper. Roast on bottom rack for about 10 minutes, flipping halfway through. Squash should be golden brown in spots and tender. Set aside and let cool while making dressing. Crush 3 mint (or other herb) sprigs against your cutting board a few times to release their flavor; mix in a large bowl with garlic, vinegar, sugar, red pepper flakes, and 2 Tbsp. oil; set dressing aside. Cut squash into 2" pieces and toss in reserved dressing to coat; season with kosher salt and black pepper. Let sit at room temperature, tossing occasionally, 15 minutes. Pluck out mint. Pull leaves from remaining mint sprigs (you want about ¼ cup). Scatter mint and nuts over squash. Drizzle generously with oil and sprinkle with sea salt. 3 slices applewood-smoked bacon
1/2 cup onions, divided 1/2 cup chopped celery 1 pound yellow summer squash, chopped ½ pound potatoes, cut into bite-sized pieces 3 TBSP flour 1 pound frozen corn kernels, thawed and divided 1 cup whole milk, divided 2 cups chicken or vegetable stock 1 tsp. chopped fresh thyme 1/2 tsp. salt 1/4 tsp. freshly ground black pepper Shredded extra-sharp cheddar cheese (for serving) Green onions, chopped (for serving) Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon and set aside. Add 1/2 cup onions, celery, potatoes and squash to drippings in pan; sauté 8 minutes or until vegetables are tender. Sprinkle with 3 TBSP flour and stir to coat all the veggies. Add salt, pepper, thyme, and stock and bring to a boil. Reduce heat and simmer while continuing to next step. Set aside 1 cup of corn. Place the remaining corn and 1 cup milk in a blender; process until smooth. Add pureed mixture and reserved 1 cup corn to pan. Bring back to a simmer, and cook 5 minutes or until thoroughly heated, stirring constantly. Ladle into bowls; top each serving with crumbled bacon, shredded cheese, and green onions. These make an amazing breakfast on the weekend!
2 tablespoons extra virgin olive oil 1 onion, finely chopped (use any leftover onion parts! 1 ½ pounds zucchini or other summer squash, diced 2 garlic cloves, minced (I still had some garlic scapes that I used up) 1 to 2 chilis, minced (omit if you don’t like heat!) Salt to taste Freshly ground pepper 8 eggs, beaten Roughly chopped cilantro Sour cream (optional) Avocado, sliced (optional) 10 warm corn tortillas Heat a heavy skillet over medium-high heat. Add the olive oil and the onion and cook, stirring, until the onion begins to color, about 3 minutes. Add the zucchini and cook, stirring, until it is lightly colored and tender, about 5 minutes. Add the garlic, chili and salt to taste and stir together for about 30 seconds to a minute, until fragrant. Reduce the heat to low. Beat the eggs and season with salt and pepper. Add to the zucchini mixture along with the cilantro. Cook, stirring, until the eggs are set. Fill the warm tortillas and serve with sour cream and avocado. 2 tablespoons extra virgin olive oil
½ medium onion, chopped (about 1 cup chopped) 2 plump garlic cloves, minced 1 ½ pounds summer squash, cut in 1/2-inch dice 1 small red pepper, cut in 1/4-inch dice Salt and freshly ground pepper 2 tablespoons chopped fresh parsley 2 large or extra-large eggs ½ teaspoon salt Freshly ground pepper ½ cup low-fat milk 1 cup cooked rice 1 teaspoon coarsely chopped fresh thyme leaves 2 ounces Gruyère cheese, grated (1/2 cup, tightly packed) 1 ounce freshly grated Parmesan (1/4 cup, tightly packed) Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, 5 to 8 minutes, and add the garlic, summer squash, red pepper, and about 3/4 teaspoon salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley and remove from the heat. Preheat the oven to 375ºF. Oil a 2-quart baking dish with olive oil. In a medium bowl, beat together the eggs, salt, pepper, and milk. Stir in the rice, thyme, the sautéed squash and the cheeses. Scrape into the baking dish. Bake 35 to 40 minutes, until nicely browned on the top and edges. Remove from the oven and allow to stand for at least 10 minutes before serving, or allow to cool. The gratin is good hot, warm, or room temperature. This recipe is easily adapted to use whatever veggies you have on hand! If you can get some eggs from one of our market neighbors, you’ll be set. Feel free to switch out the rice for other grains as well, or cauliflower.
RICE 3/4 cup short-grain brown or white rice, rinsed 1 ½ cups water 1 pinch sea salt VEGGIES + EGG 2-3 Tbsp sesame oil, DIVIDED (toasted for more flavor, untoasted works, too) 3 cups packed mixed vegetables (such as finely shredded carrot, thinly sliced zucchini, or greens) 1 heaping cup bean sprouts (if you can’t find, sub more mixed vegetables) 2 stalks green onion, sliced on an angle 2 cloves garlic, minced 2 Tbsp soy sauce 2 large eggs FOR SERVING 2-4 Tbsp Korean Gochujang Sauce Kimchi (optional) Toasted or raw sesame seeds (optional) To a medium saucepan, add cooking water, rinsed rice, and salt. Heat over high heat and bring to a boil, reduce heat to simmer, and cover. Cook for 15-20 minutes or until water is absorbed and rice is tender and fluffy. Keep covered and set aside. While the rice finishes cooking, heat a large skillet over medium heat (stainless steel or cast iron are best). Once hot, add 1 tsp of sesame oil or enough to just coat the pan. Once the oil is hot, add vegetables one type at a time and cook in batches until lightly browned (1-2 minutes), seasoning each with a little minced garlic and a dash of soy sauce. Cooking in batches allows you to arrange vegetables separately over the rice for visual effect. Add more oil to the pan as needed between vegetables. Arrange cooked vegetables in individual piles on a serving plate and cover gently to keep warm until serving. To cook eggs heat the same pan over medium heat. Once hot, add a little more oil (sesame or otherwise), and carefully crack eggs. For sunny-side up (our preference), cover briefly with a lid to steam for 1 minute, then remove lid and continue cooking until whites are cooked but yolks are still runny. Turn off heat and set aside (uncovered). Time: 30 minutes
Yield: 4-5 servings 1 tablespoon extra-virgin olive oil 1 garlic clove, minced 1 1/2 pounds summer squash, cut in 1/4-inch dice (about 4 cups) 2 teaspoons chopped fresh herbs, such as mint, basil, or parsley Salt and freshly ground pepper to taste 1 ½ cups orzo 1/3 cup arugula pesto Bring a large pot of water to a boil for the orzo and salt generously. Meanwhile, heat a large, heavy skillet over medium heat and add olive oil and garlic. Cook, stirring, until garlic is fragrant, about 30 seconds, and add summer squash. Turn heat up to medium high and cook, stirring often, until squash is tender and translucent, 8 to 10 minutes. Stir in fresh herbs and season to taste with salt and pepper. Turn off heat. When water in pot comes to a boil, salt generously and add orzo. Cook 9 minutes, until al dente. Stir 3 to 4 tablespoons of the cooking water into the pesto, then drain orzo and toss with squash. Heat through, add pesto, toss again and serve. Top with Parmesan cheese or nutritional yeast for extra cheesiness! Beautiful, simple, and easy.
2 TBSP olive oil 6 cups summer squash or zucchini, cubed 1 large onion, chopped 3 cloves of garlic, chopped Salt and pepper to taste 1 tsp smoked paprika 2 cups vegetable broth 1⁄2 cup heavy cream 1 TBSP basil, chopped In a large saucepot, heat olive oil. Sautee the squash, onion and garlic until soft, about ten minutes. Season with salt, pepper, and smoked paprika and cook for another 1-2 minutes. Add vegetable broth, bring to a boil and reduce to a simmer for 15-20 minutes, or until squash is very soft. In batches, transfer mixture to a blender and blend until very smooth. Be careful when putting hot liquids into the blender, do it in small batches and leave a little gap for steam to escape, and cover with a towel. Once all of the soup is blended, stir in heavy cream. Adjust seasonings as needed, and top with chopped basil. 2 flour tortillas
1⁄2 cup Monterey Jack cheese 3 cloves garlic 1⁄4 cup micro-greens (any kind) 1 summer squash 2 tsps Mexican Spice Blend (Equal parts: Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin, & Dried Mexican Oregano) In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, squash and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Transfer to a large bowl. Wipe out the pan. Place the tortillas on a clean, dry work surface. Sprinkle 1⁄4 of the Monterey Jack cheese onto 1 side of each tortilla; season with salt and pepper. Top with the cooked squash and remaining Monterey Jack cheese, and the microgreens. Fold each tortilla in half over the filling. In the pan used to cook the squash, heat 2 teaspoons of olive oil on medium-high until hot. Add the quesadillas and cook 2 to 3 minutes per side, or until the tortillas are crispy and browned and the cheese has melted. Transfer to a cutting board, and cut into fourths. Serve with some sour cream! Salting vegetables before cooking is a great trick to remove extra moisture! It’s not just for cucumbers and eggplant!
3 medium squash/zucchini, cut in half lengthwise 11⁄2 tsp. kosher salt, plus more to taste 2 Tbsp. extra-virgin olive oil 1 small bunch mint, divided 1 small garlic clove, finely grated 2 Tbsp. white wine vinegar 1⁄2 tsp. crushed red pepper flakes (or a sliced fresh hot pepper of your choice) Freshly ground black pepper Toss the squash with salt and set in a colander to drain for 10-15 minutes. Combine the rest of the ingredients in a medium bowl. Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high until shimmering. Arrange squash cut side down in skillet, breaking into smaller pieces if needed in order to fit in a single layer, and cook, moving around in pan to ensure even browning, until golden brown on cut side, about 5 minutes. Reduce heat to medium-low, cover (if youdon’t have a lid use a baking sheet), and continue to cook until very tender, about 15 minutes. Transfer to a cutting board and let cool slightly. Cut into 2” pieces, and toss with dressing. Let sit in dressing for 15-20 minutes to marinate, serve at room temperature. |
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