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.
The best part of this salad is that you can really use any extra veggies that you have. Seriously anything you've got hiding in the fridge will work. If you don’t want to poach the eggs, just top with your favorite style egg.
4 cups vegetables (you pick!), cut into large chunks 1⁄4 cup olive oil
Kosher salt and freshly ground pepper 1 garlic clove, grated
Small pinch of smoked paprika
4 large eggs
1 pound salad mix
4 tablespoons Whole Grain Mustard Vinaigrette Flaky sea salt (for serving)
Preheat oven to 450°. Toss vegetables with oil and season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Roast, rotating pans halfway through, until vegetables are golden and tender, 25–30 minutes. Place grated garlic and smoked paprika in a large bowl. Add roasted vegetables and toss to combine.
Meanwhile, bring 2” water to a boil in a large saucepan; reduce heat so water isat a gentle simmer. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until white of egg in water is opaque before adding the next egg (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done.
Toss salad mix and roasted vegetables with dressing and season with sea salt and pepper. Divide salad among plates and top each with a poached egg.
A nice change from your usual zucchini bread, you can use any type of summer squash for these.
2 and 1/2 cups + 1 tablespoon all-purpose flour, divided 1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 cup granulated sugar
1 stick (4 ounces) unsalted butter, VERY cold, grated on the large side of a box grater
1 large egg, beaten
1/2 cup (full-fat) sour cream (or Greek yogurt!)
2/3 cup zucchini, grated and drained of moisture
3/4 cup sharp cheddar cheese, grated, divided
Preheat oven to 400°(F). Line a large baking sheet with parchment paper or a non-stick baking mat; set aside. In a large bowl mix together 2 1/2 cups of the flour, salt, baking powder, baking soda, and sugar.
Grate the butter (or cut into very small pieces) then quickly work it into the mixture (using your fingers) until it resembles a coarse meal.
In a small bowl, whisk together the egg and sour cream, then add to flour and butter mixture. In a small bowl combine remaining tablespoon of flour, grated zucchini, and a 1/2 cup of the cheese; toss to coat, then add to the scone mixture; gently fold them into dough with a spatula until combined.
Pour the shaggy dough out onto a clean, floured work surface and shape the dough (you will have to work/knead it quite a bit to get it together) into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet. Sprinkle the top of each scone with a little of the remaining cheese. Bake for 22-24 minutes, or until cooked through and the tops are golden brown.
Year after year, this is an all-time favorite squash recipe. Especially good for pot lucks or summer BBQs. The freshness of the mint is delightful, but you can easily use basil or parsley in this recipe.
11⁄2 pounds yellow summer squash, julienned on a mandoline or with a knife
2 scallions, thinly sliced
1⁄4 cup coarsely chopped fresh mint
1 teaspoon coarsely chopped fresh marjoram or oregano
3 tablespoons olive oil
Kosher salt, freshly ground pepper 1 tablespoon fresh lemon juice
4 ounces feta, crumbles
Sliced or slivered almonds, toasted
Toss squash, scallions, mint, marjoram, oil, and lemon juice in a large bowl; season with salt, pepper, and more lemon juice, if desired. Add feta and toasted almonds and toss gently to combine.
Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.