(2019) Summer Squash Slaw

If you’ve run out of ideas for summer squash (it’s been a good year for squash, hasn’t it?) I’ve got one more idea – a squash slaw. Jason Burdett of Miller Union demoed this recipe at the Peachtree Road Farmers Market many years ago and it’s so simple, I keep it in rotation in my kitchen.

(2019) Summer Squash Pizza

And then there was my one squash. A big one, but not enough for a dish by itself. So I’m making pizza. I have no idea where the idea came from originally. It’s definitely pretty detailed so probably from a source like Cook’s Illustrated or America’s Test Kitchen.

You can definitely use your own pizza dough, but sometimes it’s ok to buy dough at the grocery store. It definitely saves time. But is it as tasty?

(2019) Herbed Squash Confit

There’s lots of squash this week – crookneck, zucchini and one giant Zephyr squash (in my box, at least) so I’m going to make the Herbed Squash Confit (a fancy name for grated, sauteed squash and I don’t remember where I delicious first found this recipe) because it’s good on baguette slices as the recipe mentions, but also stirred into pasta or just served alongside a piece of grilled chicken.

(2018) Summer Squash Slaw

And I’ll leave you with this recipe for zephyr squash slaw. Justin Burdett who was at Miller Union at the time, demo’d this six (yes, six) years ago at the Peachtree Road Farmers Market. It’s so simple that I make it frequently.

(2017) Vegetable Crostini with Squash and Onion

This recipe was submitted by CSA subscriber Silvia Medrano-Edelstein, the chef instructor and founder of Word of Mouth Cooking Club specializing in kid’s gourmet meal-kit prepping camps and specialty events like kiddie mocktails and gingerbread houses. Her recipes don’t include exact measurements, but you can figure it out.

(2017) Ratatouille Quiche

Finally, a pretty complicated recipe from Frank Stitt of Birmingham’s Highlands Bar and Grill, Bottega Cafe and Chez Fonfon. Delicious and worth the time it takes to make it. Maybe this could be a project for this weekend? Do you have some zucchini left from last week? Perfect. If not, maybe substitute another eggplant for the squash called for her.

(2017) Summer Succotash

I wish I remembered where this came from. But it’s a great way to use the corn and peppers from today’s box. We don’t have field peas yet, but I’m betting we’ll see some soon. And this is delicious without field peas – so consider maybe dicing up a zucchini if you have one left from last week. It’s an easy recipe for a slow cooker.