If you want to skip the precooking potatoes step, start them in the skillet with the melted butter, covering the skillet until the potatoes are tender. Then proceed with the recipe.
Summer Squash
(2020) Seven Minute Zucchini
Just for something different this week, I’m thinking of making this recipe – a vegetarian version of beef stroganoff although mine will probably be zucchini and yellow squash. I’ll get to a farmers market for some local mushrooms and serve this for dinner Saturday night. The recipe came from “The Church Supper Cookbook.” I’ve been testing some recipes with Israeli couscous and that’s probably what I’ll use to accompany this dish, in place of something like egg noodles.
(2020) Sweet Pepper, Zucchini and Cheddar Clafoutis
Clafoutis, if you think of them at all, are generally sweet. Love this idea, adapted from “Dinner in French: My Recipes by Way of France” by Melissa Clark (Clarkson Potter, 2020).
(2020) Aluma Farm’s Veggie Pickles
Love that the Aluma Farm recipe helps you understand how much brine to make, depending on how many pickles you’re putting up. Really helpful for those of us pickling on the fly.
(2020) Chilled Summer Squash Soup
This recipe was just made for the contents of this week’s box. Adapted from Serious Eats. I think I’ll have enough squash for a small casserole and this soup (although I may have to cut it down from the three pounds of squash called for.)
(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) Sesame Noodles with Summer (or in our case, Fall) Vegetables
There are several other soup recipes there, and a few ideas for pickling and more ways to roast carrots. But I think I’m going to try this ancient recipe from Bon Appetit. All I need to add to what came in the box is a bunch of cilantro and a few green onions. You could add some protein, too..
(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.