This recipe came from Organic Gardening.
summer squash
Judith Winfrey’s Yellow Squash with Tomatoes and Parmesan
Susan Puckett published this recipe in Atlanta magazine. Judith Winfrey is the co-owner of Love Is Love Farm at Gaia Gardens.
Stacked Summer Vegetable Salad
A recipe from the Wednesday morning Dunwoody Farmers Market.
Dixie Winfrey’s Yellow Squash with Garlic Cream Sauce
Dixie Winfrey is the mom of Judith Winfrey of Love is Love Farm at Gaia Gardens and PeachDish. This recipe ran in Atlanta magazine. From Susan Puckett’s writeup: “A caterer, Dixie traveled to France and learned how to master velouté (a velvety “mother sauce” made with a butter-based roux) after having it served over squash blossoms. Back home, she tried the same sauce technique over the actual squash, which she simmered just enough to retain some of its crunch. Even her squash-phobic daughter approved. Now squash is a staple in both their kitchens during the summer months.”
Squash and Cabbage Casserole
This recipe from Moore Farms and Friends showed up in my inbox, just as I was thinking, “We need lots of squash and onion recipes!” It has the bonus of using a little cabbage as well. And some kale or Swiss chard.
Baked Tomatoes, Squash and Potatoes
Shared by subscriber Robin Rosen.
Source: marthastewart.com
Field Pea Tamales
This is an adaptation of an African street food dish called Abala. In Senegal, the little packets are wrapped in banana leaves. At one time I had a banana tree in my yard, and could harvest my own banana leaves for wrappers. I used them to make a Burmese dish of steamed sweet rice – yum. But I digress. If you don’t have your own banana tree, there are plenty of banana leaves for sale at the DeKalb Farmers Market in both fresh and frozen form, and probably at any store that caters to a Caribbean or African customer base.
Or – make it simple – use corn husks as I suggest here. Those are pretty ubiquitous these days.
Just reading through the recipe will remind you that many cultures have leaf-wrapped dishes with a starch – like field peas or corn masa – surrounding a savory filling. And the relish here? If this were a recipe from Mexico, we’d be calling it pico de gallo.
Raw Vegetable “Pasta” with Tomatoes and Herbs
This recipe is adapted from one at wholefoods.com. No cooking – just a little knife of mandolin work and dinner is ready.
Grilled Chicken and Summer Squash Salad
I’m sorry to say I have no idea where this recipe originally came from, but it’s the kind of thing I make all year around. A great marinade for chicken or shrimp and vegetables. You can marinate the protein and vegetables up to 2 hours ahead.
Double Chocolate Squash Bread
As long as you’re baking, why not indulge in this very decadent treatment of your zephyr squash? The recipe is from King Arthur Flour.