Tomorrow I’m going to try this pasta recipe, but I’ll substitute pancetta for the prosciutto since I have some sitting in the refrigerator waiting for a use. This recipe came from Fine Cooking magazine.
Penne with Crisp Prosciutto, Zucchini and Corn
summer squash
Corn and Squash Tacos
I am now officially a fan of squash tacos having just written about some for the AJC and tomorrow’s Food section. That recipe came from Seth Freedman who is the market chef at the East Atlanta Village Farmers Market. Here’s another variation on the theme. I love that you make a corn cob stock for this recipe. That’s a great thing to do any time you’re cutting corn off the cob for a recipe. Turn those cobs into a delicious stock either by themselves or with tomato and onion trimmings. Waste not, want not … you know.
Summer Squash Salad
Have you had a chance to attend any of the chef demos at the East Atlanta Village Farmers Market? Seth Freedman cooks at 6pm each Thursday, demonstrating really lovely, simple recipes. Here are two I thought you might enjoy.
Squash-Quinoa Burgers
Adapted from a recipe from Trader Joe’s, if you can believe it.
Chilled Summer Squash Soup
Beautiful zephyr squash and the first day of summer has inspired me to make a chilled soup. This recipe will make about 2 quarts. Make some croutons with whatever leftover bread is in your house to garnish the soup and provide a crunchy contrast.
Orecchiette with Caramelized Onions, Green Beans, Fresh Corn & Jalapeño
Any pasta will do. This recipe came from Fine Cooking magazine.
Herbed Summer Squash and Potato Torte
This recipe came from this June’s Bon Appetit. Feel free to chop up one of your Riverview onions in place of the green onions called for here.
Savory Bread Pudding with Grated Squash
From Martha Rose Shulman of the New York Times. Her notes: This savory whole-wheat bread pudding has Greek overtones, with the dill or mint and feta cheese. Make sure to squeeze as much water as you can out of the grated squash, or the dish will be too watery.
Zucchini-Cheese Pancakes
Adapted from a recipe developed by King Arthur Flour. These pancakes are good hot, warm or cold. Any extras travel perfectly. You can even eat them in the car. Ask me how I know.
Fresh Corn and Zucchini Cakes
This recipe makes about 12 little cakes. The recipe is from Whole Foods.