This is for those of you who still have some zucchini or yellow squash hanging out in the vegetable bin. Or, save the recipe for the next time we get squash in our box. Sorry that I don’t remember where the original recipe came from, but the dressing is delicious. You’ll find lots of ways to use it.
This is James Beard’s recipe, adapted from his book, “Beard on Food.” You know – the James Beard of the James Beard Awards that our chefs are all so anxious to win every year?
This is a classic Provencal dish, perfect with grilled meat or fish or as a filling for an omelet or as dinner all by itself. The Beard folks note that in France it’s often presented as an appetizer with a drizzle of olive oil and vinegar and a sprinkling of chopped parsley. Toss in one of those jalapenos if you like.
The directions specify not shaking the can of coconut milk because you want the liquid to have separated so you can spoon off the creamy top portion to start this recipe. As with all curries, use the vegetables you have on hand. The combination of sweet potatoes with eggplant and peppers is particularly nice.
I turned last week’s squash into a Mexican casserole layering steamed squash with corn tortillas and a spicy sauce I had made from tomatoes and peppers. (Did you try Marcella Hazan’s tomato sauce recipe from last week? It’s genius! I’m a total convert.)
This week I’m going to try this variation on a recipe from Martha Rose Shulman who writes for the New York Times. I think it ran in 2010. Any rice will do, or you can leave out the rice and substitute more breadcrumbs (adding some to the squash mixture and still sprinkling some on the top). You just need the rice or some other starch to help hold the slices together.
This recipe came from King Arthur Flour. If you still have an onion from earlier this season, you’re golden. If not, Vidalias will still be at the market for a few more weeks.
Because we live in Atlanta, it’s pretty much a requirement that you make at least one squash casserole this summer. This recipe came was published recently in the Atlanta Journal-Constitution. You can use any combination of summer squash (they use both crookneck and zucchini at Three Dollar Cafe) and top it with any cheese you like, although they definitely use American at the restaurant. If you don’t have chicken base, you can do without it, but it’s a long-lived pantry (actually – refrigerator) staple that adds a boost of flavor without all the liquid of using chicken stock.
You probably didn’t need a tostada recipe, but it’s good to be reminded that all kinds of veggies make great tostadas –AND quesadillas – AND tacos – and they’re wonderful any time of day. This recipe comes from Cooking Light.
The crumb-cheese filling recipe below would be just as good stuffing the tomatoes or peppers.
If you think your squash might be a little mature and need some tenderizing, scoop them out and then boil for about 2 minutes in a mixture of water, garlic and whatever herbs you have on hand or that go with your filling. Drain upside down while you prepare the filling.
And I was glad to see that squash is back. How about trying this recipe adapted from the blog Food52?
Zucchini bread is the time honored way to deal with end-of-the-season zucchini. Here’s a chocolate version from Fine Cooking magazine.