Tag Archives: summer squash

Provenςal Vegetable Tian (a magnificent summer vegetable send-off!)

12 Oct

It was a recipe I’d been saving for just such a moment. It was stuck to the fridge with a magnet, getting spotty with splashes and splatters from the sink, wrinkly from the vapors of steaming pots and sizzling pans.

The olives provide proper punctuation to the vegetables.

The olives provide proper punctuation to the vegetables.

It was one of those tear-out recipe cards from a Martha Stewart magazine, so of course the picture was luscious and perfect in that casual, unstudied, flooded with natural light, Hamptons kind of way that makes you want to chuck out all your furniture and start over with a fresh new color scheme that changes with every season so that your perfect children are filled with wonder and delight every time they come back from their posh boarding school for a long weekend with their equally perfect friends.

Ergo, when the moment came and I had my opportunity to emulate those graceful denizens of the airy heights of impeccable style in my own small way, well of course I had to seize it!

From my garden. I love this moment of the harvest season, when you realize it's almost over and therefore appreciate these flavors that much more.

From my garden. I love this moment of the harvest season, when you realize it’s almost over and therefore appreciate these flavors that much more.

Piles of late summer vegetables were languishing (I think this new world of mine needs to “languish” a lot, don’t you?) on the counter, in need of some using. And as it happens, they were just the vegetables I needed for that bloody vegetable tian Martha recipe that has been languishing on my fridge for two years like an accusation. And as it happens, the recipe was pretty easy, as long as you are somewhat competent with a knife. It didn’t require anything odd or fashionable. Continue reading

Grilled Lemon-Herb Pattypan Squash (no paring or peeling!)

26 Aug

At this time of year, everyone wants to know what to do with pattypan squash — sometimes called sunburst squash – the one that really does look a bit like a squashed mini-pumpkin, or a hat for a Scottish maiden. So first off, let me say DON”T PEEL IT. You can cook it with the rind on and you can eat the whole thing.

Pattypans and zucchini together! Not much difference when they are sliced....

Pattypans and zucchini together! Not much difference when they are sliced….

Pattypan squash can be treated pretty much the same as zucchini or any other soft-skinned summer squash. Usually I roast it/stuff it, but this week we decided to grill it along with some other vegetables. Honestly I don’t think anyone at our celebrate-the-neighborhood BBQ realized they weren’t the regular yellow squash. And when I went to snack on them at the end of the long night of festivities, there were none left, which is perhaps the best indication that these babies are goooood on the grill! Happy Late Summer, everyone!

Goodness from the grill

Goodness from the grill

Grilled Pattypan Squash

3 -4 pattypan squash, rinsed

4 Tbs extra virgin olive oil

1 Tbs fresh-squeezed lemon juice

1 Tbs fresh oregano or other mixed Mediterranean herbs (thyme, rosemary, basil), chopped

2 -3 cloves garlic, minced

¼ tsp salt

Slice off the stem of each pattypan. Then cut into ¼ – ½” slices, depending on how you like them.

In a separate container (preferably a recloseable one in which you can marinate the vegetables), whisk together the olive oil and lemon juice until emulsified. Add the herbs, garlic and salt and stir to combine. Add the squash and stir to coat (or use your hands!). Cover (or seal) and refrigerate for at least a half hour and up to two hours. If you can, let them come back to room temperature while the grill heats up. Then cook – about three minutes each side – until you reach desired temperature and char. Sprinkle with finishing salt if desired and serve.

You may also like:

Roasted Pattypan Squash (very simple)

Stuffed and Roasted Pattypan Squash (very dramatic)

Easy Summer-Squash Slaw (remoulade of zucchini and yellow squash)

3 Jul

Summer squashes are starting to appear in farmer’s markets (and, in the case of zucchini/courgettes, in my garden!) …so…since they tend to be very prolific and an integral part of weekly farm shares all summer long and are also cheap in supermarkets at this time of year — it is time to start getting good recipes together!

Summer squashes — which include yellow squash, also called marrow; yellow crookneck squash; and zucchini, also called courgettes — are pretty good for you according to Self.com, are delicious, and lend themselves to many great dishes, So there is no reason to be sick of them by August or to refuse your neighbors’ offers of extra bounty when they get overwhelmed with what they’ve grown.

Don't peel the squashes; part of the appeel (sic) of this salad is the hint of color!

Don’t peel the squashes; part of the appeel (sic) of this salad is the hint of color!

Mind you, I may have fewer than anticipated…some critter, which may or may not be the cutworm, sliced off several of my zucchini flowers before they could produce the magic green wands….grrrrrrr.

Some of the recipes I have offered before for these garden giants are Zucchini Corn Fritters, Zucchini Fritters with Manchego and Rosemary, and Sauteed Summer Squash with Oregano and Lemon,

Today I went for something different – a quickie slaw alternative called remoulade, like the French classic Celeriac remoulade. This one integrates the garden vegetables that most lend themselves to grating. You can mix and match them however you like!

The Perfect Summer Side

The Perfect Summer Side

Easy Summer Squash Remoulade

(makes side salad for 2; multiply recipe for a crowd!)

2 Cups mix and match: zucchini/yellow squash/hakurai turnip/mild radish, grated with a large hole grater.

Squeeze of lemon*

1 Tbs grated red onion

1-2 Tbs prepared mayonnaise

1 tsp your preferred smooth mustard

Generous pinch salt

Pinch of freshly grated black pepper, if desired

Mix all ingredients in a medium bowl. Adjust seasoning to taste and serve as an alternative to cole slaw.

*If there will be a lag between grating the vegetables and making the remoulade, add lemon juice to the waiting vegetables to prevent browning.

Zucchini Fritters, with Manchego, Rosemary, and Thyme

1 Oct

What am I gonna do with this!?! Basta, ya! As enormous bats of zucchini continue to be a big part of our C.S.A. pick-up this summer-into-fall, we start to get desperate for different ways to prepare them. I generally grate them into salads (I dislike raw zucchini, but grated into a salad makes it much more texturally appealing for me!), my dad grills them with just a bit of oil, or we roast them.

Grated zucchini

As much as I adore absolute simplicity in food — from both a preparation and a consumption standpoint — enough is enough. One does need to mix it up a bit, and try new techniques, too. So it was time to be inspired by a recipe for zucchini fritters I saw recently at Emmy Cooks, and another one for zucchini latkes at Deborah Rivera Pittorino’s chef’s blog, Seasoned Fork (full disclosure – you will find book reviews I have written there; The Big Oyster is my favorite). Both recipes seemed simple enough, a lovely change for us over here, and as they are pan-fried, I thought I was in with a chance at getting Leandro to try veggies this way. Continue reading

Stuffed and Roasted Patty Pan Squash (Yes, you can eat the rind!)

6 Sep

Yes! Those adorable yellow Madeleine berets next to the zucchini and yellow squash are edible! You can even eat the rind!

I really need a steamer. And after this little experiment, I also need a new strainer. it went kaput!

Pattypan squash is the single most searched for recipe on this blog, so I know many readers are out there trying to figure out whatever to do with them. I was equally mystified when we first started getting them at our weekly CSA pick-up. But a little experimenting later, now I know they are loads of fun.

Continue reading

Zesty Zucchini and Sizzling Squash with lemon and oregano

21 Jul

This is a simple seasonal recipe that highlights the flavors and freshness of summer (and can be done in a jiffy at a campsite).

Summer squash refers to vegetables such as zucchini and yellow squash, that look like gourds, but have thin, tender skins. Right around this time of summer backyard gardeners start to harvest so many of them, they will be giving them away. This is a fast and easy way to take advantage of the bounty without working too hard!

How this dish looked at our campsite on the beach

Sauteed Summer Squash with Oregano and Lemon

1 Tbs extra virgin olive oil

1/2 medium onion, peeled and diced

2 medium summer squashes (yellow/zucchini), quartered lengthwise and sliced

Tsp dry oregano

Juice of half a lemon (you may add by teaspoon to taste)

Salt and pepper to taste

Heat olive oil in a skillet at medium high until liquid and fragrant. Add onions and stir to coat. Add zucchini and stir to coat. Lower heat and cook until just tender, about 5 minutes. Add oregano, lemon and salt to taste and cook until flavors are blended, just a minute or two, longer if you want it very tender. Serve over rice, with pasta or just on its own.

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