1 lb small summer squash 1 1/8 teaspoons salt 2 tablespoons olive oil 1 T chopped basil 2 large eggs 1 large pinch black pepper 1 tablespoon unsalted butter • Trim ends of squash, then coarsely grate on large holes Read on!
FOR TOPPING 1 1/2 cups all-purpose flour 1 cup whole almonds with skin 1/4 cup packed light brown sugar 1/4 teaspoon salt 3/4 stick unsalted butter, melted and cooled FOR FILLING 1 vanilla bean, split lengthwise 1/2 stick unsalted butter Read on!
1 head butter lettuce, washed, dried, and torn into pieces 1 pear, very thinly sliced ¼ c. crumbled Bosque blue cheese ¼ c. toasted pecan halves 2 T balsamic vinegar 1/3 c. olive oil 2 t whole grain mustard Place Read on!
FOR TOPPING 2 1/2 firm pears 1/4 cup (1/2 stick) unsalted butter 3/4 cup packed light brown sugar FOR CAKE 2 1/2 cups all-purpose flour 1 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon Read on!
1 (1-lb) eggplant, trimmed and cut into 1-inch pieces 1 teaspoon salt 2 tablespoons extra-virgin olive oil 3 cups chopped braised lamb, leftover pot roast, or cooked ground beef 3 cups short tubular pasta (about 10 oz) such as cellentani Read on!
1/3 cup vegetable oil 1/4 teaspoon mustard seed 1 medium onion, thinly sliced 1 clove garlic, peeled and sliced 1/4 teaspoon cumin seed 1/8 teaspoon ground turmeric 1 large tomato, chopped 1 pound sliced okra 1/4 teaspoon chili powder salt Read on!
4 bacon slices, cooked crisp & chopped (save drippings) 1/2 large Vidalia or other sweet onion, finely chopped (2/3 cup) 1/2 pound fresh okra, trimmed and chopped 1 large egg 1 cup well-shaken buttermilk 1 cup cornmeal (preferably stone-ground) 1 Read on!
1 lbs small yellow squash and/or green zucchini, scrubbed and cut into 1/4-inch-thick rounds 1 onion, cut crosswise into 1/4-inch-thick slices 2 Tbs canning salt 2 c crushed ice 1/2 cup cider vinegar 1/4 cup pure maple syrup (preferably dark Read on!
1 pound yellow squash and/or green zucchini 3/4 teaspoon salt 1/2 teaspoon black pepper 1/4 cup extra-virgin olive oil 2 tablespoons fresh lemon juice 2 teaspoons coarse-grain mustard 1/4 teaspoon sugar Prepare grill for indirect-heat cooking over medium-hot charcoal. Trim Read on!