Without a Recipe: Summer Squash
Abundant all summer long, we love summer squash in all its glory. Healthy, versatile, and easy to cook, the biggest challenge is staying creative with cooking ideas. Here are a few to get you started this season!
- For a quick summer squash gratin, toss 1 pound sliced summer squash with 1/4 c chimi churri sauce or your favorite pesto, place in a 9″ baking dish or an iron skillet and top with 1/2 c grated raw milk cheddar, mozzarella, or Dos Lunas Seco or Especial and 1/2 c fresh breadcrumbs. Drizzle with additional olive oil and bake at 400 until squash is tender and topping is golden brown.
- For a simple vegetarian supper, saute sliced summer squash and chopped green onions in butter. When tender, add a splash of cream and season well with salt and lots of freshly ground black pepper. Serve with warm crusty bread or hot brown rice.
- Summer squash salad is a fantastic make-ahead dish. Shave squash paper thin and toss with a small handful of chopped basil and parsley, 2 T crumbled feta and this week’s Basic Vinaigrette recipe. Serve right away or keep for up to 2 days.
- Slice summer squash paper thin and toss with lemon juice, olive oil, salt & pepper. Add shaved red onion, parsley, and grated parmesan and serve cool or at room temperature–leftovers make a great sandwich filling!