Ingredients: 2 medium zucchini or summer squash 2 tablespoons grated red onion 2 extra-large eggs, lightly beaten 6-8 tablespoons flour of choice 1 teaspoon baking powder 1 teaspoon sea slat 1 teaspoon black pepper unsalted butter and oil Directions: 1. Preheat the oven to 300 degrees. 2. Grate the zucchini into a bowl using the [...]
This dish is so easy to make. Hearty and delicious, it improves with time. Ingredients: 3 tablespoons olive oil 3 tablespoons minced garlic 3 cups squash, small dice 1 cup tomato, seeded and diced 3 cups cooked chickpeas, drained and rinsed 2 tablespoons chicken or vegetable broth ¼ cup chopped cilantro 1 teaspoon sea salt [...]
Ingredients: 8 sweet peppers 2 summer squash, cut in half lengthwise and scored crosswise across the top olive oil for brushing ¼ stick unsalted butter ¾ cup plus 2 tablespoons finely chopped fresh basil Directions: 1. Prepare the barbeque to medium-high heat. Grill peppers until charred on all sides. Transfer to a paper bag; roll [...]
Ingredients: 8 tomatoes 3 tablespoons olive oil 2 cups white corn kernels cut from cob 2 cups chopped onions 2 cloves garlic, peeled 1 cup chopped tomatoes 3 cups ¼-inch cubes summer squash 2 tablespoons chopped cilantro 1 teaspoon dried oregano Directions: 1. Core whole tomatoes creating a 21/2-inch opening at top. Using a melon [...]
This makes a Vat of soup! It's summer's bounty we are cooking with here, so the soup cooks in a bit less then an hour. That's enough time for the flavors to blend, but each vegetable will still taste like itself. You can serve the soup hot or at room temperature. Leftovers can be warmed [...]
Sauteed in its own juices along with the garlic and shallots and spices, summer squash picks up a lot of flavor. A small amount of butter is added at the end to enhance the buttery texture of the squash. Ingredients: 3 cloves garlic, minced 3 shallots, minced 1/2 cup water 2 pounds summer squash, shredded [...]
This is a vegetarian version of a Thai classic. The only unusual item here is the lemon grass, which you can find at most markets or you can substitute about 5 bags of lemon grass tea. The vegetables are flexible, so if you can’t find all of them, use just some or substitute others. The [...]
Ingredients: 1 medium lemon 2 tablespoons olive oil ½ teaspoon sea salt 2 pounds summer squash, cut into lengthwise slices, about ½-inch thick ½ cup sliced almonds, toasted 1/3 cup shaved Parmesan cheese (use a vegetable peeler to shave thin curls or slivers of cheese) Directions: 1. Bring a small saucepan of water to a [...]
Ingredients: ¼ cup walnuts, lightly toasted 1 pound summer squash, cut into julienne with a knife or mandoline 2 tablespoons olive oil sea salt fresh ground black [pepper 3 tablespoons fresh chopped marjoram, basil, or parsley ¾ pound fedelini (or your choice of pasta) – optional freshly grated Parmesan cheese Directions: 1. Preheat oven to [...]
Adapted from Alice Waters The Art of Simple Food Makes about 3 quarts: 4-6 servings Heat in a heavy-bottomed soup pot: 1/4 cup olive oil Add and cook, stirring often, over medium heat: 1 large onion, sliced fine a pinch of saffron threads 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/4 teaspoon tumeric 1 [...]
