One of the many wonderful things about summer squashes is how easily they lend themselves to the grill. Squash browns well, they will hold their shape nicely when cooked, and are simply delicious coming off the grill. Squash also won't discriminate between gas and charcoal. Either will work equally well. Zucchini, yellow, patty pan or sunburst are all great when grilled. Grilled squash is Becca's favorite preparation style, so it is a frequent addition to dinner in our house.
There are many possible preparations that could use grilled squash, from the simple to the fairly complex. Below is a basic recipe for grilling.
Wash and clean two medium squash. Cut off the ends and slice into slices of equal thickness. Coat each side with olive oil. I like to use aerosol sprayed oil to get an even coating. You can also use a paintbrush or just spread the oil by hand. Sprinkle with salt and pepper.
Heat the grill so that it is very hot. If using charcoal, make sure the coals are completely white.
Set the squash onto the hottest part of the grill. Cook until well charred. Turn and cook other side.
Remove from grill and let stand for a couple of minutes. There may be a fair amount of liquid. If so, drain the liquid before adding to other ingredients or before serving.
Once you have grilled squash there are many possibilities for salads. side dishes and main courses. Tonight I opted for a salad.
2 grilled squash (see above)
1 bunch of fresh basil
1 tomato
1/2 cup smoked mozzarella cut into small cubes
3 anchovies chopped fine (optional. if you don't like it, don't use it)
1/4 cup vinaigrette dressing
For this recipe, the squash should be cut in half lengthwise and grilled. Once cooked, each half can be sliced into 1/2 inch slices. Chop tomato into large chunks, put squash and tomato into a large bowl. Chop basil into a large dice, and to the squash and tomato mixture. Add cheese and anchovies and mix together. Add the dressing, mix well and serve. If you want to make this a salad, serve it over mixed greens.
reviews: 8 year old….refused to even try it. Its going to be hard to get her to eat squash everyday…Becca…loved it. 14 and18 year olds are out of town for a few days.
Thursday, June 28, 2012
Tuesday, June 26, 2012
Day 4 - CSA Delivery Day, Oh No!!
Today is CSA delivery day. Farmer Mark from Great County Farms (www.greatcountryfarms.com) warned us that more squash was coming. I got 22 in my two boxes. We also got 8 cucumbers, half a dozen peaches, 2 pints each of yellow plums and purple plums, 2 bunches of green onions, and 2 garlic scrapes. Rebecca and I have been CSA members for 7 years. Never before has the bounty been this heavy this early in the season. I can't wait to see what the tomatoes will look like.
Today I cooked what will be the first in a series of squash sautes. Summer squashes lend themselves nicely to a simple saute. They brown nicely and cook quickly. Today was a Teriyaki saute. Its a simple recipe, but I thought very yummy.
3 medium squash
1 medium onion
2 T olive oil
1 cup teriyaki sauce
Slice the ends off of the squash. Cut the squash into quarters, then cut the quarters into thick slices. Cut the ends off of the onion and peel. Cut the onion in half, then slice the onion so that the onion slices and the squash slices are about the same thickness.
Heat the olive oil in a large, heavy bottomed saute pan. Add the onion and cook until golden brown. Add the squash and cook until the squash is well browned.
Add the teriyaki sauce. Heat until well heated through.
I served this as a side dish. It would make a nice entree if served with rice, either white or brown.
Reviews: 8 year old…"no thanks Dad, I'm kinda getting sick of squash" (she has no idea how sick of squash she is going to be) 14 year old….loved it, 18 year old… ate everything served to her, wife….had seconds, so I guess she liked it too.
4 days so far. 100 more to go. As long as I'm getting 22 squash a week, running out of produce does not seem to be a risk. We got two varieties of patty pans. Stuffed squash is coming.
Today I cooked what will be the first in a series of squash sautes. Summer squashes lend themselves nicely to a simple saute. They brown nicely and cook quickly. Today was a Teriyaki saute. Its a simple recipe, but I thought very yummy.
3 medium squash
1 medium onion
2 T olive oil
1 cup teriyaki sauce
Slice the ends off of the squash. Cut the squash into quarters, then cut the quarters into thick slices. Cut the ends off of the onion and peel. Cut the onion in half, then slice the onion so that the onion slices and the squash slices are about the same thickness.
Heat the olive oil in a large, heavy bottomed saute pan. Add the onion and cook until golden brown. Add the squash and cook until the squash is well browned.
Add the teriyaki sauce. Heat until well heated through.
I served this as a side dish. It would make a nice entree if served with rice, either white or brown.
Reviews: 8 year old…"no thanks Dad, I'm kinda getting sick of squash" (she has no idea how sick of squash she is going to be) 14 year old….loved it, 18 year old… ate everything served to her, wife….had seconds, so I guess she liked it too.
4 days so far. 100 more to go. As long as I'm getting 22 squash a week, running out of produce does not seem to be a risk. We got two varieties of patty pans. Stuffed squash is coming.
Monday, June 25, 2012
Day 3 - I know it's cheating
Ok, I know, tonight I cheated. It doesn't bode well for when things get really tough, but it is Monday, I was in a hurry, so there you go.
Tonight was pasta and squash. This is an easy, yummy way to use summer squashes. It is easy and fast, and everybody just loves it.
1 medium squash skin removed, sliced into quarters and sliced into 1/4 inch slices
1 medium onion sliced very thin
3-4 cloves of garlic, chopped fine
1 T capers chopped
2 T Olive Oil
1 box Penne Pasta
1 Jar of your favorite sauce (or if you are really ambitious, 1 qt of home made)
Salt 2 quarts of water and bring it to a hard boil. Cook pasta according to directions.
Heat a heavy bottomed pan . When the pan is hot, add the olive oil. Add the onion and cook the onion until it is lightly browned. Add the squash and cook until the squash starts to brown. Add the capers and garlic. Cook for 3 minutes or until the garlic just starts to lightly brown. Add the sauce.
Place a cup and a half of pasta on a large plate. Top with 3/4 cup of sauce.
You can add sausage ( I used turkey sausage tonight), parmesan cheese or any other topping you like.
Reviews: 8 year old loved it (ate the whole plate), 18 year old loved it, 14 year old was at a friends for dinner, wife loved it as well.
All in all a hit, and a great way to hide summer squash in dinner.
Tonight was pasta and squash. This is an easy, yummy way to use summer squashes. It is easy and fast, and everybody just loves it.
1 medium squash skin removed, sliced into quarters and sliced into 1/4 inch slices
1 medium onion sliced very thin
3-4 cloves of garlic, chopped fine
1 T capers chopped
2 T Olive Oil
1 box Penne Pasta
1 Jar of your favorite sauce (or if you are really ambitious, 1 qt of home made)
Salt 2 quarts of water and bring it to a hard boil. Cook pasta according to directions.
Heat a heavy bottomed pan . When the pan is hot, add the olive oil. Add the onion and cook the onion until it is lightly browned. Add the squash and cook until the squash starts to brown. Add the capers and garlic. Cook for 3 minutes or until the garlic just starts to lightly brown. Add the sauce.
Place a cup and a half of pasta on a large plate. Top with 3/4 cup of sauce.
You can add sausage ( I used turkey sausage tonight), parmesan cheese or any other topping you like.
Reviews: 8 year old loved it (ate the whole plate), 18 year old loved it, 14 year old was at a friends for dinner, wife loved it as well.
All in all a hit, and a great way to hide summer squash in dinner.
Sunday, June 24, 2012
Day 2-
We are swimming in squash and 15 year old girls. The girls because my (now 15 year old) daughter celebrated her birthday by taking two friends to an area amusement park, and inviting them to sleep over. I spent the day picking 8 pints of organic blueberries at Great Country Farms (www.greatcountryfarms.com). Julia got a blueberry/black raspberry cobbler for dessert, and my wife and I got a house full of teenage girls.
The girls came home hungry, and cooked by the sun. They requested pizza. Cheese and pepperoni is easy. Incorporating squash…well….
1 pizza shell- this can be almost anything, home made, boboli, store bought frozen, or whatever works for you
1 medium squash, quartered, and sliced into 1/4 inch slices
1 onion sliced
4 cloves of garlic
2 Cups of grated smoked mozzarella cheese
1/2 cup of smoked (regular works too) blue cheese in large chunks
2T Olive oil
Set oven as high as it will go. Get your pizza stone and put it in the oven to heat while you cook the topping. If you are using a cookie sheet or sheet pat, do not preheat the pan. Do use spay oil before you put the dough down.
Saute onions in the olive oil over medium high heat until golden. Add the squash and cook until the squash is browned. Add the garlic and cook for a minute or two more. Set aside when done. The mix should be fairly well caramelized.
If using a fresh dough, roll dough until it is about 1/4 inch thick. Transfer dough to stone or pan to assemble.
Once dough is in place, spread topping so that the dough is mostly covered. Top with the mozzarella cheese, sprinkle the blue cheese so that it is not too clumped
Cook for 12 minutes or until the pizza is just starting to brown.
The 15 year old loved it, the wife loved it, the 18 year old thought is was "OK" and the 8 year old wouldn't touch it.
We are swimming in squash and 15 year old girls. The girls because my (now 15 year old) daughter celebrated her birthday by taking two friends to an area amusement park, and inviting them to sleep over. I spent the day picking 8 pints of organic blueberries at Great Country Farms (www.greatcountryfarms.com). Julia got a blueberry/black raspberry cobbler for dessert, and my wife and I got a house full of teenage girls.
The girls came home hungry, and cooked by the sun. They requested pizza. Cheese and pepperoni is easy. Incorporating squash…well….
1 pizza shell- this can be almost anything, home made, boboli, store bought frozen, or whatever works for you
1 medium squash, quartered, and sliced into 1/4 inch slices
1 onion sliced
4 cloves of garlic
2 Cups of grated smoked mozzarella cheese
1/2 cup of smoked (regular works too) blue cheese in large chunks
2T Olive oil
Set oven as high as it will go. Get your pizza stone and put it in the oven to heat while you cook the topping. If you are using a cookie sheet or sheet pat, do not preheat the pan. Do use spay oil before you put the dough down.
Saute onions in the olive oil over medium high heat until golden. Add the squash and cook until the squash is browned. Add the garlic and cook for a minute or two more. Set aside when done. The mix should be fairly well caramelized.
If using a fresh dough, roll dough until it is about 1/4 inch thick. Transfer dough to stone or pan to assemble.
Once dough is in place, spread topping so that the dough is mostly covered. Top with the mozzarella cheese, sprinkle the blue cheese so that it is not too clumped
Cook for 12 minutes or until the pizza is just starting to brown.
The 15 year old loved it, the wife loved it, the 18 year old thought is was "OK" and the 8 year old wouldn't touch it.
Thursday, June 21, 2012
104 days of squash challenge - Day 1 Ratatouille
I took it as a challenge.
My family is a Community Supported Agriculture (CSA) member at Great Country Farms in Loudoun County, Virginia. We've been CSA members for the past 7 seasons. CSA is a program where a local farm provides organic produce, and members pay a fixed fee per week. We receive about a bushel of a wide variety of wonderful fruit and vegetables every week delivered right to out door. Visit GCF here: http://www.greatcountryfarms.com/
GCF also offers onsite picking. This year, for the first time, GCF has expanded, and has put squash in the early summer boxes. We've also received lettuces, herbs, peaches, onions, garlic, pluots, asparagus, kale, chard. spinach and other early summer produce.
This week, the box had over ten pounds of various squashes. Patty pans, yellow squash and zucchini. Some were the size of a baby's leg. 18 squash over all.
My family took one look and said…."we're going to be eating squash all summer."
I took it as a challenge.
So this will chronicle our summer's squash experience. I'll include the recipes and my family's reaction to what I make. Hopefully we'll have enough squash to eat squash at least 5 days a week. On occasion, I may include a non-squash recipe. We'll see.
So for my first entry:
Quick Ratatouille
2 medium squash (a mix of zucchini and yellow is good)
1 medium onion
2 garlic cloves crushed
Fresh basil
Fresh Parsley
1 can small dice tomato
1/2 cup red wine
2T Olive Oil
Cut squash into quarters, slice into 1/4 inch slices. Slice onion.
Heat olive oil in a heavy bottomed pan. Saute onion until lightly browned. Add squash and cook until lightly browned. Add crushed garlic. cook for a minute or two more. add wine and deglaze pan. cook until the wine is reduced by half.
Add Tomato, chopped basil and chopped parsley. Cook until well heated and incorporated.
Serve with sour dough bread.
Results:
wife loved it. 18 year old was indifferent. 14 year old liked it. 8 year old wouldn't touch it.
My family is a Community Supported Agriculture (CSA) member at Great Country Farms in Loudoun County, Virginia. We've been CSA members for the past 7 seasons. CSA is a program where a local farm provides organic produce, and members pay a fixed fee per week. We receive about a bushel of a wide variety of wonderful fruit and vegetables every week delivered right to out door. Visit GCF here: http://www.greatcountryfarms.com/
GCF also offers onsite picking. This year, for the first time, GCF has expanded, and has put squash in the early summer boxes. We've also received lettuces, herbs, peaches, onions, garlic, pluots, asparagus, kale, chard. spinach and other early summer produce.
This week, the box had over ten pounds of various squashes. Patty pans, yellow squash and zucchini. Some were the size of a baby's leg. 18 squash over all.
My family took one look and said…."we're going to be eating squash all summer."
I took it as a challenge.
So this will chronicle our summer's squash experience. I'll include the recipes and my family's reaction to what I make. Hopefully we'll have enough squash to eat squash at least 5 days a week. On occasion, I may include a non-squash recipe. We'll see.
So for my first entry:
Quick Ratatouille
2 medium squash (a mix of zucchini and yellow is good)
1 medium onion
2 garlic cloves crushed
Fresh basil
Fresh Parsley
1 can small dice tomato
1/2 cup red wine
2T Olive Oil
Cut squash into quarters, slice into 1/4 inch slices. Slice onion.
Heat olive oil in a heavy bottomed pan. Saute onion until lightly browned. Add squash and cook until lightly browned. Add crushed garlic. cook for a minute or two more. add wine and deglaze pan. cook until the wine is reduced by half.
Add Tomato, chopped basil and chopped parsley. Cook until well heated and incorporated.
Serve with sour dough bread.
Results:
wife loved it. 18 year old was indifferent. 14 year old liked it. 8 year old wouldn't touch it.
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