Stuffed Round Squash
This year we are growing a round variety of summer squash called “Geode”. From samplings, Geode is a mild, creamy squash that is perfect for stuffing. Below is a link that demonstrates a stuffing technique and recipe for stuffing with garlic oil, goat cheese and herbs. Give it a try! Update: We made this for Fathers’s Day dinner and it was great. Visually elegant on the plate. Next time I would change the cheese from goat to something like Fontina or Kasseri. To view complete recipe and demonstation click on link below.
Zucchini, Tomato, Cheese Tart
Here is a very basic tart recipe that can be adapted in so many ways to use whatever fresh vegetables you may have on hand. Our nutty, firm textured Romanesco zucchinis would be the perfect squash for this dish. When buying fresh vegetables at the farmers market, pick up some fresh organic eggs to create your custard base. Change the cheese to suit your taste and for those counting calories, most tarts can be made crustless. Experiment with adding different fresh herbs for slight flavor variations. To view complete recipe click on link below.
Potato Salad with Herbs and Grilled Summer Squash
Yellow squash adds a twist of flavor and texture to this classic summer fare. Our Gentry Yellow Crookneck squash holds up well to grilling and adds smoky depth to this dish. This recipe relies on several fresh herbs to develop flavor instead of using a heavy dressing. Healthy, fresh and delicious. Click on link below for more detailed recipe.
South African Gem Squash
This squash came to our attention throught our friend, Andy Clark who is a South African native. They are a cross between a small pumpkin and a zucchini (courgette). They are the size of a cannonball hence the nickname: cannonball squash. When harvested at the tennis ball size the skin is soft enought to eat after cooking. Flesh is creamy white and can be eaten seeds and all at this size. If left to grow in larger the flesh becomes orange and resembles an acorn squash. For more recipes using this unusual squash visit the link below.
http://www.claireslittlegems.com.au/recipes.htm (Measurements in these recipes are metric, remember to convert
Courgettes Chaudes aux Noix et Roquefort
Warm zucchini with walnuts and roquefort
This recipe is part of the tribute to France month at SunnysideLOCAL. The Romanesco zucchini will be very tasty in this simple French country dish. When Roquefort cheese is crumbled over the warm zucchini, it melts and mingles with the walnut oil just enough to make the sauce. Great accompaniment to fish or chicken.
3 zucchini (courgettes), thinly sliced
3 Tablespoons walnut oil
1 teaspoon red wine vinegar
1/2 teaspoon freshly ground pepper
2 oz. Roquefort cheese
1/4 cup walnuts, coarsely chopped
Steam sliced zucchini until just tender about 3 minutes. Transfer the squash slices to a bowl, pour the walnut oil and vinegar over them, and sprinkle with the pepper. Crumble the cheese over the warm zuccini and turn the slices. Add half of the walnuts and turn again. Sprinkle with the remaining walnuts and serve immediately.
Recipe courtesy “Savoring France” by Georgeanne Brennan
As an appetizer or side dish to a meal, this simple French classic is sure to have you reaching for more. It is a great contrast between soft, fleshy inside and crispy crunch outside. To view full recipe click on the link below.
Summer Squash Casserole
One afternoon I was looking for a quick, healthy side dish for our grilled dinner. This casserole was easy to prepare and a real crowd pleaser. Little did everyone know it was a “lowfat” version of a familiar standard. Definitely worth a try with your extra summer squash. http://www.melecotte.com/2011/08/yellow_squash_casserole/?printthis=1&printsect=1
Summer Squash and Corn Chowder
Beautiful sun colored blossoms lend a freshly herbal flavor to this chowder. The light soup would be a great lunch or light summer dinner. http://www.myrecipes.com/recipe/summer-squash-corn-chowder-10000002001877/print/