3 tablespoon olive oil
3 tablespoon garlic, chopped
Assorted summer squash, large diced
2 teaspoons thyme or 1 teaspoon dried thyme
Salt and pepper to taste
In a large pan, heat the oil and cook the garlic for a few seconds until it is fragrant. Add the squash and the thyme and season to taste with salt and pepper. Cook the squash until it is tender, but still crisp.
September 04 2010 | Recipes | No Comments »
2 tablespoons butter 2 tablespoons olive oil
2 cups diced squash 2 or 3 slices chopped cooked bacon
1/3 cup dry white wine ½ teaspoon salt
1 pound spaghetti 3 large eggs
4 tablespoon Parmesan cheese 1 tablespoon chopped parsley
Freshly ground pepper
Heat the butter and oil add the squash and sauté until it is tender and browned. Stir in the bacon and the wine and cook until the liquid is reduced by half. Remove from the heat and set aside. Cook the pasta in boiling salted water and drain, In a large serving bowl, lightly beat the eggs, cheese, parsley, salt and pepper. Add the hot pasta and toss well. Add the squash mixture and toss again until thoroughly combined. Serve immediately.
August 19 2010 | Recipes | No Comments »
One unbaked 10 inch tart shell 3 Tablespoons olive oil
3 garlic cloves, peeled and minced 4 medium zucchini or squash
Basil, about 1 cup chopped 3 large eggs
½ cup grated Parmesan cheese Salt and pepper
Trim the ends off the zucchini or squash and cut it into small chunks. Chop the basil leaves. Combine the olive oil and garlic in a heavy saucepan and cook over medium heat for a few seconds. Add the chopped zucchini or squash to the pan and cook for about 10 minutes, stirring occasionally. Add the basil, salt and pepper and about ½ a cup of water. Cover and simmer for 30 minutes over low heat or until the zucchini or squash is very mushy. Set the mixture aside.
Heat the oven to 375 degrees.
Beat the eggs with the Parmesan and add to the zucchini or squash mixture and stir to mix well. Pour the mixture in to the prepared tart shell and bake about 40 minutes or until the filling is slightly puffed and golden. The blade of a knife should come out clean when inserted into the center.
July 22 2010 | Recipes | No Comments »
1 medium zucchini 1 medium summer squash
2 tablespoons chopped basil leaves 1 teaspoon Dijon mustard
Pinch of salt 1 tablespoon balsamic vinegar
2 tablespoons olive oil
Lightly oil the grill and turn on the heat. Cut the zucchini and the squash into ½ inch thick round slices. Thread the slices so they will lie flat on the grill on to skewers. Whisk together the basil, mustard, salt, vinegar and oil and brush on all sides of the vegetables. Place the skewers on the grill and close the lid. Cook the vegetables for about 3 minutes. Turn and repeat until the vegetables are crisp-tender, about 3 minutes more.
This recipe was adapted from The Sacramento Bee food section.
July 22 2010 | Recipes | No Comments »
1/2 cup golden raisins 4 medium-size squash
3 tablespoons olive oil 2 tablespoons wine vinegar
1/3 cup pine nuts 1 teaspoon sugar
Salt to taste
Soak the raisins in 2 cups of warm water for 30 minutes. Drain, pat dry and set aside.
Scrub the squash and cut off the ends. Slice the squash into medium-size sticks, about 3 inches long and ½ inch wide.
Heat the oil in a large skillet. Add enough of the squash to comfortably fit in the skillet in a single layer. Sauté over high heat until the squash begins to turn color. Using a slotted spoon, transfer the squash sticks to paper towels to drain. Repeat until all the squash has been sautéed.
Return the squash to the skillet and add the vinegar and stir. Add the raisins, pine nuts and sugar and season lightly with salt. Stir and cook over high heat until the vinegar has evaporated, about 1 minute. Taste and adjust the seasoning. Serve hot.
February 22 2010 | Recipes | No Comments »