Photo from Oh My Veggies blog.
This week's farm share from Glade Road Growing will include summer squash, which have a soft, thin edible skin and a mild flavor. They can be eaten raw or cooked--steamed, sautéed and grilled. They are also great simmered in soups and pasta sauces. JP asked for a grilled squash recipe, so here is one of mine.
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Serves 4
Ingredients:
1 pound summer squash, with stem trimmed off and sliced 1/4 inch thick lengthwise
Marinade:
1 T water
3 T miso
1 T lime juice
1 T extra virgin olive oil
1 t honey
1 t honey
1/2 t red pepper flakes
1/2 t cumin
2 green onions, thinly sliced
Directions:
1. Prepare grill for indirect-heat cooking over medium-hot charcoal.
2. Combine ingredients for marinade a large bowl. Reserve half for dressing in a small pitcher.
3. Toss squash in marinade and let stand in refrigerator for at least 15 minutes or up to four hours to absorb flavors.
4. Place vegetables directly over hottest part of coals, uncovered. Cook for 4 minutes, turn over grill another four minutes or until tender.
5. Transfer to a platter.
6. Pour dressing evenly over squash before serving or, if you prefer, serve with tzatziki (my first-ever recipe developed for Glade Road Growing) or grated fresh Parmesian, Asiago or cheddar cheese. (For the latter, grate cheese while the squash is still warm, so that it will melt.)
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Aaron at Tabula Rasa, Glade Road Growing's farm kitchen, was serving summer squash last night on a sandwich with pesto, olive oil and Meadowcreek Dairy's Appalachian ( a tome-type) cheese. Yum!
Photo from Tabula Rasa on Glade.
Here are some previous recipes for summer squash, which you can make now, before the eggplant and tomatoes come in and you can make ratatouille:
Summer Squash and Potato Torte
Savory Skillet Veggie and Feta Cornbread
Yellow Squash and Onions with Brown Sugar
2 green onions, thinly sliced
Directions:
1. Prepare grill for indirect-heat cooking over medium-hot charcoal.
2. Combine ingredients for marinade a large bowl. Reserve half for dressing in a small pitcher.
3. Toss squash in marinade and let stand in refrigerator for at least 15 minutes or up to four hours to absorb flavors.
4. Place vegetables directly over hottest part of coals, uncovered. Cook for 4 minutes, turn over grill another four minutes or until tender.
5. Transfer to a platter.
6. Pour dressing evenly over squash before serving or, if you prefer, serve with tzatziki (my first-ever recipe developed for Glade Road Growing) or grated fresh Parmesian, Asiago or cheddar cheese. (For the latter, grate cheese while the squash is still warm, so that it will melt.)
*
Aaron at Tabula Rasa, Glade Road Growing's farm kitchen, was serving summer squash last night on a sandwich with pesto, olive oil and Meadowcreek Dairy's Appalachian ( a tome-type) cheese. Yum!
Photo from Tabula Rasa on Glade.
Here are some previous recipes for summer squash, which you can make now, before the eggplant and tomatoes come in and you can make ratatouille:
Summer Squash and Potato Torte
Savory Skillet Veggie and Feta Cornbread
Yellow Squash and Onions with Brown Sugar
