Squash

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Ratatouille

Posted Thu, 07/13/2023 - 20:08 by Jon
Ratatouiile

Adapted from Alice Waters's recipe (https://food52.com/recipes/14155-alice-waters-ratatouille)

Serves 3

  • 1 medium eggplant, cut into 1/2-inch dice
  • 4 tablespoons olive oil, divided, plus more to taste
  • 1 medium onion, cut into 1/2-inch dice
  • 4 to 6 garlic cloves, chopped
  • 1/2 bunch basil, tied in a bouquet with kitchen twine + 6 basil leaves, chopped
  • 1 pinch dried chile flakes
  • 1 sweet peppers, cut into 1/2-inch dice
  • 1 medium summer squash, cut into 1/2-inch dice
  • 2 ripe medium tomatoes, cut into 1/2-inch dice
  • Salt to taste
4.5
Your rating: None Average: 4.5 (2 votes)

Summer Squash and Basil Pasta

Posted Tue, 06/18/2019 - 19:29 by Audrey
Summer Squash Pasta

A tasty and easy (if somewhat time-consuming) Bon Appetit recipe. Bonus - our toddler loved it!

Ingredients
¼ cup olive oil
8 garlic cloves, thinly sliced
2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
Kosher salt
1 teaspoon Aleppo-style pepper, plus more for serving
8 ounces paccheri, fusili, or other non-noodle pasta
2 ounces Parmesan, grated (about ½ cup), plus more for serving
1 tablespoon fresh lemon juice
½ cup basil leaves, divided

3
Your rating: None Average: 3 (1 vote)

Zucchini-Herb Fritters/Latkes With Garlic Yogurt

Posted Sat, 07/09/2016 - 09:05 by Jon
Zucchini Fritters

Garlic Yogurt
½ cup plain yogurt (not Greek)
2 tablespoons finely chopped fresh mint
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon honey
1 garlic clove, finely grated
Kosher salt and freshly ground black pepper

Fritters And Assembly
2 small zucchini, ends trimmed
1 small russet potato, peeled
½ medium onion
2 teaspoons kosher salt, plus more
2 large eggs, beaten to blend
1 garlic clove, finely grated
½ teaspoon ground cumin
3 tablespoons finely chopped fresh parsley, plus more for serving
2 tablespoons finely chopped fresh mint, plus more for serving

4
Your rating: None Average: 4 (1 vote)

Quinoa with Butternut Squash and Preserved Lemons

Posted Fri, 11/23/2012 - 10:42 by Audrey
Quinoa and Butternut Squash

We hosted family for Thanksgiving this year and found ourselves innovating to accommodate a gluten-free family member. We very easily modified David Lebovitz's original recipe to create a delicious dish that everyone loved.

​1 1/2-pounds butternut squash, peeled and seeded
1 large onion, peeled and minced
1 cup quinoa (alternatively, for a gluten dish, use 1 3/4 cup Israeli couscous, or Italian pepe-style pasta)
1 small cinnamon stick
1 large or 2 small preserved lemons

3
Your rating: None Average: 3 (2 votes)

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