Squash Recipe Winners
Congratulations to Brian & Shantel of Henderson.
Thank you to all of you that entered the squash recipe contest. We appreciate your passion for cooking and for entering fresh52's first recipe contest. Great Job! |
Zucchini, Tomato, Corn Salad 1
1/2 lb medium zucchini
1 1/4 teaspoons salt
1 cup fresh corn
kernels (cut from 2 ears)
2 tablespoons fresh lemon juice
1/2
teaspoon sugar
1/4 teaspoon black pepper
1/4 cup extra-virgin
olive oil
8 oz grape or cherry tomatoes, halved lengthwise (2 cups)
1/4
cup thinly sliced fresh basil
1. Special equipment: an
adjustable-blade slicer with julienne cutter or a julienne peeler Working
with 1 zucchini at a time, cut lengthwise into very thin (julienne)
strips with slicer, turning zucchini and avoiding core. Discard core. 2.
Toss zucchini strips with 1 teaspoon salt and let drain in a colander
set over a bowl, covered and chilled, 1 hour.
3. Gently squeeze
handfuls of zucchini to remove excess water and pat dry with paper
towels.
4. Cook corn in a small saucepan of boiling water
until tender, about 3 minutes. Drain, then rinse under cold water and
pat dry.
5. Whisk together lemon juice, sugar, pepper,
and remaining 1/4 teaspoon salt in a large bowl, then add oil in a slow
stream, whisking. Add zucchini, corn, tomatoes, and basil and toss well.
Cooks'
note: Salad (without dressing and basil) can be made 4 hours ahead and
kept, covered, at room temperature. By: Brian
Adornetto
Sautéed
Zucchini and Summer Squash with Chili, Mint and Toasted Almonds Serves 4
as a side dish - 1/4 cup sliced almonds
- 2 medium zucchini
- 2 medium yellow squash
- Olive oil
- Salt
- 1/2 very small red bird chili, seeds removed
and finely sliced, or pinch red pepper flakes
- 2 teaspoons sugar
- 2 teaspoons sherry vinegar
- 3 tablespoons roughly chopped fresh mint
1. Toast the
almonds in a pan over medium heat until golden, watching carefully,
about 5 minutes. Set aside to cool. 2. Trim the zucchini and yellow squash and cut each
one in half lengthwise, and then in half again, so you have four long
quarters. Slice each quarter into 1-inch chunks. Put about 2 tablespoons
of olive oil into a wide sauté pan with high sides and set over
medium-high heat. When the pan starts to smoke, add the zucchini and
squash and a large pinch of salt, and turn the heat up to high. Sauté
the squash, tossing frequently, until it's well-caramelized but still
has a bite, about 3 minutes. 3. Lower the heat to medium and add the chili to the
pan. Cook for another minute, tossing occasionally. Sprinkle the sugar
and vinegar over the squash and toss to combine. Cook for another minute
or so. Turn off the heat and stir in the mint. Taste for seasoning,
adding more salt if necessary, and then fold in the almonds. Serve
immediately. 4.
A variation: cool the cooked squash and serve at room temperature,
shaving some ricotta salata or parmesan over the top. Recipe Courtesy of: Shantel Moren
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