creamy summer squash pasta

from Bon Appétit ingredients 2 pounds zucchini or summer squash (4–6)1 large shallot or ½ small onion4 large garlic cloves3 Tablespoons extra-virgin olive oil¼ teaspoons crushed red pepper flakes2 teaspoons Diamond Crystal or 1 ¼ teaspoons Morton kosher saltFreshly ground black pepper12 ounces pappardelle, spaghetti, linguine, bucatini, or other long pasta1 lemon½ ounces Parmesan, plus... Continue Reading →

seared summer squash & halloumi burgers

slightly adapted from Bon Appétit ingredients 2 medium summer squash6 – 8-ounce package Halloumi cheese2 – 3 Tablespoons extra-virgin olive oil1 garlic clove, finely grated¼ cup sliced pickled jalapeños, plus 1 Tbsp. pickle juice (can also use pepperoncini)1 teaspoon honey4 hamburger buns⅓ cup basil leaves method Trim ends from squash. Cut crosswise into 3”-long cylinders;... Continue Reading →

mediterranean couscous salad

from Cookie and Kate ingredients 1 ⅓ cup whole wheat Israeli couscous (or any other small pasta shape, you’ll need about 3 cups cooked)⅓ cup pine nuts⅓ cup extra-virgin olive oil2 to 4 tablespoons lemon juice, to taste (from 1 to 2 lemons)1 large shallot, finely chopped (about ½ cup)2 cloves garlic, pressed or minced½... Continue Reading →

greek-style farro salad

from Blue Apron. ingredients 1 3/4 cups or 15.5-ounce can chickpeas, drained and dried1 cup semi-pearled farro1 clove garlic, grated4 ounces sweet peppers, cored, seeded, and sliced into rings1 large zucchini, cut into 1/2"-thick rounds4 ounces grape or cherry tomatoes, halved1 bunch parsley, leaves and tender stems roughly chopped1½ ounces feta, crumbled1 Tablespoon red wine vinegar½ cup tzatziki method Place an oven rack in... Continue Reading →

crispy lemon feta with spiced chickpeas and basil orzo

adapted from Half Baked Harvest. ingredients BASIL ORZO 1 cup orzo1 Tablespoon salted butter1 clove grated garlic1/4 cup fresh basil, chopped, plus more for servingzest of 1 lemon LEMON FETA & CHICKPEAS 8 ounce block feta cheese, patted dry, and sliced into 1/4 inch slices3 Tablespoons cornstarch Extra virgin olive oil3.5 cups or 2- 15-ounce cans chickpeas, drained and patted dry1/2 teaspoon smoked... Continue Reading →

zucchini-lentil fritters with lemony yogurt

from Bon Appétit. ingredients LEMONY YOGURT ¾ cup whole-milk yogurt2 Tablespoons fresh lemon juice½ teaspoons sugarKosher salt FRITTERS 1 cup red or green lentils (masoor dal)1 medium zucchini (about 5 ounces)½ medium onion, thinly sliced1¾ teaspoons kosher salt, divided, plus more½ teaspoon Kashmiri chile powder or ¼ teaspoon cayenne pepper¼ teaspoon ground turmeric1 cup parsley... Continue Reading →

calabacitas

adapted from Isabel Eats. ingredients 1 tablespoon olive oil1 small onion, diced1 poblano pepper, diced1 jalapeno pepper, diced3 ears of corn, or 15 ounces frozen whole kernel corn, thawed2 plum tomatoes, diced2 large summer squash, sliced into half moons1 3/4 cups or 15-ounce can black beans, drained3 cloves garlic, minced2 teaspoons coarse kosher salt1/4 teaspoon black pepper1/4 teaspoon dried oregano1/4 teaspoon ground cumin1/4 cup wateroptional: 1/2 cup Mexican cream or sour cream method Heat olive oil in a large nonstick skillet over medium-high... Continue Reading →

ratatouille

I find that ratatouille is best accomplished in stages. For this recipe, I highly suggest completing the first part and letting it sit for a while before finishing in the oven, which really lets the vegetables become friends. lightly adapted from Bon Appétit. 1 large globe eggplant, peeled, coarsely chopped1 large zucchini, sliced into ¼-inch-thick... Continue Reading →

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