Zucchini & Summer Squash | Saveur

Ricotta-Stuffed Squash Blossoms with Fried Zucchini Coins

Stefano D’Onghia — Mon, 26 Aug 2024 19:22:17 +0000

Clay Williams. Clay Williams

Chef Stefano D’Onghia opened Botteghe Antiche on a storybook square in the town of Putignano after apprenticing at several high-end restaurants around Southern Italy. “You have to walk a careful line between respecting tradition and innovating,” he says of his constantly changing menu, which leans toward cheeky takes on Pugliese classics. This dish seems designed to foreground versatility: a single plant, torn asunder to build two very different experiences. The lightness of airy, minty ricotta nestled in delicate zucchini flowers provides a bite-by-bite counterpoint to the heartier fried zucchini coins.

Featured in “The Cuisine of Puglia Defies Definition,” by Sebastian Modak.

Yield: 4

Time: 50 minutes

2 medium zucchinis
8 zucchini flowers, with stems
¼ cup plus 1 Tbsp. extra-virgin olive oil, divided
¼ cup vegetable broth
3 scallions, ends discarded, cut into 3-in. lengths
Kosher salt
2 cups sheep’s milk ricotta
1 mint sprig, finely chopped
¼ cup grated Pecorino Romano

Instructions

Cut the zucchinis into ¼-inch coins, place on a clean kitchen towel, and leave to dry at room temperature for 24 hours.
Gently rinse the zucchini flowers. Remove the stems and coarsely chop them. (Set the flowers aside.) Meanwhile, position a rack in the center of the oven and preheat to 350°F.
To a medium skillet set over medium heat, add 2 tablespoons of the oil, the vegetable broth, and the chopped stems and cook until the stems are tender, about 15 minutes. Transfer to a blender, add the scallions and 2 more tablespoons of the oil, blend until smooth, and season to taste with salt.
In a small bowl, stir together the ricotta and mint and season to taste with salt. Fill the zucchini flowers evenly with the ricotta mixture and transfer to a parchment-lined baking sheet. Sprinkle the pecorino evenly over the flowers and bake until the flowers are light golden brown, about 8 minutes.
To a medium skillet set over medium-high heat, add the remaining tablespoon of oil. When it is hot, working in batches, add the zucchini coins and cook, flipping once, until golden brown on both sides, about 5 minutes per batch.
To serve, dollop the zucchini-stem cream evenly onto four plates, using the back of a spoon to spread slightly. Divide the zucchini flowers and coins among the plates and serve warm.

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Seasonal Squash Tart

Alex Saggiomo — Mon, 18 Mar 2019 22:21:32 +0000

Photo: Paola + Murray • Food Styling: Barrett Washburne • Prop Styling: Carla Gonzalez-Hart. Photo: Paola + Murray • Food Styling: Barrett Washburne • Prop Styling: Carla Gonzalez-Hart

By using seasonal squash, this light and tasty dish—developed by Denver, Colorado-based chef Alex Saggiomo—can be made year-round. Try it with zucchini and yellow squash in the summer, then use all butternut in the fall. Feel free to get creative with the topping for this tart, which will help stretch leftover squash and other vegetables—whichever adventure you choose, it will pair beautifully with the buttery pastry and tangy goat cheese topping.

Yield: 2–4

Time: 2 hours

One 10- by 15-in. sheet frozen puff pastry, thawed and rolled out slightly to soften
½ medium butternut squash, peeled, seeded, and cut into large cubes
3 garlic cloves
2 Tbsp. extra-virgin olive oil, plus more for drizzling
¼ cup heavy cream
½ tsp. finely grated lemon zest
3 Tbsp. fresh goat cheese, divided
1 medium yellow summer squash, sliced into ¼-in. rounds
1 medium zucchini, sliced into ¼-in. rounds
Kosher salt and freshly ground black pepper

Instructions

Position a rack in the center of the oven and preheat to 350°F.
Line a large baking sheet with parchment, then place the puff pastry on it. Using a fork, create a border around the edges, poking holes throughout the dough of the sheet to prevent it from rising. Place another sheet of parchment over the top and place dried beans or pie weights over the surface. Bake until the edges rise slightly, about 20 minutes. Remove from the oven and set aside to cool to room temperature. Turn the oven up to 400°F.
Line a second large baking sheet with foil, then arrange the butternut squash and garlic atop it in a single layer. Toss with oil and season lightly with salt and black pepper. Bake for 30 minutes, then remove from the oven and set aside to cool to room temperature. Turn the oven down to 375°F.
When the butternut squash has cooled, transfer to a food processor along with the cream, lemon zest, and half of the goat cheese, then process until smooth.
On the reserved pastry sheet, spread the butternut squash purée in an even layer, leaving a thin border along all four edges. Arrange the yellow squash and zucchini slices over the top, allowing each one to slightly overlap. Drizzle a little oil over the top, then dot with the remaining goat cheese. Bake until the squash is slightly browned, about 30 minutes. Remove the tart from the oven and allow to cool slightly. Cut into slices and serve warm or at room temperature.

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Minestra di Verdure

SAVEUR Editors — Wed, 12 Jul 2023 17:43:13 +0000

Photography by Julia Gartland; Food Styling by Jessie YuChen

This Grandmas Project recipe for minestra di verdure—a chunky Mediterranean vegetable soup—is a great way to cook through a bumper crop of late-summer veggies, which you can vary depending on what’s available (or on sale). We love serving this stew the day after it’s made to let the flavors marry. Minestra makes an even more complete, satisfying meal when served with crusty baguette and a runny fried egg on top.

Featured in “This Italian Nonna’s Vegetable Soup Is a Portal to Her Past,” by Rooksana Hossenally.

Yield: 4

Time: 1 hour 30 minutes

One 15-oz. can cannellini beans, drained
2 Tbsp. extra-virgin olive oil, plus more for serving (optional)
8 oz. celery root, peeled and cut into ½-in. pieces (about 2 cups)
8 oz. red kuri squash, peeled and cut into ½-in. pieces (about 1⅔ cups)
4 medium carrots, peeled and cut into ½-in. pieces
3 medium zucchini, cut into ½-in. pieces
2 medium leeks, tops and bottoms discarded, cleaned and coarsely chopped
2 medium turnips, cut into ½-in. pieces
¼ large fennel bulb (3 oz.), coarsely chopped
1 Tbsp. tomato paste
Kosher salt and freshly ground black pepper

Instructions

In a small bowl, using a potato masher or handheld blender, coarsely purée ½ cup of the beans with ½ cup of water and set aside.
To a large pot set over medium heat, add the oil, celery root, squash, carrots, zucchini, leeks, turnips, and fennel and cook, stirring occasionally, until the vegetables have softened slightly and are beginning to brown, about 15 minutes.
Stir in the puréed and whole beans, the tomato paste, and 4 cups of water and season with salt and black pepper to taste. Turn the heat to low and continue cooking, adding hot water as needed to maintain a thick, soupy texture, until the vegetables are fully soft, about 45 minutes. Divide evenly among four bowls and drizzle with olive oil if desired.

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Summer Squash Tacos with Queso Fresco and Avocado Salsa

Fatima Khawaja — Mon, 22 Aug 2022 18:59:26 +0000

PHOTOGRAPHY BY PAOLA + MURRAY; FOOD STYLING BY BARRETT WASHBURNE; PROP STYLING BY CARLA GONZALEZ-HART

Welcome to SAVEUR’s column on how to cook local produce according to our test kitchen manager, Fatima Khawaja. This is where you’ll find creative, unfussy meal ideas plus plenty of cooking advice—like what to do with that bumper crop of zucchini or how to store delicate heirloom tomatoes. Every other week, Fatima hits the farmers market and chooses a peak-season ingredient to explore in depth. Follow along, and you’ll learn how to turn the season’s bounty into easy plant-based meals that’ll be on the table in under an hour.

“All the fruits and vegetables are exceptional in Baja” Javier Plascencia tells me. The Tijuana-born chef heads up six restaurants across the peninsula and he’s well known for his expertise in making local ingredients shine. When we met in Cabo San Lucas earlier this year, onboard Animalón by the Sea (Plascencia’s new floating ocean-to-table restaurant), we chatted about the produce Mexico’s west coast and New York City’s farmers markets have in common—particularly the green and yellow summer squash that flood our markets and kitchens in July and August.

Squash are indigenous to North, Central, and South America and these plants have been an important part of the Mexican diet for millennia—upwards of 10,000 years by some estimates. Summer squash can be identified by their thin and tender skin, which sets them apart from heartier winter varieties. Like winter squash, though, the thin-skinned fruit (yes, squash is a fruit) is available in a plethora of shapes, varieties, and sizes. When left to grow in the field, they can become enormous (the largest on record exceeded 2,000 pounds), but in general, farmers and gardeners prefer to harvest their squash a little young, when the flesh is at its sweetest, most flavorful, and least watery. I personally love dainty patty pan squash, which can be cooked and enjoyed whole—but don’t worry if you find yourself with an oversized specimen: these can be grated and baked into a beautiful quickbread or chunked up for a classic ratatouille.

Plascencia likes to blend fresh local squash with fava beans and use the resulting purée as a filling for tacos. For my own Baja-inspired riff, I opted to keep this star ingredient simple, chunky, and a little bit al dente. I perfumed the squash with cumin and red chile powder, piled it into fresh corn tortillas, then topped the tacos with queso fresco, onions, and Plascencia’s tart and creamy avocado salsa.

Whether you’re growing your own summer squash or buying them from the market, this ingredient always arrives in abundance. Store summer squash and zucchini in a dry place in your fridge, trim away any mushy spots before using, and discard entirely any that become slimy.

Yield: 6 tacos

Time: 40 minutes

2 Tbsp. vegetable oil
4 medium yellow summer squash (1¼ lb.), cut into 1-in. chunks
¾ tsp. ground cumin
¼–¾ tsp. cayenne pepper
Kosher salt
1 medium avocado, peeled and pitted
3 Tbsp. fresh lime juice, plus lime wedges for squeezing
¼ cup coarsely chopped cilantro, plus more for garnish
Six 6-in. corn tortillas
½ small yellow onion, coarsely chopped
1 cup crumbled queso fresco (5 oz.)

Instructions

To a large skillet set over medium-high heat, add the oil. When the oil is hot and shimmering, add the squash, cumin, and cayenne. Season lightly with salt and cook, stirring occasionally, until light golden and barely tender, about 10 minutes. Remove from the heat, adjust the seasoning to taste, and set aside.
To a blender, add the avocado, lime juice, cilantro, and ¼ cup of water. Blend until smooth, season to taste with salt, and set aside.
Assemble the tacos: Either directly over a gas burner or in a dry cast iron skillet set over medium-high heat, toast the tortillas, turning once, until soft and pliable, about 1 minute. Transfer to a platter in a single layer.
To serve, evenly spoon the squash atop the tortillas, then top each taco with the reserved avocado salsa, onion, and queso fresco. Garnish with cilantro and serve warm, with lime wedges for squeezing.

8 Amazing Ways to Use Up Zucchini and Summer Squash

Photography by Linda Pugliese; Food Styling by Christine Albano; Prop Styling by Carla Gonzalez-Hart

When grilling just won’t cut it, we’ve got you covered with these knockout recipes.

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Green Minestrone with Spinach Pesto

Josita Hartanto — Mon, 18 Mar 2019 22:37:44 +0000

Matt Taylor-Gross. Matt Taylor-Gross

Chef Josita Hartanto, of Berlin’s vegan restaurant Lucky Leek, makes her minestrone with plenty of hearty vegetables, from kohlrabi and zucchini to leek and fennel; DIY cashew cream; and briny green olives. The soup is brightened with a freshly made spinach-basil pesto, which is stirred in just before serving.

Yield: 4

Time: 45 minutes

5 cups packed baby spinach (about 5 oz.)
2 cups packed basil leaves
5 Tbsp. pine nuts, lightly toasted
1 cup raw unsalted cashews
Kosher salt
1 cup ditalini pasta, cooked to al dente
5 Tbsp. extra-virgin olive oil, divided
½ cup thinly sliced shallots
1 garlic clove, thinly sliced
2 cups finely chopped zucchini
1 cup finely chopped kohlrabi
1 cup thinly sliced leek
¾ cup finely chopped fennel
Freshly ground black pepper
4 cups vegetable stock
¼ cup frozen peas
6 large green olives, pitted and coarsely chopped
Toasted country bread slices

Instructions

Make the pesto: In a blender, purée the spinach, basil, pine nuts, and 3 tablespoons of the oil. Scrape into a bowl and set aside. Wash the blender.
Make the cashew cream: To the empty blender, add the cashews, salt to taste, and ¾ cup boiling water and let soak until the water comes to room temperature, about 30 minutes. Purée to a silky consistency; set aside.
While the cashews are soaking, make the soup: To a pot set over medium-high heat, add the shallots, garlic, and remaining oil and cook until softened, 5–7 minutes. Add the zucchini, kohlrabi, leek, and fennel, season with salt and black pepper, and continue to cook, stirring frequently, until the vegetables have softened, about 6 minutes. Pour in the vegetable stock and turn the heat to high. When the liquid boils, turn the heat to medium-low and cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Stir in the peas, olives, and reserved pasta and cook until warmed through, about 2 minutes more. Stir in the reserved pesto.
To serve, ladle the minestrone into bowls and accompany with toasts swirled with the cashew cream.

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Zucchini and Feta Fritters

Yasmin Khan — Mon, 02 Aug 2021 16:00:00 +0000

Get the recipe for Zucchini and Feta Fritters ». Simon Bajada

These plump, pan-fried fritters, which are traditionally served warm or at room temperature as part of a Turkish mezze spread, are perfect for late summer and early fall, when fresh zucchini is in abundance. This recipe is based on a version that cookbook author Yasmin Khan enjoyed at the London Turkish fireside restaurant Testi.

Featured in: “The Unifying Power of London’s Turkish Grill Houses.”

Equipment

3 medium zucchini, coarsely grated (4 cups)
1 ¹⁄₂ tsp. kosher salt, divided
4 large eggs, beaten
¹⁄₂ cup plus 2 Tbsp. all-purpose flour
3 medium scallions, finely chopped (⅓ cup)
¹⁄₄ cup finely chopped fresh dill
2 large garlic cloves, finely chopped (1 tsp.)
1 tsp. ground coriander
¹⁄₂ tsp. ground coriander
¹⁄₂ tsp. sweet paprika
Freshly ground black pepper
5 oz. feta, crumbled (1 cup)
Canola or sunflower oil, for frying
Labneh or thick plain yogurt, for serving
Lemon wedges, for serving

Instructions

Set a colander in the sink and add the zucchini. Sprinkle 1 teaspoon kosher salt over the zucchini, toss gently to combine, and set aside to drain for 30 minutes. Use your hands to squeeze the zucchini to remove as much liquid as possible.
To a large bowl, add the zucchini, eggs, flour, scallions, dill, garlic, coriander, and paprika, and mix well with a spatula. Add remaining salt, a generous pinch of black pepper, and the crumbled feta, and fold in gently to incorporate without breaking up the feta too much.
Set the batter by the stove. Line a large baking sheet with paper towels, and set it by the stove as well. To a large, heavy skillet, pour oil to a depth of ¼ inch and set over medium-high heat. Once hot and just barely beginning to smoke, spoon a few 2-tablespoon-size scoops of batter into the oil (avoid overcrowding). Lightly press each fritter down with the back of a spoon, flattening it slightly. Cook, turning once, until the fritters are golden and crisp on both sides, 5–6 minutes total.
Use a slotted spoon or spatula to transfer the cooked fritters to the lined baking sheet. Continue cooking the rest of the batter. Serve warm or at room temperature, with labneh and lemon wedges.

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23 Zucchini Recipes to Use Up Your Summer Bumper Crop

SAVEUR Editors — Mon, 18 Mar 2019 22:24:22 +0000

This simple Mexican salad consists of grilled zucchini, avocado, and salty, crumbled añejo cheese. Farideh Sadeghin

We love zucchini, but by the time summer’s in full swing—and the flood of summer squash threatens to engulf us—we’re sometimes struggling to come up with ways to use it. Fortunately, zucchini is an incredibly versatile vegetable at home in anything from soup, to pasta, to pizza, and even to chocolate cake. You’ll never get bored of this bountiful summer vegetable thanks to our collection of zucchini recipes.

Tender, flavorful zucchini is a great pizza topping. It pairs with smoked mozzarella and basil in two of our recipes—one with butternut squash and bell peppers and the other with a nutty walnut pesto. Zucchini is also the perfect partner for other members of the summer squash family, like yellow squash, whether roasted for a farinata (Italy’s chickpea pancake) or grilled with a sweet-and-spicy vinaigrette. Cut into matchsticks, it’s also wonderful raw in a slaw.

Finally, you might not associate zucchini with dessert, but it really is at home in chocolate cake. Don’t let the thought of vegetables and chocolate put you off—the zucchini just bulks up the cake and helps keep it moist. Even though chocolate’s involved, we’ll let you pass this one off as your vegetables for the day.

Find all these dishes and more in our collection of zucchini recipes.

Farinata with Summer Squash, Goat Cheese, and Preserved Lemon

Skillet-Roasted Summer Squash with Oregano, Mint, and Cheese

Yellow squash and zucchini, with plenty of Mediterranean herbs and fresh cheese, cooked inside or out, are a perfect warm weather side. Get the recipe for Skillet-Roasted Summer Squash with Oregano, Mint, and Cheese »

Seared Scallops with Zucchini “Ravioli” and Tomato

Tomato water, a delicate pink broth made by draining lightly cooking tomatoes in cheesecloth, acts as a summery base for warm scallops and feta-stuffed zucchini–ingredients found in abundance near Twins restaurant. “The tomato water reminds us of the juices that would drain from our grandmother’s adzhika,” the brothers say, a salsa-like condiment from their native town of Kuban.

Provençal Vegetable Tian

Justin Walker

Grilled Squash and Scallions with Chile-Honey Vinaigrette

Zucchini Latkes

Spicy Thai-Style Zucchini Carrot Salad

Matchstick ribbons of zucchini and carrot mingle with grassy, fresh herbs, and roasted peanuts in this salad inspired by the flavors of Thailand. A pungent, savory, tart dressing brings the dish together. Get the recipe for Spicy Thai-Style Zucchini Carrot Salad »

Zucchini Crisp

Macerating zucchini in sugar creates a syrup that conjures flavors of sweet melons in this surprising dessert. Get the recipe for Zucchini Crisp »

Green Minestrone with Kohlrabi, Olives, and Spinach Pesto

Spinach and Potato Dumplings with Cold Tomato Sauce

A chilled tomato sauce with sundried tomatoes makes a pleasant contrast to these hot potato and spinach dumplings, which chef Josita Hartanto of Berlin’s Lucky Leek binds together with firm tofu and durum wheat semolina. Dry the potatoes and spinach thoroughly so the dumplings will hold their shape. Get the recipe for Spinach and Potato Dumplings with Cold Tomato Sauce »

Zucchini Bread

Red Roast Chicken with Lemon and Garlic

Walnut Pesto and Zucchini Pizza (Pizza Noci e Zucchini)

Creamy walnut sauce is paired with golden pan-fried zucchini and smoked mozzarella on this Neapolitan-style pizza. Get the recipe for Walnut Pesto and Zucchini Pizza (Pizza Noci e Zucchini) »

Chocolate Zucchini Cake

A North Fork Valley favorite in zucchini season, this moist chocolate cake gets its moistness from buttermilk. Get the recipe for Chocolate Zucchini Cake »

Frida Kahlo’s Zucchini Salad (Ensalada de Calabacín)

This simple Mexican salad consists of grilled zucchini, avocado, and salty, crumbled añejo cheese.

Olive Oil-Braised Vegetables

This flavorful mix of broccoli, cauliflower, zucchini, and potatoes is braised in olive oil that’s been infused with rosemary, chile flakes, lemon, and anchovies. Get the recipe for Olive Oil-Braised Vegetables »

Makombu-Squash Soup

Any root vegetable—squash, carrots, turnips, potatoes—can be used to make this silky, umami-rich soup from award-winning Japanese cookbook author Hiroko Shimbo. Get the recipe for Makombu-Squash Soup »

Pan-Fried Sole with Red Quinoa and Vegetables

Filets of sole are set atop red quinoa, roasted tomatoes, and tender-crisp vegetables in this dish from a Marseille bistrot. Get the recipe for Pan-Fried Sole with Red Quinoa and Vegetables »

Roasted Vegetable Terrine

Our colorful vegetarian take on terrine features smoky roasted vegetables, tangy goat cheese, and a sun-dried tomato pesto.

Spaghetti Primavera

Shish Kebabs

Zucchini Stuffed with Ricotta (Zucchine Ripiene con Ricotta)

A simple dish of zucchini stuffed with pecorino and ricotta and flecked with tomato and mint is equally good eaten hot or at room temperature. It’s a perfect way to make use of end-of-summer produce. Get the recipe for Zucchini Stuffed with Ricotta (Zucchine Ripiene con Ricotta) »

Butternut Squash and Smoked Mozzarella Pizza (Pizza del Papa)

Antonio Starita, the owner of Pizzeria Starita in Naples, served this butternut squash-topped pizza to Pope John Paul II.

The post 23 Zucchini Recipes to Use Up Your Summer Bumper Crop appeared first on Saveur.

Farinata with Summer Squash, Goat Cheese, and Preserved Lemon

Kat Craddock — Tue, 30 Jul 2019 15:01:01 +0000

Photography by Jenny Huang

Savory chickpea pancakes have long been a part of the cuisines of Italy and southern France. While farinatas are typically enjoyed unadorned as a street food or appetizer, we find that the rich and oily dough makes a satisfying base for a roasted summer vegetable tart; tangy preserved lemon (store-bought or homemade) and fresh chèvre nod to the dish’s Mediterranean roots.

Featured in: This Chickpea Pancake Is the Perfect Canvas for Any Summer Vegetable

Equipment

Yield: serves 4

Time: 2 hours 5 minutes

1 cup (4¼ oz.) chickpea flour
½ cup extra-virgin olive oil, divided, plus more for drizzling
2 medium garlic cloves, finely grated (1 tsp.)
1 tsp. dried thyme leaves
¾ tsp. kosher salt, plus more as needed
½ tsp. dried oregano
12 oz. assorted summer squash, such as zucchini and yellow squash, cut into ½-inch slices or halved lengthwise if very small
Freshly ground black pepper
1 preserved lemon, thinly sliced, seeds discarded
½ cup (3 oz.) fresh goat cheese
Fresh basil leaves, for topping (optional)

Instructions

In a large bowl, whisk together the chickpea flour, 2 tablespoons oil, garlic, thyme, salt, oregano, and 1½ cups cold water. Cover with plastic wrap and set the batter aside at room temperature for at least 1 hour and up to overnight.
Place a 12-inch cast-iron skillet on a rack in the center of the oven and preheat to 425°F. Set a second rack in the top third of the oven. When the skillet is hot, add 2 tablespoons oil, swirling carefully to coat the bottom. Return the skillet to the oven and let the oil heat for 2 minutes, then pour in the batter, tilting the skillet until the batter settles into an even layer. Return to the oven once more and cook until the edges are golden and a toothpick inserted into the center comes out clean, 25–30 minutes.
Meanwhile, on a large baking sheet, add the squash and remaining ¼ cup oil; toss to coat. Season liberally with salt and pepper, transfer to the top rack in the oven, and roast until the squash is tender when poked with a fork but still holds its shape, 20–25 minutes.
Remove both the squash and the farinata from the oven; let cool slightly. Using a thin offset spatula, slide the farinata onto a cutting board or large platter. Arrange the squash, preserved lemon, and goat cheese over the top. Cut the farinata into strips or wedges and serve hot, topped with the basil and drizzled with more olive oil if desired.

The post Farinata with Summer Squash, Goat Cheese, and Preserved Lemon appeared first on Saveur.

Grilled Summer Squash Salad

SAVEUR Editors — Mon, 18 Mar 2019 22:43:59 +0000

“If you toss hot vegetables with a cold vinaigrette right after grilling, it will absorb more flavor,” says Kyle Knall, chef of New York City’s Maysville and the soon-to-be-opened Kenton’s, a whiskey-focused restaurant in New Orleans. The longer the vegetables sit in the marinade, the more flavorful they will become, so this is a great dish to make early, then set aside as the rest of the meal comes together.

Yield: serves 6

Time: 20 minutes

¹⁄₂ cup olive oil
¹⁄₂ cup red wine vinegar
2 tbsp. honey
5 limes, zested and juiced
¹⁄₄ cup fresh bread crumbs, toasted
¹⁄₄ cup pine nuts, toasted and chopped
³⁄₄ cup ricotta cheese
1 ¹⁄₂ lb. green and yellow summer squash, cut lengthwise into 1/4-inch-thick slices
1 pint sungold tomatoes
4 sprigs basil
2 cloves garlic, peeled and smashed
2 sprigs thyme
Kosher salt and freshly ground black pepper, to taste

Instructions

Combine 1⁄4 cup olive oil, the vinegar, honey, lime zest and juice, salt, and pepper in a large bowl; set vinaigrette aside. Combine bread crumbs and pine nuts in another bowl; season with salt and set aside. Spread ricotta on a serving platter and chill until ready to use. Build a medium-heat fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high.) Toss squash with remaining oil, salt, and pepper. Working in batches, grill squash, turning once, until charred on both sides, about 5 minutes; transfer to bowl with vinaigrette. Grill tomatoes on all sides until charred and blistered, 2–3 minutes; transfer to vinaigrette with squash. Add basil, garlic, and thyme to vinaigrette and toss to coat. Using tongs, transfer grilled squash and tomatoes and the herbs to platter with ricotta. Top with reserved bread crumb mixture.

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How to Buy, Store, and Cook Summer Squash, the Season’s Most Prolific Piece of Produce

Kristy Mucci — Mon, 18 Mar 2019 22:45:07 +0000

Summer squashes aren’t generally anyone’s favorite vegetable. They’re on the bland side, and if cooked incorrectly, can get soggy. But once they’re in season, they flood farmers markets for months. These plants are aggressively productive. And if you treat them right they can feed you well all summer.

The types most commonly known, the green and yellow ones you see at grocery stores, are the least exciting. To really appreciate summer squashes, get to a farmers market and buy the unfamiliar, or weird-looking ones (or the tiny ones).

How to Shop for and Store Summer Squash

Mini zucchini and yellow squash Kristy Mucci

Across the board, bigger isn’t better. Bigger squashes are more fibrous and are more likely to have fat, bitter seeds. Instead, look for firm young ones that aren’t rubbery in the slightest.

Summer squashes aren’t great keepers, no matter their type. Store them in the fridge, and try to eat them within a few days of purchase. And be careful when you’re transporting them—these things are sensitive and easily scratched.

How to Cook Summer Squash

Some squashes have tiny prickly hairs that are completely edible, but if you don’t want to eat them, they come right off with a little scrubbing. No need to peel the skin!

Our Favorite Ways to Cook Summer Squash » Matt Taylor-Gross

Super fresh and young squash are lovely shaved into raw ribbons. But all summer squashes benefit from a touch of high heat. Cook them hot and fast so they get a bit of color on the outside and retain their bite inside. We have some summer squash recipes to help you out.

And Keep an Eye Out for These Cool Varieties

Not to totally put down zucchini and yellow squashes, but they really don’t taste like much, especially if you’re getting big ones from a grocery store. Instead, look for these at your local market.

Middle Eastern Kristy Mucci

Middle Eastern (a.k.a. Kousa, Cousa, Lebanse, Egyptian, Kuta, Magda, and many other names): These are light green and streaky, smooth-skinned, and a little shiny. They’re delicate and bruise easily, but the flesh is pretty solid, so even if they get banged up on your way home, they’ll be fine. They’re crisp and sweet.

Ronde de Nice Kristy Mucci

Round or Globe: As tasty as the Middle Eastern kinds. They’re dense, practically seedless, smooth textured, and almost meaty when cooked.

Tatume: Common in Mexico. Super dense with smooth flesh and an extremely low seed count.

Avocado Squash Wikipedia

Korean (a.k.a. Chosun or Avocado): These are my favorites: nutty and buttery with firm, succulent flesh, and I’ve never encountered one that’s been spongy or pithy. The flesh turns a pretty pale yellow when cooked.

Pattypan Kristy Mucci

Pattypan or Scallop: Points for the most amusing shape. They’re on the bland side, but they’re cute! Buy them small for better texture.

Yellow Crookneck: A little hard to find. They’re an old variety (think Thomas Jefferson era). The ones with especially crooked necks and warts are more flavorful and have a firmer texture.

Zephyr Kristy Mucci

Zephyr: An especially pretty new hybrid of crooknecks and another cross of delicata and yellow acorn squashes (which you can totally pick up on, texture-wise).

Romanesca Kristy Mucci

Costata Romanesca: The more interesting squash we all wish zucchini was. It’s juicy and sweet when it’s young. These are especially time-sensitive and need to be eaten kind of immediately after purchase. They get sad and flabby and bitter pretty quickly.

Squash Blossoms Kristy Mucci

And the flowers: People go crazy for squash blossoms. I get it; they’re pretty. But they’re even blander than the vegetables. They’re great filled with cheese, or battered and fried (or both).

Male and female plants produce flowers. If you grow these at home, and want your plants to keep producing, leave the female flowers, which stay closer to the plant. Male flowers stand up on tall stems, go ahead and take those.

The post How to Buy, Store, and Cook Summer Squash, the Season’s Most Prolific Piece of Produce appeared first on Saveur.

Minestrone Soup with Grana Padano Broth

Legends From Europe — Mon, 18 Mar 2019 22:34:22 +0000

Minestrone Soup with Grana Padano Broth Legends From Europe

Adding cuts of rind from a wedge of Grana Padano to any soup broth will amplify flavor and add a slightly creamy texture.

Yield: serves 6

1 cup diced yellow onion
¹⁄₂ cup diced red onion
3 cloves garlic, finely chopped
1 cup diced carrots
1 cup diced celery
1 cup diced fennel
1 cup diced red potatoes
1 cup diced zucchini
2 cups kale, bottom stems removed
4 cups vegetable stock
1 Grana Padano cheese rind
1 cup small pasta, cooked and drained
1 cup canned cannellini beans, rinsed and drained

Instructions

In a large saucepan over medium-high heat, heat olive oil. Add white and red onion and cook two minutes, or until caramelized.
Add garlic and cook about one minute. Add carrots and celery and cook until slightly softened and translucent.
Next, add fennel, potatoes, and zucchini, stirring after each addition. Meanwhile, chop the greens.
Add stock and Grana Padano rind to pot. Bring soup to a boil. Add chopped kale and season with salt and pepper. Reduce to a simmer and cook for 15 minutes.
Add the cooked pasta and cannellini beans and cook for 5 more minutes.
Remove from heat and season to taste with salt and pepper. Garnish with freshly grated Grana Padano cheese and a drizzle of olive oil.

Watch: Adding Grana Padano Rind to Minestrone Soup

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