Cream Cheese Basil Summer Squash

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Cream Cheese Basil Summer Squash

Cream Cheese Basil Summer Squash

http://allrecipes.com/recipe/cream-cheese-basil-summer-squash/detail.aspx

Ingredients

  • 3 yellow squash, cubed
  • 1 clove garlic, minced
  • 1 (8 ounce) package cream cheese, cubed
  • 1 tablespoon dried basil leaves
  • salt to taste

Instructions

  1. In a glass serving dish, combine the squash pieces and garlic. Season with salt, cover with plastic wrap, and microwave for 5 to 8 minutes on high, or until tender. Stir after every 3 to 4 minutes.
  2. Sprinkle the cream cheese over the top, and return to the microwave, uncovered for about 1 minute, or until the cheese is melted. Stir until the cheese is smooth and blended into the squash. Let set for a minute or two before serving.
http://www.knowyourfarms.com/cream-cheese-basil-summer-squash/

By |June 10th, 2013|recipe, Recipe Type, Side Dish, Squash, Summer Squash|Comments Off
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Yellow Squash Patties

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Yellow Squash Patties

Yellow Squash Patties

http://allrecipes.com/recipe/yellow-squash-patties/detail.aspx

Ingredients

  • 8 medium yellow squash, shredded
  • 1 onion, shredded
  • 1 1/2 tablespoons salt
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 egg, lightly beaten
  • 1 cup shredded Cheddar cheese
  • ground black pepper to taste
  • 1 tablespoon vegetable oil

Instructions

  1. Place the squash and onion in a colander, sprinkle with salt, and drain about 30 minutes, until no longer moist.
  2. In a bowl, mix the squash and onion, flour, cornmeal, egg, and cheese. Season with pepper.
  3. Heat the oil in a skillet over medium heat. Drop squash mixture by heaping tablespoonfuls into the skillet, and cook 3 minutes on each side, or until golden brown.
http://www.knowyourfarms.com/yellow-squash-patties/

By |June 10th, 2013|Entree, Side Dish, Squash, Summer Squash|Comments Off
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Healthy Zucchini Bake

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Healthy Zucchini Bake

Healthy Zucchini Bake

http://www.kalynskitchen.com/2011/07/recipe-for-easy-cheesy-zucchini-bake.html

Ingredients

  • Ingredients:
  • 2 medium-sized zucchini, cut in slices or half-moon slices
  • 2 medium-sized yellow squash, cut in slices or half-moon slices
  • 2-4 T chopped fresh basil (or even less, depending on how much you like the flavor of basil)
  • 2 T thinly sliced green onion
  • 1/2 tsp. dried thyme
  • 3/4 tsp. garlic powder
  • 1/2 cup + 1/2 cup low-fat white cheese (I used Pizza Cheese, which is a low-fat blend of Mozzarella, Provolone, Romano, and Parmesan)
  • 1/2 cup coarsely grated Parmesan (I would use a little less if you only have the very finely grated Parmesan from a can)
  • salt and fresh ground black pepper to taste

Instructions

  1. Preheat oven to 350F/180C. Spray an 8" x 8" baking dish with olive oil or non-stick spray. Wash the squash and cut in slices or half-moon slices. Wash basil, spin dry or dry with paper towels and finely chop. Slice green onions.
  2. Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed. Season with salt and fresh ground black pepper. Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.
  3. When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese. Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked. Serve hot.
http://www.knowyourfarms.com/healthy-zucchini-bake/

By |May 31st, 2013|Entree, recipe, Recipe Type, Squash, Summer Squash, Zucchini|Comments Off
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Summer Squash, Bacon, and Mozzarella Quiche

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Summer Squash, Bacon, and Mozzarella Quiche

Summer Squash, Bacon, and Mozzarella Quiche

http://www.myrecipes.com/recipe/squash-bacon-mozzarella-quiche-50400000113768/

Ingredients

  • Crust:
  • 6.75 ounces all-purpose flour (about 1 1/2 cups)
  • 1/2 teaspoon salt
  • 3 tablespoons chilled unsalted butter, cut into small pieces
  • 2 tablespoons vegetable shortening, cut into small pieces
  • 1/4 cup ice water
  • Cooking spray
  • Filling:
  • 1 tablespoon extra-virgin olive oil
  • 2 cups (1/8-inch-thick) slices yellow squash
  • 2 cups (1/8-inch-thick) slices zucchini
  • 1/4 cup chopped shallots
  • 1 tablespoon chopped fresh thyme
  • 1 cup 2% reduced-fat milk
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 slices center-cut bacon, cooked and crumbled
  • 3 large egg whites
  • 3 large eggs
  • 3/4 cup (3 ounces) shredded part-skim mozzarella cheese

Instructions

  1. To prepare crust, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/2 teaspoon salt in a food processor, and pulse 2 times or until combined. Add butter and shortening; pulse 4 times or until mixture resembles coarse meal. With food processor on, add ice water through food chute, processing just until the mixture is combined (do not form a ball). Press mixture into a 4-inch circle on plastic wrap, and cover. Refrigerate for 1 hour.
  2. Preheat oven to 400°.
  3. Slightly overlap 2 sheets of plastic wrap on a slightly damp flat surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle. Place dough in freezer 5 minutes or until plastic wrap can easily be removed. Remove top sheets of plastic wrap, and fit dough, plastic wrap side up, into a 9 1/2-inch deep-dish pie plate coated with cooking spray. Remove remaining plastic wrap from dough. Fold edges under, and flute. Pierce bottom and sides of dough with fork. Bake at 400° for 15 minutes. Cool on a wire rack.
  4. Reduce oven temperature to 350°.
  5. To prepare the filling, heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add squash, zucchini, shallots, and thyme; saute for 5 minutes or until squash and zucchini are tender, stirring frequently. Cool the squash mixture slightly.
  6. Combine 1 cup reduced-fat milk and the next 5 ingredients (through eggs) in a large bowl, stirring with a whisk. Arrange squash mixture evenly over crust, and sprinkle with 3/4 cup mozzarella cheese. Pour the egg mixture over cheese. Bake at 350° for 45 minutes or until filling is set. Cool for 15 minutes on a wire rack.
http://www.knowyourfarms.com/summer-squash-bacon-and-mozzarella-quiche/

Why eat local?

By |March 22nd, 2013|Breakfast, Entree, recipe, Recipe Type, Squash, Summer Squash, Zucchini|Comments Off
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Shaved Summer Squash Salad with Prosciutto Crisps

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Shaved Summer Squash Salad with Prosciutto Crisps

Shaved Summer Squash Salad with Prosciutto Crisps

http://www.myrecipes.com/recipe/shaved-summer-squash-salad-50400000113014/

Ingredients

  • 1 medium zucchini
  • 2 medium yellow squash
  • 1/4 teaspoon salt
  • 2 tablespoons thinly sliced fresh mint
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon grated lemon rind
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • 3 thin slices prosciutto (1 ounce), chopped
  • 1/4 cup (1 ounce) crumbled ricotta salata or feta cheese

Instructions

  1. Shave the zucchini and squash into thin strips using a vegetable peeler. Discard seeds. Place zucchini and squash in a medium bowl, and toss with salt.
  2. Combine mint and next 4 ingredients (through pepper) in a small bowl; stir with a whisk. Pour over zucchini and squash; toss.
  3. Heat a small nonstick skillet over medium heat. Add prosciutto; saute for 2 minutes or until crisp.
  4. Place 3/4 cup salad on each of 4 plates. Top each serving with 1 tablespoon cheese; sprinkle evenly with prosciutto.
http://www.knowyourfarms.com/shaved-summer-squash-salad-with-prosciutto-crisps/

By |March 15th, 2013|recipe, Recipe Type, Salad, Squash, Summer Squash, Zucchini|Comments Off
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Thai Summer Slaw

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Thai Summer Slaw

Thai Summer Slaw

http://www.myrecipes.com/recipe/thai-summer-slaw-10000001622473/

Ingredients

  • Slaw:
  • 3 cups thinly sliced napa (Chinese) cabbage
  • 1/2 cup (1/8-inch) julienne-cut yellow squash
  • 1/2 cup (1/8-inch) julienne-cut zucchini
  • 1/2 cup (1/8-inch) julienne-cut red bell pepper
  • 1/2 cup (1/8-inch) julienne-cut yellow bell pepper
  • 1/2 cup (1/8-inch) julienne-cut seeded peeled cucumber
  • 1/2 cup shredded carrot
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup thinly sliced green onions
  • 1/4 cup grated radishes
  • 1 minced seeded jalapeño pepper
  • Dressing:
  • 3 tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon water
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon chile paste with garlic (such as sambal oelek)

Instructions

  1. To prepare slaw, combine first 11 ingredients in a large bowl.
  2. To prepare dressing, combine juice and remaining ingredients in a small bowl; stir with a whisk until sugar dissolves. Drizzle over slaw; toss well to coat. Serve immediately.
http://www.knowyourfarms.com/thai-summer-slaw/

By |March 8th, 2013|Bell Peppers, recipe, Recipe Type, Side Dish, Squash, Summer Squash, Zucchini|Comments Off
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