Sunday, June 30, 2013

Herbed Squash with Yogurt Dressing

My yellow squash plants were quite prolific this year - just an unbelievable amount of cute little squash from two plants!  It gave me all kinds of opportunities to try a variety of summer squash recipes.

So, I made this salad for a potluck at my old neighbor's new home.  I knew it was an iffy recipe to try at that type of event (especially with mint leaves as one of the ingredients!), but as usual, I was determined to use produce from the garden vs. buying ingredients at the grocery store.  Surprisingly enough, the gang liked it; several people even asked for the recipe, so I was tickled!

Source:  Everyday Food magazine, July/August 2011

2 medium yellow squash, cut into 1/4-inch half moons
1/4 medium red onion, thinly sliced
1 T. olive oil
2 t. fresh lemon juice
1/3 c. nonfat plain Greek yogurt
2 t. fresh parsley, chopped
2 t. fresh mint leaves, chopped
coarse salt and ground pepper

Combine all ingredients and serve.

Serves 4

Saturday, June 22, 2013

Garlic Scape Pesto and Mushroom Pizza


4 oz. mozzarella cheese, shredded
2 oz. Parmigiano Reggiano cheese, grated
4 oz. sliced portobello mushrooms
Italian seasoning or fresh herbs

Place a pizza stone on the middle rack of the oven and preheat to 475 degrees.

On a large piece of parchment paper, spread the pizza dough out to be as thick or thin as you like.  Spread the pesto on top of the dough.  Then, top with the cheeses, and arrange mushrooms on top of the pizza.  Sprinkle seasoning or herbs on top of the pizza.

Use a pizza peel to transfer the pizza (still on the parchment paper) to the preheated pizza stone.  Bake for 12-15 min., or until the pizza crust is golden and the cheese is bubbly.

Friday, June 21, 2013

Garlic Scape and Almond Pesto

Oh my word, if you love garlic as much as I do, you will think you are in heaven with this Garlic Scape Pesto!!  It's fabulous on pasta.  

If you're used to the texture of traditional basil or parsley pesto, just be prepared that the garlic scapes have a more substantial texture (not sure if that's the best way to describe it - as soon as you taste it, you'll understand what I'm trying to explain).  Once you get over that unexpected difference, you'll be in garlic heaven....  

Be sure to take advantage of the short scape season and stock your freezer with plenty of this pesto for future dining (if you can wait that long, unlike me!!).

Source:  Dorie

10 garlic scapes, finely chopped
1/3 to 1/2 c. finely grated Parmesan (to taste and texture)
1/3 c. slivered almonds (toasted lightly, if you prefer)
1/2 c. olive oil
sea salt

Put the scapes, 1/3 c. cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle).  Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese.  If you like the texture, stop; if you'd like it a little thinner, add some more oil.  Season with salt.

If you're not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing.  The pesto can be stored in the refrigerator for several days or packed airtight and frozen for several months, by which time tomatoes should be at their juiciest.

Yield:  1 cup