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Category Archives: squash

Zucchini Squash and Onions with Brown Sugar

One of my favorite blogs is Eat, Make, Read.  This blog is what inspired me to start my own blog.  I came across a recipe of hers that had me perplexed. How could onions, squash and brown sugar possibly be good?

Well, I threw caution to the wind and gave it a go.  I had gotten a really pretty zucchini in my CSA box this week as well as some onions.  I kept my mind open and went at it…

The supplies:

1 large zucchini
2 small onions (or one medium)
2 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons brown sugar

I chopped up my zucchini and onions…

In a large frying pan I melted 2 tablespoons of unsalted butter.  When the butter melted I added the onions and let them cook until clear.

When onions are clear add: squash, salt, pepper and brown sugar.  Cover and let cook for 20 mins on medium heat.

After 20 minutes, take off the lid and let cook another 8 minutes to let the liquid reduce.

This isn’t a dish calling for nice, crisp zucchini as a result.  You want to cook this until the zucchini is really soft.  The brown sugar brings out the natural sweetness of the squash and the onion, but doesn’t over power. You can really taste the zucchini in this dish.  The onions turn into candy.

This is what you get in the end…

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Posted by on August 23, 2008 in onions, squash, zucchini

 

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Spaghetti Squash with Cherry Tomatoes

Today I finally got to help out at HighCross Farm.  I absolutely adore Farmer Steve, Kath, Kyle, Darrin, Brittany and Nicole.  I really feel I was called to interact with these people since my life has been richer since I have.  Today they blessed me with some items from their garden, fresh picked by either Farmer Steve or myself.  I utilized some of those items to make tonight’s dinner.

I had gotten a gorgeous spaghetti squash.

and some orange cherry tomatoes…

and a nice bag of the most awesome lemon-basil you will ever smell or taste.

So…

I cut the squash in half and place cut side up in a microwavable dish with a 1/4 cup of water on the bottom.  Cover with plastic wrap and microwave for 10-12 minutes until the squash is soft.

In the meantime…

Chop up 2 gloves of garlic, one shallot (or small onion), a handful of lemon basil (or regular basil), and halve your cherry tomatoes.  In a large skillet heat up 2 tablespoons of olive oil and sautee garlic and shallot until clear.  Add 1/4 (give or take) cup of good white wine. (Do not use cooking wine, use a wine that you would drink) and basil and let reduce until almost half. Add the tomatoes right before you are going to add the squash.

When the squash has cooled, take a fork and run it down the squash vertically.  It will come off in strands.  Add the squash to the wine/oil mixtured you have simmering and enjoy.

My camera is a crappy one and didn’t capture the spaghetti-ness of the squash boo! It was delicious nonetheless.  You must try this.

Closer..

 
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Posted by on August 9, 2008 in CSA, squash

 

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Potatoes and Zucchini with crunchy shallots

I had gotten some new potatoes and zucchini in my CSA box this week. I also had on hand the garlic I picked my self (thankyouverymuch) at HighCross Farm on Tuesday. I decided to throw a litte sautee together and see how it came out.

1 zucchini sliced into rounds

4 small new potatoes cut into rounds

1 shallot finely chopped

2 cloves of garlic finely chopped

olive oil

salt and pepper to taste

First, I sliced up my potatoes. I wanted to sautee the potatoes and the zucchini together and didn’t want raw potatoes with soggy, overcooked zucchini. I decided to steam my sliced potatoes first. Put your potatoes in a steamer (or a make-shift steamer of a sauce pan, colander and lid). I steamed the potatoes until soft enough not to be crisp yet with enough bite (new potatoes can sog up on you if overcooked as well).

Put your olive oil in the pan…medium high heat…add shallot and let fry until crispy. Add garlic and let sautee until clear but not brown (brown garlic is bitter garlic). add zucchini and potatoes, S&P, sautee zucchini starts to get opaque in the center.

The picture doesn’t do this dish justice. It was fantastic. I liked the crunchy shallot against the softer potatoes and zucchini. I will definitely make this again.

 
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Posted by on July 28, 2008 in sautee, shallots, squash, zucchini

 

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Zucchini Blossoms

While at HighCross Farm on Tuesday, I noticed Farmer Steve had a ton of squash blossoms in his garden. I was so excited I think I blurted out that you can eat those. He in turn cut me a few to take home and try (since I’ve never actually eaten a squash blossom). So without further ado….

Before…

I filled the blossoms up with a concoction of items I had on hand and what was given to me at HighCross Farm. The recipe is as follows:

1 8 oz package of cream cheese at room temp

1 glove of garlic minced

1 handful of basil (I used the wonderful lemon basil Kath had given me on the farm)

1 egg

salt, pepper to taste…I added

red pepper as well because I like things spicy.

Mix all ingredients until well blended.

I made a make-shift piping bag with a plastic baggy and carefully piped the filling into the blossoms. I attached a toothpick on the tops to prevent the filling from spilling out while frying. I fried them in about 2 inches of vegtable oil. This is what I got…

This is what they looked like inside…

What I love about these is they are very versatile. If you don’t have cream cheese try a goat/ricotta mix. No basil? Try rosemary or dill. What ever cheese/herb you like. They were delicious by the way. 😉

 
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Posted by on July 25, 2008 in squash

 

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