I have a unique love affair with squash. In particular, me and butternut are best buds and acorn and spaghetti squash are good friends. I think I ate squash almost every day for weeks last fall when squash was plentiful. Unfortunately, I am just not as big of a fan of summer squash for whatever the reason. I don't know if it's the flavor, the texture, or what but it just really isnt my thing. But I love the golden yellow and deep green colors on a hot summer day so I was pleased to see we received some in last weeks share.
Last night I was dying to cook so I quickly sauteed some summer squash and garlic, tossed it with the garlic chive pasta from Ohio City and garnished with some scallions and cheese. My favorite way to prepare summer squash is to saute it over high heat with olive oil in my stainless steel All-Clad pan. I love the caramelization that happens because honestly, I dont think summer squash has much flavor otherwise. If I had had some fresh cilantro on hand, it would have been a great addition to this light, fresh pasta. I'm loving the sunshine, but not so much the humidity so I was totally in love with this dish. Perfect for a hot and muggy day. I can't wait to eat the leftovers. I still haven't busted out the old camera, so I hope you will forgive me for a lack of photos. Hopefully next week will be better!
I had a reader question the other day about what to do with your excess green beans. Bring a deep saucepan of water to rolling boil, salted so that it tastes almost like the ocean. Prepare your green beans (snap 'em if you like) and an ice bath. Blanch the green beans in the salted boiling water (water should be boiling the entire time for this process to work, so always leave it on high heat as the addition of the green beans will bring down the temp some) for about 2-5 min. I usually go on the shorter side so when I cook 'em up later they are still a bit cruchy. Immediately plunge the green beans into your ice bath to stop the cooking. Spread the completely cooled beans on a tray and freeze. Once frozen, pop them into a freezer safe bag. Cook just like you would any frozen vegetable you might by from the store.
Last night I was dying to cook so I quickly sauteed some summer squash and garlic, tossed it with the garlic chive pasta from Ohio City and garnished with some scallions and cheese. My favorite way to prepare summer squash is to saute it over high heat with olive oil in my stainless steel All-Clad pan. I love the caramelization that happens because honestly, I dont think summer squash has much flavor otherwise. If I had had some fresh cilantro on hand, it would have been a great addition to this light, fresh pasta. I'm loving the sunshine, but not so much the humidity so I was totally in love with this dish. Perfect for a hot and muggy day. I can't wait to eat the leftovers. I still haven't busted out the old camera, so I hope you will forgive me for a lack of photos. Hopefully next week will be better!
I had a reader question the other day about what to do with your excess green beans. Bring a deep saucepan of water to rolling boil, salted so that it tastes almost like the ocean. Prepare your green beans (snap 'em if you like) and an ice bath. Blanch the green beans in the salted boiling water (water should be boiling the entire time for this process to work, so always leave it on high heat as the addition of the green beans will bring down the temp some) for about 2-5 min. I usually go on the shorter side so when I cook 'em up later they are still a bit cruchy. Immediately plunge the green beans into your ice bath to stop the cooking. Spread the completely cooled beans on a tray and freeze. Once frozen, pop them into a freezer safe bag. Cook just like you would any frozen vegetable you might by from the store.