28 June 2012

Squash Recipes

We've been harvesting a light green Mediterranean squash out of our greenhouse for a while now, but this week we've started picking zucchini and yellow summer squash out of our field as well.  Customers have come to the greenhouse in the past to buy squash plants and always comment on how many squash they are overrun with.  So much so that their neighbors hide when they see them ;-) ....just kidding.  I've also recently written an article on growing squash for our local paper, and I will post that once the article has been published next week.  For now, let the recipes begin. 


My Mom’s Summer Squash with Rice
             ……an old Sicilian recipe 
8 medium summer squash, either zucchini, yellow or other, split in half lengthwise, then cut into ¾” slices
2 medium or 1 large yellow or sweet onions, roughly chopped
1 -28 oz can peeled plum tomatoes with juice or 6 fresh plum tomatoes, skins removed, crushed or coarsely chopped
1 can butter beans or other white bean, to your preference
5 cloves garlic, chopped
1 TBSP dried basil or 3 sprigs fresh, chopped
2 tsp dried parsley or 1 sprig fresh, chopped
1 tsp dried oregano or 2 or 3 leaves fresh, chopped
pepper to taste, either black or crushed red pepper
Olive Oil
1 – 2 cups brown rice, uncooked will yield 3-6 cups cooked 
Cook rice according to package directions.  While rice is cooking, heat olive oil, about 2 TBSP, in a large skillet on medium-high heat.  Add onions and sauté until almost translucent.  Add sliced squash to onions and continue to cook, stirring occasionally, about 10 minutes, adding garlic after 5 minutes.  Add a little more olive oil if necessary to keep onions and squash from sticking to skillet and stir. 
Add tomatoes and beans and all seasonings.  Continue to stir occasionally and cook until squash is tender but not mushy, and tomatoes and beans are heated through. 
Serve over cooked rice either as a meatless meal or a side dish.  Top with grated parmesan cheese if desired for extra flavor.
Tip:  I added the beans one night as I was not cooking meat.  The beans add protein to the dish, but you can omit them if desired.  My mom’s original recipe does not call for beans.

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