Sautéed Summer Squash and Fresh Sweet Onions with Lemon and Herbs

-Slice 1-2 pounds of summer squash into ¼ inch pieces

-Place in a colander and sprinkle with 2 tsp kosher or sea salt.

-Set the colander in the sink and let it drain for 30 minutes.

-Then rinse and thoroughly dry the summer squash.

-Heat 2 TBS extra-virgin olive oil or butter in a large skillet.

-Cut 1 fresh sweet onion in half and the long way, slice into thin strips and then add to the pan.

-Add the squash and cook over medium heat for about 10 minutes until the squash is golden brown.

-Stir in the following:

½ tsp grated lemon zest

The juice of half a lemon

A large handful of minced fresh herbs (parsley, cilantro and/or chives)

Some freshly ground black pepper

-Heat through and serve.

Penne with Summer Squash, Ricotta and Pine Nuts

-Put salted water on to boil for 1 pound penne pasta.

-Remove 1 cup whole milk ricotta from the fridge and spoon onto a plate so it will warm to room temperature.

-Slice about 1½ pound summer squash into thin strips about the size of the penne.

-Heat 2 TBS extra virgin olive oil in a sauté pan and add the summer squash.

-Sauté until golden, about 5 minutes.

-Add 2 cloves of chopped garlic. 

-Remove the pan from the heat.

-Season well with sea salt and freshly ground black pepper.

-When the water boils, cook the pasta until al dente, then drain and add it to the summer squash.

-Toss together, season with more sea salt and pepper and then add spoonfuls of the ricotta until all is incorporated.

-Top with the following:

Shaved Parmesan or dry jack cheese

1-2 TBS finely chopped parsley, cilantro, basil or dill

3 TBS toasted pine nuts

Pasta with Summer Squash, Arugula, Capers and Goat Cheese

-Cut 1-2 pounds summer squash into half lengthwise and then into slices ¼ inch thick.

-Bring 4 quarts of water to a boil, adding 2 TBS salt and 1 pound pasta (farfalle or penne would work well).

-Cook, according to package directions until al dente, then drain and return the pasta to the pot.

-While the pasta cooks, add 1 TBS extra virgin olive oil to a non-stick skillet placed over high heat.

-Add half of the squash and cook stirring occasionally until golden brown and crispy, about 5-7 minutes.

-Transfer the squash to a plate and then repeat with the remaining squash.

-Rinse ¼ cup capers under running water and then coarsely chop. Set aside.

-Zest 1 lemon and then juice it. Set aside.

-Then add the capers, lemon zest, some freshly ground black pepper and the squash.

-Stir constantly until heated through, about 30 seconds.

-Add the squash to the pasta along with 2 more TBS olive oil and the lemon juice.

-Wash and dry 1-2 bunches of arugula. Slice into thin ribbons then add to the pasta.

-Gently toss together and taste for salt and pepper.

-Serve with a generous sprinkle of crumbled chevre style goat cheese.

Linguine with Summer Squash, Fresh Corn, Green Beans and Lots of Garlic

-Dice up 6 pieces of thick cut bacon and sauté until just crisp.

-Remove bacon from pan and set aside.

-Dice the following into small chunks:

1 onion

2-3 summer squash

A large handful or two of green beans

-Remove some or all of the bacon grease and sauté vegetables until just tender. 

-Cut the kernels off of 1-2 ears of corn (optional) and add to the pan.

-Meanwhile, cook 1 pound of linguine according to package directions. Drain and return to pot.

-Squeeze 3 cloves of fresh garlic through a garlic press and toss with the hot pasta.

-Add some sea salt, freshly ground black pepper and a splash of olive oil. 

-Add the vegetables and bacon and toss again.

-Serve warm with some freshly grated Parmesan cheese and a sprinkle of finely chopped basil or parsley.

Grilled Summer Squash with Fresh Herb Vinaigrette

-Light your grill your b-b-q.

-Cut 1-2# summer squash into planks or slices about ½ inch thick.

-Rub or brush both sides of the zucchini with extra-virgin olive oil and sprinkle with sea salt and pepper.

-Put the squash on the fire when it’s medium hot.

-Grill them turning once until grill marks are visible, about 10 minutes.

-Transfer to a platter and drizzle with Balsamic vinegar and some chopped basil, parsley or dill.

-Serve hot or at room temp with Fresh Herb Vinaigrette.

Fresh Herb Vinaigrette:

Combine the following…

4 TBS extra-virgin olive oil

1 TBS white wine vinegar

1 TBS salt-packed capers, soaked and drained

20 basil leaves and/or ¼ bunch parsley or dill

1 clove garlic

Sea salt and freshly ground black pepper, to taste

In a blender, purée the oil, vinegar, capers, basil/parsley/dill and garlic and season with salt and pepper.

Grilled Summer Squash and Sungold Tomato Salad

-Heat your grill to medium hot.

-Cut 2-3 large summer squash in half crosswise and then lengthwise so you have four quarters.

-Brush the cut sides with olive oil and sprinkle with sea salt.

-Grill for about 5 minutes total, depending on the thickness of the squash. Flip once so that the outside also gets grill marks.

-You want the squash hot through and juicy, but not too soft.

-Cut up the squash into bite-sized pieces.

-Cut ½ pint of Sungold cherry tomatoes in half and toss with the squash.

-Toss with the following;

10 Castelvetrano olives, pitted and chopped

2 TBS extra virgin olive oil

1 TBS balsamic vinegar

Sea salt and pepper to taste

-Grate up 1/4 cup Parmesan cheese or 1/4 cup feta cheese and sprinkle over top.

-Serve the salad at room temperature.

Grilled Summer Squash

-Light your grill your b-b-q.

-Cut 1-2# zucchini the long way into ½ inch thick slices.

-If using Ronde de Nice squash, slice into rounds ½ inch thick.

-Rub or brush both sides of the zucchini with extra-virgin olive oil and sprinkle with salt and pepper.

-Put the squash on the fire when it’s medium hot.

-Grill them turning once until grill marks are visible, about 10 minutes.

-Transfer to a platter and drizzle with Balsamic vinegar and some chopped dill or chives.

-Serve hot or at room temp.

Browned Summer Squash with Gooey Cheese

-Cut 1-2 zucchini into planks the long way about ¼ inch thick, discarding stem ends.

-Melt 2 TBS good butter in a large pan.

-Place the squash in the pan so it doesn’t overlap and cook on each side until browned, about 5 minutes each side.

-Slice up some cheese, cheddar or Gruyere would be nice.

-Put a slice of cheese on each squash slice when browned on both sides.

-Cook until the cheese melts and serve with a sprinkle of sea salt and freshly ground black pepper.

Balsamic Summer Squash

-Preheat broiler.

-Cut 1-2 pounds of summer squash into large chunks.

-In a large bowl, toss the summer squash with the following:

3 TBS extra-virgin olive oil

½ tsp sea salt

Fresh ground black pepper

-Arrange squash in 1 layer on a large shallow baking sheet.

-Broil with pan about 3 to 5 inches from heat without turning, until browned in spots and beginning to soften, 4 to 6 minutes.

-Drizzle 2 TBS Balsamic vinegar over broiled summer squash and shake pan a few times, then continue to broil until most of vinegar is evaporated, about 2 minutes more.

-Sprinkle  ¼ cup grated Parmigiano-Reggiano cheese over squash and broil again until cheese is melted, about 1 minute more.

-Cool to room temperature and serve sprinkled with ¼ cup toasted pine nuts.