Zucchini and yellow squash slices are grilled and layered with softened kasseri cheese, then given a squeeze of lemon juice and a sprinkle of mint to create a fresh and satisfying side dish or appetizer.
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Entries tagged with 'squash'
Spaghetti squash is fun, but It's never quite hearty enough to satisfy. Here, we toss it with a rich parsley pesto, pair it with meaty prosciutto and serve it on top of toasted bread for a dish that's light enough to serve as an hors d'oeuvres, but hearty enough to eat as a light lunch.
A quick and easy stew of butternut squash, kale, and toasted quinoa, made in a single skillet.
A quick and easy skillet filled with butternut squash, kale, and baked eggs.
This hearty one-pot French classic is the perfect remedy for a cold winter night. Chicken is gently simmered with potatoes and butternut squash in a rich bacon and sage sauce.
Butternut squash, apples, and chorizo make this couscous dish comforting, which is great for a cold weather meal.
Sweet and tender roasted squash seasoned with the modern Japanese combination of soy sauce and butter with a sprinkling of shichimi togarashi, a Japanese seven spice blend.
These ground turkey tacos with a quick mole sauce and squash can be on the table in under half an hour.
There are four brisket recipes in Nick Zukin and Michael C. Zusman's new cookbook, The Artisan Jewish Deli at Home—one for each season. All are pot-roasted in flavorful sauces and packed to the brim with vegetables. The fall version is the most streamlined, containing little more than butternut squash, red onions, and cider-wine sauce spiked with garlic and thyme.
A quick and easy single skillet meal of pasta served with pumpkin and black kale. Perfect for a Halloween feast!
I have something of an aversion to blended soups, mostly because the homogeneous texture gets boring after a while. Instead, I love brothy soups—ones with all kinds of things floating in the bowl for me to scoop out. But who says you can't add things into a blended soup to get the best of both worlds?
A quick and easy one-pot vegan chili made with black beans and squash.
With fall upon us there's no reason to let pumpkin have all the fun. Squash lends a light sweetness and mild earthiness to these doughnuts and it also happens to make for a very tender and fluffy cake.
A savory stew of eggplant, squash, zucchini, onions, and tomatoes, baked with eggs. Perfect for brunch or a light supper.
I don't know about you, but kimchi stew (jjigae) reminds me of winter. But it turns out summer vegetables are equally at home in this dish. Plus, haven't you heard that adage that you should eat a hot soup on a hot day?
Tomatoes are still abundant this time of year in California. They're mostly big meaty specimens, taut with sweet juice. Tracey Medeiros offers an easy stuffed tomato recipe in her new book, The Vermont Table Cookbook. Instead of stuffing the tomatoes with a meat or bread-based stuffing, she fills them with other seasonal produce like yellow squash, zucchini, eggplant, and bell pepper, for a ratatouille-like melange of summer flavors.
Is there a better summer dish than ratatouille? The Provençal classic makes use of some of summer's best bounty—tomatoes, eggplant, and zucchini—for an elegant, simple stew that can be served at any temperature, any time of day. This elegant version uses paper thin slices of each fresh vegetable.
Tender chicken legs are simmered in a fresh summer vegetable ratatouille for this quick one-pot meal.
Before opening up the new Treme cookbook, I couldn't pick out a mirliton if it was thrown in my face. But the squash, originally native to the region, appears so frequently in Treme, I now consider myself a relative expert. I had, as it turns out, known the squash by its other name, chayote, and it appears on Latin American menus just as frequently as the traditional Louisiana ones.
Chickpeas come together with sweet roasted zucchini to create a light, silky dip that's far more exciting than your average store-bought hummus—and a cinch to make.