Cream Cheese Basil Summer Squash

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Cream Cheese Basil Summer Squash

Cream Cheese Basil Summer Squash

http://allrecipes.com/recipe/cream-cheese-basil-summer-squash/detail.aspx

Ingredients

  • 3 yellow squash, cubed
  • 1 clove garlic, minced
  • 1 (8 ounce) package cream cheese, cubed
  • 1 tablespoon dried basil leaves
  • salt to taste

Instructions

  1. In a glass serving dish, combine the squash pieces and garlic. Season with salt, cover with plastic wrap, and microwave for 5 to 8 minutes on high, or until tender. Stir after every 3 to 4 minutes.
  2. Sprinkle the cream cheese over the top, and return to the microwave, uncovered for about 1 minute, or until the cheese is melted. Stir until the cheese is smooth and blended into the squash. Let set for a minute or two before serving.
http://www.knowyourfarms.com/cream-cheese-basil-summer-squash/

By |June 10th, 2013|recipe, Recipe Type, Side Dish, Squash, Summer Squash|Comments Off
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Yellow Squash Patties

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Yellow Squash Patties

Yellow Squash Patties

http://allrecipes.com/recipe/yellow-squash-patties/detail.aspx

Ingredients

  • 8 medium yellow squash, shredded
  • 1 onion, shredded
  • 1 1/2 tablespoons salt
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 egg, lightly beaten
  • 1 cup shredded Cheddar cheese
  • ground black pepper to taste
  • 1 tablespoon vegetable oil

Instructions

  1. Place the squash and onion in a colander, sprinkle with salt, and drain about 30 minutes, until no longer moist.
  2. In a bowl, mix the squash and onion, flour, cornmeal, egg, and cheese. Season with pepper.
  3. Heat the oil in a skillet over medium heat. Drop squash mixture by heaping tablespoonfuls into the skillet, and cook 3 minutes on each side, or until golden brown.
http://www.knowyourfarms.com/yellow-squash-patties/

By |June 10th, 2013|Entree, Side Dish, Squash, Summer Squash|Comments Off
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Stuffed Pattypan Squash

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Stuffed Pattypan Squash

Stuffed Pattypan Squash

http://allrecipes.com/recipe/stuffed-pattypan-squash/detail.aspx

Ingredients

  • 6 pattypan squash, stem and blossom removed
  • 6 slices bacon
  • 1/2 cup diced onion
  • 1 1/2 cups soft bread crumbs
  • 1/4 cup freshly grated Parmesan cheese
  • salt and pepper to taste

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash.
  3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside. Saute onion in bacon drippings. Chop the reserved squash pieces, and saute them with the onion for one minute.
  4. Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
  5. Bake for 15 minutes in the preheated oven, or until squash are heated through.
http://www.knowyourfarms.com/stuffed-pattypan-squash/

By |June 10th, 2013|Entree, recipe, Recipe Type, Squash|Comments Off
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Healthy Zucchini Bake

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Healthy Zucchini Bake

Healthy Zucchini Bake

http://www.kalynskitchen.com/2011/07/recipe-for-easy-cheesy-zucchini-bake.html

Ingredients

  • Ingredients:
  • 2 medium-sized zucchini, cut in slices or half-moon slices
  • 2 medium-sized yellow squash, cut in slices or half-moon slices
  • 2-4 T chopped fresh basil (or even less, depending on how much you like the flavor of basil)
  • 2 T thinly sliced green onion
  • 1/2 tsp. dried thyme
  • 3/4 tsp. garlic powder
  • 1/2 cup + 1/2 cup low-fat white cheese (I used Pizza Cheese, which is a low-fat blend of Mozzarella, Provolone, Romano, and Parmesan)
  • 1/2 cup coarsely grated Parmesan (I would use a little less if you only have the very finely grated Parmesan from a can)
  • salt and fresh ground black pepper to taste

Instructions

  1. Preheat oven to 350F/180C. Spray an 8" x 8" baking dish with olive oil or non-stick spray. Wash the squash and cut in slices or half-moon slices. Wash basil, spin dry or dry with paper towels and finely chop. Slice green onions.
  2. Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed. Season with salt and fresh ground black pepper. Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.
  3. When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese. Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked. Serve hot.
http://www.knowyourfarms.com/healthy-zucchini-bake/

By |May 31st, 2013|Entree, recipe, Recipe Type, Squash, Summer Squash, Zucchini|Comments Off
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Creamy Acorn Squash Soup with Kale

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Creamy Acorn Squash Soup with Kale

Creamy Acorn Squash Soup with Kale

http://www.connoisseur4thecure.com/2012/12/03/creamy-acorn-squash-soup-with-kale/

Ingredients

  • 4 strips bacon, 4 ounces, cut crosswise into 1/2-inch pieces (preferably nitrate free bacon)-optional
  • 1 teaspoon olive oil
  • 1 medium onion, finely chopped
  • 1/2 pound kale, thick stems removed, leaves finely chopped (about 8 cups)
  • 1 can butternut squash or canned pumpkin (not pumpkin mix)
  • 1 quart chicken or vegetable stock
  • 1 acorn squash
  • Coarse salt and ground pepper

Instructions

  1. Preheat oven to 400 degrees.
  2. Cut acorn squash in half and clean out seeds by scraping with a spoon.
  3. Roast squash on a baking sheet for 15-20 minutes.
  4. Cook bacon and set aside.
  5. Heat a large pot and olive oil over medium heat. Sauté onion and cook until 2-3 minutes until softened. Add the kale and cook for another 2-3 minutes.
  6. Scrap squash from skin and process in a food processor to make a puree. Add some stock to make a smooth paste.
  7. Add squash puree, canned squash, and chicken or vegetable stock to the pot. Bring the mixture to a boil. Season generously with salt and pepper.
  8. Serve garnished with bacon
http://www.knowyourfarms.com/creamy-acorn-squash-soup-with-kale/

By |May 11th, 2013|Acorn Squash, Kale, recipe, Soup, Squash|Comments Off
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Butternut Squash Lasagna

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Butternut Squash Lasagna

Butternut Squash Lasagna

http://www.myrecipes.com/recipe/butternut-squash-lasagna-10000000698656/

Ingredients

  • Cooking spray
  • 3 cups chopped onion
  • 10 cup fresh spinach
  • 3/4 cup (3 ounces) shredded sharp provolone cheese
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs
  • 1 (15-ounce) carton part-skim ricotta cheese
  • 1 (15-ounce) carton fat-free ricotta cheese
  • 3 cups diced peeled butternut squash
  • 6 cups Smoky Marinara
  • 12 oven-ready lasagna noodles (such as Barilla)
  • 1 cup (4 ounces) grated fresh Parmesan cheese

Instructions

  1. Preheat oven to 375°.
  2. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion; sauté 4 minutes or until tender. Add spinach; sauté 1 1/2 minutes or until spinach wilts. Combine provolone, parsley, salt, pepper, eggs, and ricotta cheeses in a large bowl.
  3. Place squash in a microwave-safe bowl. Cover and cook on high 5 minutes or until tender.
  4. Coat the bottom and sides of 2 (8-inch-square) baking dishes with cooking spray. Spread 1/2 cup Smoky Marinara in the bottom of one prepared dish. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over noodles. Arrange 1 1/2 cups squash over cheese mixture; spread 3/4 cup sauce over squash.
  5. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over the noodles. Arrange 1 1/2 cups onion mixture over cheese mixture; spread 3/4 cup sauce over spinach mixture.
  6. Arrange 2 noodles over sauce; spread 1 cup Smoky Marinara evenly over noodles. Sprinkle with 1/2 cup Parmesan. Repeat procedure with remaining ingredients in remaining pan. Cover each pan with foil.
  7. Bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes.
  8. To freeze unbaked lasagna: Prepare through Step 6. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.
  9. To prepare frozen unbaked lasagna: Thaw completely in refrigerator (about 24 hours). Preheat oven to 375º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover lasagna with reserved foil; bake at 375º for 1 hour. Uncover and bake an additional 30 minutes or until bubbly.
http://www.knowyourfarms.com/butternut-squash-lasagna/

By |April 21st, 2013|Butternut Squash, Entree, Pasta Dish, recipe, Recipe Type, Squash|Comments Off
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Butternut Squash, Caramelized Onion, and Spinach Lasagna

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Butternut Squash, Caramelized Onion, and Spinach Lasagna

Butternut Squash, Caramelized Onion, and Spinach Lasagna

http://www.myrecipes.com/recipe/butternut-squash-lasagna-50400000116791/

Ingredients

  • 6 cups (1/2-inch) cubed peeled butternut squash
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons chopped fresh sage
  • 12 garlic cloves, unpeeled (about 1 head)
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper
  • Cooking spray
  • 1 large onion, vertically sliced
  • 2 tablespoons water
  • 2 (9-ounce) packages fresh spinach
  • 5 cups 1% low-fat milk, divided
  • 1 bay leaf
  • 1 thyme sprig
  • 5 tablespoons all-purpose flour
  • 1 1/2 cups (6 ounces) shredded fontina cheese, divided
  • 3/8 teaspoon ground red pepper
  • 1/4 teaspoon grated whole nutmeg
  • 9 no-boil lasagna noodles

Instructions

  1. Preheat oven to 425°.
  2. Combine squash, 1 tablespoon oil, sage, garlic, 1/2 teaspoon salt, and black pepper in a large bowl; toss to coat. Arrange squash mixture on a baking sheet coated with cooking spray. Bake at 425° for 30 minutes or until squash is tender. Cool slightly; peel garlic. Place squash and garlic in a bowl; partially mash with a fork.
  3. Heat remaining 1 tablespoon oil in a large Dutch oven over medium-high heat. Add onion, and sauté for 4 minutes. Reduce heat to medium-low; continue cooking for 20 minutes or until golden brown, stirring frequently. Place onion in a bowl.
  4. Add 2 tablespoons water and spinach to Dutch oven; increase heat to high. Cover and cook 2 minutes or until spinach wilts. Drain in a colander; cool. Squeeze excess liquid from spinach. Add spinach to onions.
  5. Heat 4 1/2 cups milk, bay leaf, and thyme in a medium saucepan over medium-high heat. Bring to a boil; remove from heat. Let stand for 10 minutes. Discard bay leaf and thyme. Return pan to medium heat. Combine remaining 1/2 cup milk and flour in a small bowl. Add to pan, stirring with a whisk until blended. Bring to a boil; reduce heat, and simmer for 5 minutes or until thickened, stirring constantly. Remove from heat; stir in remaining 1/2 teaspoon salt, 1 1/4 cups cheese, red pepper, and nutmeg.
  6. Spread 1/2 cup milk mixture in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over milk mixture; top with half of squash mixture, half of spinach mixture, and 3/4 cup milk mixture. Repeat layers, ending with noodles. Spread remaining milk mixture over noodles. Bake at 425° for 30 minutes, and remove from oven. Sprinkle with remaining 1/4 cup cheese.
  7. Preheat broiler.
  8. Broil 2 minutes or until cheese is melted and lightly browned. Let stand 10 minutes before serving.
http://www.knowyourfarms.com/butternut-squash-caramelized-onion-and-spinach-lasagna/

By |March 29th, 2013|Butternut Squash, Entree, Pasta Dish, recipe, Recipe Type, Spinach, Squash|Comments Off
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Summer Squash, Bacon, and Mozzarella Quiche

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Summer Squash, Bacon, and Mozzarella Quiche

Summer Squash, Bacon, and Mozzarella Quiche

http://www.myrecipes.com/recipe/squash-bacon-mozzarella-quiche-50400000113768/

Ingredients

  • Crust:
  • 6.75 ounces all-purpose flour (about 1 1/2 cups)
  • 1/2 teaspoon salt
  • 3 tablespoons chilled unsalted butter, cut into small pieces
  • 2 tablespoons vegetable shortening, cut into small pieces
  • 1/4 cup ice water
  • Cooking spray
  • Filling:
  • 1 tablespoon extra-virgin olive oil
  • 2 cups (1/8-inch-thick) slices yellow squash
  • 2 cups (1/8-inch-thick) slices zucchini
  • 1/4 cup chopped shallots
  • 1 tablespoon chopped fresh thyme
  • 1 cup 2% reduced-fat milk
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 slices center-cut bacon, cooked and crumbled
  • 3 large egg whites
  • 3 large eggs
  • 3/4 cup (3 ounces) shredded part-skim mozzarella cheese

Instructions

  1. To prepare crust, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/2 teaspoon salt in a food processor, and pulse 2 times or until combined. Add butter and shortening; pulse 4 times or until mixture resembles coarse meal. With food processor on, add ice water through food chute, processing just until the mixture is combined (do not form a ball). Press mixture into a 4-inch circle on plastic wrap, and cover. Refrigerate for 1 hour.
  2. Preheat oven to 400°.
  3. Slightly overlap 2 sheets of plastic wrap on a slightly damp flat surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle. Place dough in freezer 5 minutes or until plastic wrap can easily be removed. Remove top sheets of plastic wrap, and fit dough, plastic wrap side up, into a 9 1/2-inch deep-dish pie plate coated with cooking spray. Remove remaining plastic wrap from dough. Fold edges under, and flute. Pierce bottom and sides of dough with fork. Bake at 400° for 15 minutes. Cool on a wire rack.
  4. Reduce oven temperature to 350°.
  5. To prepare the filling, heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add squash, zucchini, shallots, and thyme; saute for 5 minutes or until squash and zucchini are tender, stirring frequently. Cool the squash mixture slightly.
  6. Combine 1 cup reduced-fat milk and the next 5 ingredients (through eggs) in a large bowl, stirring with a whisk. Arrange squash mixture evenly over crust, and sprinkle with 3/4 cup mozzarella cheese. Pour the egg mixture over cheese. Bake at 350° for 45 minutes or until filling is set. Cool for 15 minutes on a wire rack.
http://www.knowyourfarms.com/summer-squash-bacon-and-mozzarella-quiche/

Why eat local?

By |March 22nd, 2013|Breakfast, Entree, recipe, Recipe Type, Squash, Summer Squash, Zucchini|Comments Off
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Shaved Summer Squash Salad with Prosciutto Crisps

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Shaved Summer Squash Salad with Prosciutto Crisps

Shaved Summer Squash Salad with Prosciutto Crisps

http://www.myrecipes.com/recipe/shaved-summer-squash-salad-50400000113014/

Ingredients

  • 1 medium zucchini
  • 2 medium yellow squash
  • 1/4 teaspoon salt
  • 2 tablespoons thinly sliced fresh mint
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon grated lemon rind
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • 3 thin slices prosciutto (1 ounce), chopped
  • 1/4 cup (1 ounce) crumbled ricotta salata or feta cheese

Instructions

  1. Shave the zucchini and squash into thin strips using a vegetable peeler. Discard seeds. Place zucchini and squash in a medium bowl, and toss with salt.
  2. Combine mint and next 4 ingredients (through pepper) in a small bowl; stir with a whisk. Pour over zucchini and squash; toss.
  3. Heat a small nonstick skillet over medium heat. Add prosciutto; saute for 2 minutes or until crisp.
  4. Place 3/4 cup salad on each of 4 plates. Top each serving with 1 tablespoon cheese; sprinkle evenly with prosciutto.
http://www.knowyourfarms.com/shaved-summer-squash-salad-with-prosciutto-crisps/

By |March 15th, 2013|recipe, Recipe Type, Salad, Squash, Summer Squash, Zucchini|Comments Off
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Thai Summer Slaw

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Thai Summer Slaw

Thai Summer Slaw

http://www.myrecipes.com/recipe/thai-summer-slaw-10000001622473/

Ingredients

  • Slaw:
  • 3 cups thinly sliced napa (Chinese) cabbage
  • 1/2 cup (1/8-inch) julienne-cut yellow squash
  • 1/2 cup (1/8-inch) julienne-cut zucchini
  • 1/2 cup (1/8-inch) julienne-cut red bell pepper
  • 1/2 cup (1/8-inch) julienne-cut yellow bell pepper
  • 1/2 cup (1/8-inch) julienne-cut seeded peeled cucumber
  • 1/2 cup shredded carrot
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup thinly sliced green onions
  • 1/4 cup grated radishes
  • 1 minced seeded jalapeño pepper
  • Dressing:
  • 3 tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon water
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon chile paste with garlic (such as sambal oelek)

Instructions

  1. To prepare slaw, combine first 11 ingredients in a large bowl.
  2. To prepare dressing, combine juice and remaining ingredients in a small bowl; stir with a whisk until sugar dissolves. Drizzle over slaw; toss well to coat. Serve immediately.
http://www.knowyourfarms.com/thai-summer-slaw/

By |March 8th, 2013|Bell Peppers, recipe, Recipe Type, Side Dish, Squash, Summer Squash, Zucchini|Comments Off
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