Since I started working at Blenheim last year, many of my conversations now revolve around vegetables. Specifically, what to do with them.
“How do you cook kohlrabi?” “What should I do with escarole?” “You eat that raw?” “Mint in salad? Really?”
The conversations get especially interesting when we have a million of something. Like now, with zucchini in massive abundance, we've exhausted the usual recipes. Here's a sample of the variety of things you can do with zucchini:
- Grill it. Add some balsamic vinegar & diced elephant garlic, and throw it on the grill. It's a healthy, delicious complement (or alternative) to all the red meat you'll see at summer cook-outs.
- Saute it. Slice your squash in 1/4-inch slices, then throw it in a stir-fry. Add it after the onions, but before the garlic and leafy greens.
- Roast it. Cut it into cubes, and roast it with turnips, beets, potatoes, sweet potatoes, or radishes, plus garlic and onions. (I never roast anything without garlic and onions!)
- Make a casserole. Shallots, tomatoes, bread crumbs, and asiago - can't go wrong here.
- Spiralize it. If you own a spiralizer, make zucchini noodles and enjoy carb-free "pasta." You can put pretty much anything on top of zucchini noodles - just pretend they're noodles. Great for summer because they're cold and light, as opposed to real noodles.
- Bake it in bread. Of course, there are a thousand variations of this. Here's one recipe showing that zucchini bread doesn't have to be a guilty pleasure. The coconut oil makes this one extra good!
- Freeze it. Cut it 1/4-inch slices, then in half. Keep it in a Ziploc in the freezer, and it'll stay good for months. Add frozen zucchini to a stir-fry or saute, and you'll barely notice it's not fresh.
- Make soup. I haven't tried it yet, but this recipe for spicy summer squash soup is on my to-do list (minus the bacon). If you make it, let me know how it goes!
- Eat it raw. Grate it over your salad, or dice it and add it to salsa. Or slice it and serve along with carrot sticks with hummus and dip on a veggie tray. Raw zucchini is really tender and mild-tasting.
- Make a boat. Wegmans has a great recipe collection on their website, including three (3!) different kinds of squash boats: Mediterranean, Lemon dill, and Spicy black bean.
Of course, anything you can do with zucchini, you can do with yellow squash.
There are also some fancy-yet-simple recipes for squash in Alice Waters' "The Art of Simple Food," which is a wonderful book for anyone who loves vegetables, organic food, and/or seasonal cooking.
And yes, I do put mint in salad. :-)
P.S. If you want more zucchini, we'll be at the Fredericksburg Market next week with plenty of it! And you can always email us at firstname.lastname@example.org.