[Jamestown1630]

This week: Recipes for the Summer Squashes no doubt burgeoning in your gardens.

(If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.)

-JT

[miss marmelstein]

Hmmm...can we include eggplants? They're in season too. My local farmer's market is overloaded with tomatoes, eggplants, corn, the most amazing-tasting cantaloupes which we immediately served wrapped in prosciutto! Also, all kinds of beautiful peppers. I'm not a summer person except for the fruits and vegetables.

[miss marmelstein]

Hope you’re feeling better!

[Ellendra]

I use summer squash instead of cucumbers when making pickles. I can’t actually eat the pickles I make because the recipes all call for peppers and onions, which I’m allergic to. But my Mom likes my relishes so much that I make at least a dozen pints per year for her.

[Mariner]

I split my baby heirloom straight neck yellow squash lengthwise, slather in EVOO.

Then a sprinkle of garlic powder, oregano, salt and pepper.

Grill face side down for 5 mins on a HOT grill and serve with whatever else hit the grill.

[pugmama]

This is another favorite at our house:

Sauteed Zucchini with mint, basil and walnuts

Adapted ever-so-slightly from Deborah Madison’s always reliable “Vegetable Literacy.”

Serves 4 as a small side, or 2 as a meal.

1 pound zucchini (or any summer squash), sliced into 1/2-inch rounds
3 tablespoons olive oil, divided
3 small cloves garlic
10 mint leaves
5 basil leaves
1 heaping tablespoon capers, rinsed
2 tablespoons walnuts or pine nuts, lightly toasted
1 to 2 teaspoons red wine vinegar
Sea salt and freshly ground pepper, to taste
Additional mint and basil, torn, to garnish
Ricotta and your favorite bread (optional, for serving)

Heat half of your olive oil in a 10-inch skillet over medium-high heat. When the oil is hot, add half the zucchini and sauté, flipping and turning every few minutes, until golden brown, about 15 minutes. Don’t salt them yet!
While your zucchini cooks, chop together the garlic, mint, basil, and capers so that they intermingle and turn into a sort of knife pesto.
When the zucchini is golden, remove it from the pan and cook the remaining zucchini in the remaining oil, just as you did the first batch. Then add the first batch back into the pan, along with the herb-garlic mixture and the vinegar, to taste. Taste for salt; add a good pinch, plus a few cracks of pepper. Toss well.
Scoop everything out onto a serving plate. Right before serving, sprinkle on the nuts and extra herbs as a garnish. I like to carve out a corner of my serving dish, dollop on a big pile of ricotta, and serve everything together with thick slices of crusty bread. It also makes for some mean crostini.