Vermont Squash Muffins

Yield: 18 muffins 3 cups flour of choice 4 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon sea salt 1 cup sharp grated cheddar cheese 1 cup grated squash 2-3 chopped scallions 3 tablespoons chopped fresh parsley 1 tablespoon chopped fresh dill (or 2 teaspoons dried) 2 eggs 1 cup buttermilk 1/4 cup melted [...]

By |2013-01-06T21:26:36-08:00October 1st, 2012|Recipes|0 Comments

Summer Squash Relish

Makes 6 half-pint jars 10 summer squash 1 tablespoon sea salt 2 onions, chopped 1 sweet pepper, finely diced 2 stalks celery, sliced 2 1/2 cups apple cider vinegar 2 cloves garlic, minced 1 1/2 cups sweetener 1 tablespoon mustard seed 1/2 teaspoon allspice 1 teaspoon turmeric 2 teaspoons celery seed 1/2 teaspoon black pepper [...]

By |2012-09-20T08:21:34-07:00September 17th, 2012|Recipes|0 Comments

Summer Squash with Walnuts

serves 4-6 4 cups squash, thinly sliced 1/3 cup sliced scallion tops 3-4 tablespoons dry sherry 1/3 teaspoon sea salt 1/2 cup coarsely chopped walnuts, toasted 1. In a large saucepan, melt butter. Add squash and scallions. Cook over low heat for 5 minutes. 2. Stir in sherry and salt and cook over low heat [...]

By |2012-09-15T22:40:11-07:00August 20th, 2012|Recipes|0 Comments

Summer Squash and Bow Tie Pasta

Adapted from Vegetarian Times Serves 8 1 pound bow tie pasta (or pasta of your liking) 2-3 tablespoons olive oil 1 tablespoon minced garlic or 1 bunch scallions, sliced 2 large carrots, grated pinch of sea salt pinch freshly ground pepper 2-3 medium summer squash, shredded into long pieces Dressing Ingredients: 1/2 c. olive oil [...]

By |2012-09-15T22:50:20-07:00July 23rd, 2012|Recipes|0 Comments

Summer Squash Carpacchio with Greens and Lemon Vinaigrette

Serves 12 Squash is low in calories and high in nutrients. Here, it presented in paper thin-slices. The lemon vinaigrette is cleansing and the ricotta cheese adds a tang and healthy fat to the salad, which is necessary for satiety. 4 medium squash, thinly sliced with a mandoline or sharp vegetable peeler 1 tsp. sea [...]

By |2012-09-20T13:23:13-07:00June 25th, 2012|Recipes|0 Comments

Sauteed Escarole with White Bean Salad

Serves 4 (Serving size: about 1 3/4 cups) 2 heads escarole, quartered lengthwise and rinsed oil 2 ounces pancetta, chopped (optional) 1-2 medium summer squash, quartered and cut into thin strips 1 clove garlic, minced 1/2 c. chopped fresh flat-leafed parsley 1 (15 oz.) can cannelini beans, rinsed and drained 2 Tbs. red wine vinegar [...]

By |2012-09-20T18:43:16-07:00May 28th, 2012|Recipes|1 Comment
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