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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - July 31, 2009

Something A Little Different
by Patty Liston & Alice Osborne

We have found that every once in awhile, it is good to experiment with recipes that pull us out of our kitchen comfort zone. With butternut squash growing in gardens and sold at reasonable summer prices in our grocery stores, the following recipes may be just what you need.

Roasted Butternut Squash with Beet Greens, Goat Cheese, Toasted Walnuts and Mint
Recipe courtesy Colombe Jacobsen

4 butternut squash
2 tablespoons olive oil
Salt and freshly ground black pepper
3 cups beet greens
3/4 cup walnuts
1/4 cup roughly chopped fresh mint leaves
1 cup crumbled goat cheese

Preheat oven to 425 degrees F.

Peel and cut butternut squash into 1/2-inch cubes. Place on 2 sheet trays, drizzle with olive oil and 1 teaspoon salt and distribute evenly. Place in oven and bake until softened and golden.

Wash beet greens and de-stem and chiffonade greens. (Chiffonade: a mixture of finely cut vegetables, herbs, etc.) Toast walnuts in a medium skillet over medium heat.

Remove squash from the oven and toss in beet greens, mint and goat cheese. Top with toasted walnuts. Adjust seasonings with salt and pepper, to taste, and serve warm.

  Download this recipe.

Sweet and Sour Butternut Squash: Zucca in Agrodolce
Mario Batali
Yield: 8 servings

2 medium butternut squash, cut into 1-inch slices, skin on, seeds discarded
Salt and pepper
4 tablespoons plus 4 tablespoons extra-virgin olive oil
1/4 cup red wine vinegar
1/2 medium red onion, sliced paper-thin
1/2 teaspoon red chili flakes
1 tablespoons dried oregano
1 clove garlic, sliced paper-thin
1/4 cup fresh mint leaves

Preheat oven to 450 degrees F.

Season the squash with salt and pepper, drizzle with 4 tablespoons olive oil, and place in a single layer on 1 or 2 cookie sheets.

Place into preheated oven and cook 18 to 20 minutes, until just tender. Meanwhile, stir together the remaining 4 tablespoons of oil, vinegar, onion, chili flakes, oregano and garlic and season with salt and pepper. Remove squash from the oven and pour marinade over.

Allow to cool 20 minutes in the marinade, sprinkle with mint leaves and serve.

  Download this recipe.

Broccolini with Grilled Zucchini and Summer Squash
Recipe courtesy Joshua Adam Garcia

2 quarts water
2 medium sized zucchini, bias cut
2 medium sized summer squash, bias cut
3 ounces achiote oil (olive oil with 1/4 teaspoon annatto seed), divided
Salt and freshly ground black pepper
8 ounces broccolini
2 tablespoons pine nuts
2 cloves garlic, thinly sliced
4 cherry tomatoes, halved
1 tablespoon butter
1/2 ounce aged balsamic vinegar, for garnish

Bring water to a boil. Preheat grill to high heat.

Toss zucchini and squash in 1 ounce achiote oil and season with salt and pepper. Set aside. Drop broccolini in boiling water for 2 minutes or until slightly wilted while preserving color.

Place seasoned zucchini and squash on hot grill. Cook for 2 minutes on each side. Set aside.

Heat a saute pan over low heat. Add pine nuts and toast lightly. Set aside. Add remaining 2 ounces achiote oil to the heated saute pan. Add the blanched broccolini and season with salt and freshly ground black pepper. Increase to medium-high heat. Add sliced garlic and continue to cook until slightly toasted, about 1 minute. Add grilled zucchini, summer squash and halved cherry tomatoes. Add butter and toss lightly until butter melts. Plate and drizzle with aged balsamic vinegar, garnishing with toasted pine nuts.

  Download this recipe.

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