Cheesy Summer Squash Saute

This recipe is a summer standard of my mother-in-law's. You can use yellow squash, zucchini, or a combination.

Olive oil
2 medium summer squashes or zucchinis, sliced in 1/4-inch rounds
1 large onion, chopped or in long slices
1/2 cup finely chopped basil, or more to taste
Salt and pepper to taste
1/2 - 1 cup shredded cheddar or jack cheese

Heat some olive oil in a large skillet. Add the onion and squash or zucchini and saute, stirring occasionally, over low-medium heat for several minutes until tender and lightly browned in places. Add the basil, salt, and pepper and stir. Sprinkle the cheese over the vegetables and turn off the heat. Serve once the cheese is melted.

Serves about 4.

Variations: Try other herbs and/or add some minced garlic.

Zucchini Basil Quiche

Continuing on the zucchini basil theme...

1 Tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 medium zucchini, quartered and sliced
1 tsp salt
Freshly ground black pepper to taste
1 1/2 cups coarsely chopped fresh basil
3 large eggs
1 cup whole milk
3/4 cup shredded cheddar cheese
1 9-inch piecrust with fluted edges

Preheat the oven to 375˚.

Heat the olive oil in a large skillet. Sauté the onion and garlic until the onion is translucent, about 4-5 minutes. Add the zucchini and cook just until tender, about 3-4 minutes.

Add the salt, pepper, and basil, and cook until the basil is just wilted, about 1 minute. Remove from heat and drain the vegetables to remove any extra liquid.

Beat the eggs and milk in a medium bowl.

Spread the cheese over the crust in the bottom of the pie plate. Spread the zucchini mixture over it. Pour the egg mixture over the vegetables, being careful not to overflow the pan. (This is why fluted edges for the crust are useful.)

Bake for 30-35 minutes until the quiche is cooked through in the middle and has begun to brown on top.

Serve hot or at room temperature.

Serves 3-4.

Zucchini Basil Pancakes

My best using-up-zucchini recipe yet. And tasty to boot! A food processor makes quick work of the shredding.

6 medium zucchinis, shredded
2 1/2 tsp salt (1 tsp + 1 ½ tsp)
10 scallions, green and white parts, in thin rounds
10-12 cloves garlic, minced
1 1/2 cups chopped fresh basil
1 1/3 cups grated Parmesan cheese
1/2 cup white flour or whole wheat pastry flour
4 large eggs, beaten
Freshly ground black pepper to taste
1 Tbsp olive oil, plus more as needed
5-6 cups good quality tomato sauce
Optional toppings: Shredded cheddar and/or additional grated Parmesan cheese

Set the shredded zucchini in a colander over the sink, sprinkle lightly with 1 tsp of salt, and let sit for about 15 minutes.

In a large bowl, mix the scallions, garlic, basil, Parmesan, and flour. Add the beaten eggs and combine thoroughly. Stir in the remaining 2 tsp of salt and the pepper.

Squeeze the liquid out of the zucchini using a towel or your hands. Get out as much as you possibly can (the drier it is, the better the pancakes will hold together). Add to the ingredients in the large bowl and mix well.

Heat the olive oil in a skillet or two. Add the pancake mixture by large spoonfuls, to make pancakes 3-4 inches in diameter. Try to shape the pancakes a bit so they are round and solid, and about 1/2-3/4-inch thick. Fry until golden brown on one side and reasonably solid, about 3-4 minutes; then flip and cook the other side. You may need to add more oil between batches. Keep finished pancakes warm on a covered plate or in the oven while you cook the rest.

Heat the tomato sauce in a saucepan while you cook the pancakes.

Serve hot, topped with tomato sauce and, if desired, grated Parmesan or cheddar.

Serves about 4.

Pizza with Feta and Basil

I used Chase Hill Farm feta for this, which had a nice salty pungency. And basil from my garden. If you have fresh tomatoes, try pre-baking the crust then using sliced tomatoes instead of sauce--I'll be doing that later in the season when our own tomatoes are ripe.

1 14-inch pizza crust
olive oil
1/2 cup tomato sauce
3/4 - 1 cup coarsely chopped fresh basil
4 oz crumbled feta
2-3 oz shredded mozzarella

Preheat the oven to 450 degrees. Paint the crust with olive oil.

Spread the tomato sauce over the crust, then scatter the basil over it. Top with the crumbled feta and mozzarella.

Bake for about 15 minutes, until crust is done and cheese begins to brown.

Serves 3-4.

Roasted New Potatoes and Fennel with Goat Cheese

Yesterday was cool and rainy, a good chance to use the oven. I had originally been thinking about a gratin with these ingredients, but I didn't have enough time so I kept it simpler. Another time I will have to try the gratin, but this was delicious. I served this alongside broiled pork chops from Bostrom Farm, which were delicious seasoned only with salt and pepper.

1 lb new potatoes, in 1/2-inch cubes
1 medium fennel bulb, chopped
Olive oil
1/4 tsp dried tarragon (or some fresh if you have it)
Salt and pepper
1-2 oz crumbled goat cheese

Preheat the oven to 400 degrees.

Toss the potatoes and fennel together in a 9x13-inch baking dish. Drizzle with enough olive oil to coat, then add the tarragon, salt, and pepper and mix. Roast for 40-50 minutes, stirring occasionally to prevent sticking, until vegetables are tender.

Place potato and fennel mixture in a bowl and add the goat cheese. Stir to coat.

Serves about 4.

Orzo with Zucchini, Chicken, and Feta

In addition to zucchini, mature onions and garlic are appearing in the farmers market (as well as my garden!), so after using a lot of scapes, green garlic, scallions, and spring onions, now it's time to switch over to the more standard versions.

I served this as a main dish, but it could also work as a side dish, especially if you leave out the chicken. I liked it with the cilantro, but next time I am going to try it with basil, which might be even better.

1 1/2 cups dry orzo
Salt and pepper
olive oil
1 large onion, chopped
4 cloves garlic, minced
1 1/2 lbs zucchini, shredded (about 4 cups)
2 1/2 cups shredded cooked chicken
2 cups chopped cilantro
6-8 oz. crumbled feta

Cook the orzo in a large pot of salted water, then drain.

While the orzo cooks, heat a little olive oil in a large skillet and add the onion and garlic. Saute for 2-3 minutes, then add the zucchini and chicken. Add salt and pepper to taste and saute until the zucchini is tender (just a few minutes). Stir in the cilantro and remove from the heat. Drain off excess liquid, then combine the zucchini mixture with the orzo in a bowl. Stir in the feta.

Serves about 6.

Scrambled Eggs with Basil

This is one of my favorite summer breakfasts, preferably paired with some toasted rosemary olive oil bread from El Jardin Bakery. It's super easy, but the basil really transforms scrambled eggs into something special. You can use other herbs, too, but basil is my favorite. For more pungent herbs (e.g. thyme, sage, oregano), you'd want a smaller quantity.

2 eggs per person
1 Tbsp chopped fresh basil per egg

Beat the eggs in a bowl, then stir in the basil. Heat some butter or oil in a skillet and cook the eggs, scrambling as you go, until cooked through.

Serve hot.