Although everyone seems to have an abundance of summer and zucchini squash recipes, I think this one takes things to another level. I found it on smitten kitchen and have made very few modifications. If you are not familiar with that website, you need to check it out. Not only are the recipes terrific and easy to follow, but it is also quite entertaining; I love her subtle and dry sense of humor. Additionally, she has wonderful pictures of most steps taken when preparing her dishes.

INGREDIENTS:
Gratin
2 lbs. summer squash, any mixture is fine, smaller ones are better
1 tsp. kosher salt
1 1/4 c. panko
3 Tbs. butter
3/4 c. thinly sliced shallots, about 4 to 5
1 c. grated gruyere cheese
1/4 c. salsa verde (below)
Freshly ground black pepper

INGREDIENTS:
Salsa Verde
1 Tbs. thyme leaves
1/4 c. mint leaves, coarsely chopped
1 c. flat-leaf parsley, coarsely chopped
2 small cloves garlic
1 anchovy filet
1 Tbs. capers, drained
1/2 cup olive oil
1/2 lemon, juiced, or more to taste

DIRECTIONS
Salsa Verde
First, combine the herbs, garlic, anchovy and capers in a food processor until it is the consistency of a paste. Make sure to scrape the bowl when needed. Next, with the machine running, slowly drizzle in the olive oil. Then, when fully emulsified, season with kosher salt, fresh ground pepper and lemon juice and set aside. You can actually do this a day or two ahead of time, if you wish.

DIRECTIONS
Gratin
Preheat oven to 400°F.
First, cut the squash into very thin coins, toss them with one teaspoon of kosher salt and place them in a colander to drain for about 10-15 minutes. You can then dry them briefly, on paper towels, before placing them into a large mixing bowl.

Meanwhile, place the breadcrumbs in a small bowl. Then, melt the 3 tablespoons of butter in a small pan and cook until it browns a bit and has a nutty aroma. Next, pour the melted butter (make sure to scrape out all of the little brown bits) over the breadcrumbs and toss to fully coat them.

Next, add half the breadcrumbs, shallots, gruyere, 1/4 cup salsa verde (about half) and some freshly ground black pepper to the bowl with the summer squash and toss well to combine. Then transfer the mixture to a 9-inch cast-iron skillet, or a 9″x9″ baking dish. Finally, scatter remaining breadcrumbs over the top and bake for 35 to 40 minutes or until the squash is tender and the crumbs are crisp.

NOTES
Just an FYI, I tried this without salting and draining the squash (because I forgot!) and it turned out just fine. So, if you can’t be bothered with that step, leave it out. Also, don’t really worry about the slice thickness too much, it works quite well even if they are not super thin. The 400º temperature for 35-40 minutes is definitely enough to cook the squash through.

Come mid-summer, when you have an overabundance of fresh basil, dive into this simple and delicious recipe. Pesto is yummy on just about anything, from pasta, to sandwiches, salads and of course, pizza.

INGREDIENTS
1/3 cup walnuts or pine nuts
2 large garlic cloves, roughly chopped
2 cups gently packed fresh basil leaves
1/2 tsp. salt
1/4 tsp. ground black pepper
2/3 cup extra virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano

INSTRUCTIONS
Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. Process until coarsely chopped, about 10 seconds. Add the basil leaves, salt, and pepper and process until mixture resembles a paste, about 1 minute. With the processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended. Add the Parmesan and process a minute more. Use pesto immediately or store in a tightly sealed jar or air-tight plastic container, covered with a thin layer of olive oil (this seals out the air and prevents the pesto from oxidizing, which would turn it an ugly brown color). It will keep in the refrigerator for about a week.

NOTES
Pesto can also be frozen, in an airtight container, for up to 6 months. Try pouring the pesto into an ice cube tray and freeze. Once it’s frozen, remove the pesto cubes from the tray and put them in a resealable plastic bag or airtight container. You can add the frozen or defrosted cubes to soups, pasta dishes, sandwiches, potatoes and more.

This dish is inspired by a meal that I had a few years ago at Toscano, on Beacon Hill, in Boston. It is located on Charles Street, in one of the more charming sections of the city. If you’re ever in the area, you definitely should give it a try.

Although I never wrote them for the recipe, I just couldn’t stop thinking about it. I finally just tried to recreate it from memory and the list of ingredients on their menu. Don’t be deterred because it looks like a lot of ingredients, it really is quick to pull together. I also do recommend giving it some time to sit and let the flavors meld a bit. So, making the sauce in the morning or the day before works great. This is absolutely one of the best pasta dishes that I have ever made. A little hint, it’s the double smoked bacon that takes this over the top.

INGREDIENTS
4-5 oz. double smoked bacon, finely chopped (see notes below)
1/4 cup water
1 Tbs. extra virgin olive oil
2 Tbs. butter
1 medium onion, finely chopped
1 Tbs. tomato paste
7-8 sage leaves, more for garnish
pinch crushed red pepper
1/2 tsp. salt
1/2 tsp. fresh ground pepper
28 oz. can whole tomatoes, crushed
1/4 cup heavy cream
fresh grated parmesan
finely chopped Italian parsley, for garnish
1 lb. rigatoni or other large tubular pasta

DIRECTIONS
First, put the bacon and water in a large sauté pan and bring to a slight boil. Using the water, before frying the bacon, helps to render the fat out of the bacon. When all of the water has evaporated, add the olive oil, butter and cook the bacon until just barely crispy. You want some bite to it, but not too crispy.

Then, add the onion, tomato paste, red pepper and sage; toss to combine, season with salt and pepper and cook until the onions are soft and translucent. Next, add the tomatoes and simmer for an additional 5-10 minutes. I prefer getting to this stage early in the day (or the day before) and letting the flavors blend and bit.

Then, when ready to serve, reheat the sauce, add the cream and simmer for a few minutes to heat through and incorporate the cream. Meanwhile, bring a pot of water to a boil, add a large pinch of salt to the water and add the pasta. Cook the pasta until just al dente, save a cup of the pasta water and then drain. Pour the drained pasta directly into the sauce and stir to coat well. Add some of the pasta water to loosen the sauce, mix well and simmer for a few minutes. Please don’t skip this step. By finishing the pasta in the pan, with the sauce, you get an incredibly silky sauce that coats the pasta beautifully. Additionally, bits of the sauce sneak into the rigatoni, so each bite has all you need. Add some grated parmesan, toss to coat and serve with a garnish of finely chopped fresh sage and Italian parsley. Serve with a good crusty bread, (like my sourdough) to sop up the sauce, a simple salad and you’ll be in heaven.

NOTES
The double smoked bacon can be a challenge to find, but it is absolutely worth seeking out. Many gourmet markets, like Whole Foods or produce markets, like Wilson Farm in Lexington, MA now carry it. When all else fails, you can certainly get it from Amazon.

Looking for a wonderful salad/vegetable to kick off spring? Well, you’ve just found it and this is as beautiful as it is tasty. This is a mildly tweaked version of a Cook’s Country recipe and I think it’s a wonderful cross between a salad and a vegetable. The three vegetables are quickly blanched to enhance the green and still maintain their crunch. Add in some sliced radishes, fresh mint and a light, refreshing dressing and you have a match made in heaven! Try pairing this beauty with almost any grilled meat, however my personal preference is grilled lamb chops. Not only do the veggies go well with lamb, but the mint does as well. It really is a wonderfully refreshing combination that is a true crowd pleaser. An added bonus, it can be made well ahead and still maintain its wonderful crunch. Just don’t fully dress it until ready to serve.

INGREDIENTS
Dressing
1 garlic clove, minced
2 Tbs. lemon juice
1/4 cup extra-virgin olive oil
1⁄4 cup plain Greek yogurt
2 tsp. Dijon mustard
1⁄4 tsp. pepper

Veggies
4 oz. sugar snap peas, strings removed
6-9 oz. English peas (about 3⁄4 cup)
4 oz. snow peas, strings removed
1 Tbs. extra virgin olive oil
1 tsp. lemon juice
pinch kosher salt
2 oz. baby arugula (about 2 cups)
5-6 radishes, sliced into thin half moons
1/2 cup fresh mint, roughly chopped

DIRECTIONS
First, in a small bowl, whisk the dressing ingredients until well combined and set aside to allow the flavors to meld. Then, combine the garlic and 2 tablespoons of lemon juice in a separate bowl and set aside. Next, in a medium saucepan, bring 1 quart of water to a boil. Meanwhile, make an ice bath, for the blanched veggies, by filling a large bowl with ice and water, then place a colander in that bowl.

Once the water starts to boil, add 1 tablespoon of salt to the water and add the snap peas and cook just until bright green, but still crisp, no more than a minute. Using a skimmer or a slotted spoon, transfer snap peas to colander set in the ice bath. Swish them around for about a minute, until fully cooled and place on a clean kitchen towel to dry. Next add the English peas to the boiling water and do the same. Transfer to the colander, then to the towel for drying. Repeat this with the snow peas as well, however leave those in only long enough to brighten the color. If they stay in too long, they will not stay crisp. The sugar snap peas should be cut on the bias, into 1/2″ pieces and the snow peas should be sliced thinly and also on the bias. Don’t fuss over cutting them exactly, they will still be delicious even if they’re not perfect.

When all the peas are blanched, cooled, and dry, transfer to a bowl, add a teaspoon of lemon juice, a pinch of salt, the 1 tablespoon of extra virgin olive oil and toss to combine. Finally, when ready to serve, and up to an hour ahead of serving, spread a portion the dressing over the bottom of a large shallow bowl or serving platter. I like my salad lightly dressed, so I don’t use all of the dressing at once. You can always add more, but you can’t take it away! Only you can decide how much to use. Then, add the arugula, radishes and mint to the peas. Toss well to combine and pile the salad on top of the dressing. Serve immediately and make sure to scoop up some of the dressing when you do.

NOTES
If you can’t find fresh English peas, you can definitely substitute 3⁄4 cup of thawed frozen peas and there is no need to blanch those. Definitely don’t use canned, they would be too soft. Also, if your local market happens to carry Pero Family Farms vegetables, you’re in luck. They have each of the three fresh peas in small bags, they’re the perfect size needed for this recipe.

Additionally, you can obviously increase or decrease the amount of each vegetable, depending on your tastes or availability in your area. Although I do strongly recommend a combination, since it just makes it a more interesting salad.

This is as simple as it gets. A quick recipe that enhances and elevates the pecans to a yummy new level. Serve them as a wonderful stand-alone snack, at the bar with cocktails or my absolute favorite, with some coffee ice cream, a drizzle of salted caramel sauce, then topped with these tasty treats. Sounds like such a simple dessert and it really is. However, we all know that quite often, the simplest recipes are often the best ones. This is a classic example of how a few separate, high quality ingredients can elevate the simple to the sublime. Additionally, this makes a good amount of pecans and they store beautifully, so they’re a great go to snack or are there to create a last minute dessert. You will not be disappointed, give it a try.

INGREDIENTS
2 cups pecan halves
2 Tbs. butter, melted
1/2 tsp. kosher salt

DIRECTIONS
Preheat oven to 325°F.
First, toss pecans and melted butter in medium bowl to coat. Add the salt and stir to combine. Then, spread pecans in single layer on rimmed baking sheet and bake until fragrant and slightly darkened in color, for 12-15 minutes. Stay close by because these can get overdone very quickly.

Alternatively and an even quicker method, is to melt the butter in a skillet, add the pecans and, on low to medium heat, toast the pecans for a few minutes. Once the pecans are fragrant, remove from the skillet, add the salt and toss to combine.

Finally, after cooking, cool the pecans on the baking sheet or in the skillet, if using, and then store in an airtight container.

NOTES
Do try to buy whole pecans, rather than pieces, they make a much better presentation when serving, whether with cocktails or over ice cream. Also, I have played with the salt a bit, in both amount and kind. You can do the same, however I definitely would not use regular table salt. My preference is a good, coarse, kosher salt, Diamond and Morton both make a good one that is carried in most supermarkets. A tasty upgrade is Maldon Salt, it is definitely worth it.

This is a classic dessert, that needs no introduction. However, making it fresh adds a whole new dimension to the yummy factor. I know many stores have a version of this, but honestly you can’t compare them to the homemade version. My first encounter with this recipe, was at a friends house for dinner (thanks Betsy) and I’m not sure I had ever had a homemade version of key lime pie. It was so delicious and everyone was talking about it. I have now made it several times and the reactions are always the same, it just never disappoints. An added bonus, when entertaining, you can make it well ahead of time and just keep it chilled.

INGREDIENTS
Crust
11 graham crackers
1/3 cup sugar
6 Tbs. butter, melted

Pie Filling
2- 14oz. cans sweetened condensed milk
1/2 cup light sour cream
zest from 2 regular limes or 4 key limes
3/4 cup key lime juice

Topping
1 cup heavy whipping cream
1/2 cup powdered sugar
1 tsp. pure vanilla extract

DIRECTIONS
Preheat the oven to 375º.
Roughly crumble the graham crackers into the bowl of a food processor and pulse until finely crumbled. Then, add the sugar and melted butter and process until it starts to stick together. Press the mixture into a 10″ pie pan and bake for 7 minutes. Set aside to cool for 20-30 minutes.

Reduce the oven to 350º.
Meanwhile, in a medium bowl, whisk together the sweetened condensed milk, sour cream, lime zest and lime juice. Pour the mixture into the pie crust and bake for 10 minutes. Cool for a bit and then refrigerate for 2- 3 hours. When fully chilled, whip the heavy cream, sugar and vanilla together, until stiff peaks form. Finally, spread the whipped cream over the pie, garnish with lime zest and if you wish to get fancy, a couple of thin lime slices.

NOTES
I have tried this with both key limes and regular limes. I’m not going to lie, I could tell the difference. However, I would not hesitate to use the regular limes if that’s all that was available. Also, be forewarned when using key limes, it can be a bit tedious because they’re tiny, so you need a lot…I think I used 30, to get the 3/4 cup!

Additionally, make sure that you zest the limes before juicing them. It’s nearly impossible to zest it after you’ve extracted the juice.

You have just stumbled upon your next new favorite recipe and it couldn’t be easier. All you need is about 10-15 minutes and you’re ready to go with this one. Honestly, it is addictively tasty and is also pretty darn healthy. Although this is delicious with crackers, crostini or crudité, it also works as an incredibly flavorful condiment. I’ve used it in quesadillas, as a flavor booster in sandwiches and I’ve even been known to just swipe a spoonful, it’s that yummy. A definite bonus with this recipe is that all ingredients are pretty much pantry staples, making for a great last-minute appetizer.

INGREDIENTS
3 Tbs. olive oil
1/2 cup walnuts
1/2 panko bread crumbs
1 garlic clove, minced or grated
12 oz. jar roasted red peppers
1 Tbs. lemon juice
1/2 tsp. kosher salt
1/2 tsp. ground cumin
1/4 tsp. fresh ground black pepper
1/4 tsp. red pepper flakes

DIRECTIONS
In a small skillet, over medium-low heat, add the first 3 ingredients and toast until the panko is a nice golden brown. Then, take off the heat and immediately add the garlic to the warm ingredients. Stir to combine and set aside to briefly cool.

Next, drain the peppers and add to a food processor. Add the remaining ingredients, including the cooled walnut panko mixture. Finally, pulse the mixture, to your liking. I prefer a little texture with mine, but you may like it super smooth. The decision is yours.

This is a tasty use of your farmer’s market produce. I had a little of this, a little of that, left over from my weekly farmer’s market trip and was trying to figure out how to use them. Then, I decided to put them all together, I added a simple dijon vinaigrette, a few herbs and voilá, an instant, beautiful and healthy side dish!

INGREDIENTS
2 ears of corn, blanched, cut off the cob
a handful of green beans, blanched and cut in 2″ pieces
4 small new potatoes, cooked and quartered
about a half pint of cherry tomatoes, halved
1⁄4 cup lemon juice
1 Tbs. Dijon mustard
1 cup extra-virgin olive oil
kosher salt and fresh ground pepper, to taste
handful of parsley, chopped
handful of basil, chopped

DIRECTIONS
First, combine the first four ingredients in a bowl and set them aside. Next, combine the next four ingredients in a small jar, shake well until completely emulsified. Then, pour a portion over the vegetable mixture and toss well to combine. I tend to have a good amount of dressing left over, because I prefer my salads on the dry side. Although I like it drier, use your best judgement when deciding how much dressing to add. Additionally, if you dress it earlier in the day, you may need to add a little more to moisten things up, just before serving.

Finally, add the chopped herbs, toss well to combine and serve. This tastes equally good whether served cold or at room temperature, therefore  making it a great choice for a picnic or big gathering.

NOTES
I have given you the recipe as I made it, you can adapt it and vary it, depending on your “leftovers”.

All things considered, this is a great dish for a crowd. You can just increase the quantities of vegetables and herbs (dill is a nice addition as well). Also, no worries if you have leftovers because each of these vegetables holds up well and is equally good the next day.

If you’re looking for a delicious, crowd-pleasing dessert, then you’ve just found it. Summertime desserts should be easy, feed many and be pretty quick to pull together. Other than the fruit, these ingredients are mostly pantry staples, that take no time to measure out and assemble. So, please don’t be deterred by the list of ingredients and give it a try.

First, regarding the fruit, you can do innumerable combinations of your favorites. Here, I have used blueberries, peaches and nectarines. However, if you look closely at the pictures, I also threw in a few strawberries that I had. So, a great way to use up some random, leftover items. The one thing I would caution against, is just using one fruit…a combination of two or more is definitely preferred and is just more flavorful.

Additionally, feel free to mix up the amounts of each fruit to your preference or availability. If you like, try just blueberries and nectarines, a terrific combo and the nectarines don’t have to be peeled. So, that’s a big plus in my world. Additionally, add in some raspberries or mango, either would be wonderful. Finally, just don’t be afraid to be creative or practical with this.

INGREDIENTS
24 oz. blueberries
2 peaches, peeled and sliced
2 nectarines, sliced
2/3 cup sugar
2 1/2 Tbs. cornstarch
3 Tbs. lemon juice
1/8 tsp. kosher salt

TOPPING INGREDIENTS
1 cup flour
1/4 cup sugar
2 Tbs. cornstarch
1/2 tsp. baking powder
1/8 tsp. kosher salt
6 Tbs. cold butter, diced
1/2 cup half and half
1/3 cup sliced almonds
3 Tbs. turbinado sugar (raw sugar)
1 Tbs. egg white

DIRECTIONS
Preheat oven to 350º
Combine fruit in a 13×9 baking dish coated with cooking spray. Mix the 2/3 cup sugar, 2 1/2 Tbs. cornstarch, lemon juice and 1/8 tsp. kosher salt and then, sprinkle over the fruit and gently toss to combine.

For the topping, combine the flour, 1/4 cup of sugar, 2 Tbs. cornstarch, baking powder and 1/8 teaspoon of salt and stir to combine well. Cut the butter into the flour mixture until the mixture looks like coarse cornmeal. Then, add the half and half, gently mix with a fork, just until combined and moist. Next, drop by spoonfuls, evenly over the fruit mixture.

Finally, for the topping, combine the almonds, turbinado sugar and egg white. Toss to mix well and evenly sprinkle over the top and bake for about 50 minutes or until the topping is nicely browned. Serve with vanilla ice cream. This makes enough for about 10 people.

Don’t say it, I understand, you don’t really like kale. Honestly, I get that. I was not a big fan either, I was just trying to be a bit more healthy and give it a fair shake. Additionally, my husband, definitely was not a kale fan. When he recently said “I really liked that kale thing, you should make it again”, I was shocked.

So, this is for all of you that want to click away and say “no thanks”. Please, just give it a try, you too might be surprised. It’s healthy, it’s hearty, it’s delicious and pretty darned easy to pull together. Another big plus, this stands up well for a couple of days and actually tastes better as it “ages” and the flavors have a chance to meld.

INGREDIENTS
1 small butternut squash, peeled, seeded, and diced into 1/2-inch cubes
2 Tbs. olive oil
kosher salt and fresh ground pepper
1 cup dry Israeli (pearl) couscous, cooked
2 cups, thinly sliced kale leaves
1/3 cup dried cranberries
1/3 cup chopped walnuts, lightly toasted
2 oz. goat cheese, crumbled

VINAIGRETTE
3 Tbs. cider vinegar
3 Tbs. extra virgin olive oil
1 small clove garlic, grated
1 Tbs. maple syrup
2 scant tsp. dijon mustard
salt & pepper to taste

DIRECTIONS
Preheat oven to 425°F
First, place the cubed butternut squash on a rimmed baking sheet, sprinkle with the olive oil, kosher salt, fresh ground pepper and toss to combine. Then, bake for 25-35 minutes, tossing occasionally, until tender and slightly browned. Next, remove the squash from the oven and set aside to cool for a bit.

Meanwhile, combine the vinaigrette ingredients and either whisk to combine in a small bowl or use a covered glass jar and shake to combine well. Preferably, make this a little bit ahead to let the flavors mingle.

Next, place the sliced kale into a bowl, drizzle with a little olive oil (maybe a teaspoon) and a half teaspoon of salt. Then, dig in (with clean hands of course!) and massage the kale for a few minutes. I know this sounds strange, but it actually softens the kale a bit, which gives it a better texture and it does make a big difference.

Now add the, couscous, cranberries, and walnuts to the kale and toss well to combine. Then, when the squash has cooled a bit, add that to the bowl and add most of the vinaigrette (because I prefer a dryer salad, I always hold some out to add later, if needed), toss well to coat the kale. Next, add the crumbled goat cheese and toss lightly to combine, trying not to break up the goat cheese. Finally, don’t forget to give it a taste, check the flavors and add more salt, pepper or dressing as needed.

NOTES
Additionally, you can switch up the grains, as you wish, depending on what you have on hand. I have tried this with quinoa (see below) and with barley, instead of the couscous and honestly, all three are delicious. Since the quinoa has a good amount of protein, it makes a nice vegetarian choice.

One other note, some people actually put the kale in a food processor and pulse it to break down the leaves into smaller pieces. This has a similar result to the massaging and either technique is fine. However, if you do choose the food processor option, be very careful, you can quickly go from small pieces, to mush if you process it too much.

Lastly, a great swap-out to the dried cranberries is dried cherries. This is a delicious alternative, Trader Joe’s has them and they are right next to the cranberries. They do tend to be larger than the cranberries, so I would chop them a little before using. I first tried them when they were out of the cranberries and I was quite surprised how tasty they were.