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.

I must admit, this salad is rather deceiving, in a good way. Although the ingredients look ordinary enough, the finished product is nothing short of delicious, satisfying and I dare say, addictive. My husband who is no fan of “foo-foo” salads, can’t get enough of this one. I first had a version of this with a group of ladies. There was plenty of chit chat, until lunch came, and then there was silence, for several minutes. Three of the four of us had ordered this salad, and after several minutes, someone finally looked up and commented how incredibly delicious it was. The dressing definitely is what makes it and the ingredients just have a wonderful balance of crunch and sweetness, that pulls it all together nicely. So, here you have my best imitation of it and hopefully you have the same reaction after trying it for yourself.

Ginger Citrus Vinaigrette
1 medium orange, zested, then juiced
1 cup extra virgin olive oil
1/2 cup rice wine vinegar
2 Tbs. honey
1/4 tsp. kosher salt
1/8 tsp. fresh ground pepper
3/4 inch piece fresh ginger, finely minced or grated
1 small garlic clove, finely minced or grated

SALAD INGREDIENTS
crunchy greens, Little Leaf is my favorite
avocado
grilled corn, 1 or 2 ears, cut off the cob
fresh dates, sliced into thin strips
goat cheese
slivered almonds, toasted
sunflower seeds, I prefer roasted & salted
cherry tomatoes, halved

DIRECTIONS
First, let’s make the dressing and it couldn’t be easier. Place all of the ingredients in a blender and whirl it up, until emulsified. Alternatively, you can just use a jar and shake until well combined. That’s it! I do recommend making this ahead of time and letting the flavors blend and mellow nicely. This makes more than you will probably need for the salad, but no worries, it keeps well for several days.

When ready to serve, place the lettuce into a large bowl. Then, add the remaining ingredients to the lettuce, season with salt and pepper and then drizzle the dressing over everything. Be careful, and go light on the dressing at first. There is nothing worse than an overly dressed, soggy salad. You can always add more, but you can’t take it out. Toss well to combine, give it a taste, and if needed, add more dressing, more salt and pepper, enjoy!

NOTES
The lack of specific amounts on the salad ingredients list is intentional. There really is no exact amount that is right or wrong. I usually put in what I think is enough lettuce for the number of people I’m looking to serve. Regarding the other items, I usually just eyeball it, putting in a handful of each. Although I do love almonds, so I put in a bit more of those. Also, if you’re a not a big fan of dates, I still strongly urge you to try them. They are in small pieces and they add a wonderful touch of sweetness to the salad, without overpowering it.

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.

Need to bring potatoes to a gathering? You have just found your new, go to dish for “fancy” potatoes. I usually reserve making them for the holidays, bringing to a gathering or a very special dinner because they are a bit decadent. Irresistibly delicious and always a big hit, but definitely rich.

Finally, melt the remaining 2 Tbs. of butter, pour over the bread crumbs, season with salt and pepper, and mix well. Sprinkle the bread crumbs over the potatoes and bake in a preheated 350º oven for about 20-30 minutes or until it is bubbly and browned.

NOTES
Although you can use russet or yukon gold potatoes, I think the yukon golds hold up a bit better. They are definitely my new favorite, as they keep there shape better, even if overcooked a bit. The russets, when overcooked a bit, can breakdown and tend to get a bit mushy. They still taste delicious, they’re just not as firm. Regarding the grated cheese, I highly recommend getting a block of cheese and grating it, rather than buying the bag of grated. The pre-grated versions have additives to lengthen the shelf life and it doesn’t melt as well.

Whether for your family or for company, this is a terrific choice for a simple and very tasty vegetable. I love the way these carrots look, they couldn’t be easier to prepare. Therefore, I predict that they will quickly become a definite go to, no-fail, staple in your rotation.

INGREDIENTS
1 lb. bag of tricolor carrots, Trader Joe’s is a good source
olive oil
1 Tbs. real maple syrup
fresh thyme sprigs
kosher salt
fresh ground pepper

DIRECTIONS
Preheat oven to 400º
First, peel and trim the carrots. However, if you are lucky enough to find the ones with the green ends on, don’t cut them off. Those ends add some nice visual interest and texture to the dish. Then, place the carrots on a sheet pan, drizzle with the olive oil and the maple syrup. Add the salt, pepper, fresh thyme sprigs and toss all together to fully coat the carrots.

Spread the carrots out to ensure that they have room to roast properly, rather than just steam.

Then, bake for about 30 minutes or until mostly tender and slightly browned. This may be done ahead of serving time. Finally, when ready to finish and serve, transfer the carrots to an oven proof serving dish. Then,  return them to the oven for an additional 8- 12 minutes, until fully tender and hot. Lastly, remove them from the oven, sprinkle with some flaky salt and serve.

This incredibly versatile recipe is adapted from Local Flavors, Cooking and Eating from America’s Farmers’ Markets, by Deborah Madison and although I think I have the original, first printed in 2002, you can get the updated version from 2012. Check out her other cookbooks here, they are definitely worth investigating.

Although you certainly can use just one color, I prefer to use a combination of red, orange and yellow peppers, because, it really makes for a prettier dish. You can use this as a simple salad at room temperature, just make sure that you serve it with fresh from the oven crostini. The bread allows you to get every last bit of the juices, which are amazing.

Additionally, you can use it as a topping on crostini with some plain or marinated goat cheese (see below), add it to a frittata or as an incredible addition to almost any sandwich or panini.  I have also used this as a pasta dish and been thrilled with the outcome. Whichever way you choose to use it, trust me, you will not be disappointed.

Oh, I almost forgot to mention pizza…this is an ideal addition to a grilled pizza, with some marinated goat cheese as well. The options are endless with this dish and every one of them is outstanding. Give it a try and let me know how you like it.

Did I forget to mention that it is even better the next day? Well it is. While using it immediately after preparing is terrific, it’s also delicious cold and straight from the fridge. I have a son-in-law who, while visiting, loves nothing more than to attack the leftovers in the refrigerator the next morning. This will be perfect for him and I find myself doing the same thing! Vegetables in the morning can’t be bad, right?

INGREDIENTS
4-6 bell peppers, red, orange and yellow
1 large beefsteak tomato or 3-4 roma tomatoes
2 smaller yellow tomatoes
a handful flat-leaf parsley, chopped
12 or more large basil leaves, julienned
1 plump garlic clove, finely chopped
2 Tbs. capers
12 Nicoise olives, Kalamata if not available, pitted and halved
3 Tbs. extra virgin olive oil, plus extra for drizzling
kosher salt and fresh ground pepper

DIRECTIONS
First, halve and seed the peppers, (see notes below). Next, roast the peppers, either under the broiler, rotating often, in a 425º oven, or on a grill, until blistered and well charred. Then, put them in a bowl, cover and let cool. Once cool enough to handle, wipe off the blackened skin with a paper towel and cut into strips.

Meanwhile, prepare the other ingredients. Score the ends of each tomato, drop them in boiling water for about 20 seconds. Then, remove the skins, halve them, gently squeeze out the seeds and slice into strips. Next, in a bowl, combine the parsley, basil, garlic, capers, olives tomatoes, peppers and olive oil. Finally, season with 3/4 tsp. kosher salt and some fresh ground pepper, to taste. Gently toss to combine all ingredients.

Preheat oven to 400º. Now, in a lightly oiled baking dish, combine the tomato and pepper mixtures. Then, cover and bake for about 20-30 minutes.

While it looks and smells amazing, do let it sit and cool before serving. The cooling to room temperature definitely enhances the flavors significantly. As a result, this a great make ahead dish, that can be done well ahead of serving.

NOTES
Although the picture, (near the top of this post) of the roasted peppers clearly shows that I had roasted them whole. I have since decided that it is so much easier to slice the peppers, into large pieces and then seed them before roasting. That way, it is far easier to peel the skins off and you don’t have to deal with the slippery seeds and membranes.

This is a wonderful, high protein, vegetarian salad. It works great as a stand-alone lunch or as a tasty and healthy side dish. No worries if it doesn’t all disappear at first serving, because it tastes even better the next day!

INGREDIENTS
1 cup quinoa
zest of 1 lemon
juice of 2 lemons (about 14 cup)
4-5 scallions, thinly sliced, using both white and green parts
fresh mint, chopped, about a cup
flat leaf parsley, chopped, about a cup
1 english cucumber, seeded, quartered and diced
1 pint cherry tomatoes, halved or quartered, depending on their size
1/4 cup extra virgin olive oil
kosher salt and fresh ground pepper
6-8 oz. good feta, diced or crumbled

DIRECTIONS
Pour generous 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and a teaspoon of salt, cover, lower the heat and simmer for 15 minutes, until the grains are tender. Drain, place in a bowl and immediately add the lemon juice and let cool.

In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, olive oil, salt and pepper, to taste. Add the quinoa and mix well. Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.

INGREDIENTS
1/3 cup extra virgin olive oil
1 lemon, zested & juiced
kosher salt & fresh ground pepper
1 lb. orzo
15-20 pitted kalamata olives, roughly chopped
1 pint cherry tomatoes, halved or quartered, depending on size
sliced pepperoncini, roughly chopped
1 english cucumber, quartered lengthwise, then sliced
5 oz. feta cheese, I use Trader Joe’s in brine
LOTS of chopped mint, parsley and basil

DIRECTIONS
First, combine the olive oil, lemon juice, lemon zest, salt and pepper. Then, stir well to combine and set aside.

Next, cook the orzo according to the package directions. When done, drain, but don’t rinse the orzo, and immediately pour the dressing over the orzo and stir to combine. By pouring the dressing over the warm orzo, it helps absorb the flavors better. Finally, add all the remaining ingredients, to taste and preference.

NOTES
If you have them on hand, toasted pine nuts are a tasty addition. I also often use some of the juice/brine from the pepperoncini, olives and/or the feta; it cuts down on how much olive oil you need and adds wonderful flavor.