sel et sucre

Tag: squash

  • Ginger Butternut Squash Soup

    ginger butternut squash soup

    I love bright, colorful food. Not only does it evoke a much better visual response to a dish, making me excited to delve in, but colorful foods are also usually the healthiest ones – win, win! So here’s a nice colorful soup, using bright orange butternut squash as the base. Carrots and red lentils add to the delightful orange hue, and ginger provides the main flavoring (you can add even more than the recipe calls for, if you’d like, or stir in ginger juice (from grated ginger, wrapped in cheesecloth and squeezed) at the end). A squeeze of lemon or lime juice (either will work just fine – or even a splash of vinegar, in a pinch) helps contrast the sweetness of the squash. You can also stir in a little plain yogurt, which the original recipe called for, but I didn’t find necessary. Instead, I topped my soup with pepitas for a pop of contrast in color and texture.

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  • Summer Fajita Bowls

    summer fajita bowls

    When I was a kid, I remember feeling annoyed when my parents would proclaim some fresh vegetable to be “as sweet as candy!” It seemed like such a blatant falsehood that I couldn’t believe these people who had so impressed on me the importance of being honest could dare to utter it. But maybe my taste buds have changed because I could’ve sworn this sweet corn I roasted tasted just like candy. Alongside other fresh summer produce – squash, bell peppers, onion, and jalapenos – also roasted until caramelized, it added a wonderfully savory sweet touch to these fajita bowls, rounded out by black beans and chorizo. Of course, you can also grill all the vegetables, if you’d like. Either way, this recipe is perfect for all that overflowing summer produce that’s currently at its peak!

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  • Shaved Squash Salad

    shaved squash salad

    Yet another simple summer recipe – only a few ingredients, but it still feels exciting. This was my first time eating raw squash, and I was pleasantly surprised by the taste, crisp and nutty. Combined with a tart lemon dressing, salty cheese, and the crunch of pistachios, the resulting salad is amazingly flavorful. But it’s still light enough to leave you feeling good afterwards. Great for a quick lunch or to bring along on a picnic.

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  • Thai Basil Stir Fry

    thai basil stir fry

    Can I tell you what I am most excited about in my garden this year? Thai basil. A sweet basil cultivar used not only in Thai cooking, but also in Vietnamese, Laotian, and Taiwanese cuisine, this variety has dark purple stems and a distinctive anise flavor. Here’s the very first dish I cooked using fresh Thai basil from my garden. A simple vegetable stir fry with zucchini, carrot, and mushrooms, finished off with a fistful of Thai basil leaves and a simple Thai sauce. Garlic, shallots, and bird’s eye chiles (which are quite spicy, by the way, so cut back if you don’t have a very high spice tolerance) help to round out the flavors in this addictive stir fry. This could easily be adapted to whatever vegetables you like, but don’t even think about leaving out or substituting the Thai basil. It can usually be found in large bunches at Asian markets (which is also your best bet for fish sauce and bird’s eye chiles). Once you try this stir fry, don’t be surprised if you find yourself seeking out Thai basil whenever possible and wishing for your very own plant.

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  • Ratatouille

    ratatouille

    It feels like we are positively barreling into summer. I love watching the gardens in my neighborhood steadily grow, plants spreading out and reaching high. Of course, my focus is always on the food, and I can’t help but smile as I start to see the tangled squash vines (not in my garden, unfortunately, as I can’t bring myself to plant them again after watching them take over and then subsequently die by root disease before producing a couple years ago) and the small fruits forming behind the wilting flowers on tomato and pepper plants. In anticipation of the most prolific summer days, when the produce is cheap and overflowing, here is a great simple ratatouille recipe to make the most of some of those delicious vegetables. I’ve left eggplant out of my version here, but feel free to include it (make sure to salt the eggplant and let it sit before using), and I’ve chosen to include mushrooms instead, which are a little less traditional, because I like the meatiness they add. Oven roasting adds a little extra depth and brings out the natural sweetness of the squash and bell peppers. This stew can be a great side or vegetarian (vegan, actually!) entree. I served mine with Tuscan braised white beans – I know, mixing my Italian and my French food here, but it was a great combination.

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  • Summer Succotash

    Summer Succotash

    I love the abundance of fresh high-quality produce that’s available in the summer.  The farmers’ market sets up shop one block from me every Sunday, and I like to spend my morning strolling through, sampling peaches here and heirloom tomatoes there, not to mention cheese from Keswick Creamery, bacon from Truck Patch Farms, and gelato from Dolcezza Gelato.  Yes, I’m very spoiled (from May to November, at least).

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