Baby Summer Squash with Squash Blossoms July 10, 2008

Zucchini blossom

Our CSA (Community Supported Agriculture) share included baby summer squash and squash blossoms last week.

Ingredients:

• 1½ tablespoons butter
• ½ pound baby summer squash (yellow crookneck, zucchini or pattypan), chopped
• Celtic sea salt or Fleur de sel (fine French sea salt)
• 9-10 zucchini squash blossoms

Preparation:

1. Melt 1 tablespoon butter in heavy large nonstick skillet over medium heat.
2. Add squash; sauté until crisp-tender, about 2 minutes.
3. Season with celtic sea salt or fleur de sel.
4. Transfer to plate.
5. Melt remaining butter in skillet. Add squash blossoms and cook until barely wilted and still bright orange, about 2 seconds per side.
6. Arrange on top of squash and serve.

Makes 2-3 servings

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Pasta with Arugula and Goat Cheese July 9, 2008

I’ve made the following recipe with both arugula and Red Russian kale. If you like the sauce a bit more juicy, add some sour cream to thin it out. I get country-style bacon from a local butcher and freeze it in packs of three slices each, perfect for adding to dishes for a bit of flavor.

Ingredients:

• 1½ tablespoons extra virgin olive oil
• 3 thick country-style bacon slices, cut into 1/2-inch pieces
• 1 medium onion, finely chopped
• 1 tablespoon finely chopped garlic
• 1 teaspoon thyme
• ¼ teaspoon dried crushed red pepper
• 1 can (14.5 ounces) Italian style diced tomatoes in juice
• 2½ cups coarsely chopped fresh arugula (about 3 ounces)
• 1 9-ounce packages fresh fettuccine
• 3 ounces soft fresh goat cheese, crumbled
• Freshly grated Parmesan cheese

Preparation:

1. Heat oil in heavy large skillet over medium-high heat.
2. Add bacon; cook until translucent and nearly crisp, about 3 minutes.
3. Add onion and garlic to same skillet and sauté until tender, about 3 minutes.
4. Add thyme and crushed red pepper; sauté 1 minute. Add canned tomatoes with juice. Simmer until tomatoes are heated through, about 4 minutes. Add arugula and simmer until wilted, about 1 minute.
5. Add goat cheese, toss to combine.
6. Meanwhile, cook pasta in large pot of boiling salted water until al dente (tender but still firm to bite), about 3 minutes. Drain.
7. Transfer pasta to large bowl. Add sauce and season with salt and pepper.
8. Serve, passing Parmesan separately.

Makes 2-3 servings

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