Randi is hosting another Recipe Box swap today folks, so head on over. The theme this time is Garden Fresh.
Here's a few easy things we've been doing around here with all the squash:
Too much squash pie:(Please forgive the crummy photo quality, the light is usually beginning to fade by the time we sit down to dine.)
In a mortar and pestle, pound the heck out of some basil, garlic, and coarse salt and then add enough olive oil to make it spread-like consistency. This is your pesto. Let it sit while your cooking the squash, to kind of mature.
Slice up a bit of each of the different squash you have on hand and saute in a little olive oil. We had zucchini and yellow squash and a white zucchini I had never seen before.
Lay out a pie crust on a baking sheet and spread with your pesto mixture.
Start layering your sliced squash, leaving two inches or so around the edges. When you get to the thickness you like, toss a few sliced tomatoes on top and fold in the sides of the crust. Brush with beaten egg white and bake at 400F for half an hour or so. Until golden-y
The only thing not local here was the pre-made pie crust.
And we've (okay, I've) been doing a lot of this:
Sauteed local squash (pattypan here) and garlic on toasted local bread with Parmesan cheese. yum!
We've been eating a lot of local. I think I might make Friday into local meal day.