Tis the season to celebrate summer squash! I know if you’re growing this abundant crop, you’ll soon be searching for recipes on how to use them up, and maybe a few ideas on how to get your neighbors to take them off your hands if you don’t want to preserve them, too.
Root vegetables are notoriously shamed for their high starch and sugar content, but coming up with balanced meal ideas is easier than you think! Below are three really easy recipes you can make on the fly with just a few added ingredients.
Butternut squash noodles aren’t the typical type of voodle (vegetable noodle) that comes to mind when you think of gluten-free noodle alternatives. And if we were talking about covering it in tomato sauce, we’d be on the same page. However, a gluten-full recipe I’ve always loved is butternut squash raviolis in a maple cream sauce, so I thought to myself: why not just use butternut squash noodles?
Have you ever made pesto before? How about a pesto that isn’t just basil, garlic, and pine nuts? If you want to try using up excess broccoli from your garden or refrigerator, this broccoli pesto pasta is just the ticket!
If you didn’t think you could have your cake and eat it too, then you clearly haven’t had what I consider the ultimate New England lobster roll recipe. See, in these parts, some people look at lobster rolls in black and white. Either you get it with mayonnaise (Maine style) or you get it with butter (Connecticut style). As someone from Massachusetts who is squashed between the two states, I’ve always been a “how about both?” kind of gal.
Maybe I’m biased, but there’s just nothing like a sun-ripened tomato straight from the garden. I always try to keep a stash of summer tomato recipes around so I can take advantage of these delectable pieces of heaven. They’re so rich and full of flavor. And there are so many varieties to try. You’ve got the heirloom Brandywine Pink beefsteak tomato, with its sweet, old-fashioned flavor.
Before I tell you the best potatoes for home fries, let’s talk about what you want to do with them. Different strokes of potatoes for different folks, but the kind I like in my home fries are white potatoes and sometimes sweet potatoes added for complexity of the flavor, especially if I’m adding in something savory like bacon, or cooking with the bacon grease I’ve saved on my countertop.
Friends, let me tell you how much I love my juicer. Let me count the ways. I know a lot of gardeners are into juicing too and totally understand, but I recently upgraded my tried-and-true, cheap, centrifugal (blending) juicer in for a fancy masticating (crushing) juicer, and it’s been like a juice party in my kitchen every morning. This watermelon lemonade recipe is no exception!
Have you ever considered what it really means to “taste the rainbow,” as the slogan goes? Who doesn’t love rainbows, right? Certainly, my three-year-old does, and when you make this homemade rainbow popsicle recipe, you will too.
Summer squash is one of those vegetables (botanically speaking, a fruit) that seems to grow, and grow, and grow. There have been summers where I don’t even plant it because I simply don’t have enough neighbors to give it all away to!