Need a plan for that bounty of squash you may have received from your CSA basket/farmers market/generous neighbor?  I did, when I was given my basket from Big Moon Farm, the CSA (Community Supported Agriculture) farm that I’m a member of.  This sunshine-y Squash Pie is the perfect plan, and you can use any type of summer squash you have in abundance like yellow squash, zucchini, patty pan or a mixture.

This pie is something between a crust-less quiche and a frittata, and is baked in the oven.  It’s open to many variations of not just the squash, but also the herbs and cheese depending on what you have on hand.  Make sure to completely drain the squash so the pie doesn’t become runny.

Now, embrace that bag of squash and savor the summer.

Squash Pie

makes 6-8 servings

Ingredients

• 2 teaspoons olive oil
• 1 pound (about 2 or 3) yellow squash, cut into 1/2-inch pieces
• 2 green onions, thinly sliced
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons fresh basil, finely chopped
• 2 tablespoons fresh flat-leaf parsley, finely chopped
• 4 large eggs, lightly beaten
• 1 tomato, thinly sliced
• 1 ounce feta cheese, crumbled

Directions

1. Preheat oven to 325 degrees.
2. Heat the olive oil in a large skillet set over medium heat. Add the squash, green onions, garlic, oregano, salt, and pepper. Cook, stirring frequently, until squash has softened and is beginning to brown, about 5 minutes. Remove from heat and transfer to a bowl to cool.
3. Drain the cooled squash in a colander, pressing gently to remove extra liquid. Return to the bowl.
4. Add the basil, parsley, and eggs to the squash, stir to combine. Pour into a round, deep baking dish. Cover with the tomato slices and sprinkle with feta. Bake until set, 50 to 60 minutes. Serve hot or at room temperature.

PRINTER FRIENDLY RECIPE

I have a dream.  To live on the side of a Greek island overlooking the beautiful sea, where I can walk or bike all over the town making stops at market stalls to buy fresh produce and seafood all year long.  The ocean waves would lull me to sleep at every night.

Maybe in another life.  For today, I’ll have to pacify myself by making My Favorite Greek Salad.  Probably not authentic, but close enough for me.  This salad is so very easy, but so very delicious, and perfect as a main course or appetizer size before a meal.

My Favorite Greek Salad

from Shortbread

serves 4-6

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• large pinch kosher salt
• freshly ground black pepper
• 10 cups romaine lettuce, chopped, washed and dried
• 1/4 medium red onion, thinly sliced
• 1/2 medium cucumber, chopped into large chunks
• 1/2 cup Kalamata olives
• 1 cup canned garbanzo beans, rinsed and drained
• 1/2 cup crumbled feta cheese
• 8-12 pepperoncini peppers

Directions

1. In a large salad bowl combine the olive oil, vinegar, oregano, salt, and pepper to taste.  Whisk with a fork or small whisk until combined.
2. Add remaining ingredients except pepperoncini peppers to the bowl and toss with hands or salad servers.
3. Divide salad between bowls and serve with peppers on the side. Top with additional black pepper, if desired.

PRINTER FRIENDLY RECIPE

My Mother-in-Law tells my children that she’s 35.  Once when my children asked how old I would be on my birthday and I told them, they said “Oh, you’ll be older than Granna!”  Ummm, I don’t think so!  I had to set them straight right away.

Having your turn come around to choose a recipe for everyone to make for the Barefoot Bloggers group is kind of like having a birthday.  Having to choose from all those delicious-sounding Ina Garten recipes is like having to choose just one gift to ask for!  After seeing this Caesar Club Sandwich, however, I really didn’t have to look much further.  This recipe is full of all of my favorite things – roasted chicken, homemade caesar dressing, sun-dried tomatoes, pancetta, parmesan cheese, and arugula – piled high on crispy ciabatta bread.  It sounded just perfect for the beginning of Spring.

And it was perfect.  All the layers of flavor melded together to make one fabulous sandwich (anchovy paste and all).  I even ate some of the leftovers the next day from the fridge, and they were still tasty.  Perfect for a picnic or party, I know I will be making this again and again.

Caesar Club Sandwich

from Barefoot Contessa at Home

Ingredients

• 2 split (1 whole) chicken breasts, bone in, skin on
• Good olive oil
• Kosher salt
• Freshly ground black pepper
• 4 ounces thinly sliced pancetta
• 1 large garlic clove, chopped
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 1/2 teaspoons anchovy paste
• 1 teaspoons Dijon mustard
• 1 1/2 tablespoons freshly squeezed lemon juice
• 1/2 cup good mayonnaise
• 1 large ciabatta bread
• 2 ounces baby arugula, washed and spun dry
• 12 sun-dried tomatoes, in oil
• 2 to 3 ounces Parmesan, shaved

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan skin side up. Rub the chicken with olive oil and sprinkle with salt and pepper. Roast for 35 to 40 minutes, until cooked through. Cool slightly, discard the skin and bones, and slice the meat thickly. Set aside.

Meanwhile, place the pancetta on another sheet pan in a single layer. Roast for 10 to 15 minutes, until crisp. Set aside to drain on paper towels.

Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.)

Slice the ciabatta in half horizontally and separate the top from the bottom. Toast the bread in the oven, cut side up, for 5 to 7 minutes; cool slightly. Spread the cut sides of each piece with the Caesar dressing. Place half the arugula on the bottom piece of bread and then layer in order: the sun-dried tomatoes, shaved Parmesan, crispy pancetta, and sliced chicken. Sprinkle with salt and pepper and finish with another layer of arugula. Place the top slice of ciabatta on top and cut in thirds crosswise. Serve at room temperature.

Printer Friendly Recipe