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.
makes 6-8 servings
- 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
- Preheat oven to 325 degrees.
- 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.
- Drain the cooled squash in a colander, pressing gently to remove extra liquid. Return to the bowl.
- 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
- 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
- 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.
- Add remaining ingredients except pepperoncini peppers to the bowl and toss with hands or salad servers.
- Divide salad between bowls and serve with peppers on the side. Top with additional black pepper, if desired.
PRINTER FRIENDLY RECIPE
Let’s just get something out of the way right now, before going any further. I have a serious love for food, and I don’t discriminate. If you read through all these posts, you would definitely notice the words I LOVE in probably every one.
My kids have been into this game lately where they say, “If you had to choose between chocolate and cake, which would you choose?”, “How about cake or ice cream?”, or “If you had to choose one food to eat for the rest of your life, what would it be?”. They can’t seem to understand when I say I don’t know, that for Mommy, this is the hardest question in the world. I just can’t choose favorites when it comes to food. It would be like choosing between my children.
A fried potato by any other name would still taste as good.
What do you call these fried potatoes? I always just called them homemade potato chips. I’ve recently discovered they’re also called raw fries, wing chips and sometimes even cottage fries. But I’ve now decided to call them BETTER THAN ANYTHING IN A BAG.
Say hello to my newest favorite fall/winter vegetable, the butternut squash. No offense to the sweet potato, which still carries me through the fall and winter with its sunny and warm disposition. But now I can add another just as sunny and warm vegetable to my weekly grocery list. It has all the things you could want – it’s healthy, tasty enough the kids will eat it, and easy to prepare. Trust me, I’m not a fan of high maintenance vegetables. Roasting it in the oven (my newest favorite way to cook vegetables) really takes it over the top. If you haven’t already discovered the beauty of the butternut squash, don’t put it off any longer!
Here are some great tips for preparing this jewel: