As we begin our 2016 Gracious Hospitality class we prepare several
recipes using different herbs from the garden. What a joy to taste all
the different colors, flavors and textures our God has provided.
For this we are truly grateful.
Summer Squash with Rosemary
Summer Squash and Fresh Herbs
2-3 medium summer squash, sliced
3-4 Tbsp chopped fresh herbs, choose one or more of
your favorites, basil, rosemary, thyme, tarragon, etc.
2 Tbsp olive oil for sautéing
Salt and pepper to taste
Slice squash into uniform pieces for sautéing.
Heat oil in sauté pan. Add squash and stir until tender crisp.
Add chopped fresh herbs. Stir until flavors are blended.
Do not over cook. 4-6 servings
Summer Squash with Sweet Basil
Zucchini with Thyme
Cream Cheese and Dill Corn
1 pkg frozen yellow corn
4oz cream cheese
2 Tbsp butter
1/2 tsp dried dill
*Cook corn according to package directions. In microwave safe bowl.
*Melt butter, stir in dill, add diced cream cheese. *Microwave a few seconds until cheese is soft and
blends well. (about 20-30 seconds)
*Add cream cheese mixture to corn
and stir till well blended. Salt to taste if desired. Serve warm.
Roasted Butternut Squash
with Sage and Cranberries
1 medium butternut squash
4 tablespoons extra-virgin olive oil*, divided
Sea salt and ground pepper
2 medium onions
2 tablespoons chopped sage
4 tablespoons dried cranberries or cherries.
Preheat oven to 375°F.Cut in half lengthwise.
Scoop out seeds from the center and discard.
Cut squash into large chunks.
Coat with 2 tablespoons of the olive oil.
Season with salt and pepper to taste and arrange on a greased baking sheet.
Bake for about 30 minutes, or until well caramelized.Peel onions and cut into large chunks.
Coat with remaining 2 tablespoons olive oil.
Season to taste with salt and pepper and spread on a second greased baking sheet.
Bake for about 20 minutes, or until well caramelized.
When squash and onions are done, toss with sage and cranberries.
Return to oven for about 5 minutes. Serve immediately.
Roasted Butternut Squash
1 medium butternut squash
2 Tbsp light olive oil
kosher salt
1/2 stick butter
3 Tbsp honey
1/4 - 1/2 tsp red curry powder
Preheat oven to 375°F.
Cut in half lengthwise. Scoop out seeds from the center and discard.
Drizzle with olive oil and lightly salt
Arrange on a greased baking sheet cut side down.
Bake for 45-50 minutes until easily pierced with a fork.
Remove from oven and let cool
Scoop out inside and place in a bowl
Add butter, honey salt and curry powder to taste.
Dill Peas and Walnuts
2 cups shelled peas or one 10 oz package frozen peas
1/4 cup chopped onion
1 Tablespoon butter or margarine
1 1/2 teaspoons snipped fresh dill or 1/2 tsp dried dill
1/4 teaspoon salt
1/4 teaspoon black pepper
3 Tablespoons broken walnuts or slivered almonds, toasted
Cook fresh peas and onion, covered, in a small amount of boiling salted water
for 10 to 12 minutes or until crisp-tender.
(Or, cook frozen peas and onion according to the pea package directions.)
Drain; return to saucepan. Stir in butter, dill, salt, pepper.
Heat through. Sprinkle with walnuts.
Toasting walnuts:
Break into small pea sized pieces.
Toast in dry skillet or in oven just until fragrant and slightly brown.
Watch carefully. May toast almonds with the same method.
SUMMER SQUASH SOUP
* 2 Tbsp olive oil
* 1 medium onion, thinly sliced
* 2 cloves minced garlic
* 3 cup summer (yellow) squash, cut up (1-1 1/2 lbs)
* 2 cups rich chicken stock
* 2 cups whipping cream
* 2 teaspoons minced fresh basil
* 2 teaspoons minced fresh oregano
* Salt and freshly ground pepper
1. Heat oil in heavy large saucepan over medium-low heat.
Add onion and garlic and cook until onion is translucent,
stirring occasionally, about 10 minutes.
Add yellow summer squash and broth.
Cook until softened. When squash is soft, carefully blend until smooth.
Add cream, basil and oregano.
Reduce heat and simmer 10-15 minutes.
Season with salt and pepper. Serves 6
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