Do you have any easy recipes after hitting up the farmers’ market? Or, to be more specific, a plan of attack when you accidentally wrangle enough zucchini to feed a small army — and NOTHING ELSE? Today, for our month of summer produce, we’re excited to share this squash recipe from Deborah Madison’s In My Kitchen. Here’s how she does it…
Summer Squashes with Herb Blossoms, Basil, Pine Nuts and Parmigiano-Reggiano
From Deborah Madison’s In My Kitchen
Perhaps this is true for you, too: you go to the farmers’ market and you come home with all these different kinds of squashes. If you love their characteristic looks and personalities, you’ll want to keep them intact when you cut them. For example, Costata Romanesco has a flowerlike appearance if cut crosswise. Should you have a few crookneck squash, cut them lengthwise to capture the curve of their neck. Cut them all the same thickness and they’ll cook in the same amount of time.
Recipe: Summer Squashes with Herb Blossoms, Basil, Pine Nuts and Parmigiano-Reggiano
Serves 4, as a side
1 pound or more mixed summer squash
Sea salt and freshly ground pepper
Parmigiano-Reggiano (or ricotta, mozzarella, feta)
1/4 cup pine nuts, toasted in a dry skillet until golden
Herb blossoms, if available (here, I used the purple blossoms of anise hyssop. Dill or mint would also be delicious.)
10 large basil leaves, torn into pieces
Slice the different summer squash, then steam them or simmer in salted water until tender. When the squash is done, arrange it on a platter, cut sides facing up. Drizzle olive oil over it and season with salt and pepper. Grate a veil of Parmigiano-Reggiano over the squash or slice it thinly as shown here, add the pine nuts, blossoms and basil, and serve.
Thank you so much, Deborah! Your cookbook is wonderful.
(Reprinted with permission from In My Kitchen by Deborah Madison, copyright © 2017. Photography by Erin Scott. Published by Ten Speed Press, an imprint of Penguin Random House LLC.)