Anyone Can Cook Summer Squash!

RECIPE
Summer Squash

Tips

Summer squash are are harvested when immature. Their rind, seeds and flesh are tender and edible raw or cooked.

Common types include zucchini, yellow squash, pattypan squash.

The squash can be steamed, grilled, stir-fried, stuffed, and used in baked goods.

Ingredients

  • Summer squash
  • Seasoned Salt:
    • Salt, paprika, pepper, garlic
  • Olive Oil
  • Tomato Sauce
  • Lime juice
  • Onion
  • Cinnamon

Preparation

Stuffed Patty Pan Squash

  1. Cut  large patty pan squash in half and scoop out the seeds
  2. Place skin side down on a baking sheet
  3. Brush with olive oil
  4. Spoon stuffing into squash
    • Stuffing: cooked ground beef, cooked onion, raw quinoa, blanched & peeled tomato, garlic, seasoned salt, cinnamon
  5. Bake in oven

Squash Salad

  1. Grate squash
  2. Add lemon juice, olive oil, seasoned salt
  3. Add grated cheese

Grilled Squash

  1. Chop squash in bite-size pieces
  2. Brush with olive oil
  3. Grill

Sauteed Squash

  1. Add oil to hot skillet
  2. Add chopped onion
  3. Add chopped squash
  4. Add seasoned salt
  5. Sautee until desired doneness

Seasoned Salt

  1. Sea salt
  2. Granulated garlic
  3. White pepper
  4. Paprika

Thank you to Kamal Hammouda from Relish for these wonderful recipes and hosting the cooking night!

Anyone Can Cook Eggplant!

RECIPE
Eggplant

Tips

Types of eggplant:

  • Traditional – frying, grilling, roasting
  • Japanese – sautéing, pickling, stuffing

Some eggplant can be bitter, especially if not freshly harvested. Eliminate bitterness with “sweating”. Lightly salt eggplant slices and place them between absorbent towels.

Fresh eggplants should have a smooth, glossy skin and are firm to the touch.

You can eat the skin and the seeds.

Ingredients

  • Eggplant
  • Seasoned Salt
  • Olive Oil
  • Tomato Sauce
  • Lime juice
  • Vinaigrette
  • Onion

Preparation

Sauteed Eggplant and Onion

  1. Chop onion and eggplant into bite-size pieces.
  2. Add onion and eggplant into a skillet.
  3. Drizzle  with olive oil
  4. Season with season salt and cumin
  5. Sautée until onions are translucent and eggplant is soft.

Eggplant in Tomato Sauce

  1. Slice eggplant into ½ inch rounds and sweat the eggplant for 1 hour to remove bitterness
  2. Brush olive oil on each side of the eggplant slices.
  3. Place eggplant slices on a sheet pan and broil or grill on each side until golden brown in color (about 4 minutes per side)
  4. In a roasting pan, place the roasted eggplant slices in a single layer filling the bottom of the pan
  5. Cover the eggplant with some tomato sauce
  6. Place another layer of roasted eggplant on top and add more tomato sauce
  7. Roast in oven

Eggplant Salad

  1. Cut eggplant in half and brush with olive oil.
  2. Roast oven until soft
  3. Scoop the eggplant out of the skin into a bowl and allow to cool to room temperature
  4. Add lime juice, olive oil, diced onion, seasoned salt and cumin to taste
  5. Stir until mixed

Eggplant Vinaigrette Appetizer

  1. Slice eggplant into ½ inch rounds and sweat the eggplant for 1 hour to remove bitterness
  2. Brush olive oil on each side of the eggplant slices.
  3. Place eggplant slices on a sheet pan and broil or grill on each side until golden brown in color and soft
  4. Place slices on a dish and spoon vinaigrette over the slices

Thank you to Chef Kamal Hammouda of Relish for the recipes!