I like the idea of summer squash. They are so pretty. They are similar to zucchini. They have a lot going for them.
And yet, whenever I buy summer squash, I always feel at a loss for what to do with them. They lack zucchini’s flavor. They don’t have the meatiness of fall squashes.
But in this recipe, they just work!
Mr. F, who is always hungry after vegetarian meals, was satisfied and happy. The leftover “sauce” was reused to top pasta, which was also delicious.
I’ve simiplied the recipe a lot from the original because I don’t keep some of those ingredients around and I don’t like that many steps for my weeknight dinners. All in all, this dish is a winner!
Summer Squash Shashuka
Adapted from The Kitchn
2 lb summer squash
1 tbsp salt
1 small onion, sliced in half moons
2 garlic, minced
14 oz crushed tomatoes
In a food processor, grate summer squash. Squeeze as much moisture as you can from each handful and transfer to a large sauté pan.
After all the squash is squished dry, add olive oil, garlic, salt, and tomatoes. Stir to combine. Turn heat on to medium. Cook until squash is tender, about 10 minutes. Season to taste.
Smooth mixture out evenly in sauté pan. Make 4 divots and crack an egg into each. Sprinkle with salt and pepper. Place a lid on the pan and cook about 10 minutes. Egg whites will be set but yolks will still be soft. Serve with lots of crusty bread!
This dish may win the combination of “most grown-up sounding food” but also “most child-like food.” It tastes like a jazzed up version of mac and cheese. You get a balance of half zucchini strands and half pasta strands so it doesn’t feel like you are deprived. And, yet, you can feel good that you ate your vegetables.
Sometimes a hankering just pops into my head and I can’t seem to shake it. This is the second time I made this cake in a week and I may aim for a third. It came from a lack of sweet things in the house and a desire to use up some chocolate still leftover from Easter.
Pasqualina is something my mother would make basically only once a year and I have always loved. Spinach is among my top three favorite vegetables, along with broccoli and zucchini. But those also happen to be my sister’s top three least favorite vegetables. So any chance to have spinach was good with me. I know, strange child.
In October, I had the good fortune to go to a little town in Connecticut to celebrate my favorite TV show. I saw many wonderful people and had a great time, despite the cold incessant rain. Bone chilling rain. All. Weekend. Long.
Needless to say, soup was definitely on the mind.
I’m beginning to think I have a problem. This certainly isn’t helping my pants fit any better. But birthday and celebrations call for cake and there certainly seem to be a lot of them this summer.
Where can I even begin?
Well, you can thank (or blame) my sister for my return. She and I don’t get to spend as much time together as we used to and it has led to me neglecting things. She is always very encouraging of my cooking (because I think she appreciates having cookies around our parents’ house).