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The Cookstr Weekly: Ten Recipes for Summer Squash

July 7, 2014
I’ve joined a CSA this year, and the old line is more than true: what do I do with this excess of [insert abundant in-season vegetable here]? For the last few weeks, of course, that’s been summer squash. And after the first few stir-fries, sautés, and summer stews, I was ready for fresh inspiration,
Zucchini and summer squash are ideal for baking, with their subtle flavor relaying a moist backdrop to cakes and muffins. And using a mandoline, spiralizer, or vegetable peeler to cut summer squash into thin, pliable strips will lead you to a pasta substitute that’s perfect for summer.
Warmest regards,
Kara Rota
Editorial Director
Cookstr

  by Judita Wignall  

“No carbohydrate overload for this Italian “pasta” dish. I’ve served this to friends who didn’t even realize it was raw. It contains all the elements I love about Italian food: garlic, olive oil, basil, oregano, crushed red pepper, and tomatoes all in a creamy sauce. That’s amore!” 

The “creamy” sauce in this recipe comes from soaked cashews, which take on the Italian seasonings for a much lighter take on traditional and familiar flavors.

More Summer Squash Recipes from Cookstr

Zucchini Tapenade by Debra Ponzek 

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Pesto Vegetable Soup by Bonnie Tandy Leblang

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This is simply hash browns given amazing flavor and crispness from the schmaltz. Potato kugel is no different from latkes, except that schmaltz is added to the mixture here, whereas latkes are shaped into patties and then fried in schmaltz. (Potato kugel is considerably different from noodle kugel, which uses cheese and more eggs and is sweetened with sugar and spices.) The eggs allow you to call this a kugel, but it’s basically just a giant latke-every bit as tasty, twice as easy, and the cook can sit down with everyone else and eat it hot.

“I shred potatoes by hand on a box grater because it’s faster than cleaning up the food processor, but feel free to use a processor fitted with the shredder blade.

“I like to cook this kugel in a 12-inch/30-centimeter cast-Iron skillet because it’s so convenient and makes a great serving vessel, but a baking dish will work perfectly fine. Leftovers can be reheated in a toaster oven; try serving leftovers with a poached egg on top!” -Michael Ruhlman

 

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