This week, we're looking for recipes that highlight any type of summer squash: zucchini, yellow squash, patty pan, etc. It doesn't matter if the squash is sautéed, grilled, fried, or in a soup or a stew -- just give us your best! The winner will receive a $100 gift card from Whole Foods Market.
These are not your usual contests. We have a slightly nutty system but it works. Together, the Food52 community has created two cookbooks this way -- there’s no stopping us now. Read about it
Read about it »
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Amanda had this gorgeous couscous hiding in her pantry; each grain looks like a tiny little teardrop.
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Pistachios and garlic: not as visually divergent as you might think!
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This is a great trick for making citrus easier to juice. It loosens the membranes.
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We diced both zucchini and yellow squash into very small cubes -- but anywhere from 1/4 to 1/3 of an inch would work well.
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Lemon zest makes the dressing sing.
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Diligently prepping away. At least that's what we want you to think...
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A touch of honey "kisses" the dressing with sweetness, as Amanda would say.
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The honey and garlic help to emulsify the dressing, but a slow drizzle of oil is always a good idea.
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The couscous is done!
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Squash, sultanas and pistachios await their fate: a sizzling, oil-slicked pan.
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Shallot and squash co-mingling happily.
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A brief sauté is all you're going for here -- you don't want mushy veg!
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This couscous is a little stickier than most, but we managed to fluff it nicely.
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Be judicious when adding the dressing to the couscous and veggies -- we didn't use all of it.
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Last but not least: fresh mint, for color and perfume.
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Lemon, zucchini (we used babies but you can also use larger ones), cream, chives, olive oil and tarragon.
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To slice the zucchini, we used a mandoline fitted with a julienne blade. Watch your fingers!
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That's Lily, our marvelous summer intern, on the right! Note that we require all our interns to dress exactly like Merrill.
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Chives are a cooperative herb to chop. Unlike tarragon, which bruises and goes its own way.
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The julienned zucchini -- now can you see why a mandoline helps? They are some thin slices!
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Merrill salting the zucchini, which then sat for 30 minutes. This softens the zucchini, draws out excess moisture, and conveniently seasons the strands.
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See how the slices are glistening? That's all the moisture that's been drawn out by the salt.
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Merrill mops off the moisture by blotting the zucchini with a dish towel.
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Looking down the barrel of a .... blender. Cream, olive oil, tarragon and lemon juice are about to get to know each other.
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Fused forever, the dressing now awaits the zucchini.
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Add the dressing to taste.
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And then taste!
