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This easy and elegant grain and grilled squash salad is a seasonal stunner. It makes great use of summer's bounty—yellow squash, zucchini, and fresh basil—and looks impressive on the dinner table.
Step 1: Prep the zucchini. In a large bowl, toss zucchini with salt. Arrange zucchini slices in a single layer on paper towels or clean kitchen towels. Let stand 10 minutes then pat dry. Add ...
Balsamic glaze adds extra acidity and sweetness to every bite. A very sharp chef’s knife is the best way to cut the spaghetti squash into even rounds. If the squash has a particularly tough skin ...
Heat oven to 450°F with racks in upper and lower thirds. Cut zucchini in half lengthwise and score the cut side in a cross-hatch pattern; sprinkle generously with salt. Let sit 15 min. Meanwhile ...
This can be prevented with a few simple steps. First off, when you slice the zucchini, bigger pieces will hold up better in the oven. Spears or larger rounds are best. Next, once sliced, place the ...
Directions. If using wooden skewers, cover 8 short skewers with water and let soak 20 minutes. Spread one-third of zucchini slices on a paper towel-lined sheet tray. Sprinkle with 1/2 teaspoon ...
Your Weekly Plan. Sunday: Lemon Zucchini Pasta. Monday: No-Cook White Bean & Spinach Caprese Salad. Tuesday: Sauteed Corn with Basil & Shallots. Wednesday: Grilled Vegetable & Black Bean Farro ...
Summer squash fritters. 3 cups grated summer squash, such as yellow crookneck, zucchini. 1 egg. 1/4 cup finely diced onion. 1 teaspoon salt, divided. 2 cloves minced garlic. 2 teaspoon fresh dill ...