The first of what promises to be many batches of summer squash arrived in our box this week. And sadly, it turns out my kids are not that into steamed squash with butter, my favorite preparation. I will definitely need to be creative this week! If I cannot figure it out, I might just grate it and freeze it, and use it next time I make meatballs.
Also in our Two Small Farms veggie box this week was Basil, Romaine Lettuce, Strawberries, Cauliflower, Walla Walla Onions, Scallions, Fennel and Green Beans. Here is my menu plan for the week starting Monday, July 13:
Monday: Cold leftovers from party (which will be nice, because today is supposed to be hot!)
Tuesday: Pesto pasta salad with mozzarella balls and cherry tomatoes
Wednesday: Green Bean and Fennel Salad (leaving out the mushrooms), sausages, watermelon
Thursday: Pizza
Friday: TGIF Mini-block party (maybe an onion tart or caramelized onion dip?)
Maybe the summer squash will end up in a soup this weekend. Maybe.
What is in your meal plan this week? For more great ideas, check out Laura’s Menu Plan Monday at OrgJunkie!
July 13th, 2009 at 7:05 pm
I have the perfect solution for summer squash and picky eaters! My husband hates them too, till I figured I could make a sformato- cut in thin slices, cook however you want (I microwave them with a lid on, for practicality), then in an oven-proof dish layer the squash, a bit of mozzarella cheese, a bit of Parmesan, and a bit of ham- then layer again (I only use one layer of ham), and squash again. In all I use about 1 cup of mozzarella and 1/2 cup of Parmesan. In a bowl, mix 2 eggs with salt and pepper to taste, add some milk and then soak the sformato you have just made. Finish off with sprinkle of Parmesan cheese and bread crumbs and put in the oven for 30 minutes or so. Yum!
July 16th, 2009 at 10:12 am
wow, this sounds great – is Sformata like a quiche or torta? I have not actually tried one before. Should I remove moisture from the squash, or is that not a problem because of the eggs?
I am going to try this very soon (I can see all the squash in my garden smiling at me!)
July 16th, 2009 at 11:05 am
Kind of halfway between a quiche and vegetable “lasgne”, if you might! I usually take the squash out of the cooking liquid, but more forms in the oven and that is okay! You can also give it a try without the egg if you’d like, and certainly experiment with condiments and spices- I have a feeling nutmeg would be a good addition, and if you’d like to make a light bechamel sauce you won’t need the eggs in the end…
SO glad you like it, let me know how it turns out!
Baci!
V.