Hi lovelies! I don’t know what has come over me lately, but I seem to have been bitten by the cooking bug. This has never happened before so I’m going with it in the time being! I recently bought zucchini and yellow summer squash at the store and wanted to do something a little different with it then the usual grilling or boiling.
On Sunday night, I decided to make Mama Pea’s Zucchini Quinoa Lasagna and oh my gosh, it was amazing. I followed her recipe almost exactly but omitted the onions simply because I forgot to buy them at the store. I intended to take pictures of the process or at least include the final result, but all I can show you are the ingredients.
Why? Oh, because the second it was out of the oven I went right from admiring it to diving into it, fork-first. It was a hit and everyone went back for seconds. Thanks, Mama Pea!
After Sunday night’s success, I decided to try my hand at cooking again last night. This timeI made Gabriela’s Cashew Pesto Hummus and Bon Appetit’s Shaved Squash Summer Salad. First up was the hummus. The one ingredient I was missing was the tahini, so I decided to stop at Trader Joe’s to pick some up. Well wouldn’t you know it, but they were all out of tahini! So I did a little improvising and used 1 T. peanut butter and 1/4 tsp. Toasted sesame oil. I’m not sure if it tasted different from how it would have with the tahini but it was delicious! It was fresh and creamy and the perfect dip for vegetables and multigrain pita bites.
Then it was time for the squash salad- which I made during the Bachelorette. Luckily, I can stand at the edge of the kitchen counter and still see the tv, so I didn’t miss too much of the drama!
Shaved Summer Squash Salad
(Bon Appetit June 2011- Makes 4 servings)
- 3 tablespoons whole roasted almonds, crushed
- 1 pound summer squash (a mix of green and yellow)
- 2 1/2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 minced garlic clove
- Kosher salt and freshly ground black pepper
- Baby arugula
- Pecorino Romano cheese
1. Cut ends off of the summer squash and shave strips using a vegetable peeler.
2. Mince 1 garlic clove and mix with fresh lemon juice, olive oil and salt.
3. Toss a portion of the peeled squash and baby arugula with some of the dressing.
4. Transfer mixture to a plate and shave pecorino romano cheese on top. Garnish with crushed almonds.
All in all, it was the perfect light summer dinner. I had originally intended to make it even more squash-tastic by making Trader Joe’s Butternut Squash risotto (I literally squealed when I saw this in the store since it is two of my favorite things combined) but after LOTS of hummus and 2 servings of salad, I was just too full. The meal was finished with a sparkling water with lime and a square of Trader Joe’s Extra Dark Chocolate with Almonds.
I think I decided that although cooking is time-consuming (I was in the kitchen the whole night!) I might be a new convert because this was one of the best fresh, healthy meals I’ve had in a while! We’ll see how long it lasts- but maybe now I can finally use my recipe binder!
-What recipes have you made lately?
-Are there any foods that you just can’t get enough of? (Clearly I feel that way about Squash!)