Monday, June 29, 2009

potatoes, tomatoes, and squash - oh my!

There was an awesome assortment of produce at the Durham farmers' market this afternoon! In addition to greens and peas and other things we've been seeing for a few weeks now, I was super excited to find not only organic tomatoes and cucumbers, but also red potatoes at the market. It'll be tomato/cucumber salad and squash casserole for dinner tonight!!


The recipe for our summer squash casserole -

1. Cube up some summer squash into little bite-sized cubes - we like to use pattypan squash, but if that's not available, pretty much any summer squash that you like will do! Also chop some onion and slice some garlic. For four little squashes, we use about half a large onion, and 4 cloves of garlic.

2. Melt a couple tablespoons of butter in a frying pan. Add the onion. Once the onions start to turn clear, add the garlic. Continue to heat for about a minute, then add the summer squash. Cook for a few minutes until the squash starts to change color a little (starts to pale).

3. Add some breadcrumbs to the pan (we make our own - we use 3 slices of bread, toasted and then put through the food processor until they're chopped up but still pretty chunky - more like half way between a crouton and a breadcrumb). Stir well to ensure the breadcrumbs are mixed in with everything else.

4. Transfer to an oven-safe dish (sprayed first with a little olive oil). Bake at 350 for 20-30 minutes, until the top is nicely browned and crunchy.

5. Enjoy!!

1 comment:

livinginalocalzone said...

I just got squashes and fresh garlic in my CSA pickup so this recipe comes at the perfect time :-) I will make this one happily.