I love my garden. I love the beauty, I love the freshness, and I love being able to experiment and create in my kitchen. Oh and I cannot forget that I love not having to go to the grocery store much, thus saving money and time.
I have been fortunate to have gardens all my life growing up with a dad who enjoyed gardening. Even when I lived in that tiny funky apartment after college, the landlady let me dig up a small corner of her lawn to let me grow a few veggies. I believe she got tired of me pestering her for permission.
July is my garden's peak and I have so much abundance that I need to be diligent and pick my produce young. That way I reap and benefit from most of my harvest. High on this list are the summer squash. I need to be right on top of them or else they explode into MONSTER squash.
The moment my summer squash arrives, I begin picking when they are babies. If a squash gets over six inches long, that is too big for me. I harvest them this small because they are a prolific vegetable that seem to " grow twice its size" whenever you turn your back. Also, they are tastier and sweeter.
Of course having so much squash, I have learned to make many outrageously delicious recipes, from squash Parmesan to curried squash relish. So be prepared for a few blogs on eating squash. Today I am going to share what I call Bow Tie Squash Boogie for lack of a better name. It is power packed with health.
If you have any recipes for me, please forward.
The Main Ingredients
Cook two cups of Bow Tie Pasta according to directions and set aside to cool
4 to 5 small zucchini
4 to 5 small yellow squash
1/2 head of broccoli florettes
1 cup grape or small cherry tomatoes halved
Cut squash in half lengthwise. Turn each half over and slice thinly crosswise. Saute the squash in EVOO on med/high heat until it is nicely browned but still firm. Chop the florettes very very fine. They should almost look like a seasoning that you are sprinkling on top. I do this because it adds flavor and vitamins without being overbearing. After squash is golden brown add the broccoli and halved tomatoes. Saute until tomatoes soften. Remove from heat and let cool.
1/4 cup EVOO
1/3 cup really good balsamic vinegar
juice of one lemon
1 TBS of Dijon mustard
1 to 2 TBS of maple syrup ( Mead's syrup is the best:)
Mix this all together in a mason jar and shake shake shake.
Put the veggies and pasta together in one bowl. Drizzle the dressing over it stirring gently. Add to your taste. You may not need all the dressing so save some for a green side salad. Then add on top for presentation.
1/2 cup kalamata pitted olives chopped
handful of fresh basil chopped
handful of fresh parsley chopped
You can let set for several hours before eating to allow flavors to mingle. Enjoy.