Continuing the bonanza from Food & Wine. I hope you enjoy these.
“We had a boat when I was a kid, so fishing was a part of my youth,” Michael Psilakis says. Here, he mixes ladolemono (lemon juice and olive oil) with mustard and yogurt to create a tangy, creamy sauce for succulent roasted fish and vegetables.
This dish is chef Mathieu Perez’s take on the classic Italian mozzarella-tomato-basil Caprese salad. It depends on young, very fresh zucchini and summer squash. To prepare the recipe like Perez does, grate the olives finely with a Microplane grater instead of pureeing them.
Here’s a recipe that you can use for nearly anything in your summer CSA box (or backyard garden).
Both residents of barbecue-mad Kansas City, Judith M. Fertig and Karen Adler are the authors of The BBQ Queens’ Big Book of Barbecue. Even when they’re grilling vegetables, as for this hearty salad drizzled with lemon vinaigrette, these BBQ Queens prefer using a gas grill with lots of power—at least 40,000 BTUs.
Bagna cauda, the simple Italian sauce of olive oil, anchovies and garlic, flavors strips of grilled zucchini and yellow squash. The excellent topping: crispy fried capers.
This fast and easy side combines sautéed baby squash with scallions, shallots and parsley. It’s a great way to showcase the vegetable’s summer-fresh flavor.
For a new twist on a Tuscan classic, Matt Lee and Ted Lee add pimentos to the ricotta that fills these squash blossoms—an homage to pimento cheese, a Southern favorite; instead of frying them, they serve the blossoms raw.
–posted by Steven