Zucchini & Summer Squash Red Curry

Ingredients:
1 large green zucchini, halved and sliced
1 large yellow summer squash, halved and sliced
1 large white onion, chopped
2 garlic cloves, minced
1 cup peas
2 plum tomatoes, diced
1 teaspoon of cornstarch + 1 tablespoon of cold filtered water
2 cups of lite coconut milk
1 tablespoon red curry paste
1 teaspoon fish sauce [eliminate for vegan]
1 teaspoon of fresh lime juice
1/2 teaspoon of chili paste
1 tablespoon coconut oil
pinch of kosher salt
fresh cilantro and lime to garnish


1. In a large wok, heat coconut oil over a low flame. Add in the zucchini, summer squash, onions and garlic. Heat through for about 5 minutes and then add in the peas and tomatoes.

2. In a small bowl mix together the cornstarch and filtered water until smooth. In a large mixing bowl combine the cornstarch mixture, coconut milk, red curry paste, fish sauce, lime juice, chili paste and pinch of salt. Whisk together well and then pour the sauce over the veggies. Simmer for about 10-15  minutes.

Serve hot over brown rice or quinoa with fresh cilantro and lime!

Total time: 30 minutes
Serves: 4

LIVING SIMPLY GLUTEN FREE

Summer Squash and Sweet Corn Risotto

This is a delicious and potentially vegetarian meal that tastes of summer!   In the photo, you can see that I topped it with seared scallops, but we've also eaten it plain and it's every bit as scrumptious.

Ingredients (serves 2):

1 small yellow onion, diced
2 cups summer squash, grated on the big holes of a big grater
1 cup corn kernels, off the cob
1 cup arborio rice
3 cups chicken or vegetable stock, heated
a little olive oil
salt and pepper, to taste
chopped basil
zest of one lemon


Method:

1. Heat olive oil in a large sauce pan or dutch oven.  Stir in the onions and the squash and saute´ until
    onions are translucent.
2. Add the rice and cook, stirring frequently, until rice also becomes translucent.
3. Add a ladle full of hot stock to the pan and cook, stirring frequently, until almost all liquid is  
    absorbed.
4. Repeat step three until stock is gone and rice is al dente.
5. Just before last addition of stock, add in the corn and let it gently cook in the final addition of
    stock.
6. Remove from the heat, season with salt and pepper to taste, stir in basil and lemon zest and serve  
    immediately.

Sauteed Garlic Scapes & Summer Squash

Ingredients:
1 zucchini
1 yellow summer squash
1-2 garlic scapes
extra virgin olive oil
sea salt & coarse ground pepper to taste

1. Wash and thinly slice squash into medallions. I sliced my about 1/8 inch thick. Whatever thickness you cut them, make sure it is uniform so they cook at the same speed.

2. Heat a good drizzle of olive oil in a large saute pan over medium-low heat.

3. Once the oil is warmed, add in the squash and cook for 2-3 minutes while flipping every so often.

4. While the squash is cooking prepare your scapes. Make a cut just under the base of the flower and discard. Cut the scapes into 1-2 inch long sections. Toss the scapes in with the squash, give the pan a good shake to mix in the scapes well. Add a splash more olive oil if necessary. Season with a pinch of salt and pepper. Cook for another 5-7 minutes. The squash should be tender [browning a bit] and the scapes should turn bright green. Sauteing scapes is similar to cooking asparagus. You don't want to overcook it, or it'll become stringy.

Tip: I put leftovers of this saute into the refrigerator and for lunch the next day I discovered it to be fantastic as a cold summer salad. I sprinkled on a handful of freshly chopped mint from my garden and and dug in. Yum!

LIVING SIMPLY GLUTEN FREE

Baked Eggs with Summer Vegetables and Capers

Adapted from TheKitchn blog.

Baked Eggs with Summer Vegetables and Capers
Makes 2 hearty servings

Ingredients
2 cups yellow straightneck squash and/or zucchini (green or gold) and/or patty pan squash, cut into ½-inch pieces
⅔ cup chopped tomatoes
½ teaspoon Kosher salt
½ teaspoon freshly ground black pepper
4 teaspoons capers
⅓ cup fresh mozzarella cut into 1/2-inch pieces
6 large fresh basil leaves, cut into long, thin strips and divided
4 eggs
¼ cup freshly grated Parmesan cheese

Directions
1. Preheat the oven to 400 degrees.
2. Heat 2 tablespoon of olive oil in a medium skillet over medium-high heat. Add squash/zucchni and tomatoes. Season with Kosher salt and freshly ground black pepper. Stir in capers. Sauté for 3 to 4 minutes, or until the vegetables are just tender.
3. Remove the skillet from the heat and stir in 4 large fresh basil leaves, cut into long, thin strips, and fresh mozzarella. Divide the vegetable mixture between two ramekins. Crack two eggs into each ramekin, taking care not to break the yolks.
4. Place the ramekins on a baking sheet and place in the oven. Bake until the whites are almost cooked, 7 to 8 minutes. Sprinkle each serving with 2 tablespoons freshly grated Parmesan cheese. Bake for 2 additional minutes, or until the white are cooked and the yolks are still soft.
5. Sprinkle each serving with remaining fresh basil and serve immediately.