Summer Vegetable Recipes
Sautéed Summer Squash with Basil
Prepared together with Los Ninos Early Childhood Montessori
Harvested
April 20th, 2019
Farm Harvested:
3 medium summer squash
2 T. fresh basil, picked and
sliced
From the Kitchen
1 c. olive oil
1 garlic clove, sliced
salt and pepper to taste
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Cut the summer squash into thick slices.
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Heat oil in a large sauté pan over medium-high heat until fragrant. Add summer squash and salt and pepper and sauté until golden brown. Transfer cooked squash to medium bowl.
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Add more oil, if needed, and sauté the garlic for 45 seconds. Remove from heat and toss all ingredients to combine.
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Zucchini Noodle Pesto
Farm Harvested:
3 medium zucchini
1 c. basil
1 handful spinach
1 handful of arugula
From the Kitchen
¼ cup olive oil
2 T. lemon juice
⅔ c. pistachios
2 cloves garlic, minced
¼ tsp salt
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Spiralize zucchini (or any summer squash) into noodle size of choice. If you do not have a spiralizer, use a peeler to make wide flat noodles.
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Add all remaining ingredients into a food processor and process until well combined.
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Combine pesto with zucchini. Serve immediately or let chill for 15 minutes.
Prepared together with Los Ninos Early Childhood Montessori
Harvested
April 21st, 2018
Share with 5
