Summer Squash Fritters

squash1Yellow summer squash have taken over my garden – what a delightful problem! Alas, yellow summer squash doesn’t seem to freeze as well as zucchini. We need to enjoy these sunny little veggies fresh, or cook them into something delightful before freezing. This recipe for Summer Squash Fritters accomplishes both – you can enjoy these as Continue reading

Lemonade Bundt Cake

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Lemonade Bundt Cake

Have extra summer squash lurking in your garden? Here’s a fun, summery way to enjoy this plentiful veggie! This recipe works for zucchini, too.

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Yellow Summer Squash

Ingredients (Makes 1 Bundt cake or 2 loaves)

1 1/2 cups grated yellow summer squash, such as patty pan squash (cut the peel off before grating if the peel is tough)

1 teaspoon lemon extract

1 cup applesauce

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Patty Pan Squash, peeled

1/2 cup vegetable oil

2 eggs

1 cup sugar Continue reading

Stuffed Delicata Squash

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A one-cup serving of delicata squash contains more than a full day’s worth of beta carotene, is high in fiber and vitamin C, and offers up a wealth of antioxidants… all for only 40 calories.  This hearty, sweet yellow squash serves as the perfect base for a satisfying filling of tart cherries, earthy shiitake mushrooms, and crunchy celery in a wild rice blend.  Enjoy!

picture409Ingredients (makes 2 servings)

1 delicata squash, about 7 inches long

1/2 cup wild rice blend

1 cup vegetable broth

1/4 cup dried tart cherries

1/4 cup chopped celery, leaves included

picture4291 large shiitake mushroom

Directions

Step 1) Bring wild rice blend and vegetable broth to a boil in a medium saucepan.  Reduce heat, cover and simmer for 30 minutes or until rice is tender.  Check every 10 minutes.  Add additional broth or water (2  tablespoons at a time) if rice is picture430beginning to dry before it is tender.

Step 2) While rice is cooking, poke whole squash deeply with a fork about 10 times.  Microwave the whole, uncut squash for 6 minutes.  Let rest for 5 minutes.

Step 3) Carefully cut squash in half lengthwise.  Scoop out the seeds.  Lightly season the squash halves with salt and pepper if desired, and set aside.

Step 4) Add dried cherries, chopped celery, and sliced mushroom to wild rice blend during last 5 minutes of cooking.  Cover.

Step 5) After 5 minutes, spoon rice filling carefully into each squash half.  Done!