1 yellow squash, peeled, seeded, and diced into 1/2-inch cubes
1 1/2 tablespoons Extra Virgin olive oil
1 1/2 tablespoons maple syrup
1/2 teaspoon kosher salt
1/2 cup pecans, lightly toasted or plain
2 cups brassicas microgreens
1 cup fresh Feta cheese
For the Dressing:
1 tablespoon minced shallots
1 tablespoons honey
2 tablespoons apple cider vinegar
1 tablespoon freshly squeezed lemon juice
1/4 cup Extra Virgin olive oil
1/4 teaspoon salt
dash of pepper
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.
P lace the yellow squash on the prepared pan. Drizzle with the olive oil, maple syrup and salt using your hands, lightly toss well to coat. Place in the oven and roast till tender, about 15 minutes. Remove from the oven and let cool slightly.
This is a great recipe to use with almost any summer squash – magda, zucchini, and yellow squash all work well in here. And while we use kidney beans, you can certainly substitute (or add in) black beans as well! Don’t be intimidated by the list of ingredients – most are spices and quickly added! Inspired by skinnytaste.com
1 Tbsp Extra Virgin Olive Oil
3 Garlic cloves, minced
1-2Tbsp Chipotle Chile in Adobo Sauce (1 for mild, more for spicy)
1 ½ cups Tomato Sauce
½ tsp Chipotle Chile Powder
½ tsp Ground Cumin
2/3 cup Vegetable or Chicken Broth
Kosher Salt & Cracked Pepper, to taste
6 medium Zucchini, chopped into bite-sized pieces
1 tsp Extra Virgin Olive Oil
1 cup Green Onions, chopped
4 cloves Garlic, crushed
1 cup diced Bell Peppers (Green goes well, but a few red or yellow make it pretty!)
You can also layer in magda squash, along with summer squash and zucchini, in this recipe!
1 Tbsp Olive Oil
1 medium Sweet Onion, diced
1 clove Garlic, minced
1 medium Zucchini
1 medium Yellow Squash
1 medium Potato
1 medium Tomato
1 tsp dried Thyme
Salt & Pepper to taste
1cup shredded Italian Cheese
Preheat oven to 400F. Heat olive oil in a pan over medium heat. Add in diced onion and minced garlic and saute until onion is soft and translucent, stirring often to avoid burning the garlic. Set aside.
Uniformly slice the squash, zucchini, potato, and tomatoes to 1/4in thickness or less.
Grease the bottom and sides of an 8x8 baking dish. Spread the onion and garlic mixture evenly on the bottom of the pan. Layer in the zucchini, squash, tomato, and potato slices vertically (so the last layer is leaning up against the side of the dish, not in stacks. Sprinkle with salt, pepper, and thyme.
This is a fantastic recipe for vegetables that can be a side OR the star of your meal! You can marinate them for as little as 30 minutes, but the longer you do the deeper the flavor will be. You can also easily increase the number of vegetables, and add in other root veggies such as parsnips, just be sure there is enough marinade to cover them.
½ cup Aged Balsamic Vinegar
¼ cup Extra Virgin Olive Oil
1 Tbsp Kosher salt or Sea Salt
1 Tbsp Cracked Black Pepper
1 clove garlic, minced
3 large red or sweet onions
4 yellow or magda squash
In a 1 gallon ziplock bag or sealable bowl, whisk together the balsamic vinegar, olive oil, salt, pepper, and garlic.
Slice the onions into 1/4inch thick rounds, and slice the carrots and squash length wise into ¼ thick strips.
Submerge the vegetables in the marinade, and seal tightly. Marinate vegetables for an hour, or as long as overnight.