summer squash – Page 3 – Not Eating Out in New York

6 Jul 2010

Garlicky Marinated Zucchini with Soy and Sesame

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 14

Growing up, a summertime party spread was never complete without these usual suspects: a bowl of cold sesame noodles, and a batch of marinated, peeled cucumbers that had been chilling with soy sauce, vinegar, tons of chopped garlic, and a dash of sesame oil. The latter had no name really, it was just my mom’s homestyle pickles, or quick-pickles. No fermentation, no cold-packing, just a long sit in the fridge was all that was needed to make them (although a … Read More

21 Sep 2009

Chilaquiles Con Leftovers

by Cathy Erway | posted in: Breakfast & Eggs, gluten-free, Recipes | 9

Note: This is not a recipe. Ceci n’est pas une recette. It is more a suggestion, and as so many traditional peasant dishes are, a great way to use up leftovers. Like chilaquiles, a common breakfast in Mexico. Now, whenever there’s a bag of stale tortilla chips leftover from some party, it’s a common breakfast for me, too. Alright, and midnight snack. Dinner? Why not. And seconds, please.

18 Sep 2009

Roasted Mackerel with Potatoes and Yellow Squash

by Cathy Erway | posted in: gluten-free, Recipes, Seafood | 12

Do you like seafood? Goes the childhood tease. Yes, and you “see” an open mouthful of chewed-up food. I hope you like seafood, but I’m not going to show you that. I had meant to show you a whole fish here, a nice, fat, single person-portion sardine. Sardines are the poorman’s seafood, and I thought that was very “me.” They have a fragile little pane of bones that you have to pick around, hence them being more work to eat. … Read More

13 Aug 2009

Heirloom Tomato Salad with Dukkah

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 16

We’ve officially reached the “too hot to cook” threshold in NYC. Or for frequent home cooks, too hot to eat anything that isn’t cooked, and then chilled. Does cold food automatically equate a salad? I don’t know. If you have hot string beans, blanched and drizzled with olive oil, you don’t call it a salad. But if it’s the same thing cold, it’s a green bean salad. I fear this argument has no consequence, but to prove some state of heat-stricken delirium.

13 Jul 2009

Breadcrumb Crusted Zucchini with Rainbow Chard

by Cathy Erway | posted in: Recipes, Sides & Salads, vegetarian | 17

I’m finally getting some color this summer. Each week, my CSA share has given me bunches and bunches of greens: lettuces, bok choy, Russian kale, snap peas, tat soy, fresh herbs and the occasional candy colored radish or berry-red beet. I was thinking I might turn into the Green Giant consuming it all. But this weekend, I took a retreat to North Fork to visit my friends at Garden of Eve (again), and teach a homemade vegetable dumpling-making class. It … Read More