yellow squash – Not Eating Out in New York

7 Jul 2014

Charred Green Bean and Summer Squash Salad with Fresh Mozzarella and Basil

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegetarian | 9

I needed a green detox after cookout fever this holiday weekend. I found myself stationed at the grill this 4th of July, where one after another, people lined up to give me things to char: chicken wings, sausages, lamb chops, chicken breasts, hamburgers, hot dogs, kabobs. Thank goodness it was overcast and not very hot that day. I also managed to grill some zucchini and eggplant, but didn’t get a chance to snag any while tending the flames. The chops were … Read More

7 Aug 2013

Zucchini and Onion Gratin with Herbed Breadcrumbs

by Cathy Erway | posted in: Recipes, Sides & Salads, vegan, vegetarian | 1

It might seem less appropriate to cook zucchini when they’re as bright and bouncy as in the summer. And I don’t mean just lightly sear, but really cook — at a slow and low roast until meltingly tender — fresh, in-season zucchini. It might seem inappropriate to turn on the oven at all. But this aberration to my summer cooking routine has yielded a dramatically sweet, savory, and altogether satisfying way to enjoy one of my all-time favorite foods. It’s kind of like … Read More

25 Jul 2013

Pan-Roasted Flounder and Zucchini with Corn and Peach Salsa

by Cathy Erway | posted in: Recipes, Seafood | 3

Oh happy day — midsummer has arrived, and all my favorite foods like peaches and sweet corn are now in season. My life is finally complete. I thought I’d celebrate with a confetti of those things, splayed across a delicate-tasting canvas of fresh flounder fillets. Nothing too crazy at this party, except for that crack-pow-pop! like fireworks in the sky of flavor–juicy, crisp, tender and sweet. Man, I wish the Fourth of July came a little later into the summer … Read More

7 Aug 2012

Thai Basil Summer Squash

by Cathy Erway | posted in: Recipes, Sides & Salads | 8

I got the most interesting heirloom summer squashes the other day at the Greenmarket. Warted, striped, crook-necked, and very heavy for their size and dense in flesh, I didn’t think it too appropriate to make something just “everyday” with them. No, these specimens deserved the spotlight for a seasonal side dish of their own.

10 Jul 2012

Fresh Zucchini and Cucumber Slaw with Nectarines & Mint

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 3

There are two very different cousins of the squash and melon family working together here. One is seldom cooked (and seldom should be), and one is most commonly cooked to some degree, usually on a hot grill in the summer. They are strikingly similar in appearance and easy to confuse; they are both harvested amply during the same time (mid-summer). They aren’t often served together in a dish, but here take off their fighting gloves and go with one preparation … Read More

19 Jun 2012

Spring Ratatouille

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 4

Ratatouille is a soothing meal to enjoy on warm nights or as a light lunch (or brunch, topped with a poached egg). To me, it simply spells summer; common ingredients are zucchini and summer squashes, eggplant, peppers and tomatoes. To many, it epitomizes simply country fare from France, or brings to mind a children’s film of the same name. Since it’s a flexible dish of peasant origin, you can improvise with the ingredients used, and add any favorites of your … Read More

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