Archive for the 'Summer squash' Category

Yellow Squash Muffins

Posted on Apr. 15th 2013 No Comments »

Yellow Squash Muffins

Why should zucchini have all the fun? Yellow squash is great for baking too! Here are some delicious muffins to try from The New Southern Garden Cookbook.

  • 2 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup firmly packed light brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup golden raisins
  • 1/2 cup chopped walnuts
  • 2 large eggs
  • 3/4 cup water
  • 1/3 cup vegetable oil
  • 1 cup lightly packed grated yellow summer squash

Preheat the oven to 400 degrees F. Line a 12-cup muffin tin with paper muffin cups. Be sure to use a light metal muffin tin. Dark metal and nonstick tins – even when lined with paper cups – make the crust too thick and dark.

Whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, raisins, and walnuts in a large bowl.

In a small bowl, whisk the eggs until the whites and yolks are blended, then whisk in the waster and oil. Pour the egg mixture into the flour mixture and stir with a rubber spatula only until the dry ingredients disappear into the batter. Fold in the squash.

Divide the batter among the muffin cups. Bake the muffins until a tester inserted into the center comes out clean, about 20 minutes.

Turn the muffins out onto a clean tea towel and let them cool upside down.

Make 12 muffins.

Posted by poppa-d | in Recipe, Summer squash, Walnuts

Provencal Vegetable Soup

Posted on Jul. 7th 2012 No Comments »

This is a great summer soup that features zucchini and is topped with pistou. The recipe is found in the cookbook Basic to Brilliant, Y’all.

  • 1 tablespoon pure olive oil
  • 2 onion, preferably Vidalia, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 2 large cloves garlic, finely chopped
  • 6 cups water, plus more if needed
  • 1 ham hock or ham bone (optional)
  • 4 ounces green beans, ends trimmed and cut into 1/2-inch pieces
  • 1 yellow squash, chopped
  • 1 zucchini, chopped
  • 1 bay leaf, preferably fresh
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup elbow macaroni or orzo
  • Pistou (recipe follows)

In a large, heavy Dutch over, heat the oil over medium heat. Add the onions, carrot, and celery and cook until the onions are golden, 10 to 12 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add 4 cups of the water and the ham hock (if using). Season the mixture with salt and pepper. Bring to a boil over high heat, and then decrease the heat to low. Simmer until the mixture is flavorful and well combined, about 30 minutes.

Add the green beans, yellow squash, zucchini, bay leaf, parsley, basil, and red pepper. Add more of the remaining 2 cups of water as needed to cover the vegetables by about 1 inch. Continue to simmer slowly over very low heat until the vegetables are just tender, 20 minutes more. Add the pasta and more water, if needed. Simmer until the pasta is tender, 10 to 15 minutes.

Before serving, taste and adjust the soup for seasoning with salt and pepper. To serve, ladle the soup into warmed bowls. Finish with a dollop of pistou.

Serves 6


  • 4 cups firmly packed fresh basil leaves (about 3 bunches), washed and dried
  • 4 to 6 cloves garlic, finely chopped
  • 3/4 cup freshly grated Parmigiano-Reggiano cheese (about 3 ounces)
  • Coarse salt and freshly ground black pepper
  • 1/3 cup extra-virgin olive oil

Combine the basil, garlic, and cheese in a food processor fitted with the metal blade. Season with salt and pepper. Blend until smooth, scraping down the sides of the bowl as necessary. With the machine running, slowly pour in the olive oil until it is thoroughly incorporated and the mixture is smooth. Use immediately, store in the refrigerator in an airtight container for up to 2 days, or freeze for up to 1 month.

Makes about 1 1/2 cups

Posted by poppa-d | in Basil, Garlic, Onion, Recipe, Summer squash, Zucchini, carrot, celery

Individual Turkey and Veggie Meat Loaves

Posted on Dec. 31st 2011 No Comments »

The original recipe called for ground beef, but I always use turkey. The loaves have a great sweet and savory flavor. This one was inspired by a recipe in Family Circle.

  • 1 1/4 pounds lean ground turkey
  • 2/3 cup rolled oats
  • 1/2 cup sweetened applesauce
  • 1 large summer squash, shredded
  • 2 large carrots, peeled and shredded
  • 3 tablespoons ketchup
  • 1 egg, slightly beaten
  • 1 1/2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 plus 1/8 teaspoon salt
  • 1/2 black pepper

Heat oven to 350 degrees. Coat 6 small loaf pans with nonstick cooking spray.

In a large bowl, mix together all ingredients. Spoon into prepared loaf pans. Bake for 45-55 minutes or until internal temperature registers 160 degrees on an instant-read thermometer. Cool slightly before turning out as they tend to be crumbly.

Serves 6

Posted by poppa-d | in Ingredients, Recipe, Summer squash, carrot


Recent Posts