- 1 medium delicata squash
- 1 bunch kale or other dark leafy greens
- 1 clove garlic
- 2 tablespoon, divided olive oil
- salt and pepper
- Preheat oven to 425F. Scrub squash well. Slice off the ends and cut in half length-wise. Scoop out seeds (I use a melon-baller). Cut into half-moons or quarters no more than 1/2″ thick.
- Toss squash with 1 tablespoon of the olive oil. Arrange on a baking sheet in a single layer. Roast at 425F for about 20-25 minutes, until uniformly tender and golden, turning after 10-15 minutes.
- While squash is roasting, rinse kale and remove stems. Chop roughly. Chop garlic clove.
- Heat additional tablespoon of oil in a skillet over medium heat and add kale with a pinch of salt. Saute until dark green and wilted. Add garlic. Cook one more minute, then add two tablespoons of water. Stir briefly and remove from heat.
- Serve squash on top of garlicky greens, hot or at room temperature. Add salt and pepper to taste.
Prep time: Cook time: Total time: Yield: 2 servings
My all time favourite way to eat zucchini!
2 cups sugar
Beating well, gradually add:
2 cups grated zuchinni
Mix in alternatively:
2 1/2 cups flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 cup milk or water
1 cup chopped nuts and/or chocolate chips
Divide into 2 greased bread pans and bake at 350 degrees for 1 hour. Cool before devouring.
Strawberry Rhubarb Pie!
- 1 cup white sugar
- 1/2 cup all-purpose flour
- 1 pound fresh rhubarb, chopped
- 2 pints fresh strawberries
- 1 recipe pastry for a 9 inch double crust pie
- 2 tablespoons butter
- 1 egg yolk
- 2 tablespoons white sugar
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
- Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
- Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
- Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.
*Later in the season we will also have strawberries!