Two ÜBER-exciting things going on at the Food Hound!! Let’s discuss!!
The first is that I used a few precious hours of nap time this weekend to bring you my page dedicated to CSA-inspired recipes. CSA (Community Supported Agriculture) boxes are SO the rage right now, and they SO should be. You buy a share at the beginning of the season, and your friendly local farmer gives you a weekly (or bi-weekly) box of just-picked goodies all season long. Usually you pick it up at a farmer’s market, but there are some giant farms that can deliver to your door. Translation: it’s like a weekly food Christmas all summer long. Ho, ho, ho.
Your box is made up of things that were just picked that morning, which means your contents are a complete surprise when you pick it up. I’m working on embracing this concept, though it has caused more than one spontaneous meltdown that I cannot plan my week’s meals till the night before my weekly grocery store trip. *sigh*
You usually get a great selection of produce, but sometimes your farmer has had a bumper crop of cucumbers and you end up with more than you know what to do with. Or maybe, as is our case, your farmer grows heirloom pears that are more suited for cooking that eating plain. Or maybe you get something crazy like Japanese eggplant and you have no idea what to do with it. Don’t you wish you could have your very own Food Hound resource for these food conundrums?
You do now!!!
My CSA page is full of recipes that highlight produce from late spring to early fall. And if it’s something that I love love love and make all summer long (like Ultimate Panzanella… God Almighty, is that fantastic), I’ve put a cute little star next to it. Easy, peasy, Blueberry-Pie-Parfait-with-Almond-Streusel- and-White-Chocolate-Lemon-Cream squeezy.
The next über-exciting thing to discuss? This squash recipe. Tired of summer squash already? Can’t think of anything to do with it? Can’t even give it away anymore? Ohhhhhh, do I have the answer. I think I could eat this Roasted Squash with Pimentón and Manchego every.single.day. Not only is it fabulicious (real word), but it’s insanely easy and it uses THREE pounds of squash. I swear you’ll plant more next year just so you can make this on a nightly basis. I swear.
- 3 lbs assorted summer squash, trimmed and cut into 1-inch chunks
- 1 tsp kosher salt
- 1 cup medium-diced yellow onion
- 2 T extra-virgin olive oil
- 1-1/2 tsp hot pimentón
- 1 cup coarsely grated manchego cheese
- Preheat oven to 450°F.
- Toss the squash with the onion, olive oil, and pimentón. Arrange in single layer on a rimmed baking sheet lined with parchment paper.
- Roast until the squash is lightly golden, about 20 minutes, then flip and continue to roast until the squash and onions are golden-brown and tender, about 20 minutes more.
- Sprinkle with the manchego, toss gently, and serve.