Lemon juice and fresh mint add bright notes to a quick saute, which would make an ideal accompaniment to grilled chicken or fish. When cooking this dish, do not crowd the vegetables, or they will steam instead of browning. If your skillet is not large enough, cook them in two batches.
These cookies, cousins of zucchini bread, are perfect for packing up as picnic fare -- even if the picnic table is right in your kitchen. A sweet cream-cheese filling goes in the middle.
Print these nifty labels onto adhesive paper or attach with double-sided tape.
Vegetables with a high water content cook beautifully on the grill; the dry heat evaporates the water and allows them to brown easily. You can cook the zucchini and summer squash at the same time as the chicken. After moving the chicken to the cooler side of the grill, wipe the grates clean with paper towels and you're ready to go.
First created by Native Americans, this savory dish of corn, peppers, zucchini, and lima beans is still a favorite in the U.S. South. The name "succotash" is derived from the Naragansett Indian word "msickquatash," meaning "boiled whole ear of corn." Succotash is hearty enough to be served as an entree, but also makes a wonderful accompaniment to fried chicken or grilled pork chops.
The trick to this dish is to bake it much longer than you might expect and keep pushing down the mixture with a spatula to release the moisture.
From the book "Mad Hungry" by Lucinda Scala Quinn. (Artisan Books).
Parmesan cheese complements tender summer squash in this recipe from chef Dan Kluger of ABC Kitchen.
Also try: Peekytoe Crab Toast, Shaved Raw Summer Squash with Parmesan Dressing, Roasted Beets with Yogurt