Tomato Pattypan Squash Salad Recipes

Steps:

• In a large nonstick skillet, saute squash and onion in oil for 2 minutes. Add garlic; cook 1 minute longer. Add red pepper and mushrooms; saute until vegetables are crisp-tender, 5-7 minutes. , Stir in the tomato, salt, Italian seasoning and pepper; heat through. Sprinkle with cheese.

Steps:

• Combine 2 cups halved assorted cherry tomatoes with 1/4 cup each white wine vinegar and olive oil, 1 sliced shallot and 2 tablespoons each chopped basil, mint and chives. Season with salt and pepper and set aside. Thinly slice 1 each medium zucchini and yellow squash using a mandoline; spread out on a platter. Top with the tomato mixture and let sit, 30 minutes. Transfer to a bowl.

Steps:

• In a large saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the onions and garlic and cook until tender. Add the tomatoes, chorizo, squash, the remaining 1/4 cup olive oil and a pinch of salt.
• Cover the pan, reduce the heat to low and cook until the squash are tender, about 45 to 60 minutes.
• Stir in the cilantro, season with salt and black pepper and either serve now or cool and reheat later.

Steps:

• Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.
• Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.

Steps:

• Place thyme on a cutting board, and bruise with the dull edge of a knife. Place thyme and oil in a small saucepan. Cover, and heat over medium heat until small bubbles appear. Turn off heat, and steep thyme, covered, 20 minutes. Discard sprigs, leaving loose thyme leaves in oil. Whisk together lemon zest and juice and 2 tablespoons thyme oil (reserve remaining oil for another use; it can be refrigerated up to 2 weeks).
• Combine half the dressing with the zucchini, pattypan squashes, tomatoes, zucchini blossoms, basil, red-pepper flakes, and salt. Season with pepper, and toss. Divide half the salad between 2 plates, and dot with half the ricotta. Top with remaining salad and remaining ricotta. Drizzle with remaining dressing, and sprinkle with basil.

Steps:

• In a large saucepan, heat 1 T of the olive oil over medium heat. Add the onions a garlic and cook until tender. Add the tomatoes, chorizo, squash, the remaining 1/4 C olive oil and a pinch of salt.
• Cover the pan, reduce heat to low, and cook until the squash are tender about 45 to 60 minutes.
• Stir in the cilantro, season with salt and black pepper and either serve now or cool and reheat later.

Steps:

• Cook squash in a large saucepan, covered,in enough lightly salted boiling water to cover until tender, about 5 minutes. Drain. Cool vegsetables by adding cold water and ice cubes to pan; drain well.
• Combine the drained squash, tomatoes and herbs in a serving bowl. Add lettuce of choice if desired.
• In a screw top jar, combine remaining ingredients. Cover and shake well. Add half to salad; toss to coat. Season to taste with additional salt and pepper, if desired. Pass the remaining dressing Enjoy!