Recipe for You - Summer Squash Orzo

Summer Squash Orzo

Ingredients:
1 1/2 cups orzo (10 ounces)
3 tablespoons unsalted butter
3 tablespoons olive oil
1 cup finely chopped shallot (6 1/2 ounces)
2 medium zucchini (1 1/2 pound total), cut into 1/3-inch dice
2 medium yellow squash (1 pound total), cut into 1/3-inch dice
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup hazelnuts (4 ounces), toasted , loose skins rubbed off in a kitchen towel, and nuts coarsely chopped
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh basil
2 teaspoons finely grated fresh lemon zest

Directions:
1. Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain orzo in a colander.
2. While the orzo is cooking, heat butter and oil in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallot, stirring, until golden, about 5 minutes. Add zucchini, yellow squash, salt, and pepper and sauté, stirring occasionally, until vegetables are just tender, about 5 minutes. Remove from heat and stir in nuts, parsley, basil, and zest.
3. Add cooked orzo to skillet and stir gently. If mixture seems dry, moisten with some reserved pasta water. Season with salt and pepper. Serve warm or at room temperature.

Yield: 8 servings

Quote to Note

The biggest tragedy in America is not the great waste of natural resources - though this is tragic; the biggest tragedy is the waste of human resources because the average person goes to his grave with his music still in him.

- Oliver Wendell Holmes

Produce Lesson - Summer Squash

The summer squashes include cousa squash, yellow squash, scallop squash, and zucchini. Not surprisingly, they are called "summer squash" because they are harvested in the summertime. Their many benefits include being nutritious, versatile, and cheap.

When buying squash, look for those that are firm and heavy for their size, with bright, glossy skin. Avoid those with nicks, bruises, or soft spots.
Once at home, you can store squash tightly wrapped or in plastic bags in the refrigerator for up to one week.

The thin, edible skin of summer squash cooks quickly whether you steam, bake, or sauté them. They make a great addition to soups, salads, and stews as well. A tasty way to enjoy your summer squash is to slice them lengthwise, brush with olive oil, lightly salt and pepper both sides, and grill for 2-3 minutes per side. Enjoy!

Quote to Note

Failure should be our teacher, not our undertaker. Failure is delay not defeat. It is a temporary detour, not a dead end.

- Denis Waitley

Recipe for You - Refreshing Summer Gazpacho

In the heat of summer, what's better to eat than a deliciously refreshing gazpacho? To make, read on...

Refreshing Summer Gazpacho

Ingredients:
2 pounds heirloom tomatoes, roughly chopped, plus 1 contrasting-color heirloom tomato for garnish
1 garlic clove, roughly chopped
1 large cucumber, peeled and roughly chopped
1 medium green bell pepper, roughly chopped
1/3 cup parsley leaves
1/2 small red onion, roughly chopped
1 small jalapeño, seeded and roughly chopped
1 cup ice cubes
1 tablespoon extra-virgin olive oil
1 tablespoon red-wine vinegar
1/4 teaspoon salt

Directions:
1. In a blender, combine 2 pounds tomatoes and garlic; puree until smooth. Transfer to a large bowl.
2. In the blender, combine cucumber, bell pepper, parsley, onion, jalapeño, and ice; puree to a slightly chunky texture. Add to the bowl with tomato mixture.
3. Stir in oil, vinegar, and salt. Transfer gazpacho to a covered container and refrigerate until chilled, about 30 minutes.
4. Just before serving, cut remaining tomato into small dice. Divide gazpacho among 4 shallow bowls, top with diced tomato, and serve.