Grilled Yellow Baby Squash
A trio of simple summer dishes, highlighted by the appearance of baby squash from Farmer Jones.
The soup was thrown together at the last minute -- so don't worry about amounts, go with whatever looks right to you. It started with a base of onion, celery, carrots, salt and pepper, which were sweated for 5 minutes, then we added the ceci (chickpeas), tomatoes, veg broth, parsley and a shot of tamari for umami. ;)
The squash (yellow and green) were split in half and given a quick dunk in a marinade of olive oil, pepper and tamari and grilled face down, rotated for the nice hatch marks, and flipped to finish -- about 15-17 minutes in all -- you want to make sure they're cooked all the way through. They were "melt in your mouth" delicious!
Our son made his specialty, pasta puttanesca with kalamata olives, button mushrooms & seitan sausages in a spicy tomato sauce (onion, garlic, celery, San Marzano tomatoes, salt, pepper, red pepper flakes, pinch of sugar and capers) over fusilli.