Fresh yellow squash noodles with a light pasta sauce made with roma tomatoes, sun - dried tomatoes, basil, and garlic.
I made
this fresh yellow squash noodle dish to make sure that I use the basil at its peak.
Fresh yellow squash, corn and cheese tortellini come together for a delicious summer pasta salad.
Yeah, I think so too and that certainly applies to garden
fresh yellow squash.
Looking for a simple side dish to use garden -
fresh yellow squash?
Not exact matches
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium
yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut
squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web)
Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
Servings MetricUS Imperial Ingredients 1 medium sized
squash I used butternut1 large sweet potato peeled and large dice1
yellow onion diced1 clove garlic smushed1 apple cored & rough chopped2 tbsp madras curry powder * 1 tsp cinnamon1 tsp ginger
fresh or powdered1 can...
We had green, red and orange bell peppers,
yellow squash, asparagus, Roma tomatoes and carrots plus
fresh parsley, basil and oregano from our herb garden.
1 small acorn
squash 1/2 pound purple potatoes 1 cup chopped
yellow onion 2 tablespoons olive oil 8 ounces baby bella mushrooms 1 lb boar meat 1/2 tablespoon
fresh rosemary 1/2 tablespoon freshly minced garlic 2 tablespoons flour 1 cup beef stock Polenta for serving (optional)
3 Tablespoons reduced sodium soy sauce 2 Tablespoon peanut or canola oil 1 teaspoon grated lemon zest (from 1 lemon) 2 Tablespoons
fresh lemon juice (from 1 lemon) 1 Tablespoon minced
fresh ginger root 1 Tablespoon minced garlic (about 2 cloves) 1 Tablespoon dijon mustard 1/2 teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut into 1 inch cubes Salt, Pepper to taste Vegetables for skewering: choose your favorites like zucchini,
yellow squash, bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes in water
INGREDIENTS 1 recipe pizza dough extra virgin olive oil, for grilling vegetables and brushing crust 1 - 2 cloves garlic, thinly sliced as possible summer vegetables (zucchini,
yellow squash, eggplant, bell peppers, onion, tomatoes, etc.), kosher salt and freshly ground black pepper chicken sausage (optional)
fresh mozzarella, thinly sliced freshly grated Parmesan cheese
fresh basil, julienned
For the noodle bowls: 3 - 4 summer
squash (
yellow squash or zucchini work well) Toppings that I used: toasted sunflower seeds, chickpeas, heirloom tomatoes, grilled corn Other topping ideas: grilled portobello mushrooms / eggplant / peppers, grilled shrimp or chicken,
fresh mozzarella or shave parmesan, quinoa or farro, the list is endless!
Choose from the
freshest seasonal vegies you can find — turnip, pumpkin (winter
squash), zucchini (courgette), cauliflower, fennel, red and
yellow capsicum (pepper), eggplant (aubergine), parsnip and onion are especially good.
I make a similar meatless chili in a crockpot (I make a LOT at once and freeze for a quick lunch or dinner for 1 or 2)- and I think you'll like this idea: along with carrots, celery, onions and garlic, I usually use 3 - 4 cans of (low sodium, rinsed) beans (2 kidney, 1 each of another; I like black and small white or pink beans), 3 - 4 red /
yellow / orange sweet peppers (I but at the farmer's market when
fresh and cut up and freeze the extras for making chili in the fall / winter); 1 or 2 zucchini and / or
yellow squash, and (drum roll) 1 can of organic PUMPKIN PUREE!
1 red bell pepper, quartered 1
yellow squash, sliced lengthwise into 1/2» thick pieces 1 zucchini, sliced lengthwise into 1/2» thick pieces 1 japanese eggplant, sliced lengthwise into 1/2» thick pieces 4 cremini mushrooms 4 oz asparagus 3 scallions 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1 garlic clove, minced 1 Tbsp chopped
fresh Italian parsley 1 Tbsp chopped
fresh basil 1 tsp finely chopped
fresh rosemary 1/4 tsp salt Freshly ground black pepper
What's in it: 2 tablespoons coconut oil 1 onion (
yellow or vidalia), chopped 1 - 2 teaspoons (depending on preference) grated
fresh ginger 4 garlic cloves, minced 3 cups low sodium vegetable broth 1 butternut
squash, peeled and cubed (about 5 cups) 1 14 - oz can light coconut milk 1/4 cup red curry paste 1/4 tsp.
Mine included bell peppers, onion,
yellow squash,
fresh tomatoes, a whole bag of baby spinach, a can of field peas and one of butter beans.
-- 1 medium zucchini, chopped — 1 medium
yellow squash, chopped — 1 pack
fresh white mushrooms, sliced — 1 pack
fresh baby spinach — 1 can crushed tomatoes — 1 can cannellini beans, drained — 1 quart vegetable broth — 2 links organic spicy turkey Italian sausage, casings removed — 2 garlic cloves, minced — 2 tablespoons extra virgin olive oil — salt and pepper to taste
1/2 onion, finely chopped 2 garlic cloves, very thinly sliced 1 cup tomato puree (such as Pomi) 2 tablespoons olive oil, divided 1 small eggplant (my store sells these «Italian Eggplant» that are less than half the size of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish
yellow squash 1 longish red bell pepper Few sprigs
fresh thyme Salt and pepper Few tablespoons soft goat cheese, for serving
Summer
Squash Herb Salad (Adapted from The Raw 50) 1/2 cup sun dried tomato — soaked for 2 hours, drained, and chopped 2 tablespoons olive oil 1 tablespoon white onion (optional)-- minced 1 tablespoon fresh oregano — minced 1 tablespoon fresh basil — minced 1 tablespoon fresh dill or lemon thyme — minced 1 teaspoon salt 2 zucchini — sliced on a mandoline or any way you like 2 yellow summer squash —
Squash Herb Salad (Adapted from The Raw 50) 1/2 cup sun dried tomato — soaked for 2 hours, drained, and chopped 2 tablespoons olive oil 1 tablespoon white onion (optional)-- minced 1 tablespoon
fresh oregano — minced 1 tablespoon
fresh basil — minced 1 tablespoon
fresh dill or lemon thyme — minced 1 teaspoon salt 2 zucchini — sliced on a mandoline or any way you like 2
yellow summer
squash —
squash — sliced
The day before, mix together a bulgur salad (see the recipe) with cherry tomatoes,
yellow squash and loads of
fresh herbs.
The remarkable looking Provençal Vegetable Tian is definitely a super simple showstopper you can make to impress your family and friends alike; made with organic garden
fresh vegetables such as; zucchini, vibrant
yellow squash, tender purple -LSB-...]
* 2 tablespoons olive oil * 1 tablespoon minced garlic * 1 cup chopped
squash (I used pattypan from my garden, but feel free to use
yellow squash or green zucchini) * 2 cups chopped tomatoes (I used San Marzanos but any tomatoes will do) * 1 cup chopped greens (I used chard; you can use any dark leafy greens that you like) * 1 cup chopped herbs (I used a combination of basil and parsley) * Himalayan or sea salt and freshly ground pepper to taste * 6 eggs or 12 egg whites * 1/2 cup mild cheese (crumbled if very soft, like feta, or roughly chopped if harder, like provolone or
fresh mozzarella)
1 9 - ounce package refrigerated cheese tortellini, cooked according to package directions 3 cups assorted
fresh cut vegetables such as broccoli florets,
yellow squash, colorful bell peppers, red onion, carrots, tomatoes 1 15 - ounce can artichoke hearts, drained 1/4 cup chopped
fresh basil leaves 1 12 - ounce can drained Chicken of the Sea (r) Chunk Light Tuna in Spring Water 1 cup light roasted garlic and white wine dressing Parmesan cheese
12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly sliced 1 small zucchini or
yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped
fresh basil leaves or parsley Whole
fresh basil leaves (for garnish)
I'm using red quinoa (since that's what I had in the pantry) and adding some white mushrooms,
fresh garlic, and
yellow squash.
1 bunch green onions, thinly sliced 1 cup grated Parmesan cheese 2 tablespoons all - purpose flour 1 tablespoon chopped
fresh thyme leaves 1 1/2 teaspoons salt 3/4 teaspoon ground black pepper 2 pounds Yukon Gold potatoes, peeled, cut into 1 / 8 - inch - thick rounds 12 ounces
yellow crookneck
squash or regular
yellow or green summer
squash, cut into 1 / 8 - inch - thick rounds 6 teaspoons olive oil
Peeled yukon golds, cubed
yellow squash and dried thyme steamed in the Beaba and pureed with shredded
fresh parm.
1 pound black beans, soaked overnight (or use the quick soak method) 2 tablespoons organic canola oil or high - oleic safflower oil 2 medium - large
yellow onions, chopped 4 cloves garlic, minced 1 poblano pepper, chopped 1 red bell pepper, chopped 4 jalapeno peppers, minced 8 ounces minced seitan, or a 12 - ounce package of vegetarian ground beef (see note above) 3 tablespoons chili powder (I used 2 tablespoons of ancho and 1 New Mexican) 1 teaspoon cayenne pepper 1 tablespoon ground cumin 1 1/2 teaspoons oregano, preferably Mexican 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 28 - ounce can diced tomatoes 3 cups chopped butternut
squash (1 / 2 - inch cubes) 1/3 cup chopped
fresh cilantro
Vegetable filling — 2 tbsp olive oil 1/2 zucchini, sliced 1/2
yellow squash, sliced 1/2 small onion, chopped 2 cloves garlic, sliced 4 baby bella mushrooms, sliced 1 (14 oz) can whole peeled tomatoes in juice 1/2 tsp dry basil 1/2 tsp dry oregano pinch of rosemary pinch of red pepper flakes 1/2 tsp kosher salt
fresh ground pepper to taste
I've been known to add in things like jalapeno, red,
yellow and orange peppers, zucchini, summer
squash and
fresh green chilis though.
1 tablespoon extra-virgin olive oil 6 cloves garlic, roughly chopped 2 leeks, white and light green parts cleaned and chopped 1 medium red onion, chopped 1 medium - large zucchini, roughly chopped 1 medium - large
yellow squash, roughly chopped Two medium heads cauliflower, cut into florets (8 - 10 cups) 2 bunches collard greens, stems removed, leaves chopped (about 10 - 12 cups) 1 teaspoon
fresh thyme leaves 1/4 cup chopped
fresh dill 4 cups vegetable broth (I recommend Imagine's No Chicken Broth) 5 cups water 1/2 to 1 teaspoon salt Freshly ground black pepper 1 tablespoon
fresh lemon juice, preferably Meyer lemon juice Roasted chickpeas, for garnish (optional)
1 butternut
squash 1 acorn
squash 1 (whatever choice of
squash you have on hand) Olive oil 1/2
yellow onion, diced 2 garlic cloves, minced 2 medium carrots, peeled and diced 8 cups of vegetable broth 1/2 cup of coconut milk 10
fresh sage leaves, sliced Salt Pepper
Fresh baby arugula, kale, Belgian endive, red bell peppers and
yellow squash are tossed in a sweet and tangy balsamic vinaigrette, sprinkled with toasted walnuts.
Meal 2: HUGE
fresh salad with romaine lettuce, power greens, left over veggies from previous nights dinner (grilled onions, bell peppers, zucchini,
yellow squash), roasted beets, cucumber, chicken, chia seeds, hemp hearts, avocado, and my homemade «Strawberry & Greens» dressing.
Pin It Ingredients: 1 9 - ounce package refrigerated cheese tortellini, cooked according to package directions 3 cups assorted
fresh cut vegetables such as broccoli florets,
yellow squash, colorful bell peppers, red onion, carrots, tomatoes 1 15 - ounce can artichoke hearts, drained 1/4... Continue Reading →
Taylor Farms, a producer of value - added healthy
fresh foods, introduced zucchini and
yellow squash vegetables noodles as new Foodservice product offerings.
Delicious roasted eggplant, zucchini,
yellow squash, red pepper, and mushroom
fresh from the farmer market.
1 spaghetti
squash 3 tbsp extra-virgin olive oil 1
yellow onion, diced 2 cloves garlic, minced 1 tbsp dried basil 1 tbsp dried oregano 1 lb ground chicken or turkey 1 bunch asparagus 1 cup frozen peas (omit if strictly following the Paleo diet) sea salt & black pepper lemon
fresh basil leaves, sliced thin or torn (optional)
* 2 1/2 tablespoons olive oil, divided * 1/2 large onion, thinly sliced * 3/4 teaspoon kosher salt, divided (I used fine sea salt) * 2 cloves garlic, minced * 1 pint cherry tomatoes * 1 1/2 pounds summer
squash (
yellow and zucchini), thinly sliced into rounds * 1 tablespoon all - purp0se flour (I used Jovial Einkorn flour) or 1 tablespoon all - purpose gluten - free flour mix) * 1 tablespoon minced
fresh thyme (or 1/2 tablespoon dried * 1/4 teaspoon black pepper
2 medium
yellow squash 2 tablespoons chopped scallions 2 tablespoons extra virgin olive oil 2 tablespoons
fresh - squeezed lime juice 1/2 teaspoons.
Pin It Ingredients: 1 tablespoon olive oil 1 cup butternut
squash, cut into 1/2 inch cubes 1 medium
yellow onion, diced 2 cloves of garlic, minced 2 carrots, diced 1 teaspoon
fresh thyme leaves 3/4 teaspoon kosher salt 1/4 teaspoon... Continue Reading →
2
fresh tomatoes 1 red or
yellow bell pepper 2 packages romaine lettuce hearts 1 8oz package / bag baby spinach leaves (6 cups or more) 2 hass avocados 1 bunch of celery 2 heads cauliflower (or 6 cups total frozen florets) 1 large spaghetti
squash 1 small head raddichio 1 bunch
fresh basil
1 1b Brussels sprouts, trimmed and halved 1 medium kabocha
squash, cut into 1/2 inch cubes (600g) 1 cup
fresh cranberries 1 apple, chopped (optional, but good, I used a Granny Smith) 1 medium
yellow onion, chopped 1 tbsp extra virgin coconut oil 1.5 tbsp balsamic vinegar 1/2 teaspoon curry powder (I used Penzey's sweet blend) sugar, to taste (I didn't add anything) salt and
fresh cracked pepper, to taste 1 cup cooked kamut (from 1/3 cup dry kamut)
Filling: 1 large baking apple, such as Rome Beauty or Cortland 1 small or 1/2 medium butternut
squash (about 3/4 pounds), halved, seeded, and skin on 1 small
yellow onion, peeled, root end trimmed but intact 3 tablespoons unsalted butter, melted 2 teaspoons chopped
fresh rosemary leaves 2 teaspoons chopped
fresh thyme leaves Kosher salt and freshly ground black pepper 2 tablespoons whole - grain mustard 1/3 cup crumbled Stilton or other blue cheese (about 1 1/2 ounces)
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of
fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan
squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or
yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup
fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
1 kabocha or large butternut
squash 4 - 5 tbsp Ancient Organics Ghee 1 tsp ground turmeric 1 - 2 leaves
fresh sage or 1 tsp dried 1 medium
yellow onion, chopped salt and pepper to taste
4 (6 - ounce) boneless skinless chicken breasts Kosher salt and freshly ground black pepper 3 cloves garlic, minced 1 tablespoon chopped
fresh rosemary 2 tablespoons flat - leaf parsley, divided 2 tablespoons olive oil, divided 1 cup lima beans 1 medium
yellow squash, diced 2 cups corn kernels 1 cup grape tomatoes, halved Juice of 1 lime
2 large zucchini 2 small
yellow squash 1 beet 2 large red onions 1/2 cup pitted Kalamata olives 1 pint orange grape tomatoes 2 large cloves of garlic large handful of
fresh basil a few tablespoons of olive oil 1/2 cup dry white wine 1/2 teaspoon crushed red pepper flakes Good pinch Kosher salt Lots of
fresh black pepper 5 ounces baby spinach (about 2 cups) Feta, for serving
Fresh chicken with carrots, potatoes, asparagus, parsnips,
yellow squash, brussels sprouts and cabbage simmered in a savory chicken broth