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
Creamy truffle cauliflower mashers combined with pasture raised ground meat and
organic yellow crookneck squash... fresh out of the oven and about to be in my belly!
Check out another variation of this dish featured in the picture below made
with yellow crookneck squash.
Drain vegetables well (broth from cooked veggies can be saved and used for a soup base) and put in a large bowl and mash with a potato masher or stick blender.4 - 5
pounds yellow crookneck squash
A soup tureen is piled high with more white baby boo pumpkins and
yellow crookneck gourds, leaves, and scallop and clam shells from the beach.
Serve it with your favorite grilled vegetables (here shown with zucchini,
yellow crookneck squash, red onion and garlic) and steamed rice, and save leftovers for a tasty lunch.
I grew strawberries, tomatoes, zucchini,
yellow crookneck squash, and green beans, as well as feverfew, sunflowers and chamomile.
So far I have planted seven varieties of tomatoes and two varieties of eggplant (all started by my friend Julie), basil, strawberries, five raspberry plants (but only 2 are currently growing), as well as cucumbers,
yellow crookneck squash and zucchini that I planted from seed.
Zucchini belongs to the same thin - skinned summer squash family as scallop, yellow straightneck and
yellow crookneck squash.