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Summer Squash Tacos
Summer Squash Tacos
Heat olive oil in a large, heavy skillet over medium heat and add chopped onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt and garlic. Cook, stirring, until garlic is fragrant, about 30 seconds, and add tomatoes. Cook, stirring often, until tomatoes cook down slightly, about 10 minutes (this could take more or less time, depending on the texture and juiciness of the tomatoes). Stir in summer squash, chile, and salt to taste. Cook, stirring, until squash is tender but not mushy, about 8 minutes. Stir in beans and cilantro and heat through. Taste and adjust seasonings. Heat tortillas and top with squash mixture and crumbled cheese. Serve with the salsa of your choice.
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Summer Squash and Mushroom Quesadillas
Summer Squash and Mushroom Quesadillas
In a large skillet, heat olive oil. When hot, add onion, squash, mushrooms, and cilantro. Stir and cook for a minute or two until everything is coated in some oil. Cover with a lid and cook 5 minutes or until squash is soft. In another large skillet, warm one tortilla directly on the dry surface. Sprinkle 1/4 cup cheese on top (if using large tortillas, sprinkle only on one half so you can fold it later) then add some of the squash filling. If using small tortillas, place another tortilla on top. Cook for a few minutes until the bottom is brown. If using a large tortilla, fold it in half and flip. If using small tortillas, carefully flip. Cook another few minutes until that side is brown. Remove from heat. Repeat with remaining ingredients.
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Garlicky Parsley Pesto Pasta
Garlicky Parsley Pesto Pasta
Bring a large pot of generously salted water to a boil. Meanwhile, in the bowl of a large mortar, toss parsley, ramps or green garlic, and walnuts; mash into a rough paste. (Alternatively you can use a blender or food processor, but the act of smashing seems to result in a more intense flavor.) Add lemon zest, lemon juice, cheese, 2 tbs olive oil, salt, and pepper to the pesto mixture and mash to incorporate, tasting and adding more olive oil and seasoning, as necessary. Once the pesto is to your taste, set it aside. Once the water is boiling, add pasta and cook until al dente, about 2 minutes less than package directions. While the pasta is cooking, prepare the asparagus: trim and discard any woody ends. Thinly slice the asparagus lengthwise, so it mimics the pasta in shape. A minute before the pasta is done, add the sliced asparagus to the boiling water. After a minute, drain the pasta and asparagus, reserving a few tablespoons of the cooking water. Return the pasta and asparagus to the pot and toss with reserved pesto. Serve topped with a few grinds of black pepper and additional grated Parmesan.
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