The Cookstr Weekly: Have a Squashing Summer

   Featured Recipe: Pasta Primavera 

by Moosewood Collective

 

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The CSA (community-supported agriculture) that I’m a part of has kicked into gear for the summer, and with it has arrived the beginnings of a glut of zucchini and yellow squash, ready to be sautéed, stuffed, fried, and baked into cupcakes, breads and savory tarts. Colorful and with a meaty bite that makes them a satisfying part of meatless main dishes, summer squash should be one of your go-to ingredients through the end of August. Summer squash, the family that includes zucchini, pattypan squash, and yellow crookneck squash, is named not for its season but for its short storage life, as compared to winter squashes like acorn and butternut. So take advantage of summer and its squashes while we have them! Warmest regards, Kara Rota Editorial Director Cookstr  Spring Vegetable Soup by Green City Market “The Market was the motivating force behind this lovely spring recipe because it is the perfect place to shop for ingredients that bring seasonality and healthfulness together. I like to serve the light yet hearty soup with toasted country bread from Bennison’s Bakery.” -Sharon Olson, customer More Summer Squash Recipes from Cookstr Zucchini and Tomato Tart by Jane Hughes ********************  Zucchini Sticks by Victoria Blashford-Snell and Brigitte Hafner ********************  Squash Cheese Pie by Jennifer Abadi ********************  Tuscan Chicken, Zucchini, and White Bean Ragout by Anne Byrn ******************** Mexican Meatloaf by Fred Thompson ******************** Pesto Vegetable Shepard’s Pie by Leslie Revsin ********************  Zucchini Bread by Andrew Schloss ******************** Zucchini-Olive Oil Cake with Lemon Crunch Glaze by Gina DePalma CLEVER COOKSTR PODCAST: Summer Picnic Secrets from the Portland Picnic Society The idea of eating outdoors in warm weather sounds pretty appealing. In her new book, The Picnic: Recipes and Inspiration from Basket to Blanket, Andrea Slonecker shares everything you need to plan an effortless outdoor get-together: no-fail recipes, helpful checklists, and expert advice. Click here to listen! And don’t forget to catch up on episodes you missed on iTunes.  WHAT’S NEW ON COOKSTR: Brazilian Fried Chicken  by Rebecca Lang “Supposedly the first ruler of Brazil often requested this peasant fried chicken dish, frango á passarinho, instead of the royal dishes he was usually offered. Walk into a bar in Brazil for happy hour and the menu will likely include a version of frango á passarinho, still popular today. It is time-consuming to cut a whole chicken into 20 pieces without a cleaver. If you don’t have one, heavy-duty kitchen shears will do the job as well. The cuts can be random but some will be straight through the bones. Just make sure the pieces are all about the same size.” – Rebecca Lang

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