Tuesday, July 12, 2011

“Squash-amole”

My 7 year old has been begging for Bacon. What is that about? I have bacon in the house maybe once a year, maybe. Don’t get me wrong, we love bacon as much as everyone else, hence the reason it’s in the house maybe once a year. Bacon is a treat food for us, like at restaurants or while we are traveling. BUT yesterday we found ourselves faced with a super hot day and Daddy working late…SO BLT’s pool side for dinner it was.

Oh, and the “Squash-amole” was an awesome dip!

Monday Menu – BLT’s, “Squash-amole”, Whole Wheat Tortilla Chips
Farm Share Food – Bibb Lettuce for the L in BLT, Summer Squash, Zucchini, Parsley
Other Local Food – Thyme from the garden

“Squash-amole”
Original recipe found in Everyday with Rachael Ray August 2011

Printable Version

3 cloves Garlic, peeled
Olive Oil, for drizzling
1 pound of Summer Squash and Zucchini, sliced lengthwise
½ Onion, thickly sliced
Seasoning (S & P, season salt, taco seasoning, fajita seasoning - I used Bangkok Blend from Penzey’s Spices)
1/3 cup Parmesan cheese
½ cup Walnuts, toasted
10-15 Parsley leaves
2-3 sprig of Thyme, leaves removed from stems

Wrap garlic cloves with a drizzle of olive oil in tin foil. Place on grill (I used my Foreman Grill) for 15 minutes. Drizzle Summer Squash, Zucchini and Onion with olive oil and sprinkle with seasoning. 5 minutes into the garlic’s cooking time add the vegetables to the grill and cook for 10 minutes. Allow vegetables to cool.

With an immersion blender or in a food processor combine garlic, vegetables, cheese, nuts, and herbs.

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