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Ingredients
16 ounces fresh ricotta 3 tablespoons good-quality extra-virgin olive oil juice of one lemon 1 tablespoon lemon zest 1 teaspoon kosher salt 1 tablespoon freshly ground black pepper 10 large leaves fresh basil, rinsed, patted dry and chiffonaded 4 large ripe summer squash, trimmed and sliced into 1 1/2-inch rounds Directions 1. In a large bowl, combine ricotta, 2 tablespoons of olive oil, lemon juice, lemon zest, salt, pepper and basil. Cover and refrigerate until ready to use. 2. Heat the remaining tablespoon of olive oil in large non-stick pan over medium-high heat. When it shimmers, add the squash without overcrowding the pan and cook in batches, flipping after about 3 minutes, until both sides are golden brown and squash is just cooked through. Don't overcook or you'll end up with soggy sandwiches. 3. Remove from pan and transfer to a plate covered with a paper towel to absorb excess oil. Allow to cool to at least room temperature. You shouldn't feel any heat or see steam rising from them. If they are too warm, the ricotta stuffing will melt. 4. Make your "oreos" by placing the ricotta mixture on top of one squash round and topping with another squash rouund. 5. Serve immediately or refrigerate until ready to serve.
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 Recipe by Anna Gill
Serves 2-3 as a main course or 4 to 6 as a side dish 2 large zucchini 1 large yellow summer squash 1 cup sugar snap peas diced on a diagonal 10 - 12 large basil leaves 10 - 12 stems of Italian parsley ½ cup whole milk ricotta 1½ cups shredded mozzarella ½ cup shredded Parmesan cheese 1. Heat the oven to 350º. 2. Wash and slice all three squashes lengthwise in ¼ inch slices. Place the slices, one up, on a few paper towels. Sprinkle the slices with a little salt and let sit for about 5 to 10 minutes. 3. Place one layer of slices in a 9” X 9” square baking dish. There is no need to grease the bottom of the dish. 4. Shred the herb leaves together. 5. Sprinkle the first layer with mozzarella. Dot the first layer with ½ teaspoons of ricotta. Distribute a handful of the sugar snap pieces across the first layer and dust with a little bit of the shredded herbs. 6. Repeat steps until you have at least four layers. 7. Sprinkle the top layer with a goodly amount of shredded Parmesan cheese. 8. Bake for about 15 to 20 minutes. The Parmesan cheese should have bubbled and begun to turn a golden brown. 9. If there is an excess of moisture in the bottom of the pan, use a baster to remove as much as possible. 10. Place the pan under the broiler for a minute or two to complete the browning.  Recipe by Anna Gill
Serves 4 3 small or 2 medium zucchini, sliced first lengthwise and then diagonally 3 small or 2 medium yellow squash, sliced first lengthwise and then diagonally ¼ cup kosher salt 2 tablespoons unsalted butter ¼ to ⅓ cup minced chives 1. Drain the prepared zucchini and yellow squash in a colander sprinkled with the kosher salt. 2. Heat 1 tablespoon of butter in a large skillet over high heat. 3. Put the squashes into the skillet and toss gently for approximately 2 to 3 minutes, so that there is still a minor firmness to the tooth. 4. Place the squashes in a serving bowl, top with the chives and add the remaining pat of butter. Season with salt and pepper as desired and serve.  Recipe by Anna Gill
Serves 2 or 3 as lunch 2 pieces Naan flatbread (or the variety of your choice) 2 small yellow squashes, sliced into ¼ inch thick rounds 1 cup grated Monterey Jack Cheese 2 large ripe tomatoes, sliced into ½ inch thick rounds ¼ cup shredded cilantro leaves Salt & freshly ground pepper 1. Preheat oven to 350o 2. Place squash rounds on a roasting rack and season with salt & pepper. 3. Roast for approximately 5 minutes. 4. Turn off the oven and turn on the broiler. Place the roasting rack under the broiler for a minute or two, just long enough to lightly brown the top of the squash. Remove squash from the oven and set aside. 5. Return the oven to baking mode and set at 350o. 6. Place the 2 Naans on a non-stick baking sheet. Spinkle ¼ of the cheese on each one. 7. Arrange the tomato slices on top of the cheese on each Naan. 8. Arrange the squash rounds on top of the whole and sprinkle each Naan with ¼ of the cilantro. 9. Sprinkle the entire arrangement with the remaining cheese and finally the remaining cilantro. 10. Place the baking sheet in the oven for approximately 5 minutes, until the cheese has melted. Serve hot or at room temperature.  Recipe by Anna Gill
Serves: 4 1 small shallot, minced 2 tablespoons freshly shredded flat-leaf parsley 2 tablespoons red wine vinegar 2 teaspoons fresh thyme leaves Kosher salt, freshly ground pepper ⅓ cup extra-virgin olive oil 2 cups cooked black quinoa, cooled ½ cup diagonally sliced yellow squash ½ cup diagonally sliced zucchini ½ cup diced tomatoes ½ cup sliced fennel ¾ cup torn mixed leafy greens, sprouts, and herbs ⅓ cup chopped red, yellow, or white onion or scallions 2 tablespoons pine nuts (optional) 1. Pulse first 4 ingredients in a blender or processor until combined; season with salt and pepper. 2. With the blender or processor running, slowly drizzle in oil and process dressing until well blended. Set the dressing aside. 3. Place remaining ingredients in a large bowl. Drizzle with a scant 3 tablespoons dressing and toss to coat. 4. Serve the remaining dressing alongside for additional drizzling if desired.  Recipe by Anna Gill
Serves: 3-4 3 tablespoons softened butter Panko bread crumbs Kosher salt 2 medium yellow squash, sliced in ½ inch rounds 1 medium green zucchini, sliced in ½ inch rounds (for color or use 3 yellow squash) 2 small or 1 large red onion, sliced paper thin ¾ to 1 cup grated Gruyere Cheese ¼ cup plain, non-fat yogurt ¼ cup milk 2 to 3 tablespoons fresh thyme leaves 1 teaspoon sea salt Freshly ground pepper 1. If you have the time, place the squash and zucchini rounds on a dish towel or paper towels and sprinkle with kosher salt and add another towel. Lay a large cutting board or a flat dish on top of the top towel. Place something weighty, like canned goods, on top of the cutting board to press the excess water from the squash, about 20 minutes. 2. Meanwhile, take 1 tablespoon of butter and coat a 10 to 12 inch baking dish, any shape will work. Dust the buttered dish with panko bread crumbs. 3. Heat the oven to 350o. 4. Working in alternate rounds, layer the squash and the onion slices into the prepared dish. Use the green zucchini in a simple pattern, for an attractive effect. 5. Dot the casserole with the remaining butter. 6. In a small bowl, mix the yogurt and the milk. 7. Gently pour the yogurt and milk into the dish. 8. Season the casserole with the sea salt and fresh pepper. 9. Sprinkle the whole dish with the grated cheese. 10. Sprinkle the entire dish with thyme leaves. 11. Bake for 15 to 25 minutes, until the cheese is melted and slightly browned. VARIATIONS: Add crumbled bacon, thick tomato slices, use cheddar instead of Gruyere cheese.  Recipe by Anna Gill
Serves: 4 to 5 1 cup red quinoa 2 cups water ½ small zucchini, diced small ½ small yellow squash, diced small 3 to 4 stalks fennel, diced small 1 cup snow pea shoots ¼ cup good green olive oil 2 tablespoons lemon juice 1 teaspoon Dijon mustard 1. Cook the quinoa in water according to the package directions. Set aside to cool. 2. In a small jar, mix the olive oil, lemon juice and mustard. Shake hard and set aside. 3. Mix the diced vegetables with the cooled quinoa gently. 4. Drizzle the dressing over the top and toss again. 5. Dish the salad into serving bowls. Garnish with the shoots and serve. |