With the lousy spring and summer weather we've had, the Catskill NY farm stands are just starting to open. We found a bounty of "first crops" at one of our favorite stands and decided to make an all fresh veggie meal... Tomato, parsley, garlic bruschetta; lots ears of sweet corn and a couple heads of garlic roasted on the grill, (plus some nice bread they had at the stand, and some aged gouda we had in the frig).
we had also picked up some zucchini and yellow squash that I was going to grill. as I was putting the meal together I wanted to make the grilled green and yellow squash a little special to have a center piece dish for the meal. I had a bag of pecans in the freezer that friends recently brought back from Arkansas and a lemon in the frig - so here's what I "invented":
Grilled Zucchini and Yellow Squash with Toasted Pecan/Lemon Butter sauce!
(takes about 20 min beginning to end!)
Take about 3 yellow and 3 green squash and slice down the middle long ways. Place on large plate or bowl, sprinkle liberally with salt, pepper, balsamic vinegar, and olive oil, and toss to coat. Set to side to sit/marinade for 5 min.
In sauce pan or frying pan melt about 1/2 tbs of butter over medium heat and add 1/2 to 1 cup of medium chopped pecans (depending on how much you like nuts :-) roast these, tossing frequently, over medium heat for about 3-5 minutes until lightly brown/toasted (be careful not to burn).
Grill zucchini/squash for about 10 minutes (over low-med flam) - until lightly brown on both sides and tender but not mushy (I like to put curved side on grill first and cook about 6 min and then turn and cook flat side about 4 min, also they cook a bit after you remove from heat so should just-barely be starting to soften up when you remove.) After you remove the squash from the grill - squeeze about 1/2 a lemon over them.
Turn the heat back on under the pecans and throw 1-2 tbs of butter in the pan and melt. Turn off heat and squeeze the other 1/2 the lemon in with toasted pecans and butter, and add a dash of salt. Arrange squash on platter with flat side up, spoon pecans in lemon butter over the top, and serve!
This dish was so yummy! all the flavors worked great together, and even though it was light and fresh tasting it had a nice richness. The nuts added extra protein.
I'd love to hear more farm stand recipes, in-season vegetable main dishes, menus, or meal ideas from Chowhounds out there - now that the crops are comin in. It was a lot of fun trying to put a full meal together with just one stop to the farm stand and skipping the Supermarket stop!