Skip to main content

Sensational Summer Squash Linky {Round-Up}

By

Squash
Noun
1. A state of being squeezed or forced into a small or restricted space: "it was a tight squash but he didn't seem to mind".
2. An edible gourd, the flesh of which may be cooked and eaten as a vegetable. 

We're talking about the latter. I put out a call for recipes - anything and everything that uses summer squash. Check out what the bloggers brought to the party.

Savories

Sweets

 Shout-outs
Thanks to all who joined the fun and games. I haven't decided what we're rounding up for next month, but stay tuned. In the meantime, click over and check out the bloggers who contributed to this linky party. Thanks, gals. I now know what to do with the plethora of squash I have.

Tara of Noshing with the Nolands
Paula of Call Me PMC
Laura of Small Wallet Big Appetite
Sara of Cupcake Muffin
Rebekah of Making Miracles
Heather of Join Us, Pull Up a Chair
Erin of Making Memories with Your Kids
Dixya of Food, Pleasure Health
BCMom's Kitchen
JJ of 84th and 3rd
Christine of Christine's Kitchen Chronicles
LeAndra of Love & Flour
On the Move, In the Galley
Angela of Spinach Tiger
Suzanne of kokocooks
Labels:

Comments

  1. Call Me PMcJuly 19, 2013 at 6:56 AM

    Thanks for including my Zucchini Tart!

    ReplyDelete
  2. ErinJuly 19, 2013 at 8:30 AM

    Thanks so much for adding our zucchini recipes! I love all of these. Perfect for right now. We have a ton of zucchini! Off to pin them =o) (The recipes, not the zucchinis) =o)

    ReplyDelete
    Replies
    1. Camilla M. MannJuly 19, 2013 at 8:52 AM

      I know. I think we were all a little overwhelmed by the piles of zucchini. Hope you get some good ideas. Ohh...good thought. I should pin them, too. Thanks.

      Delete
  3. AngelaJuly 19, 2013 at 7:43 PM

    Hey thanks for including me and for the tweet.

    ReplyDelete
  4. Debra EliotseatsJuly 21, 2013 at 3:57 PM

    That is a huge squash. I am getting a bit out of the garden and made some delicious zucchini bread. I have it scheduled to post soon.

    ReplyDelete
  5. SeattleDeeAugust 8, 2013 at 3:40 PM

    We're cruising in northern B.C. and zucchini is a scarce commodity. It's strange to have to hunt for zukes in August when they are overabundant back home. I'll definitely save the links for later use. Thanks for including my Zucchini Ribbon Salad.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more

Aloo Tiki {Pakistan}

By
To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P
9 comments
Read more

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an
183 comments
Read more