Skip to main content

Marinated Delicata Salad

By
Yesterday, California's central coast had a record-shattering heatwave. We tipped over 90 degrees F on the Monterey Peninsula and it was over 100 degrees F at my office! Crazy temps. Needless to say: turning on my stove and oven were not high on my list of to-dos.


So, I prepped lots of veggies and put them in the fridge for later. This is a riff on one of our favorites: Griddled Delicata Squash. So, I cooked them on the griddle when it was cooler at night, let them come to room temperature, doused them with a marinade, and put them in the fridge for a tasty salad the next day. It's on my lunch today. Yum.

Ingredients

Squash
  • delicata squash
  • olive oil
  • freshly ground pepper

 Marinade
  • 2 T white wine vinegar
  • 2 T fresh lemon juice
  • 1 T minced garlic
  • 2 t fresh thyme leaves
  • 1/3 C olive oil
  • Also needed: lidded mason jar

Procedure

Squash
Preheat griddle over medium heat. Halve the delicata and scoop out the seeds. Destem, then slice into 1/4" to 1/2" wide pieces. Arrange the slices on the griddle. Drizzle with olive oil and sprinkle with pepper.

Cook for 5 minutes on each side or until the squash is softened and beginning to caramelize. Move to a container with a lid.

Marinade
Into the mason jar, pour the vinegar, lemon juice, and olive oil. Add in the garlic and thyme. Cover and shake well to combine the marinade. Pour the marinade over the griddled squash. Cover and marinate for, at least, six hours in the fridge. Serve chilled or at room temperature.
Labels:

Comments

Post a Comment

Popular posts from this blog

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

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more