Summer Squash Quesadilla with Dill

This is an easy dish to make and you can use either your zucchini or yellow summer squash.  I used the yellow type zucchini for this recipe. Serve with fresh dill and your favorite salsa verde.

Summer Squash Quesadilla with Dill 
makes 6 quesadilla 
Click for printer friendly copy 

• 2 medium yellow squash
• 1 medium white onion
• 1/2 cup shredded white or yellow cheddar cheese 
• Salsa Verde (Trader Joe's)
• Olive oil
• 6 corn tortillas
• Fresh dill sprigs

Slice the squash lengthwise then slice into thin half-rounds.  Slice the onion in half then thinly slice.  Saute the onion and squash in a tablespoon of olive oil, until tender.  In a large skillet heat 2 tablespoons of olive oil.  Put one corn tortilla in the center of the pan and heat until you can easily move it around and it is soft.  Place a couple of tablespoons of the squash mixture on one half of the tortilla, top this with a tablespoon of the cheddar cheese.  Fold the tortilla in half and press down gently being careful not to push out the filling.  Brown for a minute or two and turn over.  At this time you should have enough room in the pan to add one more tortilla and fill as about.  It takes about 4 minutes for the quesadillas to brown enough to get a little crispy.  Watch the oil, add more if needed because as you add another tortilla you want to make sure that it doesn't stick to the pan.  Transfer browned quesadilla to a paper towel lined plate and drain for a minute.  To serve, top each tortilla with a bit of summer squash and fresh dill sprigs.  Serve with a verde (green tomatillo) salsa such as Trader Joe's Salsa Verde.

From Garden to Freezer, Tomatoes and Stuffed Summer Squash,

We bought a used 21 cu ft freezer at an estate sale several weeks ago for $150.00.  I have it pretty full already with tomatoes and summer squash.  I did make some great summer squash enchiladas and put some of those in here too.

It is not well organized yet; I have been so busy with tomatoes that as soon as I have it ready to freeze I just find a spot and shove it in!  When we first bought the freezer Tony went out and bought 4 huge bags of ice just to help fill it.  Now I need the space, but it has come in handy when I am peeling tomatoes.  I use the ice to cool the tomatoes down.  So far I have only used 1/2 bag.  Oh well, lavender lemonade can not be far off.

Here is how I roast my tomatoes, Roasting and Freezing Tomatoes

Summer Squash (roasted) and Tomato Juice in bags

Summer Squash Enchiladas in the containers.

Homemade Salsa, and Tortillas from Vallarta Market, fresh then I froze them.  The tall ziplock bag is full of onions that I chopped then put in small 1 cup serving size bags.  This is a great way to store a lot of onions when they come in.  I do the same thing for celery, when it is on sale I buy a few and chopped them, then freeze.

This years onion harvest.

The entire bottom basket of the freezer is full of roasted summer squash, and I also grated some and froze raw for breads and muffins.

The two top bags are from two jars that cracked after I froze them.  I didn't leave enough head space.  Live and learn, I know to leave at least and inch but maybe the jars were too old.  The cracks were clean so I just removed the glass and rinsed off the frozen tomatoes and then put in the Food saver bags.  I think the jars are stewed tomatoes or could be more salsa.

I also froze a bunch of baked, stuffed scallop and patty pan squash.

I will use the roasted summer squash for sandwiches like this come fall and winter.

I also froze some raw zucchini patties. You can find the recipe on this blog.

Roasted summer squash will come in handy this fall and winter when my Arugula is growing again.

Well, I am off to make some PESTO!  My plants of ready to pick and that means more goodies for the freezer.

Purple Petra Basil

Genovese Basil

Large Leaf Italian Basil

Caramelized Summer Squash Arugula Salad with Warm Chive Vinaigrette

If you have read my post on my garden blog you will know that we have been picking summer squash since the end of May.  Each morning, and often each afternoon I check the plants to see which ones are ready to harvest. This morning I picked over a dozen patty pan and yellow crookneck; the chives are flourishing so I thought they would be a perfect addition to my salad.

Known as summer squash, they come in a variety of shapes and colors. You may know them as zucchini, yellow squash, yellow crookneck, patty pan, scallop and one of my favorite zucchini type is a striped cocozelle.

I interchange these summer squash in my recipes depending on what I have picked that day. I often use yellow crookneck and patty pan (or scallop) in my zucchini bread and muffin recipes. When picked small the squash seeds are soft and tender, and the entire squash can be grated just as zucchini for your bread recipes.

Here is a super simple way to prepare a flavorful salad to serve on a warm summer evening. Add some grilled chicken or fish and dinner is quick, healthy and easy.

Caramelized Summer Squash Arugula Salad with Warm Chive Vinaigrette
PRINTABLE RECIPE 
Serves 1

2 small summer squash. (I used yellow crookneck and a patty pan)
1 tablespoon olive oil
1-2 cups fresh Arugula
1 tablespoon Feta Cheese
Sea salt (optional)

Slice summer squash lengthwise into 1/4 inch slices. Heat a skillet over medium high heat and add one tablespoon of olive oil.  Place the squash in the hot pan, sprinkle with salt and allow to caramelize; this takes about 2-3 minutes per side. You may need to do this in two batches depending on the size of your squash and your pan.  When you have a nice color on the squash, remove from pan and set aside while you prepare the vinaigrette.

Warm Chive Vinaigrette 
Serves 1

2 tablespoons fresh chopped Chives (reserve one for garnish)
2 teaspoons Seasoned Rice Wine Vinegar
2 teaspoons Olive Oil
1 small Garlic Clove, minced (about 1/4 teaspoon)
Pinch of Sea Salt and Black Pepper

In the same skillet you used for cooking the summer squash, whisk the olive oil with the vinegar.  Stir in the minced garlic, 1 tablespoon chives and season with sea salt and pepper. Heat just until warm.

Place the Arugula on a salad plate and top with the caramelized squash, drizzle with the vinaigrette, top with Feta Cheese and the reserved chopped Chives.