This weekend on behalf of Eat Smart Black Mountain I will be demonstrating the following recipes at the Black Mountain Tailgate Market located on Montreat Road behind the First Baptist Church. The demonstration is free and open to the public. To schedule private or group cooking demonstrations with me write to:diana@goddessinthekitchen.com.
Yellow Squash Saute
I like this dish best with shallots–the buttery,smokiness of them makes yellow squash taste and smell like a gourmet side dish.
to serve 4
2 Tbs. butter or olive oil
2-3 medium yellow squash,coarsely grated
1 small shallot,minced or 1/4 cup minced green or sweet onion or thinly sliced leek
salt and pepper to taste,
freshly minced herbs (optional)
Melt the butter in a large skillet over medium low heat. Gently saute the shallot,onion or leek until fragrant and golden. Add the squash and continue to saute,stirring occasionally. Saute 5 to 10 minutes until squash is tender. I like the squash to still have a little bite to it,but you may prefer to cook it to a softer consistency–dare I say,mushy? Season to taste during the last few minutes of cooking with salt,pepper and freshly minced herbs. I recommend basil or garlic chives.
This is delicious as a side to new potatoes and roast chicken from Foothills Family Farms. It also serves as a delicious filling for an omelet.
Asian Cucumber Salad
8 side dish servings
This is nice served with lightly broiled salmon filets from The Salmon Guy,available at the Black Mountain Farmer’s Market on the corner of Sutton and South Ridgeway. If available you could also add grated carrot and finely shredded cabbage to the salad.
4 cucumbers,peeled,seeded and thinly slice into half moons
- 1/2 cup rice vinegar
- 1 tablespoon Asian fish sauce (nuoc mam or nam pla)
- 1 tablespoon Asian (toasted) sesame oil
- 1 1/2 teaspoons soy sauce
- 1 1/2 teaspoons sugar
- 1 fresh jalapeño chili,stemmed,seeded,and minced
- 1 clove garlic,minced
- chopped fresh cilantro or basil to taste
- toasted sesame seeds or chopped roasted peanuts (optional)
Mix all dressing ingredients together and toss with cucumbers. Chill if possible to integrate flavors. Top with sesame seeds or peanuts and fresh herbs just before serving.
This recipe also is complemented by seaweed. I use alaria which I coarsely chop using a scissors. If I make the salad ahead of time,I add it directly to the salad to soften as it marinates. If you need to serve the salad immediately,marinate the chopped alaria in the dressing for 15 minutes to soften it before tossing the salad and dressing together.
Cucumber salad keeps well and improves with flavor. In the summertime I often keep adding new cucumbers to any leftover dressing so that we always have a supply of cucumber salad to accompany dinner.
