This curry bisque featuring kabocha squash is the perfect fall soup that is delicious, creamy, and full of warm comforting flavors. INGREDIENTS: 2 kabocha squash 1 tablespoon olive oil Pinch salt 3 tablespoons olive oil 1 tablespoon fresh garlic, minced 2 tablespoons fresh ginger, minced 2 stalks lemongrass (no root or tops), chopped 1/2 sweet...Read More

Summer squash are another New World food.  Zucchini which were known as cocozelle in Italy were bred there and brought here by immigrants, where the name migrated to the Tuscan name zucchini in the 1920s. How to Purchase and Store Summer Squash When choosing summer squash, they should feel dense and heavy for their size,...Read More

This is a quick and simple preparation that adds pizzazz to a vegetable that many see as pretty bland. Although marinating is something that is normally associated with meat, many vegetables benefit from marinating as well. Using salt here would result in flabby vegetables, so do not salt until just before grilling. INGREDIENTS: 1 1/2...Read More

Although zucchini can be found year-round at grocery stores, summer squash really is a thing of summer. At least, that is when it is at its best here on the central coast of California. The season starts in mid-spring with the advent of squash blossoms, and then the fruits (the actual “squash”) show up in...Read More

No meat in this carpaccio, but the presentation, the thin slices, and the fact that it is raw make the connection in my mind. This is one of those times you want a fixed-blade slicer. It can be done with a knife, but it will be a challenge. Cousa and zucchini are ideal for this...Read More

In this dish, the zucchini is cut into thin strands resembling spaghetti. For this dish you will need a fixed blade slicer (a.k.a. mandolin) of some sort such as a Ben-Riner. Use the comb that gets you closest to spaghetti. INGREDIENTS: 4 – 6 medium zucchini, washed and ends trimmed (if you have different colors,...Read More