Grilled Summer Squash with Roasted Pistachio Sauce

Are you up to your ears in summer squash from your garden, and need a recipe lifeline to save you? Well, here comes Grilled Summer Squash with Roasted Pistachio Sauce to the rescue (created by Rob Rubba at Oyster, Oyster restaurant in Washington, D. C., featured in the Food & Wine July 2023 issue). I have made pastas, muffins, cakes, gratins, salads, and more with my garden zucchini over the years, but this recipe is a welcome and delicious twist to reignite your taste buds for summer squash.

This recipe has a lot of flexibility. It calls for grilling the zucchini on the grill, but I have roasted the zucchini in my oven and the recipe is just as delicious. Simply prepare the zucchini according to the recipe. Roast in a 400 F. degree oven for 15-20 minutes until the squash is soft but not mushy. Turn your squash over once during your roasting time.

You also can tweak your pistachio sauce, for instance if you are not a fan of cilantro use basil or parsley. Please note: The pistachio sauce can be made a day ahead and refrigerated in an airtight container. If thick, mix in a small amount of olive oil.

Grilled Summer Squash

With Roasted Pistachio Sauce

Lovingly Adapted from Rob Rubba, Food & Wine Magazine, July 2023

Ingredients

• 5 medium scallions, root ends trimmed

• 3 medium tomatillos (about 6 ounces), husks removed, tomatillos rinsed

• 2 medium serrano chiles, stemmed

• 8 garlic cloves (unpeeled), plus 1/4 teaspoon grated garlic, divided

• 1 cup unsalted dry-roasted pistachios, plus chopped pistachios, for garnish

• 1 cup chopped fresh cilantro leaves and tender stems, plus whole cilantro leaves, for garnish

• 2 1/4 teaspoons kosher salt, divided

• 1 1/2 pounds medium-size mixed summer squash (about 3 squash), halved lengthwise and cut crosswise into 3-inch pieces

• 3 tablespoons olive oil, divided, plus more for drizzling

• 2 tablespoons fresh lime juice

• Flaky sea salt, for garnish

Directions

1. Heat a large cast-iron skillet over medium-high just until smoking. Add scallions, tomatillos, chiles, and unpeeled garlic cloves; cook, flipping occasionally, until mixture is charred in spots and slightly softened, 4 to 6 minutes for scallions, 8 to 10 minutes for chiles and garlic, and 10 to 12 minutes for tomatillos. Transfer to a cutting board, and let cool for 5 minutes. Coarsely chop scallions, tomatillos, and chiles. Remove and discard garlic skins, and add garlic to scallion mixture; set mixture aside.

2. Pistachio sauce

   Process whole pistachios in a food processor until very finely chopped, about 30 seconds, stopping to scrape down sides of processor bowl after 15 seconds. Add charred scallion mixture, chopped cilantro, and 1 teaspoon kosher salt. Process until mostly smooth and creamy, about 1 minute and 30 seconds, stopping to scrape down bowl after 45 seconds. Transfer mixture to a small bowl, and press plastic wrap directly on the surface of the sauce. Set aside at room temperature until ready to use.

3. Preheat grill to high (450°F to 500°F). Toss together squash, 1 tablespoon oil, and remaining 11/4 teaspoons kosher salt in a large bowl. Place squash, cut sides down, on oiled grates; grill, uncovered, until deeply charred, 5 to 7 minutes. Flip squash, and grill just until squash is tender, 1 to 2 minutes. Transfer to a small baking dish. Stir together lime juice, grated garlic, and remaining 2 tablespoons oil in a small bowl. Pour mixture over squash, and gently toss to combine; let marinate 15 minutes.

4. Spread 1 cup pistachio sauce on a large platter. Top with grilled squash, and spoon any remaining marinade in baking dish over squash. Garnish with chopped pistachios and cilantro leaves. Drizzle with additional oil, and garnish with flaky salt. Serve remaining pistachio sauce on the side, or reserve for another use.

Bon Appétit et Bon Weekend…Bonnie

Strawberries on a Stick at Mercado de La Boqueria, Barcelona, Spain

On a recent trip to Barcelona, Spain, strolling through the famous covered Mercado de La Boqueria, I spotted these “Strawberries on a Stick,” and thought what a clever idea and presentation. A simple variation on chocolate-dipped strawberries. A simple summer dessert when strawberries are in season.

Purchase 12” bamboo skewers. Purchase large sweet whole strawberries, and your chocolates. Melt dark chocolate in a microwave or double boiler, and pour into zip lock bag. Snipe a small corner. Keep the green top on your first strawberry. Add your other strawberries without greens to the skewer. Over parchment paper drizzle the chocolate around each strawberry while rotating the skewer. You might want to enlist a willing helper to hold and rotate the skewer as you drizzle. Place upright to set your chocolate. Repeat with white chocolate.

The Market de la Boqueria is a market, yes, and also a place to grab lunch or a snack for locals and visitors to enjoy. Many of the market vendors have “ready to go” items which are delicious and easy to eat as you stroll around. Next time you are in Barcelona, the Market de la Boqueria in the Las Ramblas neighborhood is a must stop.

Bon Appétit et Bon Weekend…Bonnie

Potato and Green Bean Salad with Pastis Vinaigrette

I have made recently two new potato salad recipes, that are similar in a way, yet different. Both are great recipes to make spring into summer. Both use seasonal vegetables and finish with a toss of flavorful vinaigrettes while the salad ingredients are warm.

What makes them different is the type of potatoes used, red onion versus leeks, different herbs—parsley and thyme versus mint, and entirely different vinaigrettes. You can’t go wrong with either one.

The first recipe is from Elizabeth Bard’s book, Lunch in Paris, a fun and light romantic read about an American gal falling for a French man and his culture, while interjecting fabulous recipes along the way. Bard’s Picnic in Provence is also a fun read, and a sequel as her adventurous life continues in South France.

The second recipe is by Romel Bruno, recently published in The New York Times. This recipe is easy to make and I love the sherry vinegar and shallot flavor combination. This is a great side dish, but Bruno suggests adding hard-boiled eggs for a hearty vegetarian dinner.

Potato and Green Bean Salad

with Pastis VinAigrette

Lovingly Adapted from Elizabeth Bard’s Lunch in Paris

Recipe Note: Pastis is a refreshing summer apéritif, particularly loved in the South of France. I happen to have a bottle of it in my pantry. I believe you can find it at most liquor stores. This flavor adds a licorice kick. playing on the textures of crunchy beans and creamy potatoes. The original recipe calls for 1 teaspoon of Dijon mustard, and I think it needs two.

Ingredients:

2 teaspoons white wine vinegar

1 tablespoon lemon juice

1 tablespoon pastis or anisette

1/4 teaspoon coarse sea salt

1-2 teaspoons Dijon mustard

1/3 cup extra-virgin olive oil or more, up to 1/2 cup, to taste

1-1/2 pounds small red potatoes, halved or quartered

3/4 pound haricots verts, extra-thin French green beans, blanched

1 small red onion, minced

1/2 cup flat-leaf parsley, finely chopped

1 tablespoon fresh thyme (if you don’t have fresh, skip it)

1/2 cup tiny black niçoise olives

Directions:

Combine the first 7 ingredients for the vinaigrette in a glass jar or other airtight container. Shake vigorously to combine. You can make the vinaigrette several days in advance.

Place the potatoes in a pot of lightly salted cold water, bring to a boil, and cook them until tender (20 to 30 minutes).

Meanwhile, trim the beans and blanch them in lightly salted water for 3 to 4 minutes. They should remain bright green and retain their snap. Drain and rinse them under cold water; pat them dry with a paper towel.

Drain the potatoes. While they are still warm, placed them in a large bowl with the onion, parsley, thyme, olives, and green beans. Add the vinaigrette and toss to coat. Leave in the fridge for an hour or so that the flavors have a chance to blend. This salad is best served at room temperature. Yields: 4-6

Roasting the Vegetables for Roasted Sheet Pan Potato Salad

Roasted Sheet Pan Potato Salad

Lovingly Adapted from Romel Bruno, Published in The New York Times

Ingredients For the Salad:

1-1/2 pounds baby potatoes, halved if large

3 tablespoons olive oil, divided

Kosher salt and Black Pepper

1 bunch thick asparagus (about 1 pound), ends trimmed, stalks cut crosswise in thirds

1 large leek, white and green parts only, halved lengthwise then cut into 1/2-inch half-moons

1 teaspoon sweet paprika

4 hard-boiled eggs (optional), quartered

Ingredients for the Shallot Dressing:

1/3 cup olive oil

2 tablespoons sherry vinegar

1 small shallot, minced (about 2 tablespoons)

1 tablespoon Dijon mustard

1 teaspoon honey

2 tablespoons chopped fresh mint leaves

Directions:

Heat the oven to 425 F. degrees. Place the potatoes on a large sheet pan, drizzle with 2 tablespoons of olive oil and season with 1 teaspoon salt and 1 teaspoon pepper. Toss to coat, then spread in an even layer and roast for 15 minutes.

In a medium bowl, toss asparagus and leek slices with the remaining 1 tablespoon olive oil and the paprika. Take the potatoes out of the oven and give them a stir. Spread the vegetables evenly on top of the potatoes. Cook until the vegetables are tender and browned in spots, 10 to 15 minutes.

While the vegetables are roasting, make the dressing: Combine the the olive oil, vinegar, shallot, mustard, honey, and mint in a bowl, then whisk to combine.

When the vegetables are done, spoon the dressing over everything and let sit for about 5 minutes. Serve with hard-boiled eggs, if desired, and sprinkle with mint. Serves 4.

Bon Appétit et Bon Weekend…Bonnie

Glazed Lemon-Blueberry Poppyseed Bundt Cake

This is a great bundt cake for spring featuring lemon, blueberries, and poppyseed. In fact, it can rise to a special occasion such as Easter Brunch. Easy to make, not too sweet, yet lots of flavor. I love lemon flavor in a spring cake, and this recipe has fresh lemon juice in the cake and glaze, as well as lemon extract in the cake. Sometimes bundt cakes stick coming out of the pan, but this recipe slips out of the pan easily.

Glazed Lemon-Blueberry Poppy Seed Bundt Cake

Lovingly Adapted from David Bonom, Cooking Light, April 2009

Ingredients

Ingredient Checklist

• Cake:

• Cooking spray

• 1 ½ tablespoons dry breadcrumbs

• 1 ¾ cups granulated sugar

• ¾ cup butter, softened

• 4 large eggs

• 13 ¾ ounces all-purpose flour (about 3 cups)

• 1 tablespoon baking powder

• 1 tablespoon poppy seeds

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 ½ cups fresh blueberries

• ¾ cup nonfat buttermilk

• ⅓ cup fresh lemon juice (about 3 lemons)

• 1 teaspoon vanilla extract

• 1 teaspoon lemon extract

• Glaze:

• 1 cup powdered sugar

• 1 tablespoon nonfat buttermilk

• 1 tablespoon fresh lemon juice

Directions

Instructions Checklist

• Step 1

  Preheat the oven to 350°.

• Step 2

  To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.

• Step 3

  Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 5 minutes). Add eggs, one at a time, beating well after each addition. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt); stir with a whisk. Add blueberries to flour mixture; toss to coat. Combine 3/4 cup buttermilk, 1/3 cup juice, and extracts. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Pour batter into prepared pan.

• Step 4

  Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool pan on a wire rack 10 minutes. Remove cake from pan; cool on rack.

• Step 5

  To prepare glaze, place powdered sugar in a small bowl; add 1 tablespoon buttermilk and 1 tablespoon juice, stirring with a whisk until combined. Pour glaze over warm cake; cool completely.

Glazed Lemon-Blueberry Poppyseed Cake For Spring

Bon Appétit et Bon Weekend…Bonnie

De Niro Pasta

Yes, the name of this recipe is De Niro Pasta, just like brilliant actor, Robert De Niro. It is not his pasta recipe, only the names are similar. This recipe was found online at Cooking Professionally. In fact, I could also name this recipe, Pantry Pasta. It is so easy, so delicious, and most of the ingredients, except the lean ground beef can be in your pantry full time. It has a nice spice and flavor structure highlighted with saffron threads. One could even leave out the lean ground beef, and it still is a wonderfully delicious dish. Key here is, you have got to like olives and capers, or you are not going to enjoy it.

This is a perfect weekday dinner now, when spring is approaching and it is warm during the day, yet cool at night, and comfort food still beckons. Serve it with a nice mixed green vinaigrette salad and a generous slice of rustic bread. Enjoy!

De Niro Pasta

Ingredients

• 8 ounces thin spaghetti

• 1 tablespoon olive oil

• 2 cups onion, chopped

• 2 teaspoons garlic, minced

• 1 teaspoon dried oregano

• 1/2 teaspoon celery salt

• 1/4 teaspoon crushed red pepper

• 1/4 teaspoon freshly ground black pepper

• 1/4 teaspoon saffron threads, optional, crushed

• 8 ounces extra-lean ground beef

• 1 2/3 cups low-sodium marinara sauce

• 2 ounces pimiento-stuffed olives, sliced

• 1/4 cup dry sherry

• 1 tablespoon capers

• 4 tablespoons fresh parsley, chopped

Directions

Step 1 -In a large pot of salted water, cook the pasta to al dente according to the package directions.

Step 2 -In a large skillet over medium-high heat, warm the oil.

Step 3 -Add the onion to the oil and sauté until tender, about 4 minutes.

Step 4 -Add the garlic to the onion and sauté until fragrant, about 1 minute.

Step 5 -Stir the oregano, the celery salt, the red pepper, the black pepper, and the saffron into the onion mixture.

Step 6 -Add the beef to the onion mixture and cook, stirring to crumble, until the meat is no longer pink, about 5-7 minutes.

Step 7 -Stir the marinara sauce, the olives, the sherry, the capers, and 3 tablespoons of the parsley into the meat mixture.

Step 8 -Bring the sauce to a boil, reduce the heat, and simmer for 15 minutes.

Step 9 -Add the cooked pasta to the sauce mixture and cook until heated through, about 2 minutes.

Step 10 -Sprinkle with the remaining parsley and serve.

Cook, Bake, and Celebrate Spring Flavors

Spring Cooking Class

Hosted at Domaine de Manion, Encinitas, California

Saturday, April 29, 2023 at 11am to 3pm

$195.00 per person

Class Size is Limited to First 8 Guests

Menu de Printemps

Lemon Tarragon Deviled Eggs

Spring Pea Salad with Mint, Chile, and Ricotta Salata

Lamb & Ricotta Meatballs

Rosemary Hummus

Mint Chutney

Carlton Bakery’s Lemon Tart

Carlton Bakery Lemon Tart

Contact

To Sign Up, and for Further Details

Please contact Bonnie, bonnie@vintagegardengal.com, (tel) (760) 402-7600

This cooking class is “hands on,” followed by a sit down luncheon, à table, enjoying the recipes we have made together. A minimum of 6 guests is necessary for the cooking class to be held. Seasonal menu can be subject to change and substitution.

A portion of your class fee will be donated to Chef José Andrés, World Central Kitchen, a non-governmental organization dedicated to worldwide humanitarian relief through food.

Bon Appétit et Bon Weekend….Bonnie

Dreamy Dining Room

My husband and I rented a beautiful two bedroom apartment in the historic center of Uzès, South France. This apartment is within walking distance of everything, so convenient, so relaxing, and so inviting. If you ever get a chance to visit this charming town, plan on staying a few days.

We found this stunning apartment on AirBnB, called C’est la Vie, managed by Dominique and Christophe Cachat. She is American, and he is French. Dominique loves remodel, decorating projects, brocante finds, and it shows. They offer a number of properties to rent in the area which can accommodate a number of guests. Their website is www.uzesvacationrentals.com

Dreamy Kitchen

The kitchen all on one side, and all in white, has everything, even a dishwasher. I must admit we ate out most evenings, at wonderful tiny restaurants, some which were recommended, and some we stumbled across.

Wednesdays and Saturdays are market days in Uzès. We went to the Wednesday morning market which is bustling, located in the town center under beautiful canopy trees called Place aux Herbs. We had fun browsing, and bought some beautiful vibrant red-ribbed tomatoes, olive oil, black olives, Camargue (the wild marshland natural region south of Arles) honey, and more. From the cheesemongers we bought fresh goat cheese medallions and aged Tomme sheep cheese.

Rainbow Swiss Chard at Uzès Wednesday Market

Engaging in conversation with the chatty sheep cheesemonger, Monsieur Cheesemonger gave us this tub of his whipped sheep ricotta cheese as a gift. He wanted us to try it. He suggested it could go with sweet or savory. He said, “Have it for breakfast with fruit and honey, or in the evening with olive oil and herbs on a baguette.” Wow!

A Gift of Whipped Sheep Ricotta Cheese

I thought for a while, what could I make with this whipped sheep ricotta as a dinner. What came to me was a pasta dish inspired by Half Baked Harvest One Pot Recipes, a sort of loose combination of these two recipes,

One Pot Spinach and Sun-Dried Tomato Burrata Pasta and One Pot Sun-Dried Tomato Pasta with Whipped Ricotta. I had mades these recipes before, and was inspired to do something similar with the ingredients I had. I didn’t have sun-dried tomatoes, but I had wonderful fresh market tomatoes.

Fresh Spinach Washed, Dried and Cut Up

I prepared the lovely fresh spinach, rinsing, drying, and cutting it up. I added a little Basil Olive Oil to a large pot, and began warming it.

Finely chopped a shallot and sauteed it in the pan. I then added my beautiful market tomatoes ( I wished I had bought more), a couple of tablespoons of rich tomato paste, a tablespoon of balsamic vinegar, chopped black olives, sea salt, and freshly ground pepper. The tomatoes began to break down, and a nice sauce started.

Making Tomato Sauce with Black Olives

When I felt the tomato sauce was ready for the last ingredients, I added 8 ounces of shelled dry pasta, all of the spinach, and about 4 cups of water to the same pot, gently stirring on a medium low heat.

Adding Pasta, Water, and Spinach to the Sauce

Ten minutes or so later, the pasta had absorbed all of the water, and also the beautiful tomato sauce. It was a nice, creamy texture. Since I thought this sheep ricotta cheese was so fresh, and so special, I used it as a topping on the pasta, being very generous with a big dollop, rather than mixing it in with the tomato pasta. I think that was a good idea, because I didn’t want to take away the fresh flavors of the sauce.

One Pot Tomato Pasta with Spinach and Whipped Sheep Ricotta

We had a baguette to serve with our pasta dish, so one could also put the whipped ricotta on the baguette too. My one pot pasta dish turned out beautifully. It was a wonderful relaxing evening in with a delicious dinner and a nice bottle of wine.

I didn’t even mention the wine. Since we are winemakers, we always like to explore the wines of the area when we travel. The wine in this area is very, very good, and quite reasonable. Many of these wines are made with the Syrah, Grenache, Mourvèdre grape varietals. We befriended the local savvy wine merchant, who suggested a few local bottles for us to try. Chin! Chin!

à Table, Chin Chin, et Bon Appétit!

Not to forget dessert. The French really have some amazing desserts and pastries to tempt you. Earlier in the day, we stopped at our favorite boulangeries/pâtisserie and picked up a Lemon Meringue Tart for dessert. Heaven. I hope you enjoyed, Dreamy Dinner Chez Nous!

Splitting a Lemon Meringue Tart for Dessert

Bon Appétit et Bon Weekend…Bonnie

Turkey Pumpkin Chili for the Super Bowl

Turkey Pumpkin Chili is a great recipe for cool autumn and winter evenings, yet can rise to the occasion for an event like the Super Bowl. Easy to make, good for you, and it incorporates a wonderful medley of spices. I immediately thought of cookbook author, Samia Nosrat, whose popular book and cooking herald the virtues of combining “Salt, Fat, Acid, Heat” for maximum flavor in each recipe.

This chili has it all, and is a great way to use canned pumpkin puree leftover from your fall pantry. Make it with kidney and northern beans and pair it with Pumpkin Maple Cornbread. Make it with pinto beans and navy beans and pair it with tortilla chips, salsa, and guacamole. Either way the compliments will flow.

Turkey Pumpkin Chili

by Julia Levy

Lovingly Adapted from Southern Living Magazine, October 2021

Makes 6 servings, Total Time: 30 minutes

Ingredients

• 2 tablespoons canola oil

• 1 ½ cups chopped yellow onion (about 1 medium onion)

• 1 cup chopped poblano chile (about 1 large chile)

• 1 pound ground turkey

• 1 tablespoon minced garlic (about 3 garlic cloves)

• 1 tablespoon chili powder

• 2 teaspoons smoked paprika

• 2 teaspoons ground cumin

• ½ teaspoon dried oregano

• ½ teaspoon cayenne pepper (optional)

• 2 cups chicken broth

• 1 cup canned pumpkin (from 1 [15-ounce] can)

• 1 (15-ounce) can fire-roasted crushed tomatoes

• 1 (15-ounce) can pinto beans, drained and rinsed

• 1 (15-ounce) can navy beans, drained and rinsed

• 1 ½ teaspoons kosher salt

• 1 tablespoon fresh lime juice (from 1 lime)

• Toppings: chopped fresh cilantro, tortilla chips, shredded Mexican cheese blend, sour cream

Directions

1. Heat oil in a large Dutch oven over medium-high. Add onion and poblano; cook, stirring occasionally, until softened and lightly browned, 6 to 7 minutes. Add turkey, stirring to crumble; cook until no longer pink and starting to brown, about 5 minutes. Stir in garlic, chili powder, paprika, cumin, oregano, and cayenne (if using); cook, stirring constantly, until fragrant and turkey is coated in spices, about 1 minute.

2. Stir in broth, pumpkin, tomatoes, pinto beans, navy beans, and salt. Bring to a boil over medium-high. Reduce heat to medium-low and simmer, stirring occasionally, until thickened slightly, about 5 minutes. Stir in lime juice.

3. Ladle chili evenly into bowls, and top with desired toppings.

Please Note: I like using pumpkin puree especially in chili, as it lends a nice creamy base without fat. I used an entire 15-ounce can of pumpkin puree. Add more chicken broth if needed, for your desired chili consistency.

Bon Appétit et Bon Weekend…Bonnie