In This Issue

Feature Articles

Making heads & tails of

the squash kingdom

6 Tricks to Take the Bland

out of Summer Squash

Zucchini Overload:

how to turn over-abundance

into advantage

5 Fast Ways to Cook Squash +

5 Simple Ways to Dress It Up

In Every Issue

Why We Love It

Top 10 Questions about Squash

The Green Kitchen

Picky Eater Tips

Money Saving Tricks

News from the Farm

Cooking School

Cooking Classes:

    Greek Potato Salad

    Zucchini Salad Americana

Buying the Best

Storing for Flavor

Prepping Tricks & Tips

Cooking Basics

Recipes, Recipes, Recipes

14 Easy, Creative Dishes Using Summer Squash

No matter what the shape, slicing is always a good starting point, vertically . . .

horizontally . . .  

or into quarter rounds  

Slices can be stacked and cut into matchsticks . . .

and the matchsticks can be cut again into small cubes or large.

Slices can also be stacked and cut into thin, julienned strips, since a julienning tool won’t work on oddly-shaped squash

. . . as it is for large squash that must be scooped out before slicing.  Cut the outer layer into large crescents . . .

. . . then stack slices or crescents and cut into small cubes or medium-sized wedges

Cutting Odd-Shaped Squash (Pattypans, Tromboncino, 8-Ball, etc .)

Or use a technique unique to patty pan:  Small wedges

Most of the cutting techniques can be adapted for the more oddly shaped squash, and sometimes a squash’s unique shape can be parlayed into some unique cuts.

Make any cut on the diagonal for a different look  

or combine different cuts, like sliced matchsticks

© 2009 Culinary Concepts, Inc., Boulder CO

For squash that is curvy, slicing is usually the best place to start. . .

Always feel free to innovate:

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