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

<<In the Kitchen:  Prepping Tips

Slicing is the easiest of the cuts, perfect if you don’t have time for anything new or fancy.  Cut into Silver Dollars, Half Moons or Quarter Rounds depending upon the shape of the squash and what size of pieces would best suit the finished dish.

The Basic Cut:  Slicing Squash

Pic

Simply slice crosswise for silver dollars  . . .  

or first slice in half lengthwise, then lay halves flat and slice crosswise for half moons . . .   

or cut lengthwise into quarters, then crosswise for quarter-rounds     

© 2009 Culinary Concepts, Inc., Boulder CO

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