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

For stir-frying, woks are the ideal cooking vessel, although a large, heavy bottomed skillet will also work.  Because skillets don’t have as much room, however, large amounts of ingredients should be cooked in batches.

 Stir-frying is very similar to sauteing withe these modifications.  

The oil is heated over medium-high or high heat.  For higher heats, use an oil with a higher smoke point than olive oil, e.g., canola, safflower or peanut oil.  

Because higher heats are used, the squash  is cooked and stirred continually to prevent burning.

In the end, the  cooked squash may not be as completely or evenly browned, but will still be tender-crisp and flavorful, not mushy.

How to Stir-Fry Summer Squash

The large amounts of squash called for in the recipes can quickly overwhelm your cutting board.  

So use a prep bowl (which can be just a soup or mixing bowl) to hold cut squash, leaving plenty of room on your board for cutting.  

© 2009 Culinary Concepts, Inc., Boulder CO

Helpful Hint

Prep Bowls

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