Rachel Ray’s yellow squash recipe serves 4
1 tbsp extra virgin olive oil2 tbsp butter1/2 red bell pepper chopped2 small to medium yellow squash slicedSalt Pepper2 tbsp parsley leaves, chopped2 scallions or 2 tbsp chopped chives
Preheat skillet over medium high heat. Add, oil, then butter. When the butter is melted add squash and peppers. Saute about 10-12 minutes. Add salt, pepper, parsley and chives.
Arrabbiata sauce from the cookbook Get Saucy by Grace Parisi. Serves 4
I cut recipe in half using the large tomato from this week’s box and substituted veggie bacon. Use with your choice of pasta.
2 lbs of vine ripened tomatoes or one 28 oz can diced tomatoes with juice.1 tbsp extra virgin olive oil4 ounces pancetta, finely diced1 lg clove garlic, minced1/4-1/2 tsp red pepper flakes or to tastePinch of sugarSalt and freshly ground pepper
Recipe calls for blanching tomato to remove the skin and seeds. I never do that. I always use peels of tomatoes, potatoes, and most veggies to retain the nutrients.
Heat oil in a large sauce pan over medium high heat. Add the pancetta, onion and garlic and cook, stirring occasionally, until pancetta just begins to turn pink and onion is translucent, about 5 minutes. Add red pepper and continue to cook, stirring as pancetta begins to brown. Add tomatoes along with their juices, and the sugar. Season with salt and pepper and bring to a boil. Reduce heat to medium low and cook, partially covered, until the sauce is thickened a about 30 minutes.
