Squash! They're driving us out of our gourd! This week we'll be serving two new squash dishes, hoping to use up what we have before the next wave hits. Yellow Squash Stew for Wednesday's Café and Squash and Goat Cheese Tart for Friday's breakfast.
The Summer Squash Stew recipe is below. It was great to be able to include other gifts of the season - like the lovely herbs we were given at the market, the basket of tomatoes which all hit their prime at once, and even a touch of the last of the season's citrus. Rather than cook the squash (to oblivion) in the soup, I sautéed it separately, then added right before the soup was cooked. It's good!
Summer Squash Stew
a large, sweet onion, chopped
2 cloves garlic, minced
4 cups roasted tomato pulp and juice - or one 24 oz. can of diced tomatoes
1 cup red lentils
minced peel of 1/2 orange
juice of whole orange
2-3 yellow squash chopped into 1-inch pieces
2 cups cooked garbanzo beans (or one 24 oz. can).
If using fresh tomatoes, roast whole tomatoes on oiled baking sheet at 400 degrees for 20 minutes or until shriveled. Cool and remove peels. Meanwhile, sautée onion and garlic in olive oil till onion is transparent. Add tomatoes (canned or roasted fresh pulp), and 1 cup of uncooked red lentils, minced orange peel, and orange juice. Add 5 cups water and bring to a boil. When it begins to boil, turn down to low and simmer until lentils are cooked - 20-30 minutes, adding water if necessary. While lentils are cooking, sautée the squash in a separate skillet, with a little olive oil. When it begins to become tender, sprinkle with lemon pepper. Add a splash of water and cover for a few minutes so that it becomes tender but not at all soggy.
After lentils are tender, add garbanzo beans and gently spoon in squash. Add salt to taste. Sprinkle with chopped,fresh dill and parsley. We offered the addition of mild, pickled banana peppers as a topping. Enjoy!