Tuesday, July 19, 2011

Squash Ribbons with Poached Eggs

Squash is one of my “grown-up” foods.  After refusing politely declining it for years, I have come around.  It's no kale or beet in my vegetable love spectrum, but I am happy to finally be a content squash eater.

Two weeks of bountiful green and yellow squash delivery was still a bit overwhelming, despite my new found status.  I challenged myself to use it as simply as possible, and not become bogged down by a complex recipe. 

When my brother stopped over for an unexpected lunch, the squash called my name.  I whipped out my mandoline, a favorite wedding registry gift, and a light lunch revealed itself.

 Squash Ribbons with Poached Eggs

Ingredients
  • 3 small summer squash, (green & yellow), thinly sliced on a mandoline or by hand
  • 1 glove of garlic, sliced 
  • 3 tablespoons of good olive oil
  • 2-3 tablespoons of grated Parmesan cheese
  • 2 organic eggs
  • salt & pepper 

Directions
  • Heat 2 tablespoons of olive oil in a pan over medium heat. Once hot, add the garlic, sauté for 30 seconds.  Add and sauté the ribbons of squash around the pan.  Toss after a few minutes, and continue to sauté with an additional glug of olive oil and a few healthy cracks of salt and pepper.  Sauté until translucent, and just browned.
Initial Ribbons 
Finished Ribbons  
      • Meanwhile, crack eggs into individual small bowls or glasses.  (I find my eggs poach better when I can pour them from a glass, instead of cracking them directly into the water). Bring a small pot of water, three to four inches deep, to boil. Using a spoon, swirl the water rapidly in a circle to create a tornado like effect.  Turn off heat, and quickly pour in the eggs, one after another into the swirling water.  Cover, and let stand for 3 -4 minutes. 
      • Toss squash ribbons with Parmesan cheese, and divide evenly among two plates.  Top with a poached egg, and serve with a hunk of crusty bread.  

        About Summer Squash 
        According to my farmshare e-letter, "summer squash are divided into 4 groups: crookneck, zucchini, straight neck & scallop /pattypan." Squash comes from the Native American word Askutasquash for raw or uncooked. 

        1 comment:

        1. I love making squash ribbons, such a great alternative to a bowl of pasta. I love the salty feta addition!

          ReplyDelete

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