Summer Squash With Dill Food

SUMMER SQUASH AND RED RICE SALAD WITH LEMON AND DILL

Steps:

• Slice the squash as thinly as you can. Sprinkle with salt and let sit for 15 to 30 minutes. Rinse and drain on paper towels.
• Mix together 3 tablespoons of the lemon juice and the garlic. Toss with the squash. Season with salt and pepper. Cover and refrigerate for 1 to 2 hours.
• Remove the squash from the refrigerator and remove the garlic clove. If you want a garlicky dressing, purée the garlic and add it to the remaining lemon juice. Otherwise, discard the garlic. Whisk together the remaining lemon juice and the olive oil with salt and pepper to taste.
• In a salad bowl, combine the squash and whatever liquid is in the bowl, the rice, dill, pine nuts and scallions or chives. Toss with the dressing, taste and adjust seasoning, and serve.

DILLED SUMMER SQUASH

Steps:

• Melt butter in a large skillet over medium-high heat.
• Thoroughly wash zucchini and squash, and remove ends.
• Slice squash and zucchini lengthwise, then cut halves into thin slices.
• Add garlic, dill and onions to skillet, and cook for about a minute, stirring constantly.
• Add remaining ingredients and cook 2-3 minutes, stirring frequently.
• Cover, reduce heat to medium-low and simmer 3 minutes or until crisp and tender.
• If there is too much water left in the pan, increase heat to medium-high and simmer uncovered until gone, stirring frequently.

SUMMER SQUASH WITH DILL

Steps:

• Slice the squash into thin slices (1/4 to 1/2 inch thick). If it is a very large squash, you can cut these into halves or quarters to avoid serving large disks.
• Heat a sauté pan over medium-high heat; spray with cooking spray.
• Add the squash and sauté several minutes or until tender-crisp (overcooking will produce squishier squash--when it starts looking soft, stop!)
• Toss with margarine and dill in the pan, stirring until evenly coated, and cook for another minute or so.

DILLED SUMMER SQUASH

Steps:

• In a large saucepan, combine the squash, water and onion. Bring to a boil. Reduce heat. Cover and simmer for 10-15 minutes or until tender; drain. Stir in butter, dill and pepper.,

SUMMER SQUASH

Steps:

• Preheat a grill or grill pan.
• Finely chop a small handful of dill and mix with olive oil. Rub the mixture over the squash halves, and grill for 5 minutes. Flip and grill for a few more minutes on the other side.
• Cooking times depend on various factors most importantly the coal base and heat coming off those coals.

SUMMER SQUASH WITH SOUR CREAM

Steps:

• In a large saucepan, bring 1/2 inch of water to a boil over high heat.
• Add the squash and onion.
• Lower the heat and simmer, covered, for 3 to 5 minutes or until squash is crisp-tender. Drain.
• Meanwhile, in a small saucepan, stir together the sour cream and flour. Stir in the milk, dill, salt, and red pepper.
• Cook and stir over low heat until heated through (do not boil).
• Pour over the vegetables; stir until mixed.

DILLY SQUASH RELISH

Steps:

• 1. Chop squash, red pepper and onions. Place in a large bowl and sprinkle with salt, stir well. Let stand at least 1 hour.
• 2. Drain mixture in a colander, rinse and drain mixture two times pressing out any excess moisture with last draining.
• 3.In a large pot, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed to a boil.
• 4.Add squash mixture, bring to a boil again, stirring frequently. Reduce heat and simmer for 10 minutes.
• 5. Remove from heat, add the turmeric and mix well.
• 6. Pour into sterilized jars, leaving 1/2 inch head space. Seal with lids and rings. Process in covered boiling water bath in for 10 minutes. Remove lid and let sit 5 minutes before removing from water.
• I like the squash, onion and red pepper chopped on the large side for this relish. Tastes just the same chopped small. So how ever you like it.