Squash-a-palooza: Perfectly Simple Grilled Squash

This might be the last time you get to break out the grill in 2012, so take full advantage!  If summer squash and zucchini have been mysteriously showing up on your doorstep as gardening neighbors do their best to unload the last of their harvests, don’t fret.  This is a classic throw-together dish that can’t even really be called a recipe because it’s so simple.  Simply perfect to go along with anything.  If you have one of those snazzy non-stick grill toppers for veggies, then it’s even easier.

1.  Cut squash into spears

2.  In a large dish, toss together squash, a generous drizzle of olive oil, onion slices, some garlic if you feel like it, salt, pepper and chopped rosemary.  Add a squeeze of lemon juice.  Grill over medium-high heat until nicely caramelized on all sides; flip or rotate as appropriate.

3.  Serve with grilled meat or fish.  Or cut it up and toss it into pasta.  Leftovers are great for an egg scramble the next day–sprinkle with parmesan cheese for extra umami punch.

4.  Eat outside…it’s probably our last chance to do it this year.

Sigh…good-bye summer!  It’s been a joy.  And thank you for not short-changing the Pacific Northwest this year, our garden is especially appreciative.

Nettle Gnudi with Brown Butter and Summer Savory

Nettle season is pretty much over but the memory of these delicious little mouthfuls will be with me for a long time.  I look forward to next Spring but in the meantime, will try them with spinach, which is plentiful in the garden right now.  Or arugula.  Or a bunch of fresh green herbs.  Or kale!!  It’s  a whole new world.

I’ve wanted to try making gnocchi or gnudi for awhile, but it seemed like a lot of work and unfamiliar territory.  I’m really glad I got over it.  Gnudi (made with ricotta cheese) are supposed to be less work than gnocchi (made with potatoes).  I wouldn’t know, but I do know that this is a particularly simple recipe to follow that yields incredible results.

Pan frying these little nuggets in brown butter elevates them to art.  I used summer savory because we have a mound of it in the herb garden; it over-winters well in the ground and is one of the first herbs ready to use for spring.  It tastes like a combination of thyme and sage, but has a little bite that mellows out once it’s cooked.