VeganYumYum - Baby Summer Squash, Two Ways

Serves Two

1/2 lb Fresh Garlic Scapes

2 Tbs Olive Oil

1 Large Pinch Salt

Black Pepper

1/3 Cup Pine Nuts (or other nut)

2 Tbs Oil

Lemon Juice, to taste

Chop the scapes into 1 inch long pieces. Add 2 tbs oil to a heated pan and add the scapes. Add salt, pepper, and pine nuts and saute for a few minutes over medium high heat until the scapes begin to soften and the nuts turn golden brown. Add immediately to the work bowl of a food processor and add remaining oil. Blend well until a smooth paste forms. Taste and add more salt or some lemon juice to brighten. This will coat 1/2 lb. of pasta.

Pan-Seared Balsamic Baby Squash

Makes 12 pieces

6 Fresh Summer Squash, 4-5″ long and 1″ in diameter

Olive Oil

1 Pinch Salt

Balsamic Vinegar

Gently wash and halve squash. Heat a small amount of oil, just enough to make your pan shiny, over high heat. When very hot, add squash cut side down. Press on each one to help sear. Sprinkle with salt. After several minutes (do not move squash), the squash should be golden brown on their cut side. When all squash are browned toss a bit to coat in remaining oil and salt in the pan (add a bit if needed). Splash with a small amount of vinegar (1/2 tsp or so, more if you like). It will bubble up and reduce, lightly coating the squash. Serve immediately.