because i can cook.

Grill it. Steam it. Saute it. Yellow squash is so versatile and easy to make and whether it’s a quick snack or a delicious side dish, this vegetable won’t disappoint. Yellow squash is often used in recipes interchangeably with zucchini when it’s fried, microwaved, steamed, boiled, or baked. Below are some of my favorite ways to prepare yellow squash along with some yummy recipes I found online. Enjoy!

Grill it

Chop it. Season it. Grill it. Result? A delicious, slightly crunchy, grilled veggie you’ll never get tired of.

Steam it

On my lunch breaks I’m always looking for a healthy snack. Steaming yellow squash is quick and easy! Slice 1 (or 2) yellow squash into small discs. Put in microwave safe dish with a splash of water. Cover tightly with saran wrap. Microwave for 1 minute or until mostly soft. Season with salt and pepper.

Saute it

Throw sliced squash over some olive oil and a high flame and you’ll be enjoying sauteed yellow squash in no time. These don’t take long to cook and can be seasoned however you’d like. I traditionally season with salt, pepper, a squeeze of lemon, and sometimes garlic.

Here are some delicious looking recipes with Yellow Squash:

Summer Squash Strata by Cooking With Trader Joes

Yellow Squash Casserole by All Recipes

10 Satisfying squash recipes by Woman’s Day

We all need a “daycation” sometimes, and although I was living in Denver, CO at the time, I was always on the look out for a recipe that was going to keep me warm AND make me feel like I was home again in sunny San Diego. Tortilla soup does it’s job, paired with a Pacifico and topped with a heaping spoonful of homemade guacamole, the border only feels like a few miles away again.

Homesick Tortilla Soup

• 6 (6-inch) corn tortillas, preferably a little old and dried out
• 1/4 cup grapeseed oil, peanut oil, other high smoke-point oil
• 1 small onion, chopped (1/2 cup)
• 2 cloves garlic, finely chopped
• 1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped (Depending on the hotness and flavor desired. You can also mix chiles - 1 Anaheim and a half jalapeño.)
• 4 cups chicken broth or homemade chicken stock
• 1 can (14.5 oz) diced tomatoes, undrained (recommended Muir Glen fire-roasted)
• 1/2 teaspoon coarse salt (kosher or sea salt)
• 1 1/2 cups shredded cooked chicken
• 1 ripe medium avocado
• 1/2 cup shredded Monterey Jack cheese (2 oz) (or other mild, melting cheese)
• Chopped fresh cilantro
• 1 lime, cut into wedges

So as I promised I was going to make one of Giulia Melucci’s delicious recipes out of her book, I Loved, I Lost, I Made Spaghetti and I decided given the holiday spirit I would try my luck with her “Morning After Pumpkin Bread.” Warning: This recipe won’t guarantee the male you brought home last night won’t split before the bread is done, but regardless the recipe is worth eating even if alone. I unfortunately haven’t mastered baking in high altitude so my bread came out slightly crumbly but was yummy nonetheless. Enjoy!

Recipe:

• 1/2 cup (1 stick) butter softened
• 1 1/2 cups sugar
• 2 large eggs
• 1 cup canned pumpkin
• 1 1/2 cups self rising flour
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 cup walnuts chopped

Preheat oven to 350 degrees. Butter and flour a 9 inch loaf pan. Beat butter and sugar with an electric mixer on medium speed until blended, then add eggs and pumpkin. Sift flour with the spices in another bowl, add to pumpkin mixture, mix in walnuts and add mixture to the pan. Bake until tester inserted into the middle comes out clean, about one hour and ten minutes. Transfer to a cooling rack for ten minutes, then release the edges with a knife and turn onto rack to cool completely. Yields 6 to 8 servings.

This recipe was taken from the book I Loved, I Lost, I Made Spaghetti by Giulia Melucci

Ok so the picture is backwards but you get the idea.

I just finished an amazing book called I loved, I lost, I made spaghetti by Giulia Melucci and couldn’t have been more inspired. I could not put this book down because Giulia had me hooked by yearning to know what entertaining event was to happen next in her life. As a writer and memoir enthusiast, I found her story hilarious and heart wrenching. As a cook, I was glad she shared her delicious recipes throughout the book that I already experimented with in my kitchen. Honestly I don’t think anyone will be disappointed if they read Giulia’s story. I was so sad to finish it. Stay tuned as I cook my way through Giulia Melucci’s recipes featured in her memoir, I’ll be posting pics and tips!

xoxo

Dionna