Squash (or Beans) and Greens

Olive oil
1 white spring onion, peeled and chopped into half rings ¼” thick
1 tablespoon chopped fresh ginger
2-3 garlic scape, roughly chopped, or 2 cloves garlic, peeled and chopped
1 teaspoon hot red chile flakes
1 pint box green beans or 3 small summer squash
1 bunch chard
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons sesame seeds
 

1. Heat some olive oil in a large skillet or wok.  When hot, add the garlic, onion, ginger and chile.  Saute until the onions release some of their moisture and turn translucent.
2. Trim the beans by cutting or snapping off their stem ends.  Chop or snap them in half.  Trim the chard by separating the stalks from the leaves, roughly chop the stems, then chop the leaves into ribbons 1” wide.
3. Add the beans and chard stalks to the pan, and stir-fry to mix around.  Add the chard leaves and the sesame seeds and stir.
4. Add the soy sauce and sesame oil, then turn off the heat immediately.  Stir to mix, then serve immediately.

Creamy Summer Squash Soup

1 Large Onion,  minced

4 tablespoons olive oil

3 Cloves Garlic, minced

3-6 summer squash, cubed  (or zucchini or a combination of both)

1/4 cup rolled oats or a potato

3 tablespoons sweet white miso or salt to taste

1.  Saute garlic and onion in olive oil until translucent, add squash and continue to saute for approximately 3 minutes.  

2.  Add enough water or light vegetable stock to just cover vegetables.  Sprinkle oats into soup or a chopped potato and let it simmer until the squash is soft, about a 1/2 hour.

3.  Add Miso and process soup in food processor or use immersion blender until it is smooth and creamy.  Serve plain or with a dollop of pesto on top.

This same recipe (minus the pesto condiment) works very well with carrots (add some fresh ginger at the end for gingered carrot soup), broccoli or cauliflower.