Tag Archives: yellow squash

Summer Squash Tacos

Veggie tacos are a great way to use up lots of produce because you can put almost anything spicy in a tortilla and- voila!- tacos!  These tacos combine traditional harvest vegetables- sweet corn, summer squash, onions- with spicy peppers, tart lime, and salty Cotija cheese.  The squash and peppers in these are straight out of this week’s Greenling Local Box.  I had onions and limes on hand from previous deliveries, and the corn was a surprise!

Let me explain.  The “surprise me!” is an under-publicized item on the Greenling website, and one of my favorite ways to stretch my grocery budget. When you add a $2 “surprise me” item to your shopping cart, Greenling will include a portion of whatever they have extra of that day.  Sometimes it’s produce, sometimes eggs, sometimes cheese or other artisan treats. The “surprise me” item is listed in the fruit and vegetable areas of the website, or you can just search for “surprise” and find it that way. Last week I added two “surprise me” items to our Local Box order and I got 2 ears of sweet corn and a few beets.  Even though I didn’t plan for those items, it has been easy to fit them into my meal plan and I saved several dollars over the regular price of the produce.  Okay, public service announcement over– I hope you enjoy these delicious tacos!

Summer Squash Tacos (serves 2, doubles or triples easily)
Adapted from “Veggie Tacos” by Elise Bauer on SimplyRecipes.com

1 tablespoon olive oil
1/2 onion, chopped
1 ear sweet corn, cut off the cob
1 bell pepper, seeded and chopped
1 jalapeno pepper, seeded and minced
1 Serrano pepper, seeded and minced
1 summer squash, chopped
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder or 1/2 clove fresh garlic, minced
1/8 teaspoon cayenne pepper
1/4 cup chopped fresh cilantro

Tortillas and toppings:
4 tortillas
4 very thin slices jack cheese
1/4 cup chopped fresh cilantro
1/2 lime, cut into wedges
2 tablespoons crumbled Cotija cheese (Feta or Chevre works well, too)

Heat olive oil in a large skillet over medium heat.  Add onions and peppers; cook until onions are translucent and peppers are soft, about 5 minutes. Stir occasionally. Add corn, squash and dried seasonings, and cook for about 3 minutes, until corn starts to get tender and squash is heated through. (I like the corn to be crunchy!) When veggies have reached desired tenderness, add chopped cilantro to the skillet and stir to distribute. Remove skillet from heat and set aside.

For toppings, chop fresh cilantro and jack cheese into chunks.  Heat tortillas individually with a little oil in a skillet, or by wrapping the stack of  tortillas in a damp paper towel and microwaving for about 10 seconds.  Spoon vegetable filling into warm tortillas and top with jack cheese and cilantro.  Crumble a little Cotija cheese over the top, and garnish with a squirt of fresh lime juice.  I like to serve these by stacking the tortillas on top of each other and putting the whole mound of toppings on top.


Local Box Meal Plan: Sept. 14-18

I’m back! I’ve got loads to share about my trip, but in the meantime, I’ll tide you over with my plan for our Greenling Local Box this week.

This week, we’re getting pickling cucumbers, yellow squash and yellow onion from Naegelin, green Meyer lemons from G&S Groves, green peppers, portabello caps from Kitchen Pride, sweet corn, okra from Bradshaw Farm, herb/basil from Pure Luck, Bibb lettuce from Bella Verdi, tomatoes from McCall Creek Farm, and Texas pears from Lightsey.

I’m making:


  • Omelette with sauteed green peppers and portabellos

Side dishes:

  • Grilled sweet corn with herb compound butter



Meyer lemons are sweeter than normal lemons, so they’re great to use in desserts. How are you using yours?

Barbecue Side Dishes

We had some friends over for a barbecue this weekend, and these 2 salads rounded out the meal. Both can be outside for extended periods of time (the potato salad isn’t mayo-based), so it’s perfect for your 4th of July barbecue this weekend.

Potato Salad with Dijon, Red Onion, and Herbs
I love potato salad, but the ones that are mayo-based are always so heavy. This one packs so much flavor from the dijon and white wine vinegar, so the heavy dressing isn’t necessary.

I used the lemon basil from our Greenling box this weekend, but I’ve also used flat-leaf parsley when I’ve made this before.

Adapted from NY Times


  • 2 Tbsp. white wine vinegar
  • 2 Tbsp. lemon juice
  • 2 tsp. dijon mustard
  • 2 finely minced garlic cloves
  • Pinch of salt
  • 2/3 c. extra-virgin olive oil
  • 4 large red potatoes
  • 1/3. c. finely minced red onion
  • 4 Tbsp. chopped flat-leaf parsley or basil
  • 4 oz. goat cheese, crumbled


  • Remove the potatoes’ skin, if you like (I don’t). Cut the potatoes into small chunks. Boil for 10-12 minutes. Set aside.
  • Whisk together the white wine vinegar, lemon juice, garlic, and salt. Gradually add the extra-virgin olive oil. Set aside.
  • Blend the flat-leaf parsley and red onion. Set aside.
  • Thirty minutes before serving, pour the dressing over the potatoes and add the red onion/parsley mixture. Let the flavors marinate together, then top with goat cheese right before serving.

The salad is light, but very flavorful. The white wine vinegar and dijon give it a nice bite, and the goat cheese gives it a creamy mouthfeel. The parsley really brightens up the whole dish.

Macaroni Salad
This recipe is a remnant of my childhood when one of my favorite meals was pasta with italian dressing. Same concept, plus veggies.


  • 1 lb. cooked short pasta
  • ~1/2 c. Italian dressing
  • Variety of veggies. I used a cucumber, a patty pan squash, a summer squash, and a pint of Juliette tomatoes, all of which came from our Greenling box this week. You could grill or roast them if you like, but raw is fine also.


  • Combine all of the ingredients in a bowl and toss to coat. Serve at room-temperature.

A completely different direction from the potato salad, this is a much simpler dish that really highlights the freshness of the veggies. It’s so quick to prepare and can be made a few hours in advance if you’re strapped for time.

Local Box Meal Plan for June 15-19

Great news — we’ve successfully moved! And I now have 2 very important things: a much bigger kitchen and a grill. You’ll see that our meal plan this week reflects my excitement over the grill!

This week, we’re getting: blueberries (Berry Best), cucumber (Buena Tierra), green bell pepper (Buena Tierra), green beans (Animal Farm), yellow squash (Naegelin), leeks (Acadian), sweet corn (Acadian), red potatoes (Guinea Hill), peaches (Caskey), shallots (Lundgren Farms), and chard or kale (Naegelin).



  • “Green” smoothie with bananas, blueberries, and chard or kale (google “green smoothie” for an explanation of what it is. I’ve never had one before, but it sounds great!)


  • Whole-wheat penne with leek pesto and a crispy leek garnish
  • Calabasita with sweet corn and yellow squash



Anyone tried a green smoothie before? What do you think?

Quick Local Box Pasta

This was far from haut-cuisine, but it hit the spot when we needed a quick lunch yesterday. While pasta cooked, I sautéed diced Local Box onion and eggplant in plenty of olive oil with salt, then added diced yellow squash, zuchhini, mushrooms, and bell pepper. I stirred in a half-can of tomato paste, then seasoned, tossed with pasta, topped with parmesan, and served it up! What to call it? We decided that if pasta primavera is made with spring vegetables, then this must be pasta autunno, naturally!

What did you eat out of the Local Box this weekend?

Report from Fearless Forager, week of 09.29.2008

Here’s what to look for in this week’s Local Box:

  • Bibb lettuce
  • red bell peppers
  • green beans
  • Meyer lemons
  • Key limes
  • zucchini
  • yellow squash
  • eggplant
  • sweet potatoes
  • chili peppers
  • red potatoes
  • baby greens bouquet
  • cherry tomatoes
  • garlic chives
  • crimini mushrooms
  • basil

Report from Fearless Forager, week of 09.22.2008

Here’s what to look for in your Local Box this week:

  • lettuce (assorted live, hydroponically grown)
  • sorrel
  • green beans
  • Meyer lemons
  • Key limes
  • zucchini
  • yellow squash
  • eggplant
  • sweet potatoes
  • roasted chile peppers
  • red potatoes
  • assorted greens
  • tomatoes
  • crimini mushrooms
  • basil

What did you make out of your Local Box this weekend?