Sauteed Patty Pan Squash with Tomatoes and Basil Recipe


  • 3 small patty pan squash or 2 zucchini
  • 1 red pepper
  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 1 large fresh tomato, cut into large chunks
  • ¼ cup olives, chopped
  • 1 cup baby spinach, coarsely chopped
  • 5–6 basil leaves, cut into ribbons

Cut patty pan squash into wedges or slice zucchini into rounds on the diagonal.

Remove seeds from the peppers and cut into julienne strips

Heat olive oil on medium-low in a large sauté pan. Add squash and peppers. Sauté on medium-low until lightly brown and almost tender, turning frequently, 5-8 minutes.

Add garlic and stir. Add tomatoes and olives. Sauté 2 minutes until the tomatoes begin to soften

Add spinach, stir until the spinach is wilted, 30 seconds. Remove from heat.

Season with salt and pepper. Stir in the fresh basil and serve! (Original Recipe)


Roasted Corn and Potato Salad

Ingredients: Make 3-4 servings, double ingredients if desired for a larger number of servings

  • 1 lb new potatoes, halved (1 quart)
  • 1 corn on the cobs (husks on)
  • 1 red pepper, diced
  • 1 tbsp olive oil (for potatoes and peppers)
  • 1/2 red onion, diced
  • 1 scallion, thinly sliced
  • 1/4 cup olive oil (for dressing)
  • juice of 1 lemon
  • 1/2 tbsp Dijon mustard
  • 1 tbsp fresh dill chopped, plus more for garnish (new patch by end of sunflower row)
  • 2 tbsp fresh flat-leaf parsley, chopped
  • salt and pepper to taste

Preheat oven to 400°F.

In a large bowl, toss potato halves and diced red bell peppers with 1 tbsp olive oil, salt, and pepper.

Spread on a parchment-lined baking sheet in a single layer. Place corn on a separate baking sheet.

Place potatoes and peppers on the middle rack, and the corn on the bottom rack. Roast 30 minutes. Remove corn from oven and continue roasting potatoes and peppers 30 more minutes, or until potatoes are tender. Meanwhile, remove husks from corn and slice off the kernels.

In a small mixing bowl, whisk together olive oil, lemon juice, mustard, thyme, and parsley. Add salt and pepper to taste.

Place roasted potatoes, red peppers, and corn kernels in a large bowl. Add diced red onion and scallion. Drizzle dressing over vegetables. Toss to combine.

Salad can be enjoyed warm or room temperature. Store leftovers covered in refrigerator. (Original Recipe)