This recipe for Braised Summer Squash with Onions is adapted from the brilliant book “Jubilee: Recipes from Two Centeries of African American Cooking” by Toni Tipton-Martin. It makes good use of yellow squash growing in The Nashville Food Project gardens while we also added zucchini and cherry tomato.

The soup also showcases squash, scallions and herbs from our gardens. We love topping it with a carrot top pesto, which we often make as a way to demonstrate our commitment in the kitchens toward zero waste. TNFP Chef Bianca Morton has whirled up batches of it at James Beard Foundation events with staff also making it the Solar Stage at Bonnaroo. It makes best use of the parts some might think of throwing away—plus, it’s delicious! Swirl it on top of fresh summer squash soup to add depth of flavor and a beautiful swish of color.

Both the soup and saute recipes have us thinking of Chef Margot McCormack, who helmed a team of all-women chefs for Nourish in 2017 and became our first recipient of the Thomas Williams Golden Skillet Award. She always has a myriad of vegetables on her menus and has long championed produce from local farmers and making best use of what’s on hand throughout the seasons.

Braised Summer Squash with Onions

makes about 4-6 servings

Directions

Slice the squash and zucchini. In a large skillet, heat the butter and oil over medium-high heat until hot. Add the onion and garlic and saute until the onion is translucent, about 2 minutes. Add the squash, salt, pepper and rosemary and saute over medium heat, 2 to 3 minutes until fragrant, stirring occasionally, adding up to 2 tablespoons water as needed to prevent sticking.

Reduce the heat to medium-low, cover, and cook, turning frequently, until the squash is very tender, about 30 minutes. Add the tomatoes toward the end of the cooking time just to warm through. Garnish with the chives and serve.

Recipe adapted from “Jubilee: Recipes from Two Centeries of African American Cooking” by Toni Tipton-Martin.

ingredients

1 1/2 lbs yellow summer squash
1 1/2 lbs zucchini
2 tbsp butter
2 tbsp vegetables or olive oil
1 cup thinly sliced onion
1 tsp minced garlic
3/4 tsp salt, or to taste
1/4 tsp black pepper
1/4 tsp dried rosemary
or 1/2 tsp chopped fresh
1/2 pint cherry tomatoes, halved
2 tbsp minced chives

Summer Squash Soup with Carrot Top Pesto or Tomato-Basil Pesto

makes 4 to 6 servings

ingredients

2 tbsp olive oil or butter
1 ¼ lbs zucchini, crookneck, or pattypan squash
1 large onion, chopped
1 bunch scallions, including half of the greens, chopped
2 tbsp white rice, uncooked
½ cup chopped parsley
6 cups vegetable stock
Salt and pepper
Lemon Juice
½ cup of pesto (recipe below)

Directions

Heat the oil in a soup pot and add the vegetables, rice and parsley. Stir to coat with the oil, then add ½ cup stock, cover, and stew for 10 minutes over medium heat. (Or heat the oil, add the squash and onion, and saute over high heat until the squash begins to color, then add the scallions, rice and parsley.) Add the remaining stock and 1 ½ teaspoons salt and bring to a boil. Lower the heat and simmer, partially covered, for 25 minutes. Let cool briefly, then puree. Taste for salt, season with pepper, and add lemon juice to taste. Frish the soup by swirling in the pesto.

Carrot Top or Basil Pesto

makes about 3/4 cup

ingredients

2 garlic cloves, coarsely chopped
Salt
1 ½ cups loosely packed carrot top leaves or basil
⅓ cup extra virgin olive oil
½ cup grated Parmesan
Optional: 2 to 3 tbsp tomato paste

Directions

Mash the garlic with the edge of your knife (or mortar and pestle if you have one) with ½ teaspoon salt until smooth. Chop the carrot top leaves or basil in a food processor and gradually add the oil to make a course puree. Remove and stir into the garlic with the cheese and tomato past if using. Taste for salt then add a dollop to soup.

Soup and pesto recipes adapted from Vegetarian Cooking for Everyone by Deborah Madison.

This recipe is a part of our menu for our upcoming live dinner party, a part of our Nourishing our Community presented by Kroger Zero Hunger Zero Waste campaign.

We hope you can cook up your version and join us for dinner on Thursday, July 2nd!