PICKLED SQUASH SALAD
With so much produce from the garden this summer I was looking for a different way to enjoy zucchini and squash. This is what I came up with, very easy and simple flavors that carry big flavor!
Provided by Stacey Lawson @slawson
Categories Vegetables
Number Of Ingredients 12
Steps:
- In a bowl, whisk together vinegar, oil, parsley, horseradish, garlic, sugar, salt, and cayenne.
- Place thinly sliced vegetables in a large storage container. Pour dressing over the veggies, put on the lid, and shake to coat.
- Taste for salt and pepper, you can eat it now but it is better if you let it marinate for a couple hours.
- Sprinkle with parmesan cheese to serve.
PICKLED CUCUMBER, SQUASH, AND RED PEPPER SALAD
Categories Salad Vegetarian Quick & Easy Vinegar Cucumber Bell Pepper Summer Chill Yellow Squash Simmer Gourmet
Yield Makes 8 Servings
Number Of Ingredients 14
Steps:
- Make pickling liquid:
- In a saucepan simmer pickling liquid ingredients 3 minutes and cool.
- Halve squash lengthwise and cut crosswise into 1/2-inch-thick slices. Halve cucumber lengthwise and cut crosswise into 1/4-inch-thick slices. Cut bell peppers lengthwise into 1/4-inch-wide strips and cut onion into 1/4-inch-thick slices. In a large bowl combine vegetables and pickling liquid. Chill salad, covered, at least 1 day and up to 4. Before serving, drain salad.
QUICK-PICKLED VEGETABLE SALAD
The best salads don't have to be laborious. This one benefits from pickled red onions, which take only minutes to make and can perk up salads, seared meats and vegetables, pasta and even grilled cheese. Make a double batch, and you'll brighten future meals in a flash. And, for excellent flavor in every bite, season the ingredients before combining, bearing in mind that celery, carrots and firmer vegetables need far more salt and pepper than delicate salad greens.
Provided by Alexa Weibel
Categories brunch, dinner, lunch, weekday, salads and dressings, vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare the pickled onions: Set the sliced onion in a small heatproof bowl. Combine the vinegar, sugar, coriander seeds (if using), salt and 1/2 cup water in a small saucepan. Bring to a boil over high, then pour over onions. Stir to combine, let cool, then transfer onions and brine to a lidded container. Refrigerate until chilled. (Makes about 2/3 cup drained onions. Onions will keep up to 3 weeks.)
- Prepare the salad: In a medium bowl, combine the celery, carrots, olive oil, lemon zest and juice. Season generously with salt and pepper and toss to coat.
- When ready to serve, add the lettuce, radishes (if using) and herbs to a large bowl, season lightly with salt and pepper and gently toss to coat. Using a slotted spoon or tongs, transfer the celery and carrots to the vegetables in the large bowl, leaving the vinaigrette behind in the medium bowl.
- To the vinaigrette, add the mustard, 1/4 cup drained pickled red onions and 4 teaspoons of the pickled red onion brine and stir to combine; season to taste. Add vinaigrette to salad, toss to coat and season. Serve immediately.
BUTTERNUT, CHICKPEA, FETA & PICKLED RADISH SALAD
This nourishing, tasty salad is full of butternut squash, chickpea, feta, pickled radish and seeds. Packed with protein, it will satisfy hunger pangs
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course, Supper
Time 1h5m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix the oil with the harissa, then toss with the butternut squash and some seasoning in a large roasting tray. Roast for 30 mins. Add the chickpeas, toss together, then cook for a further 20 mins.
- Meanwhile, heat the sherry vinegar in a saucepan with a big pinch of sugar and salt with 1 tbsp water. Bring to a simmer, then remove from the heat and tip in the radishes. Mix and set aside.
- Pile the butternut and chickpeas onto a platter, mix through most of the feta and dill, then scatter over the pickled radishes and their liquor. Top with the remaining feta, dill and pumpkin seeds.
Nutrition Facts : Calories 370 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 8 grams sugar, Fiber 11 grams fiber, Protein 16 grams protein, Sodium 0.7 milligram of sodium
SO-SWEET SQUASH PICKLES
These crisp crunchy slices, seasoned with celery seed and mustard seed, have a sweet-sour taste that everyone is sure to relish! The colorful blend of yellow squash, sweet red pepper and chopped onion makes a beautiful presentation. -Eleanor Sundman Farmington, Connecticut
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 cups.
Number Of Ingredients 9
Steps:
- Place squash, pepper and onion in a colander over a plate; sprinkle with salt and toss. Let stand 1 hour to drain., In a large saucepan, combine remaining ingredients; bring to a boil, stirring to dissolve sugar. Add vegetables; return to a boil. Remove from heat; cool completely., Transfer to a covered container; refrigerate, covered, at least 4 days before serving. May be stored in refrigerator up to 3 weeks.
Nutrition Facts : Calories 123 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 225mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 2g fiber), Protein 1g protein.
PICKLED SQUASH
This in an Emeril Lagasse recipe. I love Emeril! This Pickled squash recipe is a hit with everyone I've given it to.
Provided by Mrs. Hughes
Categories Lunch/Snacks
Time 1h30m
Yield 6 pints
Number Of Ingredients 7
Steps:
- In a large pot or bowl, layer sliced squash and onions, and sprinkle eash layer generously with kosher salt.
- Let sit 1 hour.
- Drain.
- In large pot combine vinegar, sugar, pickling spice, and crushed red pepper and bring to a boil.
- Add squash and onions and return to boil.
- Ladle vegetables and enough of the liquid to cover them within 1/2 inch into sterilized jars.
- Wipe rims and jars clean, and put lids and rings on jars.
- Process jars in hot water bath for 10 minutes.
- Remove jars from water bath and allow to cool.
- Any jars that do not seal should be refrigerated and used withing 2 weeks.
Nutrition Facts : Calories 456.3, Fat 0.4, SaturatedFat 0.1, Sodium 9.3, Carbohydrate 112.4, Fiber 2.8, Sugar 106.7, Protein 2.8
HEIRLOOM SQUASH SALAD WITH PEPITA PURéE AND PICKLED SHALLOTS
Provided by Julia Moskin And Melissa Clark
Categories side dish
Time 1h15m
Yield 10 servings
Number Of Ingredients 20
Steps:
- Make the pepita purée: Heat oven to 350 degrees. Toss the pepitas with 1 teaspoon of the olive oil and roast until evenly browned, 5 to 7 minutes. Remove from oven and allow to cool.
- Set aside 2 tablespoons of the cooled pepitas and place remaining pepitas in a blender with 3/4 cup vegetable stock. Purée, drizzling in the remaining olive oil. Add lemon juice and season with salt and pepper to taste. Purée again, adding more broth if necessary for a consistency that is slightly thinner than tomato paste.
- Cook the shallots: Bring a large saucepan of lightly salted water to a simmer. Meanwhile, in another large saucepan, combine the vinegar, sugar, cinnamon, cloves, bay leaf, star anise and red pepper flakes. Bring the vinegar mixture to a boil, reduce heat to low and cover and simmer for 5 minutes.
- Prepare a large bowl of ice water. Blanch the shallots in the simmering water for 2 minutes. Using a slotted spoon, transfer to the bowl of ice water until cooled, then drain well.
- Add the shallots to the vinegar mixture and simmer for 1 minute. Transfer to a bowl and allow to cool. Cover and refrigerate for up to 1 week; bring to room temperature before using.
- Make the squash: Heat oven to 450 degrees. Fill a large pot halfway with lightly salted water and set over high heat to bring to a simmer. Prepare a large bowl of ice water. Spread paper towels across two baking sheets and set aside.
- Using one type of squash at a time, blanch in the simmering water until tender but not falling apart. The delicata and butternut squash may take about 2 minutes; the kabocha may take slightly longer. Be careful not to overcook. As soon as the squash are blanched, remove with tongs or a slotted ladle and plunge into the ice water. When they have cooled, transfer to paper towels. Pat the squash with paper towels and allow to dry well; they will not brown when roasted if the surfaces are not dry.
- Spread all the squash on 2 large baking sheets and season with salt and pepper. Drizzle with oil and rub the surfaces to coat well. Roast until the squash starts to color, 5 to 10 minutes. Meanwhile, spread the pepita purée on a large platter or individual plates, creating an even layer about 1/8-inch thick.
- Transfer the roasted squash to the platter or plates on top of the purée, arranging it loosely to show off the different shapes. Disperse a cup of the drained pickled shallots among the squash. Garnish with the remaining pepitas, and serve warm.
Nutrition Facts : @context http, Calories 424, UnsaturatedFat 21 grams, Carbohydrate 40 grams, Fat 27 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 749 milligrams, Sugar 14 grams, TransFat 0 grams
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