I’m so glad summer is almost here. Yes, I like the warmer weather, but what I’m really looking forward to is fresh fruits and veggies. Our local Farmer’s Market just opened for the season and it’s time to plant my garden. Tomatoes (my favorite food) are just around the corner!
Last week, we tried Farmbox Delivers, which is a local produce delivery service. I can’t wait for our next delivery, and it’s always fun to have random veggies to eat during the week. This week we had kale, spinach, carrots, radishes, cucumbers, zucchini, yellow squash, parsley, cilantro, apples, oranges, and beets. I’m not a huge fan of squash, so I tried to find a recipe to use the 4 zucchini and squash we got this week. I can say this Potato and Summer Squash Torte was a wonderfully clean, healthy dinner or side dish.
Herbed Potato and Summer Squash Torte (adapted from Smitten Kitchen)
amounts are all estimated and can be changed based on your preferences
1 bunch green onions, chopped
3/4 cup freshly grated Parmesan cheese
1 tablespoon chopped fresh thyme leaves
2 teaspoons salt
1 teaspoon pepper
1 pound red new potatoes
4 medium sized yellow squash and/or zucchini, cut into 1/4 inch rounds
Preheat oven to 400. Wash new potatoes, and cook them in the microwave for 10 minutes whole (this will precook them a bit to help the torte bake more evenly).
Cool potatoes enough to handle, then slice them into 1/4 inch rounds. Lightly grease or spray a 9 inch round pie plate. Layer the squash and potatoes alternately, tossing in some green onions, thyme, salt and pepper, and Parmesan on each layer. Finish with the squash layer. Press gently to smush it all together.
Cover with foil and bake for 25 minutes, or until the center is hot. Remove the foil and broil for about 5 minutes, or until top is brown.
Cut each torte into wedges to serve. Torte can be baked, cooled, and reheated.
