Summer Squash Gratin

The abundance of summer squash won't last much longer, so I am picking it up where ever and whenever I see it. The trouble is that I have to come up with new ways of preparing the sweet vegetable. After getting a large quantity from my friend Tom at the Inter-Faith Food Shuttle, I was determined to create a new recipe and one that would use up some of the herbs I have growing in my backyard as well. 

I had a recipe for a squash gratin stored away that I was wanting to eventually try, but it was too many steps. I decided to start from that and majorly simplify it. By the end, I had completely changed it, but it turned into one of my favorite new recipes of the summer! Squash and cheese....two of the best foods together in one blissful harmony :)

Summer Squash Gratin

Yields: 4-6 servings

Prep Time: 10 minutes

Cook Time: 30-35 minutes

2 pounds summer squash, sliced (using a mandolin makes this easy)

1 teaspoon salt 

3 medium shallots, thinly sliced (about 3/4 cups)

1 cup grated gruyere cheese 

Freshly ground black pepper

1/2 cup fresh flat-leaf parsley, coarsely chopped

1 tablespoon fresh thyme leaves 

2 small cloves garlic, minced

2 tablespoons olive oil

Preheat the oven to 400°F. Toss the squash slices with salt and set this aside for 10 minutes. Drain the squash in a colander and lay on a paper towel for a few minutes to absorb any remaining moisture, then add to a large mixing bowl. Add in shallots, gruyere, thyme, parsley and garlic, then toss gently to combine.

Transfer the mixture to a 9×9-inch baking dish and drizzle olive oil and black pepper on top. Bake 30-35 minutes, until the squash is tender and the cheese is bubbling up the sides.

Farm Visit - Inter-Faith Food Shuttle Teaching Farm

A few weeks ago, I had the opportunity to tour my friend Tom's plot at the Inter-Faith Food Shuttle Teaching Farm in Raleigh! Farmer Tom, a good friend of mine since college, decided to change his career and follow his passion of farming. He joined the Incubator farm program at the Inter-Faith Food Shuttle Teaching Farm and never turned back!

We got a private guided tour of all the produce that Tom is growing and the various chicken coups on the farm. He let us feed some feisty goats, pick zucchini blossoms and take home some of his fantastic basil varieties! It was so educational to walk around the farm with the person that is actually growing the produce. He had a lot of great insight and enthusiasm for his crops!

There was quite a selection among all the Incubator farmers including squash, tomatoes, sunflowers, Lisianthus (beautiful white flowers), basil, rosemary, rice, microgreens, and even kohlrabi! Tom gave us a few items to take home like turnips and squash blossoms, but he told us the rest of the crops were going to be in full swing by early August...so I returned.

When I came back, I went to the farm stand. They had squash and sun gold tomatoes straight from Tom's garden! He even threw in some chicken eggs and lemon basil because he is awesome :) Later that day, I made a summer squash gratin with my Farmer Tom stash (recipe to come later this week)!

If you are in the Raleigh area, check out the Inter-Faith Food Shuttle Teaching Farm. Buy local ya'll!!!

Heirloom Tomato Soup

Every Saturday morning, I come home with multiple baskets full of produce from the various markets that I now find myself going to. For the past several weeks, I have been loading up on tomatoes, all different varieties - sun golds, heirlooms, sunrise bumblebees, and more!

This weekend, I went to the Western Wake Farmers Market again and found myself with too many tomatoes when I got home. Since the weather is crumby (as in rainy and 64 degrees), I decided to work on a soup recipe to use up some of my tomato stash. The heirloom tomatoes were perfect for the soup, not only bringing a vibrant color, but a bright sweet flavor. 

What is an heirloom tomato exactly? Heirlooms are open-pollinated varieties of tomato that can be classified into four categories; family, commercial, mystery and created. Even though heirlooms are not the most attractive of tomatoes, they make up for it with flavor, much more than conventional strands.

I added a few carrots to create more texture, then built on top of the tomato flavor with spices, a Parmesan rind and garlic. The end result was a spicy, yet refreshing soup that was perfect for dinner along-side some sautéed zucchini and corn on the cob from the market. The recipe made enough to last us for several leftover meals, especially since we would need something to combat the rainy day blues ahead!

Heirloom Tomato Soup

Recipe Adapted from Go Bold With Butter

Yields: 4 cups
Prep Time: 10 minutes
Cook Time: 30 minutes

2 tablespoons butter

1 tablespoon olive oil

2 carrots, peeled and roughly chopped

1/2 yellow onion, chopped

2 cloves garlic, minced

1 teaspoon salt

1 teaspoon cayenne pepper

2 pounds Heirloom tomatoes (about 4-5 large tomatoes), cut into chunks

3 cups vegetable stock

1 Parmesan rind (optional)

2 tablespoons fresh basil, chopped and divided

Heavy cream (optional)

In a large stock or soup pot melt the butter over medium heat, then add in the olive oil, carrot and onion. Season with salt and sauté for 5 minutes or until onions become translucent. Add cayenne and stir to coat vegetables, cook for one minute, then stir in the tomatoes.


Pour in the vegetable stock and Parmesan rind (if using) and bring to a boil. Reduce the heat and bring the soup to a simmer. Cook for 15-20 minutes until almost reduced by half and tomatoes are soft. 

Remove the pot from heat and remove the Parmesan rind. Using an immersion blender or regular blender (in batches), blend the soup until a smooth consistency. Serve with fresh basil and heavy cream if desired.