Credit: Tha Dah

DESCRIPTION : I love summer squash for many reasons but most of all because it's so versatile in the kitchen. I like squash roasted or grilled at a high temperature with garlic, made into quick pickles for the winter, or seared and marinated on the stovetop. Also try it in a pasta sauce, pureed into a spring soup, as an ingredient in a coconut curry (see recipe below), made into fritters,squash “noodles” with ricotta, or made into a squash gratin.

RECIPE:  Summer Squash Coconut Curry 4-6 servings Adapted from David Tanis

Feel free to add cooked chickpeas, shellfish or chicken to this if you're feeling like something more substantial. And add other vegetables to it too! Kale, snap peas, carrots, turnips, and cauliflower would all be great added in and cooked until tender.

•coconut oil

•1 onion, chopped

•salt and pepper

•1 teaspoon grated garlic

•1 tablespoon grated fresh ginger

•1 hot chile, finely chopped (optional)

•1 tbsp ground turmeric

•1 tbsp fish sauce or light soy sauce

•zest and juice of 1 lime

•1 can full fat coconut milk (about 13.5 oz)

•2 lbs summer squash, cut into 1 inch pieces

•1 cup other vegetable or mixed vegetables (kale, snap peas, carrots, turnips, cauliflower), cut into 1 inch pieces

•fresh herbs (mint, basil, or cilantro), chopped for garnish

Melt 2 tbsp coconut oil in a large, heavy saucepan over medium high heat. Add onion, season with salt and pepper and cook until softened without browning. About 5 minutes.Add garlic, ginger, chile, turmeric, fish sauce or soy sauce and lime zest and juice, stir, and cook for an additional minute.Add coconut milk, bring to a simmer and cook until fragrant, 1 to 2 minutes.Add summer squash and other vegetables, if using, and cook gently until just tender but still firm, about 5-7 minutes more.Turn off the heat. Garnish with fresh herbs and serve with rice.

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