Recipe Tuesday, Pasta, Tuna, Squash

I made a mighty fine meal tonight. I did everything on the stove as to not heat up the oven. The entire meal was made in about 45 minutes, and was healthy, fresh and relatively low in fat. Sodium? Maybe there was a bit too much of that. Eh.

Our CSA is overflowing with ripe tomatoes, basil (my favorite flavors) and yellow crookneck squash so I made a rustic tomato and basil sauce over pasta and grilled squash. I also made a tuna steak with kale, cranberries and, of all things, Polygamy Porter. It was kind of awesome.


Pasta and Tomato Sauce

10 medium sized fresh tomatoes
2 large cloves garlic
1 bunch basil (I have no idea how to estimate how much...about 20 leaves, no stems)
Olive oil, salt and pepper
Agave nectar

In pan, place about 2-3 tbsp of olive oil and heat to med-low. Add chopped garlic and cook gently for about 15 minutes.

Core and seed tomatoes and blend the flesh and skin in the Cuisinart. Drain tomato puree (it will be slightly rough, but a puree).

Place puree back in Cuisinart with olive oil, garlic and the basil and blend.

Add to pan with a little more oil, salt pepper and a mere drizzle of agave nectar.

Simmer on low.

Toss pasta in sauce and top with a drizzle of oil and parmesan cheese.

Tuna With Kale

1 or 2 tuna steaks
1 tsp butter
1 large shallot, minced
Juice of one lemon
About 1/4 bottle of porter
Kale salad leftovers (chopped kale, cranberries, salt, pepper, oil, vinegar).

Place butter in soup pan and melt, add shallot and saute.

Add lemon and porter and warm.

Add tuna steak, and cover with kale.

Heat until steaming and then reduce heat, and cover pan until done.


Grilled Squash


4 small yellow squash, ends trimmed
1 tsp (or so) butter (or oil)
Salt, pepper

Using a mandoline, or if you are very talented, a knife, slice the squash into thin strips.
Pat squash strips very dry.

Melt butter on a grill pan

Place squash strips on the grill pan and salt and pepper the top side of squash.

Cook on medium high until the butter begins to caramelize the squash, then turn pieces.

The groovy thing about this method is that depending on the thickness, you can use the squash strips in any number of amazing ways-like a squash casserole or lasagna, thin, thin, thin wrapped with prosciutto around asparagus, spread with chevre and wrapped around grilled mushrooms or cherry tomatoes. Amazingness.

Here is a photo of the squash. The photo is not ideal, but the squash was tender, sweet and savory and very healthy. A drizzle of balsamic reduction would take this to the next level.

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