Looking for a totally different side dish? Pattypan squash peach salad is the one to try. The author calls it a “salad,” but since it is served warm, most people will serve this as a side or even a main dish. The sweetness of the peaches perfectly complements the veggies, and look how pretty it is! The recipe was contributed by Jason Simon of Alba, a popular restaurant in Des Moines, Iowa.
The Author Says: “This colorful dish comes together quickly and emphasizes the best of what the season has to offer. If you are pressed for time, leave out the green beans.”
Caramelized Pattypan Squash Salad with Summer Peaches
1/3 pound green beans, stem ends removed
4 Tablespoons olive oil, divided use
24 small pattypan squash, sliced in half through stem
1/2 teaspoon kosher salt
1/4 cup white wine
1 large yellow peach, cut into 16–20 slices
1 shallot, sliced paper thin
1 cup arugula
3 Tablespoons fresh lemon juice (about 1 lemon)
Salt and freshly ground pepper, to taste
1/4 cup shaved Grana Padano cheese or manchego cheese
Bring a medium pot of water to a boil. Fill a small bowl with ice water and set close by. Boil the green beans for about 4 minutes, until they are crisp-tender. They should be a bright green. Strain, then submerge the beans in the bowl of ice water to stop the cooking process. Once cool, drain the beans and set aside to dry on a dishtowel.
In a large sauté pan, heat 2 tablespoons of the oil over medium–high heat. Add the pattypan squash, cut side down, and the salt. You don’t want to crowd the pan, so you may need to do this in batches. Cook until the cut side of the squash caramelizes and develops a deep brown color. Once all of the squash have browned, add them all back into the pan. Add the wine to deglaze. Sauté until the wine has evaporated. Remove the squash from the pan and let cool.
Using the same sauté pan, heat the remaining 2 tablespoons of the oil over medium heat. Add the peach segments and shallot slices and sauté until the shallots soften. Increase the heat to high, add the pattypan squash and green beans, and sauté for 1 minute. Remove from the heat and add the arugula and lemon juice. Season to taste with the salt and pepper. Divide onto plates and top each serving with some of the shaved Grana Padano cheese or manchego cheese. Serve warm.
Yield: 8 servings as a side dish or 4 servings as a main dish
Recipe Source: “New Prairie Kitchen: Stories and Seasonal Recipes from Chefs, Farmers, and Artisans of the Great Plains” by Summer Miller (Agate Midway). Reprinted with express written permission.