Squash Versatility

There's nothing like squash during these warm weather days. Best of all it can be grown right in your garden and picked fresh. Another plus is that every part of it is versatile. The sections can be made into different dishes One simple squash can provide any chef with a number of possibilities.

This is the season for squash flowers. The Piedmontese of northwestern Italy use them in abundance. These tiger lily lookalikes are great batter fried or stuffed.Remember to take the stamens out and cut the flowers so that they are flat to fry. You could go two ways with the batter. For a delicate crunch and taste that will bring out the flowers' earthiness, go with a crepe batter. If you want a more robust then go with a bread crumb one. Fry in a mix of margarine and light olive oil until crispy and light brown Serve both styles with lemon juice.You can also stuff the flowers too with salami and cheese for appetizers.

The mature squash is tasty too. A quick and easy side dish is sauteing it. Cut the squash into thin slices and cook in a mix of olive oil, butter and chopped garlic. This is a great accompaniment to hamburgers and steaks. Grilled squash is another good barbecue side. Instead of cutting it in slices cut it horizontally in long strips This is perfect for grilling and the pieces won't slip onto the coals. Brush each slide with olive oil and then add crushed garlic, sea salt and fresh crushed pepper. Again this type of squash is good alongside grilled steak and chicken along with fish.

Squash is a great veggie to use and to eat this summer. Every part of it can create a unique and different dish. Not only that, it is tasty with an earthy sweetness that can't be beat!

The Versatility Of Ravioli

Ravioli is one of those pastas everyone loves.Unlike others pastas it's versatile in flavors and shapes. Not only that but i talways tastes good. You can serve it a variety of ways and it'll still be the star of the week.

Most people make the little stuffed squares the traditional way. Plain or beef filled are good with a hearty marinara or traditional Neapolitan sauce consisting of both beef and pork . However ravioli with a lighter stuffing, of say, spinach can go with a fresh made tomato sauce with just picked tomatoes and olive oil. For pumpkin or squash filled ones think a light butter and sage sauce .This brings out the taste and sweetness of the filling. Seafood filled raviolis such as those stuffed with lobster or crab are excellent with a creamy vodka or fiery arrabiata sauce.

Raviolis are also good in soup. There;s nothing as filling or satisfying as a broth filled with cheese or meat stuffed baby ravioli. It makes for a nice dinner on a cold winter;s night,. Another way is fried ravioli. This has been a restaurant trend for the past several years. Just fry them up as you would dumplings and then serve with a variety of sauces. Most eateries serve them with marinara and even ranch dressing but you can also add an Asian spin by with soy and ginger sauces.

Raviolis are so versatile and fun you can have them in so many different ways. They're good the traditional way with a hearty sauce but you can also opt for them fried or in soup. Enjoy them any way. They're always delicious!

Don't Put Away That Grill

Even though it's the Labor Day weekend, it's not time to put away your grill . You can still have some amazing barbecues right until the first big snow. However be prepared. Supermarkets have another view of outdoor cooking as soon as summer is officially over.

Now is the time to stock up on charcoal if you plan on any fall grilling. Some stores will have the briquettes half priced .It's also good to have some order extra propane for gas grills (just don't over order. you may have the potential for an explosion if you do). Another thing is clean your grills now that the leaves are starting to fall. You may have a few stray ones falling between the bars.

What to cook in the autumn? Try heartier meats such as pork and venison. A barbecued pork loin would go well with some fresh apple chutney. Venison is perfect too however you do need a meat thermometer. Deer meat has a tendency to become overcooked and dried out. Another fall staple , acorn squash can also be barbecued.Just cut the squash into quarters and brush both sides with melted butter before it goes over the flames.

Just because it's Labor Day doesn't mean you have to stop barbecuing. You can use your grill til December and up into the New Year. Summer may be waning but grilling sure isn't!