Recipe: Pattypan Squash and Peach Warm Summer Salad

Pattypan Squash and Peach Warm Summer Salad

Recipe by Chef Liz Crawshaw
Demonstrated at Decatur Farmers Market on May 27, 2017


Market Ingredients:

Pantry Staples:

  • 1 Lemon (3 TBSP juice)
  • 1/4 cup White Wine
  • 2-3 TBSP Safflower or Olive Oil
  • 1 TBSP Ghee
  • 1 Tsp Honey Salt & Pepper to taste
  • (Optional: 1/4 cup grated parmesan or manchego cheese)

  1. Prep your vegetables: Slice pattypans in half through the stem and then again into quarters; set aside. Slice cucumbers in half lengthwise and then into 1/2 inch half moons, cut each peach into 10-12 slices, roughly chop the basil and half of the garlic scapes; place all together in a medium sized bowl and toss with lemon juice, honey, salt/pepper, and a dash of white wine.
  2. In a large saute pan, heat 2 TBSP of the oil over medium-high heat. Add the pattypan squash, cut side down, and a pinch of salt/pepper. (You don’t want to overcrowd the pan, so you may need to do this part in batches). Cook until the cut side of the squash caramelizes and develops a rich, golden brown color. Once all of the squash have browned, add them all back into the pan. Add the white wine to deglaze and saute until all of the wine has evaporated. Remove the squash from the pan and let cool.
  3. Using the same saute pan, heat the ghee over medium heat. Add the onion or shallot, and the rest of the garlic scapes and saute until onion is softened and becoming translucent. Add the mixture of peaches, cucumbers, and basil to the pan to warm through. Once the sauce has begun to thicken, remove from the heat.
  4. Toss arugula with the leftover oil and salt/pepper to taste, and divide onto plates. Top with peach mixture and finish with the pattypan squash in a layered effect. Option to add grated cheese and additional basil for garnish. Serve warm.
  5. This quick, colorful, seasonal recipe should yield 8 servings as a side dish or 4 servings as a main.

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