Posted that I planned to make this tonight on the "what's for dinner" thread, so here it is... We thought it was a very good, and easy way to make squash. This is from The New Mayo Clinic Cookbook. 63 calories per serving.
Steamed Summer Squash with Warm Leek Vinaigrette
2 yellow crookneck squash (about 1/2 # total weight)
2 zucchini (about 1/2 # total weight)
Vinaigrette
2 T EVOO
1 leek, including tender green top, finely chopped (about 1 cup, 4 oz)
1 T vege stock (I used chicken because that's what I had)
1 T rice vinegar
1 T lemon juice
1/2 teasp salt
1/4 teasp pepper
Trim stems from squash, halve lengthwise and then cut the halves crosswise on the diagonal into slices 1/2 thick. Set aside.
To make the vinaigrette, in a saucepan, heat the olive oil over medium heat. Add the leek and saute until soft, 10-12 minutes. Remove from the heat and stir in the vege stock, vinegar, lemon juice, salt and pepper. Cover and keep warm.
Meanwhile, in a large pot fitted with a steamer basket, bring 1 inch water to a boil. Add the squash and cover, steam until tender, about 10 minutes.
Transfer the squash to a warmed serving dish. Add the vinaigrette and toss gently to mix. Serve immediately.
The leek vinaigrette is also delicious over grilled fish.
So, I made grilled salmon also, and reserved part, maybe 1/4 of the vinaigrette to put on the salmon. Also made a rice pilaf and a tomato salad. Very nice dinner. College boy was home doing laundry and joined us. He even liked it!
Steamed Summer Squash with Warm Leek Vinaigrette
2 yellow crookneck squash (about 1/2 # total weight)
2 zucchini (about 1/2 # total weight)
Vinaigrette
2 T EVOO
1 leek, including tender green top, finely chopped (about 1 cup, 4 oz)
1 T vege stock (I used chicken because that's what I had)
1 T rice vinegar
1 T lemon juice
1/2 teasp salt
1/4 teasp pepper
Trim stems from squash, halve lengthwise and then cut the halves crosswise on the diagonal into slices 1/2 thick. Set aside.
To make the vinaigrette, in a saucepan, heat the olive oil over medium heat. Add the leek and saute until soft, 10-12 minutes. Remove from the heat and stir in the vege stock, vinegar, lemon juice, salt and pepper. Cover and keep warm.
Meanwhile, in a large pot fitted with a steamer basket, bring 1 inch water to a boil. Add the squash and cover, steam until tender, about 10 minutes.
Transfer the squash to a warmed serving dish. Add the vinaigrette and toss gently to mix. Serve immediately.
The leek vinaigrette is also delicious over grilled fish.
So, I made grilled salmon also, and reserved part, maybe 1/4 of the vinaigrette to put on the salmon. Also made a rice pilaf and a tomato salad. Very nice dinner. College boy was home doing laundry and joined us. He even liked it!
