Grilling in the backyard: summer squash, fennel, & tomatoes!

This week’s share gave us patty pan squash (y’know, those little squashes that look like flying saucers?), fennel, and Roma tomatoes.  Oh!  And BASIL.  So I decided to grill for dinner last night, and I added a sweet onion, a few mushrooms, and some Brie cheese to the mix.  Then I topped everything with a balsamic vinegar reduction.  It. was. yummy.

To make the reduction:

1 cup balsamic vinegar

1/2 cup red wine vinegar

1 tablespoon olive oil

Combine everything in a small saucepan and bring to boil.  Reduce heat and simmer, for about 20 minutes, until the vinegar has reduced to a thick syrup.  Turn off heat and let cool.

For the few leftovers that remained, I tossed them into my butter lettuce salad with some cucumber, bell peppers, and sunflower seeds.  Then I topped with the balsamic vinegar reduction for the dressing.  I’m pretty excited about lunch today, too.

For our CSA members: if you are looking for ideas on how to use your fennel, check out these sources:

http://www.finecooking.com/recipe/tomato-soup-with-fennel-leek-potato  You might save this one as we’re going to get leeks and more fennel in the next week or so.

http://www.marthastewart.com/286398/fennel-recipes

http://www.cookinglight.com/food/in-season/fennel-recipes

http://www.huffingtonpost.com/2013/12/11/fennel-recipes_n_1152097.html

These should get your brain humming wildly with fennel possibilities!  And for this week’s video…

 

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