Summer Vegetable Dressing

For dipping, dunking, and tossed salads. I made this with what was in the house the other day and it quickly became a favorite. It has a lot of fresh tang and wakes up vegetables wonderfully.


1/2 cup of crisp sauvignon blanc (Cakebread Cellars)
1/4 cup orange juice
1/4 cup of fresh grated ginger
2 cloves garlic
1 fresh tomato

Puree

Add one bunch of scallion and roughly chop. Stir in 1/2 cup olive oil and toss with greens. MMMMMM. This is a really delicous dressing.

More Patty Pan for Dave...Smoked Oyster Sandwich

I want to thank Dave for getting me on my Patty Pan kick. The local farmers have an abundance of it and it looks so beautiful on the plate. Patty Pan makes you enjoy summer more, it is just one of those vegetables.

This is Patty Pan as an appetizer and man is it good.

1 dozen Patty Pan split
1 can of 12 smoked oysters
6 anchovies cut into tiny pieces
1 clove garlic finely chopped
2 tablespoons butter
Flour and salt for dusting
Olive oil

Open your can of oysters and drain them of all the oil. We don't want them greasy. Split your patty pan into halves and dust the cut half in the flour and salt mixture. Warm some olive oil in a non stick pan and saute the patty pan until the cut side is golden and they are soft/crisp, cooked but not mush. Remover from the pan and toss in the butter, when melted the garlic, when soft the anchovy. Place one smoked oyster on the bottom half of the patty pan, drizzle with garlic and anchovy sauce, put the top half on and spear with a toothpick.

Server with a crisp Rose' as a pre-dinner treat.

Of course if you are just experimenting with recipes and make a dozen and you are all by yourself you are quite welcome to eat them all and call it a night. I did.

Dave's Patty Pan

After the last Zucchini post Dave sent a request for more things to do with Patty Pan squash. I happen to love this little vegetable for it's adaptable taste and beautiful shape.

I adapted S.O.'s father's eggplant preparation for this and it came out beautifully.


1 lb. Patty Pan
5 tablespoons Olive oil
12 cloves garlic finely chopped
4 tablespoons white, red wine, or apple cider vinegar
Salt
Black Pepper

Cut each squash in half through the ridges to preserve the shape. Brush cut side with olive oil and put face down on a cookie sheet. Lightly salt. Bake cut side down in hot oven (400) for 15 to 20 minutes until tender.

Meanwhile back at the stove top saute the garlic in the olive oil until it just begins to barely brown. Add the vinegar and a couple of grinds of black pepper. Remove the squash to a bowl and pour over the sauce. Toss and toss again, remove to a platter making sure you get each tiny bit of garlic and vinegar on the squash. Serve warm, or let soak in a bit and serve as a room temperature anti-pasta. If you have leftovers have it cold. This is so delicious you may become addicted. I have half a pound left to serve for a dinner tonight. I really only intended to taste and ended up eating half a pound of vinegary nuggets.