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Share your recipes August 2016

Food Ventures

Yellow Squash with Hazelnuts and Pecorino Cheese

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(Courtesy of Heirloom Flavor, Cool Springs Press). Makes 4 servings.

 

1 tablespoon extra-virgin olive oil

3 medium yellow squash, cut into 3-inch wedges

½ cup raw blanched hazelnuts or natural almonds

1 tablespoon freshly squeezed lemon juice

2 tablespoons fresh marjoram or oregano leaves

½ ounce pecorino cheese, shaved

 

In a large skillet, heat the oil over medium-high heat. Add the squash and nuts and cook, stirring frequently, until the squash is tender but not soft and the hazelnuts are toasted, about 7 minutes. Add the lemon juice and marjoram or oregano and toss to combine. Transfer to a platter and top with the pecorino cheese.

 


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