Grill all of the squash over moderately high heat, turning once, until lightly charred and tender, about 10 minutes. Cut the zucchini and summer squash into 2-inch lengths; transfer to a large bowl.

In a small pot, combine ¼ cup olive oil, garlic and oregano. Bring to a low simmer, then turn off heat and steep for 10 minutes. Meanwhile, in a medium pot, combine crushed tomatoes, salt and ...

Alana Al-Hatlani Fri, July 5, 2024 at 7:10 PM UTC 5 min read ...

Raw, grilled, baked, fried, or pureed, summer squash is the season's most versatile ingredient. Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in ...

Preheat the oven to 500°. Preheat a pizza stone. In a small bowl, combine the 1 tablespoon of olive oil with the minced garlic and let stand. On a lightly floured work surface, roll out the dough ...

PS makes wellness more accessible through real-life stories, first-person perspectives, and expert-backed information. Our staff of journalists and subject-matter experts research, report, and ...

2 teaspoons sea salt Freshly ground black pepper 1 cup chopped fresh basil leaves Instructions Warm a Dutch oven or large pot over medium heat. Place the bacon into the pan and cook just until it ...

Preparation Preheat oven to 400°F (200°C). In a large bowl, mix the butternut squash, brussels sprouts, dried oregano, salt, pepper, and olive oil until the veggies are evenly coated. Pour the ...

Transfer to a large bowl. Mix in the squash, nutmeg, salt, pepper, rosemary and toasted walnuts. 6. Layer ½ of the squash mixture in the dough-lined pan, sprinkle with half of the blue cheese.