List all recipes for: Summer Squash 
Chilled Summer Squash Mint Soup
1 tablespoon butter
½ cup diced onion
4 cups sliced squash
½ cup water or chicken broth
¾ cups buttermilk
½ cup yogurt
¼ cup roughly chopped fresh mint leaves
¼ teaspoon salt
mint sprigs for garnish
In a medium saucepan, melt the butter and sauté the onion until limp, 3-5 minutes. Add the squash and water. Simmer, covered for 10-15 minutes until the squash is very soft. Remove from heat and process in a food processor, blender or with an immersion blender until smooth. Add remaining ingredients and mix. Chill the soup. Serve garnished with a sprig of mint.
Simple Summer Squash
Slice the squash very finely and finely slice some onion. Steam briefly until just tender but not mushy. Drain, then stir in chopped basil, along with salt and butter.
Spiced Zucchini
1 tablespoon vegetable oil
1 teaspoon whole cumin seeds
1 ½ pounds zucchini, cut into ½ inch rounds
Salt and pepper
In a 12 inch skillet, heat oil over medium high heat. Add cumin seeds. Cook stirring constantly, until fragrant and sizzling, about 30 seconds. Add zucchini and reduce heat to medium. Cook, stirring occasionally until lightly browned and tender, 6 to 7 minutes. Season with salt and pepper. Use any summer squash for this recipe, if they are large, remove the seeds and cut into bite size pieces. If you don’t have cumin seeds, use ground cumin but toast it carefully as it will burn quickly!
Summer Squash Lasagna
Lightly steam squash, slice and sauté briefly in olive oil. Layer the squash with fresh lasagna noodles, sandwiching six to eight large basil leaves between the layers. Mamma mia! In this case, ‘less is more’. Rather than cheese, top this ethereal dish with a bechamel sauce (white sauce) jazzed with a generous pinch of freshly-grated nutmeg.
Summer Squash Tuna Salad
2 cups julienne squash
1 6 oz can tuna
1 cup cooked white beans
1 teaspoon capers
¼ cup sliced black olives
2 tablespoons minced green olives
2 tablespoons minced fresh parsley
1 ½ tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon each minced fresh basil and tarragon
2 garlic cloves, minced
salt and pepper
Parboil squash for 1 minute. Plunge into cold water, drain well and pat dry. Drain the tuna and combine with squash, beans, capers olives, parsley and scallion. Whisk the remaining ingredients and combine with the salad. Toss to coat and chill for at least an hour. Serve on a bed of salad greens.
