Summer brings an abundance of fresh, vibrant produce, and for me, zucchini and yellow squash are always at the top of the list. While they’re fantastic grilled or sautéed, sometimes you want to ...

Getting your recommended daily dose of vegetables can be hard, but these vegetable casserole recipes make it easy and ...

Season wings with seasoned salt, black pepper, garlic powder, and adobe seasoning. Mix seasoned chicken and lightly drizzle ...

I found Martha Stewart's recipe for summer squash with sun-dried tomatoes years ago, in her '90s cookbook, Quick Cook. The ...

The Summer Squash Festival was held Sunday at Easton Urban Farm at the Neighborhood Center in Easton. See photos below. Iris, ...

2 yellow squash, cut into 1-inch pieces 2 zucchini squash, cut into 1-inch pieces 1/4 cup pitted Kalamata olives 1/4 cup parsley leaves Heat the oven to 400 degrees. Place the chicken in a large bowl.

For the calabaza gravy: 1 large delicata squash,* diced (reserve seeds) salt, to taste ¼ cup vegetable oil 1 medium tromboncino squash,* seeded and diced ½ medium yellow onion, sliced 1 clove ...

Yellow squash does not need to be peeled because the skin is so tender and thin. If you do prefer to peel your squash, peel it just like you would a carrot or potato. Slice it in half, lengthwise.

Cook for 8 to 10 minutes, uncovered. With tongs, flip the chicken and cook for about 7 minutes. Chicken should be done in 15 to 20 minutes, depending on size of the pieces. Remove from the skillet. 5.

Toss squash with about 2 tablespoons extra-virgin olive oil and season with salt and freshly ground black pepper. Roast in the oven for about 8-10 minutes, stir and roast another 8-10 minutes ...

Bake for 30-35 minutes. Remove from oven and allow to cool. While squash is baking and cooling, make the filling. Season the ground chicken with garlic powder, onion powder, cumin and paprika.