FOODalogue bulletin: Hear ye, hear ye … I followed a recipe. And it’s a good one that I’m happy to share.
Grilled squash, chopped Kalamata olives, natural green olives, feta cheese, toasted pignolis and lemon zest — what’s not to like?
Lindsay Olives is a great company and a good friend of the food blogging community, giving many of us opportunities to work with their products. About a year-and-a-half ago, I participated in a Kitchen Play event with Lindsay Olives and created this Squash Putanesca Cruda Salad. Recently, I was contacted by them again to work on a recipe photography project.
I made this dish as part of an vegetarian supper this evening and it’s something I will definitely make again. Perhaps as a side dish to accompany meat, chicken or fish. I can also see it as a buffet party item because it makes a nice display and it can be made in advance and served at room temperature.
Based on my experience, I’d like to add a few tips to their recipe.
1. When slicing the squash in planks, cut off the top and bottom ends and then shave 2 sides so that it’s more rectangular than bulbous. It makes for more uniform slices.
2. I found it easier to fill the squash after the circle was formed.
3. Toothpicks may not be needed if you butt each roll up to the other.
4. The squash can be done in a skillet or under the broiler.
Check out their website and take a look at some of their many tasty recipes.
Disclosure: This is a sponsored post for which I will be nominally compensated.