Local Squash and Pesto Pizza + {Recipes for the Week of August 20}

by Julie

For the past few weeks, our favorite farmers at market on Sundays have been bursting to the brim with two ingredients: basil and summer squash. Which is perfectly fine with me. A few ago, a full produce bag of organic basil was selling for $3–that’s how much they had. So I immediately went home with it and made pesto:

1 cup raw walnuts, chopped
3 large handfuls of basil, stems trimmed off
1/2 – 3/4 cup extra-virgin olive oil
2-3 garlic cloves

salt to taste

In a food processor, blend all ingredients together, adjusting salt and consistency as you go (you may, for instance, find that you’d like a bit more basil–you have so much of it, remember!–and throw in an extra handful, just for good measure.)

And for a few days, life was blissful, with pesto being readily available, at the forefront of all dishes. You’re making pasta? Great; let’s blend that with some pesto. Grilled veggies? No problem, I’ve got the perfect sauce to go with them right here. The following Monday, a friend took me out to breakfast at a new gluten-free restaurant/bakery. He was doing some research for work, and wanted to check out this place’s products but needed a gluten-free expert (I flatter myself) to come along. I happily complied. I had vegan, gluten-free French toast for the first time in years, while my friend had the waffles. Both were excellent, but as we went up to pay, my eye caught a pre-made gf pizza crust. I knew I had to try it with the pesto. And since we had squash, well, a meal was made. (And just a note about that crust: it was delicious. The best gf crust I’ve had.)

Gluten-free Squash and Pesto Pizza

1 9″ pre-made gluten-free crust (or, make your own here)

3 cups cubed summer squash
extra-virgin olive oil
2 cups Walnut-Pesto

Preheat oven or convection oven to 350 degrees. In a large cast-iron skillet, heat oil and squash (onions, too, if you like) and saute about 20 minutes, until squash is soft and beginning to brown. Generously cover pizza crust with pesto, then top with squash. Bake in the oven for 15 – 18 minutes, until pesto is bubbly and crust is golden brown. Slice and serve warm.

Recipes for the Week

Monday, August 20: Gluten-Free Potstickers (from Mince & Type)


for dough (makes 24 skins)
​2 cups gluten free all purpose baking flour
​2 teaspoons chia seeds + 4 tsp boiling water
​3/4 cup  hot water (add more if the dough is too dry)

for vegetable filling
2 tablespoons sesame oil
​1 leek, sliced thinly
​1 onion, minced
​1/4 teaspoon red chili flakes
​2 inch piece of fresh ginger, minced
​4 garlic cloves
​​​2 cups mushrooms, diced 
2 cups cabbage, shredded​
​1 tablespoon tamari
​2 teaspoons rice vinegar
​3 tablespoons cilantro
​1 tablespoon basil
​1 teaspoon gomasio or sesame seeds

Tuesday, August 21: Yellow Bean Salad (from 101 Cookbooks)


1 pound yellow runner beans

1 serrano chile, stemmed and seeded
5 green onions, green parts trimmed & reserved
a big handful of cilantro
1 clove garlic, peeled and smashed
3/4 teaspoon fine grain sea salt
1 tablespoon sunflower oil
1 cup coconut milk, well mixed

1- 2 tablespoons freshly squeezed lemon juice, or to taste

2 big handfuls / 1/2 cup toasted pepitas
1 1/2 cups tiny pan-fried tofu cubes, optional
basil flower garnish, optional

Wednesday, August 22: Grilled Tofu Tacos w/ Avocado “Cream” (from Love and Lemons)

Marinated & grilled tofu:
block of extra firm tofu, sliced into slices a bit bigger than 1/4 inch
3 tablespoons olive oil
juice and zest of 1 lime
1 garlic clove, minced
1/2 teaspoon agave
1/4 teaspoon onion powder (or a few tablespoons of fresh minced onion)
1/4 teaspoon paprika
1/4 teaspoon chipotle
1/4 teaspoon cumin
salt, pepper

Red cabbage simple slaw
1/2 cup very thinly sliced red cabbage
1-2 teaspoons rice or white wine vinegar
1-2 teaspoons lime juice
a few pinches of salt
splash of agave or a pinch of sugar (optional)

Avocado cashew cream (makes about 1 cup)
1/2 cup raw, unsalted, cashews, soaked for at least 1 hour

1/2 cup water
juice of 1 lime (a few tablespoons)
1 small avocado
pinches of salt salt
1/2 teaspoons agave (optional)
1/2  roasted jalapeño (chop up the other half as part of your taco filling)
splash of white wine vinegar or if you made it too spicy on accident

Thursday, August 23: Spicy Blackened Green Beans and Corn (from Good Things Grow)


2 tablespoons ghee or high heat oil if you’re vegan
1 1/2 pounds green beans, washed and ends trimmed
2 cloves garlic, sliced or finely chopped
1-2 ears corn, shucked and kernels removed
1 jalapeño, seeded and finely chopped
1/4 of a red onion, thinly sliced
juice of one small lime
big handful of cilantro, roughly chopped
salt to taste