Pickled Squash

As summer approaches, and squash will be plentiful, I decided to bring out one of my favorite recipes.  I grew up in Kentucky, so how is it that I'd never heard of pickled squash?  Shameful, I know!  I was home for Mother's Day last year and the family had a cook out.  Our family's good friends, Joyce and Donald brought a Tupperware of pickled squash.  I embarrassed myself by going back for 2nd's and 3rd's, but how could I resist these crispy but tender,  sweet and tangy, one bite bursts of flavor!  

What's great about this recipe is that it can be used to pickle just about anything!  It's a great way to consume all your veggies before they go bad.  I really love pickled cauliflower, asparagus, okra and zucchini.   

Another great perk is that these pickles are ready 4 hours and once opened, last a couple of weeks refrigerated. 

2 lbs yellow zucchini or squash 
1/2 lb yellow or sweet onion

1/4 tsp salt

2 cups sugar

2 cups cider vinegar

1 tsp celery seed

1 tsp ground turmeric

1/2 tsp mustard seed

1/2 tsp prepared mustard

Slice squash, zucchini, onion 1/4 inch slices and cover with water and salt.  Let sit for 2 hours.  Drain.

Meanwhile, boil sugar, cider vinegar and spices.  Pour over veggies and let sit for 2 hours.

Boil 5 minutes and pack in jars that have been boiled in water for 10 minutes.  Store in fridge or cool dry place if sealed.  Refrigerate after seal is broken.  Makes about 4 pints.

Herbed Polenta Fries

Several times in my adult life I have joined Weight Watchers©.  I won't get into my weight loss stats, but I was successful every time I joined the program.  I was pleasantly surprised that the recipes provided were actually tasty and satisfying!  WW recipes are usually very simple and I like simple!  From time to time, I'll post my favorite WW recipes, but keep in mind I won't be  posting Point values because the program has changed over the years and I don't have the time or energy to figure out what's changed! 

These Herbed Polenta Fries are a nice alternative to traditional French fries! They are crispy on the outside and a bit chewy on the inside.  If you don't like rosemary and lemon, change up the seasoning!   This recipe is great paired with fish, steak, burgers or on their own for a quick snack!  Take them for a dip in your favorite sauce!  

16 oz roll of plain polenta

1 TBSP chopped fresh rosemary

2 tsp finely grated lemon zest

1/4 tsp kosher salt 

Olive oil spray

Preheat broiler.

Cut polenta crosswise in half; then, working with one piece at a time, set polenta on flat end and cut lengthwise into 1/2 inch slices.  Cut slices into 1/2 inch thick strips to resemble french fries.

Spray cookie sheet with olive oil and arrange "fries" not touching on sheet and spray with olive oil.

Sprinkle with salt and broil 6 inches from heat until crisp and golden, 10-15  minutes.  (No need turn, but check at 10 minutes to make sure they are not burning!).

While still hot, toss with rosemary and lemon zest, seasoning to your taste!