Cook this @home: summer squash
Squash is a versatile vegetable, and there are many varieties of it. For that reason, it's not often obsessed over and beloved in the way that other produce is, such as asparagus or strawberries for example. But summer squash, those that have soft skin and do not last as long after harvest as winter squashes, are delicious, fresh, easy to prepare and, unlike asparagus or haute-veggies such as ramps, easy on the wallet.
The most common summer squash, which can all be cooked the same way, are zucchini and yellow squash. Pattypan squash, which look a like yellow pepper but with a much more squat body, are another variety.
Molyvos (871 Seventh Ave., 212-582-7500, molyvos.com) has been serving its own refreshing and healthy take on Greek cuisine since 1997. Chef and partner Jim Botsacos told us his mother used to prepare this dish, cooked in the lathera (simmered long and slow in olive oil in a covered pan) method.
"It has a vibrancy to it, the bright colors ... It tastes of summer," he said.
Botsacos, who is half Italian and half Greek, says both cuisines strongly rely on fresh, seasonal ingredients, as well as adhering to -- and updating -- family traditions.
"I'm translating what my grandparents and parents did, and putting a fresh twist on it," he said.
Summer squash is an extremely low-calorie food with a high water content. It's therefore great for summer eating and for those watching their figures, too. They are also high in nutrients, Vitamin A (supports your immune system and eye health), potassium (supports cardiac health) and folate (supports cell growth) in particular.