This recipe comes to us from CSA Shareholder Jennifer Downing. Jennifer writes: “I found this to be delicious at room temperature or cold. Kudos to Sheri Castle – aka, Summer Squash Savior.
1 small fresh pepperoncini pepper, finely chopped (or other favorite hot pepper)
4 cloves garlic, minced
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon best-quality mayonnaise
2 tablespoon extra virgin olive oil
2 pounds summer squashes (whichever you have most of!), halved lengthwise
8 ounces new potatoes, cut into equal sized pieces
1 hard boiled egg, peeled and chopped
½ cup chopped bread and butter pickles (try dill if you don’t have B&Bs on hand)
Salt and freshly ground pepper, to taste
Whisk together fresh pepper, garlic, honey, mustard, mayonnaise and olive oil. Season with salt and pepper to taste. Divide dressing between two bowls.
Brush the cut sides of the squash with the half of the mayo mixture, then cook over medium-high heat on a covered grilled. Cook til just tender – not mushy! – about 6-8 minutes.
Cook potatoes in salted boiling water until tender. This may be 10-12 minutes. Drain well.
Coarsely chop the grilled summer squash and toss with potatoes. Pour remaining dressing over, add chopped egg and pickle, then stir gently to coat. Season to taste with salt and freshly ground black pepper.