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Salvador’s Summer Squash Medley

Recently Chef Salvador of The Winery (on PCH in Newport Beach) fixed dinner for us and the main course was broiled halibut placed on top of a vegetable medley that was to die for!  I asked him for the ingredients then went home and tried it out for myself a couple of days later.  It came pretty close to Salvador's so here is my version:

2 med size zucchini
2 med size yellow crookneck squash
1 4oz pkg cubed pancetta (Trader Joe's fridge section)
2 med size organic carrots (Trader Joe's)
3/4 cup cooked brown rice (I used the frozen organic brown rice from TJ's and added a bit of olive oil and salt when it was done - 3 min in microwave)
1/4 cup cream

1.  Slice and dice the squash into tiny pieces - the smaller the better (think of the size of a pencil eraser)
2.  Peel and dice the carrots - same size as squash
3.  Saute the box of pancetta in a tiny bit of olive oil. After about 1 minute, toss in the diced squash
4.  In the meantime put the diced carrots into a pot of boiling water and cook until barely tender.
5.  When the ingredients in the skillet are just tender but not soft, toss in the cooked carrots, cooked brown rice and stir to mix well.
6.  Pour in the cream, stir, add salt and pepper to taste - this is key! (the cream binds it nicely so you can make a nice mound under whatever - I used slow baked salmon.)

This is a very simple dish to make and the time is just in the dicing!  But I don't think it would be the same if the veg dice were large!