RICHMOND, Va. -- Chef Sequoia “Coco” Ross visits our show with a summer recipe bursting with flavor; Grilled Summer Squash Bruschetta. For more information on Chef CocCo’s baking company, Favour Cookie Company, visit her website.
DIRECTIONS
∙ Squash
∙ 3 medium summer squash
∙ 1/2 red onion, sliced
∙ 1/2 tablespoon olive oil
∙ 1/4 teaspoon black pepper
∙
∙ Pesto
∙ 2 cloves garlic or several scapes
∙ 1 1/2 cups packed basil leaves, plus extra for topping
∙ 1 1/2 cups lacinato kale
∙ 1/3 cup parmesan cheese (optional)
∙ 2 tablespoons toasted walnuts
∙ 1/4 cup olive oil
∙ 3 tablespoons fresh lemon juice
∙ 1 tablespoon lemon zest
∙ Multi-grain toast
∙ 1 to 2 ounces feta (optional)
1. To make the squash, light the grill to medium-light heat. Slice the squash into 1/2 slices. Brush the squash and onions with olive oil and sprinkle with pepper. Grill 2 to 3 minutes per side until charred. Remove from the grill, let cool slightly, cut the squash into cubes, and dice the onion.
2. To make pesto: In a food processor, pulse the garlic scapes. Add the basil, Parmesan, walnuts, olive oil, kale, lemon juice and zest. Pulse until well combined, adding more liquid (olive oil/lemon juice) as needed to thin the consistency. Toss the grilled squash mixture with 1/4 cup of the pesto.
3. Divide the squash mixture over the toast. Finish with a sprinkle of basil and feta.
