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About the Dish

12 ounces Summer Squash
2 slice Pullman Bread
1 Onion
2 cloves Garlic
2 packets Grey Poupon Dijon Mustard
1 Lemon
6 sprigs Thyme
1 ounce Sliced Almonds
PeachDish Salt
2 ounces Gruyere Cheese
2 teaspoons Honey
2 ounces Arugula
Per Serving
Calories 470
Total Fat 22 g
Saturated Fat 7 g
Trans Fat 0 g
Cholesterol 25 mg
Sodium 780 mg
Total Carbohydrates 55 g
Dietary Fiber 6 g
Sugar 14 g
Protein 19 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com

METHOD

1
• Center 1 oven rack. Position another below the broiler. Heat oven to 400° F. • Shred 3 cups squash on a grater. Toss with 1/4 teaspoon kosher salt. • Transfer squash to a colander. Let stand 10 minutes. • Squeeze squash to remove excess moisture.
2
MISE EN PLACE • Peel and chop onion. • Peel and chop garlic. • Zest lemon. Cut lemon into wedges. • Pick thyme leaves.
3
• On a baking sheet, brush one side of bread with a total 1 teaspoon olive oil. • Sprinkle with black pepper to taste. • Bake until crisp and golden, 10 minutes. • Remove baking sheet from oven. Heat broiler.
4
While bread toasts, place a sauté pan over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add onion. Cook, stirring often, until onion is tender and golden, about 7 minutes. Tip: If onion starts to scorch, reduce heat, and add a few drops of water.
5
Stir in squash and garlic. Cook, stirring, until squash is crisp-tender, about 2 minutes.
6
• Remove from heat. • Stir in mustard, lemon zest, thyme and almonds. Season to taste with PeachDish Salt. • Pile on toast slices.
7
• Sprinkle with cheese. • Cook under broiler until cheese melts and browns in spots, about 2 minutes.
8
• Drizzle squash tartines with honey. • Season generously with black pepper. Transfer to 2 plates.
9
• Top each tartine with arugula. • Drizzle any extra arugula with lemon juice and olive oil as desired. • Serve with lemon wedges, and enjoy!