It’s undeniably summer: time to ice down the beer and head out for live music. Two Bros. BBQ Market has both on tap this month, with live music most Fridays and Saturdays and buckets of beer on special. Two Bros. BBQ is at 12656 West Avenue. Telephone for more information at 210-422-0222.

Live Music Schedule

Friday, July 6 – Tony Wilson
Saturday, July 7 – Randy Clark

Friday, July 13  - Tony Wilson
Saturday, July 14 – Texas Groove

Friday, July 20 – Sunset

Friday, July 27- Ben Moats
Saturday, July 28 ^- Texas Groove

Zucchini: It’s here, in a big way.

We aren’t going to suggest using that overflowing quantity of zucchini from your gardens or market in, say, desserts or your breakfast cereal. But one of the best ways to use it up is to add it to dishes you might not do ordinarily.

There are always the conventional uses: zucchini slices on the grill, zucchini bread, ratatouille, squash casserole, vegetable soups and more. A friend who has been supplying us with lean, delicious grass-fed beef this summer recently brought me several packages of meaty soup bones. These will make a rich soup broth, and I know that zucchini will be a large and colorful part of the veggie mix.

If you are growing your own zucchini, you already know how plentiful the zucchini flowers are. The more of these you harvest and use, of course, the less squash to contend with. It’s easy to wash the blossoms (gently) and drain them, then fill with seasoned cheese, dip in a batter or breading and fry.

Zucchini tacos? Maybe, but also dice it, saute it quickly and add to a Tex-Mex-style picadillo, instead of, or in place of potatoes. Slice it into salad, cut in small cubes, and add to a cold, zingy gazpacho, slice into a Cobb or Chop salad, add to a veggie sandwich, with sliced tomatoes, avocados and rings of red onion. Shred it, and make coleslaw, too.

While this vegetable is generally available year round, it’s always one of the most dependable to grow in your garden — hence, the bounty, plus the enjoyment of picking your own.

Here are three recipes that offer other uses:

Southwestern Squash Saute
Zucchini, Basil and Ricotta Salata Pasta
Vegetable Ragoût with Cannellini Beans and Pesto

This recipe is from Diana Shaw’s “The Essential Vegetarian Cookbook.” Shaw tells us to remember that the taste of pasta is the reason for eating pasta – so use a light hand with sauces, and match sauce to pasta. Thin pasta should have a light fresh tomato sauce, for example; thicker, heavier pastas take more hearty sauces.

Ricotta Salata is an Italian cheese that has a little zing, and is somewhat salty.  Onion, basil and zucchini combine for a fresh-tasting, summery sauce.

Zucchini and Ricotta Salata Pasta

2 teaspoons extra virgin olive oil
4 scallions, including greens, minced
1 medium zucchini, diced
2 tablespoons minced fresh basil
1/3 cup crumbled ricotta salata

Heat the oil in a medium skillet over medium-high heat. When it is hot, add the scallions and sauté until they’re soft, about 7 minutes. Add the zucchini and basil and sauté until the zucchini is just cooked through, about 2-3 minutes. Remove from heat and toss with hot, freshly made pasta for two, drained, and the ricotta salata.

Makes 2 servings.

From “The Essential Vegetarian Cookbook” by Diana Shaw

Beans and vegetables with the appeal of fresh sage and thyme, garlic, summer squash, fresh tomatoes and fresh or canned shell beans. And zucchini and or yellow squash. This is a hearty dish: Serve it in large, shallow soup bowls. From “Fine Cooking Annual” (Taunton, 2007 edition).

Farmhouse Ragoût with Pesto

3 tablespoons extra virgin olive oil
2 bay leaves
2 medium onions, cut into large chunks
7 plump cloves garlic, halved
3 sprigs fresh thyme
6 fresh sage leaves
3/4 pound carrots, peeled and cut into 2-inch length
3/4 pound small new potatoes, scrubbed
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 pound yellow or green wax beans (or a mix), trimmed and halved, crosswise
1 yellow bell pepper, cored, seeded and cut into 1-inch pieces
1 pound summer squash, cut into 1-inch thick rounds
5 plum tomatoes, peeled, seeded and cut into large chunks
1 pound fresh shell beans, husked or one 15-ounce can, top-quality white beans, rinsed and drained

Pesto:
1 cup packed fresh basil leaves
2 cloves garlic, peeled
6 tablespoons olive oil
3 tablespoons water, or more, if needed
Pinch of kosher salt
1/2 cup freshly grated Parmigiano-Reggiano cheese, optional

For the ragoût: In a large, flameproof casserole or Dutch oven with a snug-fitting lid, heat oil with the bay leaves over low heat. When fragrant, add the onions, 6 of the garlic cloves (f using canned beans, use the 7th clove of garlic), 2 of the thyme sprigs and the sage, stirring to coat everything thoroughly with the oil. Cover and cook over low heat for 2 minutes, then add the carrots. If the potatoes are the size of large marbles, leave them whole, but quarter larger ones or cut fingerlings in half lengthwise. Add the potatoes to the pot in a single layer; season with salt and pepper. Add the wax beans, bell pepper and squash to the pot in layers, seasoning each layer with a little salt and pepper as you go. Add the tomatoes, sprinkling their juices over all. Cover and cook over low heat until the vegetables are tender, 40 to 65 minutes. If tightly covered, the vegetables will produce plenty of flavorful juices. There is no need to stir, but if the pot seems dry, add a few tablespoons water or dry white wine, if you like.

For the pesto: Process the basil, garlic and oil together in a blender, adding a little water to loosen if needed. Add the salt and the cheese, if using. Taste and adjust the seasonings to taste.

Cook the shell beans in enough water to total 3 cups, including the beans. Add the remaining garlic clove, thyme sprig and a little olive oil. Simmer, uncovered, until tender 30 to 45 minutes. Season with salt and pepper. Add the beans and their cooking liquid to the pot (if using canned beans, add a bit of water or broth.) Discard the bay leaves; ladle into soup plates, drizzle some pesto over each dish, and serve.

Makes 4 servings.

From Deborah Madison in “Fine Cooking Annual”

If you’re looking for a good summer side dish for an upcoming picnic or party, this is one very likely candidate! It has all the flavors we love in San Antonio, from cumin to cilantro, fresh green chiles and more. The recipe writer, Ruth Lively, says the sauté is especially good with grilled fish, chicken and pork. From “Fine Cooking Annual” (Taunton Press).

Southwestern Squash Sauté

3 tablespoons olive oil
1 medium onion, diced
Kosher salt, to taste
1 medium red bell pepper, cored, seeded and diced
3 small or two medium zucchini and/or summer squash, cut into 1/2-inch dice
Kernels from 1 large ear fresh corn
2 cloves garlic, minced
1 large or 2 small fresh, hot chiles, such as serrano or jalapeño, seeded and minced, or use a milder chile such as Anaheim or poblano
Freshly ground black pepper, to taste
1/2 teaspoon ground cumin
1/4 teaspoon chili powder (optional)
1 to 2 tablespoons roughly chopped fresh cilantro
1/2 lime

Set a large skillet over medium-high heat. When hot, add 2 tablespoons of the oil and let it heat. Add the onion, season with a little salt and saute until translucent, about 2 minutes. Add the bell pepper and a little more salt and saute for another 1 to 2 minutes. Add the bell pepper and a little more salt and sauté for another 1 to 2 minutes. Transfer the pepper and onion to a bowl or place.

Turn the heat to high and add the remaining 1 tablespoon oil and the squash. Season with salt and saute for 3 or 4 minutes, stirring only occasionally, so that it begins to brown lightly and the flesh turns slightly translucent and is pleasantly tender (don’t overcook – it should still be toothy, not mushy). Return the pepper and onion to the pan, add the corn, garlic and chiles, season again with salt and sate for another few minutes. Season with a few grinds of pepper, the cumin and chili powder (if using). Toss in the cilantro, squeeze the lime over all, toss and serve immediately.

Makes 4-6 servings.

From “Fine Cooking Annual” (2007)