Summer squash with olives and ground pork from The Nimble Cook: New Strategies for Great Meals That Make the Most of Your Ingredients (page 140) by Ronna Welsh

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute canola oil for grapeseed oil, and mild green olives of your choice for picholine olives.

  • tarae1204 on June 21, 2022

    A good warm-weather preparation for ground pork, and another winning recipe from this cookbook. While there were two sub-recipes (one for brine, then one for lightly brined summer squash), it is possible to make these in quick sequential order. I thought it was odd that the recipe didn't call for adding any salt to the ground pork (only garlic), so I added a scant teaspoon and was glad I did. However, the brined squash and olives do provide salt and might've been enough. I also used four tablespoons of jarred kalamata olive salad instead of the chopped individual green olives -- and this added a nice note of color.

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