- A stockpot with a lid. Have you tried boiling pasta in a lidless pot? Or simmering a stew for two hours?
- A layer cake cutter. I use floss, and it works okay, but this is the coolest thing ever.
- An ice cream maker. Two weeks ago, it was 95 degrees in New York for days in a row. Self explanatory.
- A cast iron skillet. Who can call themselves a cook without one? Apparently I am not a cook.
- A dutch oven. It would make my life so much simpler as I wouldn’t have to transfer boiling hot food from stovetop cookware to oven cookware and back again.
- Knives that cut. Any knives that cut. The end.
You can really make this with any summer squash. Here, it’s made with zucchini, but I’ve made it with yellow crookneck, yellow and green zucchinis, and yellow and green summer squashes. Please do yourself a favor and use organic lemons and fresh feta. You’ll thank me. I promise.
Adapted from Real Simple.
Makes enough for 6. Allow at least 30 minute.
6 boneless, skinless chicken breasts
2 lbs summer squash, any type
3 tablespoons olive oil
1 lb feta cheese, block
1) Preheat oven to 400. Drizzle 1/2 tablespoon of oil in a 13″x9″ pan.
2) Rub the chicken breasts with a tablespoon of the remaining oil and place in the pan.
3) Roughly chop the feta into smallish chunks – set aside about 1/4 cup.
4) Chop the zucchini into half moons. Juice the lemons and zest the remaining hulls.* Combine the juice and the remaining oil and whisk together. Toss the majority of the feta cheese, the zucchini, the lemon juice/oil and the lemon zest together.
5) Spread the zucchini mixture over the chicken breasts, heaping most of it at the side of the pan and where the chicken breasts are thinner. Sprinkle the remaining feta cheese over the exposed chicken breasts.
6) Bake the chicken until it’s cooked through, then allow to rest for 10 minutes.
*You can either use a grater to zest them, or you can use a sharp (or not sharp) knife to cut very thing slivers of lemon peel.