Adventures to Farm Stands

So I find my self in "that spot" again. The spot where one of my exchange students exclaimed "hamburger's , hot dogs, chicken again".  Also known as August in New England, we have had Lobster Risotto two weeks in a row and pesto two weeks in a row. Time to find some "new" recipes.

Today I am off to Girard Farm Stand in Lyman Maine.

Bright-tasting sauce verte (green sauce) perks up the sausages and squash in this summery grilled meal. The sauce is also great with grilled chicken and fish.

Grilled Squash and Sausages with Sauce Verte
For the sauce verte:
1/3 cup fresh basil leaves
1 green onion, chopped
2 Tbs. fresh flat-leaf parsley leaves,
2 Tbs. capers
1 Tbs. fresh lemon juice
1 Tbs. fresh oregano leaves
2 tsp. Dijon mustard
1 garlic clove, coarsely chopped
3 Tbs. extra-virgin olive oil

2 lb.  summer squash such as pattypan, zucchini, or crookneck, trimmed and halved lengthwise
Extra-virgin olive oil for brushing
Kosher salt and freshly ground pepper
6 French garlic or hot Italian sausages, about 1 1/2 lb. total weight
2 Tbs. fresh flat-leaf parsley leaves

To make the sauce, in a Ninja, combine the basil, green onion, parsley, capers, lemon juice, oregano, mustard, and garlic and process until finely chopped. With the processor running, slowly pour in the olive oil and process until the mixture forms a chunky purée. (The sauce can be covered and refrigerated for up to 3 days.)

Prepare a medium fire for direct-heat cooking in a charcoal or gas grill.

Brush the squash halves with olive oil and season on all sides with salt and pepper. Arrange the squash halves and sausages on the grill directly over the fire and grill, turning as needed, until the squash halves are just tender when pierced with a sharp knife, about 4 minutes. Transfer the squash halves to a platter, and toss with about 1/3 cup (3 fl. oz./80 ml) of the sauce. Continue grilling the sausages, turning as needed, until cooked through, about 4 minutes longer.

Transfer the sausages to the platter with the squash, sprinkle with the parsley, and serve. Pass the remaining sauce at the table. Serves 4 to 6.