Squash Pudding with Roasted Tomato Vinaigrette

see below for Roasted Tomato Vinaigrette

From The Foster’s Market Cookbook by Sara Foster

Ingredients

2 ½ c. milk
1 c. yellow cornmeal
¼ c. olive oil
3 yellow squash, diced
1 red bell pepper, cored, seeded, diced
5 large eggs
1 Tbsp. chopped fresh thyme
2 Tbsp. chopped fresh chives
4 ozs. Crumbled creamy chevre

Directions

1. Preheat oven to 350 degrees. Lightly butter a 2-quart soufflé dish and set aside.
2. Bring the milk to a low boil in medium saucepan. Remove from heat and slowly whisk in the cornmeal.
3. Heat the olive oil in a skillet over medium heat. Add squash and pepper and cook, stirring frequently, 3-5 mins. until crisp-tender. Set aside.
4. Mix together the eggs, thyme, chives and chevre in a bowl. Add the milk mixture and the squash mixture and stir until well blended.
5. Pour the mixture into the prepared dish and bake 45 – 50 mins, until top is lightly brown and puffy, but it is still soft in the center. Cool for 15-20 mins before serving so that the pudding sets.
6. Serve with vinaigrette spooned on top of each.

Roasted Tomato Vinaigrette

From The Foster’s Market Cookbook By Sara Foster

Ingredients

5 medium tomatoes, seeded & chopped
2 shallots, chopped
1/3 c. olive oil
2 tsp. salt
1 tsp. pepper
2 tsp. chopped fresh chives
1/3 c. white wine vinegar

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