By Kristen Kuchar

This summer squash recipe from Farow is best served with a flaky white fish such as snapper, striped bass, or even some flounder. The squash serves as a bed for the fish, topped with a fennel salad. Farow is located in Niwot, serving a rotating menu with most ingredients sourced within 10 miles.

Ingredients
2-3 summer squash
1 packed cup of mixed herbs (basil, tarragon, thyme, parsley, cilantro)
1 oz parmesan cheese, grated
1 oz olive oil
1 oz butter
1 oz cooking oil (avocado or sunflower)
1/2 head fennel
2 lemons
1 oz olive oil

Directions
Start by rubbing summer squash with cooking oil. Season with salt and grill them whole until tender. Let the squash cool. Roughly chop all your herbs, place in a mixing bowl with grated parmesan cheese and mix in some olive oil. Cut the squash into chunks, place in a pan with butter and warm them. Add your chopped herbs and parmesan mix, and then cut off heat. Season with salt to taste. Thinly slice the fennel (you can use the entire plant, fronds too!) Toss in a mixing bowl with lemon juice, olive oil, and salt to taste. With everything ready, cook your fish to your liking. Farow’s preference is pan seared, with a temperature to 145 degrees F. Plate with the summer squash mixture on bottom, place the fish, then some fennel salad right over top.

Pairing

The suggested pairing is the sauvignon blanc from Palisade-based Grande River Vineyards. Farow owner Lisa Balcom says a sauvignon blanc would be great with the bass and summer squash because the light, crisp acidity would complement the acidity of the lemons. And its herbaceous notes compliment the herbs on the squash.