Seared Squash & Tomato with wilted Spinach and Goat Cheese

  • 3 Each-Small Yellow Squash-quartered lengthways
  • 2 Each-Beef Steak Tomatoes
  • To Taste-Olive Oil
  • To Taste-Chef Troy’s Spice Mix
  • 2 Tablespoons-Unsalted Butter
  • 3 Each-Green Onions-sliced thin
  • 2 Cloves-Garlic-grated
  • ¼ Cup-White Wine-such as pinot Grigio
  • 2 Tablespoons-Lemon Juice
  • 1 Bunch-Fresh Spinach-about 5 ounces
  • 4 Ounces-Goat Cheese-crumbled
  • ½ Cup-Panko Bread Crumbs


  1. Bring a large pot of water to a boil and add a large pinch of salt.
  2. Set up and ice bath.
  3. Make an “x” in the bottom of tomato and drop in water.
  4. Let cook for 45 seconds, remove, plunge into ice bath and allow to cool.
  5. Remove, peel off skin, halve and remove core.
  6. Warm a skillet over medium high heat, add a splash of oil.
  7. Add squash, cut side down, and sear on both sides until slightly charred and just cooked through, 3-5 minutes.
  8. Remove, place on a plate, cover loosely with foil and keep warm.
  9. Melt butter in a large sauté pan over medium heat.
  10. Add onions, cook for one minute and add garlic.
  11. Cook for one minute and add wine/lemon juice and reduce by half.
  12. Add tomatoes, stir to incorporate and add spinach.
  13. Toss spinach to wilt, season with Spice Mix and place.
  14. Place spinach mixture in four individual bowls and top each with 3 pieces of squash.
  15. Top each with goat cheese and sprinkle on some bread crumbs.