Fast food can still be freshly prepared and healthy. This idea led to the creation of Modern Market in 2009.
Modern Market is for those who see food as not just food but as the ingredients that feed their zest for life. Chef Nate Weir says to expect fresh, Market-made dishes that will make for a nutritious meal, even when you are on the go.
Nate believes fresh, thoughtfully sourced, healthy and delicious food should be affordable and available to everyone. He finds daily challenge and fulfillment in creating a brand that combines his ideals about food with the accessibility of fast-casual restaurants.
Whether you are dining in or ordering to go, the menu options at Modern Market offer an abundance of options that complement a healthy lifestyle. Grain bowls, hand-carved plates, avocado toasts and even a kids’ menu are just a few of the offerings at the North Scottsdale location.
Seasonal options are an essential part of the Modern Market menu, and the Tuscan Summer Squash recipe is delicious and light and easily transitions from summer to fall. After tasting this colorful dish at Modern Market, impress guests by recreating this versatile recipe at home.
Tuscan Summer Squash
(Makes about 6 servings)
2 pounds summer squash (zucchini, yellow crookneck, etc.)
2 tablespoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
2 cloves garlic, chopped
1/4 cup fresh herbs, chopped (basil, oregano, rosemary, thyme) or 1 tablespoon dried herbs (high-quality Italian herb blend
1 teaspoon kosher salt
1. Preheat oven to 500 degrees.
2. Make a thin slice to trim the tops off squash, then cut each in half lengthwise. Place flat cut side on cutting board, then cut into large half-moons about 1/2 inch wide. Consistent-sized pieces are important so the squash will roast evenly. Place cut squash in a bowl.
3. Peel and roughly chop garlic cloves; add to bowl with squash. If using fresh herbs, rinse and dry well, then roughly chop and add to bowl.
Note: Many combinations of fresh herbs taste great with this dish, or even just a single herb like rosemary or basil. However, it’s most flavorful and interesting if you use a variety of herbs.
4. Add olive oil, red pepper flakes, salt and dried herbs (if not using fresh ones) to the bowl. Toss well to coat the squash. Tossing well also helps the fresh herbs to release more flavor, so don’t be shy with this step. Taste a piece, and adjust seasoning if needed.
5. Transfer squash to a cookie or baking sheet. Roast in hot oven for 5 minutes, then give the tray a good shake. The squash should be softened and a bit charred where it was touching the pan.
6. Remove from oven and serve immediately.
Modern Market, 4821 N. Scottsdale Road Suite 101, 480.947.1131, ModernMarket.com