Summer Squash Potato Gratin
1 large sweet onion, diced
8-10 small yellow summer squash (each about 4-inches long) sliced into thin rounds
5 medium red potatoes, peeled and sliced into thin rounds
3 cups shredded cheddar cheese
Salt and pepper
Preheat the oven to 400ºF
Coat the bottom of a large baking dish with olive oil. (I used a 12×8-inch oval baking dish.)
Cover the bottom of the dish with squash slices, overlapping them slightly. Sprinkle with salt and pepper. Sprinkle ⅓ of the onion and 1 cup of shredded cheese over the squash.
Cover the squash with potato slices, overlapping them slightly. Sprinkle with salt and pepper and then ⅓ of the onion and 1 cup of shredded cheese.
Cover the potatoes with another layer of squash, overlapping them slightly, Sprinkle with salt and pepper, and then ⅓ of the onion and 1 cup of shredded cheese.
Spray a large sheet of foil to cover the baking dish with cooking spray. Place the sprayed side down on the baking dish and press tightly to the edges of the dish.
Bake the casserole for one hour. Remove the foil and bake for 30 minutes more. Let the casserole rest for 10 minutes before serving.
Butter Braised Sea Bass
2-6oz sea bass fillets
3 tablespoons butter
Salt and pepper to taste
¼ cup chopped chives
In a small skillet, melt the butter, and add the sea bass. Sprinkle with salt and pepper. With a spoon scoop the butter up and over the fish. Cook for 5 minutes, turn the fish over and scoop butter over the fish as it cooks for 5-6 minutes more. Sprinkle with chopped chives and serve immediately.
Easy Corn On The Cob
2 fresh ears of corn, husked and silk removed
2 tablespoons butter
2 large sheets of waxed paper
Wash the corn well. Place each ear on a large sheet of waxed paper. Spread each ear with butter. Roll up and twist the ends closed. Place in the microwave and cook on high for 2 ½ minutes. Let rest for two minutes and serve.