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Healthy Mediterranean Cooking at Home

Category Archives: squash

My 2017 Jeta Farms Community Supported Agriculture shares started at the end of May with lots of fresh, just picked produce. So far this season, there has been a regular supply of Silver King Corn, sweet onions, cucumbers, green beans, squash of all types, tomatoes, eggplant, red potatoes, blueberries, blackberries and peppers. Looking forward to the rest of the season.

Grilled Patty Pan Squash

Ingredients

2 large patty pan squashes
1/4 cup prepared basil pesto
Salt and pepper to taste
Grated Parmesan cheese

Directions

Preheat an outdoor grill and brush the grates with oil.

Cut each squash in half. Brush all sides of the squash with the pesto and sprinkle lightly with salt and pepper,

Place on the grill and cook for 5 minutes. Turn the squashes over and cook another 5 minutes.

They should be tender but cook a minute or two longer, it they are not.

Place the grilled squash on a severing dish and sprinkle with Parmesan cheese.

Summer Potato Salad

Ingredients

1 ½ lbs medium red potatoes
2 tablespoons pickle juice
1/2 cup finely diced sweet onion
1/2 cup finely diced celery
1/4 cup finely diced bread and butter pickle slices
1/2 cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons chopped parsley

Directions

Cook the potatoes in boiling salted water just until tender, about 10-12 minutes.

Drain and let the potatoes cool until they can be handled without burning your hands.

Peel the potatoes and slice thinly into a storage bowl. Add the pickle juice, stir and set aside for 30 minutes.

Add the onion, celery and pickles. Stir well and add salt and pepper to taste.

Mix together the mayonnaise and mustard and stir into the potato mixture. Garnish with parsley.

Chill the salad before serving.

Refrigerator Bread and Butter Pickles

2 quart jars with lids ( I use recycled pickle jars)

Ingredients

1 cup boiling water
1 tablespoon pickling spice
1/2 cup apple cider vinegar
1/2 cup granulated sugar
1 tablespoon kosher salt
1 medium onion, sliced into thin rings
5–6 pickling (Kirby) cucumbers

Directions

Place the pickling spice in the boiling water. Take the pan off the heat.

After the pickling spices have steeped for 10 minutes in the boiling water, add the vinegar, sugar and salt and stir well.

Let the mixture cool to lukewarm.

Then, strain the mixture into a large measuring cup and discard the solids.

Trim the ends of the cucumbers, discard and slice the cucumbers into ¼ inch slices.

Firmly pack layers of onions and cucumbers into two clean quart jars.

Once the jars are full, pour the strained vinegar mixture into the filled jars all the way to the very top.

Put the lids on and close tightly. Turn the jars over onto a kitchen towel and let them sit for a half an hour.

Return the jars to an upright position and put them in the refrigerator.

After about 24 hours the cucumbers will begin to change color a bit – that is when they are ready to eat and they should last about a month in the refrigerator.

Oven Baked ”Fried” Green Tomatoes

Ingredients

2 to 3 medium-sized green tomatoes
1/2 cup all-purpose flour
1/2 teaspoon Cajun spice
3/4 cup panko bread crumbs
1/4 cup cornmeal
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten

Directions

Preheat the oven to 400 degrees F. Oil a cookie sheet.

Place the flour mixed with Cajun seasoning in one shallow dish.

Add the egg to a second dish. Add a tablespoon of water and mix well.

Place the panko crumbs, cornmeal, salt and pepper in a third shallow dish.

Cut the tomatoes into ½ inch thick slices and pat dry with paper towels.

Sprinkle the tomato slices evenly with salt and pepper.

Dredge the tomato slices in the flour, then the egg and then in the panko mixture to coat evenly.

Place the breaded tomatoes on the prepared baking sheet.

Bake for 20 minutes, turning the tomatoes over with a with spatula after 10 minutes.

Serve with your favorite sauce.

Italian Frying Peppers

 

Ingredients

6-8 Italian frying peppers
2 tablespoons extra virgin olive oil
1 garlic clove smashed and cut in half
1 teaspoon dried Italian seasoning.
Pinch of salt and pepper

Directions

Heat oil and garlic in a small saute pan. Lower the heat and add the whole peppers.

Sprinkle with the Italian seasoning, salt and pepper. Saute slowly until lightly brown on all sides.

Serve at room temperature. These peppers are delicious as an appetizer, on a sandwich or as a side dish.

Blueberry Muffins

I almost always make these blueberry muffins with the farm’s sweet berries.

Makes 12 – 15 muffins depending on the size of your muffin pan.

Ingredients

2 1/4 cups (9 5/8 ounces) unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (2 ounces) unsalted butter, at room temperature
3/4 cup (5 1/4 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup (4 ounces) sour cream
1 1/2 cups (7 1/2 ounces) fresh blueberries

Topping

2/3 cup packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter

Directions

Preheat the oven to 400°F and lightly grease a 12-15 cup muffin pan.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda and salt and set aside.

In a large mixing bowl, cream the butter and sugar together with a hand-held or stand mixer, until light and fluffy and almost white in color.

Scrape down the bowl to make sure all the butter is incorporated, then add the eggs, one at a time, beating well after each addition. Add the vanilla and sour cream and mix until incorporated.

Add the dry ingredients and mix on low-speed just until the batter is smooth. Fold in the berries by hand.

Scoop the batter into the prepared muffin cups, using 1/4-cup for each muffin.

To make the topping:

In a small bowl, mix together the brown sugar, flour and cinnamon. Cut in the butter until the mixture resembles coarse cornmeal. Sprinkle topping over the muffins.

Bake for 18 to 20 minutes, until a cake tester inserted in the center comes out clean.

Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a wire rack.

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Looking for some ideas to make your veggie dishes more appealing? Try stuffing them. These recipes can serve as a main course or a side dish. I wanted to use vegetables that you do not see stuffed very often and that are in season at this time of year, instead of cooking the usual peppers and tomatoes. Try these recipes for an interesting change.

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Swiss Chard Rolls

5 servings

Ingredients

2 bunches Swiss chard, about 10 leaves
1 tablespoon olive oil
2/3 cup quick cooking barley
1/4 cup diced onion
1 clove garlic, minced
1/4 cup diced Swiss chard stems
2 plum tomatoes, seeded and diced
1/13 plus 2 cups vegetable stock
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon dried Italian seasoning
1/4 cup chopped fresh basil leaves
1/4 cup grated Parmesan cheese

Directions

Place the Swiss chard leaves in boiling water for 5 minutes to soften. Drain and place on paper towels.

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Remove the ribs/stems from each leaf and set the leaves aside. Chop enough of the stems to measure ¼ cup.

In a medium saucepan over medium high heat, bring the 1 ⅓ cups vegetable broth to a boil and add a pinch of salt.

Add the barley, reduce the heat to a simmer, cover the pan and cook the barley for ten minutes. Remove the pot from the heat and let the barley rest covered for five minutes.

In a small skillet heat the olive oil. Add the onion, garlic and Swiss chard stems. Cook for 3 to 4 minutes or until they soften. Add salt, pepper and the Italian seasoning.

Add the chopped tomatoes, basil and cheese. Cook until the tomatoes soften. Adjust seasoning if necessary. Add this mixture to the cooked barley and stir well.

Set aside until the mixture is cool enough to handle.

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Divide the stuffing equally among the leaves, about 2-3 tablespoons for each leaf.

Bring the edges of the leaves, about 1/2 inch, toward the center and roll and tuck into a ball or a cigar shape.

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Heat the oven to 400 degrees F.

Arrange the Swiss chard rolls in a 13 x 9 inch baking dish and pour the 2 cups of stock over the rolls. Cover the dish tightly with foil and bake for 1 hour.

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Spinach Stuffed Squash

2 servings

2 large yellow squash
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup onion, minced
1 clove garlic, minced
1/4 cup panko crumbs
2.5 oz fresh baby spinach leaves
1/4 cup shredded cheddar cheese

Directions

Preheat oven to 400 degrees F.

Cut a thin slice off the top of each squash. With a spoon carefully remove the flesh of the squash without cutting into the outer shell. I use a grapefruit spoon to remove the flesh.

Finely chop the squash flesh.

In a skillet, heat the oil over medium heat. Add the onion, garlic and chopped squash; cook 5 minutes or until transparent. Add spinach and cook until wilted. Add salt and pepper, to taste.

Remove the skillet from the heat and stir in the panko crumbs and cheese.

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Spoon mixture evenly into the squash shells. Place in a greased baking dish and cover with foil. Bake for 45 minutes; remove the foil and bake for 15 minutes more.

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Cheeseburger Stuffed Onions

If you would like to make this dish vegetarian, substitute a grain, such as quinoa or rice for the meat in the recipe.

2 servings

Ingredients

2 medium sweet onions
1 tablespoon olive oil
2 tablespoons bell pepper, finely chopped
1 garlic clove, minced
1/4 teaspoon fennel seeds
1/4 teaspoon chili (red) pepper flakes
1/4 lb lean ground beef or turkey
1 tablespoon fresh basil, chopped
1/4 teaspoon salt
¼ teaspoon black pepper

Topping: 2 slices of American cheese, each folded into quarters

Directions

Preheat the oven to 400 degrees F.

Cut a 1/4-inch-thick slice from the top of each onion and reserve. Trim just enough from the bottom of the onions so they can stand upright.

Remove the dry skin and the outermost layer of each onion. Use a spoon or an ice cream scoop to remove the inner layers of the onion, forming a bowl with about 3-4 layers thick.

Dice the removed inner section of one of the onions and set aside. Save remaining sections for another use.

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Prepare the stuffing:

Heat oil in a medium skillet. Add reserved diced onion and bell pepper and saute just until tender, about 4 to 6 minutes.

Add garlic, fennel seeds and chili flakes and saute for about 30 seconds, until fragrant. Add meat, stirring to crumble the meat and saute until browned, about 6 to 8 minutes.

Stir in the basil, salt and pepper.

Divide the stuffing evenly into each onion bowl, mounding it up. Wrap each onion in two layers of aluminum foil and bake in the oven about 45 minutes, or until tender.

Unwrap onions and top each with a slice of folded cheese. Return to the oven unwrapped and heat until the cheese begins to melt.

Transfer to a serving plate. Serve hot.


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February is not quite spring and the market selections still look like winter in most areas of the US, unless you like to buy produce from South America. However, that is not eating what is is season. So still plentiful are winter squashes, celery, leeks, fennel, cabbage, potatoes, carrots, citrus fruit and apples. Since I live in the south, spring vegetables are starting to appear but I try to keep in mind what most readers can find seasonally at this time of the year. Here are some recipes for what you can cook with these seasonal ingredients.

Stuffed Acorn Squash

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To make this dish into a main entrée add a 1/2 cup cooked rice or quinoa to the filling ingredients before the second baking. This makes a great side dish for pork chops.

2 servings

Ingredients

1 large acorn squash, halved and seeds removed
2 tablespoons maple syrup
1/4 cup fresh or frozen and thawed cranberries
1/4 cup pecans
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

Preheat the oven to 375 degrees F.

Coat a shallow baking dish with olive oil and place the squash halves in the baking dish, cut side down. Place the squash in the oven and bake for 15 minutes.

Remove the baking dish from the oven and turn the squash halves upright and sprinkle with the salt and pepper.

Drizzle the maple syrup over the squash and divide the cranberries and pecans equally and fill the squash. Add 1/2 an inch of water to the baking dish and cover tightly with foil

Return the squash to the oven and bake for 50 minutes more or until tender.

Easy Skillet Potatoes

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This side dish goes well with just about everything. I like to make extra because I can use the leftover potatoes in an omelet.

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 lb small new potatoes, unpeeled and thinly sliced
1 clove garlic, minced
1 teaspoon fried Italian seasoning
Salt and pepper to taste

Directions

Heat the butter and olive oil in a large skillet over medium heat. Arrange the potato slices across the bottom of the skillet.

Cook without stirring for 5 minutes, or until the potatoes begin to brown on the bottom. Turn the potatoes over with a wide spatula and spread them out in the skillet.

Sprinkle potato slices with the garlic, dried Italian seasoning, salt and pepper to taste. Continue cooking about 5 minutes, or until the potatoes are tender and lightly brown on the bottom.

Serve immediately.

Marinated Greek Vegetable Salad

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This salad is very refreshing, especially in the winter. It has great flavor and we like it served with fish.

4 servings

Ingredients

2 celery stalks, cut on the bias
Half a cucumber, peeled, sliced into quarters and cut on the bias
Quarter of a red onion, diced
Half a green bell pepper, sliced and cut on the bias
2 plum (Roma) tomatoes, cut on the bias
8-10 Kalamata olives
¼ cup crumbled Feta cheese
2-3 tablespoons of your favorite Greek or Italian salad dressing
¼ teaspoon dried oregano

Directions

Combine all the vegetables in a serving bowl and mix. Add the olives, feta cheese and salad dressing; mix well.

Sprinkle the top of the salad with the oregano and refrigerate for several hours or until serving time.

Carrots Agrodolce

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Agrodolce is a traditional sweet and sour sauce in Italian cuisine. Its name comes from “agro” (sour) and “dolce” (sweet) and the recipe comes from the Venetian-Jewish culinary tradition. Agrodolce is made by using sour and sweet elements, traditionally vinegar and sugar. Sometimes, additional flavorings are added, such as wine, fruit (raisins) or even chocolate.

This dish goes well with grilled meats.

Makes 4 to 6 servings.

Ingredients

10-12 oz carrots, peeled
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt
2 tablespoons minced onion
1 teaspoon honey
1 tablespoon red wine vinegar
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh herbs (optional)

Directions

Cut the carrots in half crosswise, then slice into lengthwise sticks, stack the carrots on top of each other and finely slice into matchsticks or shred on the large holes of a grater.

Place the carrots, olive oil, 1/4 teaspoon of the salt and 1/3 cup water in a large saucepan over high heat. Bring to a boil and cook until the water has evaporated, about 7 minutes.

Stir in the onion and cook for 1 minute. Add the honey and mix. Add the vinegar, pepper and remaining 1/4 teaspoon of salt and stir until there is a glaze coating the carrots, about 30 seconds.

Remove from the heat and stir in the herbs, if desired. Place in a serving dish and serve at room temperature.

Sautéed Fennel and Leek

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This side dish goes well with oven roasted chicken, grilled fish or sausage.

If you want a heartier side dish, add one peeled baking potato, sliced thin, to the fennel in the skillet and cook along with the fennel before adding the remaining ingredients.

4 servings

Ingredients

2 tablespoons olive oil
1 fennel bulb, top removed cored and sliced thinly
1 teaspoon dried Italian seasoning
1 large leek, tough greens removed cleaned and sliced into 1/2-inch pieces
Salt & freshly ground black pepper
1 teaspoon lemon zest
1 tablespoon butter

Directions

Heat the oil in a medium-sized skillet over medium heat; add the fennel (and potato slices if using), cook, stirring occasionally until translucent, about 10 minutes.

Add leeks and Italian seasoning. Season with salt and pepper to taste; cook 10 minutes more.

Stir in lemon zest and butter; adjust seasonings and serve.

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Pumpkins

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When choosing a pumpkin at the market, look for soft spots, mold, wrinkles or open cuts that would indicate damage or early spoilage. Choose a pumpkin with a solidly attached stem. A green stem indicates a freshly harvested pumpkin. Choose pumpkins between 4 to 8 pounds and labeled “sugar pumpkins” or “pie pumpkins.” Some specific names are Baby Pam, Autumn Gold, Ghost Rider, New England Pie Pumpkin, Lumina (which are white), Cinderella and Fairy Tale. Pumpkins have a long shelf life and can keep for months at cool room temperature.

Pumpkin Puree

Ingredients

  • 2 ½ pounds pie pumpkins

Directions

Preheat oven to 375 degrees F. Cut pumpkins into 5×5-inch pieces. Remove and discard seeds and strings. Arrange pieces in a single layer, skin sides up, in a foil-lined baking pan.

Cover with foil. Bake about 1 hour or until tender. When cool enough to handle, scoop pulp from rind. Place pulp in food processor or blender.

Cover and process or blend until smooth. Measure out what is needed for a recipe. Transfer remaining puree to an airtight container.

Store for up to 3 days in the refrigerator or freeze for up to 6 months. Thaw frozen puree in the refrigerator.

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Pumpkin Cranberry Muffins

Makes 12 – 15 depending on the size of your muffin tin.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 cup pumpkin puree
  • 2 cups cranberries (fresh or frozen)
  • ½ cup applesauce
  • ¼ cup reduced fat milk or almond milk
  • ¼ cup molasses
  • 1 egg
  • Vanilla sugar

Directions

Preheat the oven to 350 degrees F. Spray a 12-15 cup muffin pan with nonstick spray.

In a medium bowl, combine the flour, brown sugar, baking soda, cinnamon, nutmeg and salt. Combine the remaining (wet) ingredients in another bowl.

Add the wet mixture to the dry mixture until just moist. Fill the muffin cups and bake for 30 minutes (or until an inserted toothpick comes out clean).

Let rest for 10 minutes.Remove the muffins and cool on a wire rack.

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Apple Pumpkin Butter

Pumpkin butter is a delicious addition to waffles, pancakes, banana bread, oatmeal or as a spread for toast. It also makes a great and healthy topping for ice cream.

Ingredients

  • 4 cups pumpkin puree or two 15-oz. cans pureed pumpkin
  • 1 ¼ cups pure maple syrup
  • ½ cup unsweetened applesauce
  • 2 tablespoons lemon juice
  • ½ teaspoon ground cinnamon
  • 2 1/2 teaspoons pumpkin pie spice
  • ¼ teaspoon salt

Directions

In 5-quart Dutch oven combine all ingredients except nuts. Bring to boiling; reduce heat.

Cook, uncovered, over medium heat, stirring frequently, about an hour until thick. (If mixture spatters, reduce heat to medium-low). Remove from heat; cool.

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Ladle into jars or freezer containers, leaving 1/2-inch head space. Cover; store in refrigerator up to 1 week or freezer up to 6 months.

Acorn Squash

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Acorn squash can have orange, dark green, or tan skin. To pick a good-tasting one, press it all around to make sure it’s devoid of soft spots. Don’t refrigerate-just store the squash in an airy dry spot for up to 3 weeks.

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Roasted Acorn Squash Slices

Ingredients

  • 1 medium acorn squash (about 1-1/2 pounds)
  • 1/2 teaspoon salt
  • ¼ teaspoon black pepper
  • 1/4 cup pure maple syrup
  • 2 tablespoons butter, cut into small pieces

Directions

Preheat the oven 350°F.

Cut squash in half lengthwise; remove and discard seeds and membrane. Cut each half into 1/2-inch slices; discard ends.

Place slices in a greased 13 x 9-inch baking dish. Sprinkle with salt and drizzle with the maple syrup. Dot with butter.

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Cover with foil and bake for 45 minutes or until tender.

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Italian Sausage Stuffed Acorn Squash

6 servings

Ingredients

  • 3 large acorn squash, halved crosswise, seeds and fibers scooped out
  • 1 teaspoon unsalted butter
  • 1 medium onion, peeled and chopped
  • 1 celery stalk, sliced thin
  • 12 ounces Italian sausage, casing removed
  • 2 teaspoons dried thyme
  • ½ teaspoon salt
  • Freshly ground pepper to taste
  • 4 cups of 1/4-inch cubes of lightly toasted sourdough bread
  • ¾ cup chicken broth, homemade or low-sodium canned
  • 4 teaspoons chopped fresh Italian parsley

Directions

Oven 400 degrees F.

Cut the squash in half and remove the seeds. Slice off the bottom of each squash half so that they stand flat, being careful not to cut into the flesh.

Place in a baking dish large enough to hold the squash halves and set aside.

Heat the oil in a large nonstick skillet over medium heat. Add the onion and celery and cook until softened, about 5 minutes.

Add the sausage and cook, breaking it up with the back of a spoon, until no traces of pink remain, about 8 minutes.

Transfer the mixture to a large bowl and stir in the thyme, salt, pepper, bread cubes and chicken broth until well mixed.

Divide the stuffing mixture among the squash halves. Add enough water to the roasting pan to make a depth of about 1/4 inch. Cover the squash loosely with aluminum foil.

Roast for 45 minutes.Remove the foil and bake for 15 minutes more or until the squash is tender. Place 1 squash half on each of 6 plates, garnish with parsley and serve immediately.

 


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Grilled Porterhouse Steak

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Grilled Corn and Grilled Squash Boats

First Course

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Tomato Salad with Herbed Ricotta Cheese

Serve with crusty Italian Bread

Ingredients

  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 2 garlic cloves, minced
  • 1/2 cup part-skim ricotta cheese
  • 2 tablespoons minced fresh basil
  • 2 pounds tomatoes, cut crosswise into 1/2-inch slices
  • 1/4 cup torn fresh basil leaves

Directions

Combine oil, vinegar, 1/4 teaspoon salt, 1/4 teaspoon pepper and garlic in a bowl, stirring with a whisk.

Combine ricotta and 2 tablespoons minced basil in a bowl, stirring with a whisk. Arrange the tomato slices on a platter; sprinkle with the remaining salt, pepper and torn basil leaves.

Drizzle oil mixture over the salad. Dollop ricotta mixture evenly over tomato slices. Serve.

Second Course

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Grilled Porterhouse Steak

Serves 4

Ingredients

  • 1 porterhouse steak, about 1 1/2 pounds and 1 1/2 inches thick, trimmed of excess fat
  • Extra-virgin olive oil
  • 1 tablespoon steak seasoning (I use Pensey’s Chicago seasoning), divided
  • 1 tablespoon butter

Directions

Brush both sides of the steak with olive oil and rub in ½ tablespoon of steak seasoning on each side of the steak. Allow the steak to stand at room temperature for 30 minutes before grilling.

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Prepare the grill for direct and indirect cooking over high heat (450°to 550°F).

Brush the cooking grates clean. Sear the steaks over direct high heat for 6 to 8 minutes, turning once.

Continue grilling over indirect high heat until cooked to your desired doneness, 4 to 6 minutes more for medium rare (125 – 130 degrees), turning once or twice.

Keep the lid closed as much as possible during grilling. Remove the steak from the grill and place the butter on top if the steak. Let rest for 5 minutes.

Cut the steak across the grain into ¼-inch slices

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Italian Frying Peppers

These are delicious as a side dish for grilled steak. Extras will be great in a sandwich.

Ingredients

  • 2 dozen whole Italian frying peppers
  • 3 tablespoons olive oil
  • 1 clove garlic, thinly sliced
  • Salt and Pepper
  • ¼ teaspoon crushed red pepper (chili)

Directions

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Combine all the ingredients in a large skillet with a cover. Turn the heat to low, cover the pan, and cook the peppers until they soften and develop brown spots.

Turn the peppers over after they are browned on the bottom side. Cool to room temperature and store in the refrigerator. Bring to room temperature before serving.

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Grilled Yellow Squash Boats

Serves 4

Ingredients

  • 2 medium yellow squash
  • Salt and Pepper
  • 4 tablespoons shredded cheese (cheddar, mozzarella, etc)
  • 4 tablespoons Italian seasoned dried bread crumbs
  • Olive oil

Directions

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Cut the necks off the yellow squash and reserve for another recipe. Cut each squash in half and scrap out the seeds with a spoon making a hollow in the shell.

Sprinkle the shells with salt and pepper. Fill each squash with 1 tablespoon of cheese followed by 1 tablespoon of bread crumbs. Drizzle each with olive oil.

Place the squash boats on the grill and close the cover. Cook until the shells are tender and the crumbs begin to brown, about 12-15 minutes.

Grilled Corn on the Cob

Recipe

Dessert Course

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Chocolate Hazelnut Cookies

Makes about 30 cookies

I purchase hazelnut pastry and cake filling from the King Arthur.Flour Company. If you prefer, you can substitute Nutella for the hazelnut filling in this recipe.

Ingredients

  • 1/4 cup butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup cocoa
  • 1 teaspoon espresso powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup hazelnut pastry /cake filling or use Nutella
  • 1 ½ cups all-purpose flour
  • 1/4 cup water
  • Chocolate Frosting

Directions

Heat the oven to 350 degrees F.

In the large bowl of an electric mixer add all the ingredients except the flour and the water. Beat the ingredients until smooth and creamy. Add the flour and water and beat until smooth.

Form balls of dough with a tablespoon or a small melon scoop. Roll until rough with your hands. Place on parchment lined baking sheets. With a fork, press down on the dough balls to flatten slightly.

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Bake the cookies for 12 minutes, rotating the pans halfway through baking. Remove the cookies to the counter or a wire rack to cool. When completely cool, frost the top of each cookie with a teaspoon of your favorite chocolate frosting.

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Summer is a wonderful time to entertain and enjoy the outdoors with your friends. Serving appetizers and drinks are a great way to entertain when it is hot. You want easy to prepare recipes so you are not in the kitchen for hours and you want to use simple, common ingredients that you usually have in your pantry or refrigerator. Below are a few of my easy to make suggestions.

Mediterranean Bruschetta

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Ingredients

  • 1 tablespoon olive oil, plus extra for the bread
  • 1 clove minced garlic
  • 2 large tomatoes, seeded and finely chopped
  • 1/2 cup finely diced red onion
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped oil cured Italian olives
  • 1/4 cup finely chopped parsley
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons minced fresh thyme
  • 1 baguette, cut diagonally into 1/4 inch-thick slices

Directions

Combine all the ingredients in a large bowl; except the bread slices. Refrigerate until ready to serve.

Lightly grill the bread slices and then brush them with olive oil. Spoon 1 heaping tablespoon of the tomato mixture onto each bread slice and arrange on a serving plate.

Oven Fried Zucchini and Yellow Squash Rounds

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Ingredients

  • Olive oil cooking spray
  • Homemade Marinara Sauce, (see recipe here)
  • 2 medium zucchini, ends trimmed
  • 2 medium yellow squash, ends and neck trimmed
  • 2 eggs
  • ½ cup milk
  • 1 cup all-purpose flour
  • 1 tablespoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 ½ cups dried Italian seasoned breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • Olive oil, for drizzling

Directions

Preheat the oven to 450°F. Coat a large baking sheet with cooking spray.

Cut the squash into ¼ inch thick slices.

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In a plastic bag, combine the flour, Italian seasoning, salt and pepper.

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In a shallow bowl, beat the eggs and milk together.

In another shallow bowl, combine the breadcrumbs and cheese.

Place the squash slices in the bag with the flour and shake until they are coated.

Next, place each slice in the egg and then into the breadcrumb mixture.

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Place the squash rounds on the prepared baking pan and drizzle with olive oil.

Bake for 10 minutes. Turn the slices over and bake for another 10 minutes or until crispy.

Serve with warm marinara sauce.

Marinated Cheese

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Serves 4

Ingredients

  • 4-ounces of cream cheese, quartered
  • 1 heaping tablespoon fresh thyme leaves, chopped
  • 1 packed teaspoon fresh lemon zest
  • 1 tablespoon finely chopped pitted black and green Italian olives
  • 2 teaspoons finely chopped sun-dried tomatoes
  • Sea salt
  • 1/4 cup extra virgin olive oil
  • Toasted crostini, pita chips or crackers for serving

Directions

Place the cheese quarters in a medium container. Sprinkle the thyme, lemon zest, olives and sun-dried tomatoes over and around the cheese. Sprinkle the cheese with a little sea salt.

Pour the olive oil over the mixture. Squash the mixture with a fork and cover the container. Let the cheese marinate in the refrigerator for a few hours.

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Bring the cheese mixture to room temperature about 45 minutes before serving. Put the marinated cheese mixture into a serving dish.

Arrange crostini, pita or crackers around the dish with a couple of small knives for serving.

Tuna Dip

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Serve with fresh celery, radishes, carrots and thin, crispy crackers.

Makes 8 servings.

  • 8-ounces canned tuna
  • 4 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 3/4 cup chopped red onion
  • 3/4 cup chopped fresh flat-leaf parsley
  • 1 garlic clove, chopped
  • 1 tablespoon capers, washed and drained
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt

Directions

Combine the olive oil, lemon juice, onion, parsley, garlic, capers, salt, and pepper in a small bowl.

Place the tuna in a food processor and pulse to break it up.

Turn the speed to low speed and add the olive oil mixture, a little at a time, until the ingredients are thoroughly combined and the mixture is smooth.

Pour into a small serving bowl and chill. Serve with fresh-cut vegetables and crackers on the side.


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I look forward to this time of year because the CSA I belong to (Jeta Farms) begins its distribution of shares to its members. As you can see from the cover photo, my share contains beautiful produce.

CSAs (community supported agriculture programs), provide a direct link between local farmers and consumers by allowing members to purchase a share of a farmer’s crop before it’s produced each season. This allows the farmer to pay for seed, water, equipment, etc., up front.

Each week of the share season, the farmers deliver great tasting, healthy food to predetermined locations or members pick up their shares at the farm. CSA members share in the harvest and everyone benefits. This type of arrangement helps people to connect back to the earth and the food they eat.

Here are recipes for how I used some of the produce in my first share.

Corn Stock

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Did you know that you can make delicious vegetable stock with corn cobs? The stock can be used to add flavor to soups, risotto or any recipe calling for vegetable stock.

Ingredients

  • 12 corn cobs (corn kernels removed)
  • 2 chive stalks
  • 2 stems fresh parsley
  • 2 stems fresh thyme
  • 1 bay leaf

Directions

IMG_0011

Put corn cobs, chives, parsley, thyme, bay leaf and cold water to cover in a large pot and bring to a boil over high heat. Reduce heat to medium, cover the pot and simmer for 1 1⁄2 hours.

Strain, discard solids and refrigerate or freeze until ready to use the stock.

Grilled Corn on the Cob

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For each ear of corn:

  • 1 teaspoon butter
  • ½ tablespoon chopped fresh chives
  • One ice-cube
  • Heavy duty aluminium foil

Directions

Remove the husks and silk from the corn. Center the corn on a piece of foil large enough to enclose the entire cob.

Dot with the butter and sprinkle on the chives. Add an ice-cube.

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Bring up the foil sides. Double fold the top and ends to seal making one large foil packet, leaving room for heat circulation inside.

Grill, turning frequently, until the corn is tender, about 15 minutes. Remove the corn from the grill. Be careful opening the foil and wear oven mitts as the corn will be very hot!

Green Bean Salad

green beans

3-4 servings

Ingredients

  • 1 tablespoon red wine vinegar
  • 3 tablespoons olive oil
  • 1 clove garlic, finely minced
  • Kosher salt and freshly ground pepper, to taste
  • 2 cups fresh green beans, trimmed and cut into 2 inch pieces
  • 2 oz feta cheese, crumbled
  • 1/4 cup finely diced red onion
  • 1/4 teaspoon dried oregano

Directions

To make the vinaigrette: whisk together the vinegar, oil, garlic, salt and pepper in a serving bowl; set aside.

Bring a large saucepan of lightly salted water to a boil; add the beans and cook until just tender, about 3 minutes.

Using a slotted spoon, transfer the beans to a bowl of ice water. Drain well and toss with the vinaigrette, oregano, feta and onion. Chill before serving.

Stuffed Summer Squash Boats

IMG_0005

 

Serves 4

Ingredients

  • 4 medium yellow squash
  • 1/2 cup ricotta cheese
  • 1/2 cup mozzarella cheese, shredded
  • 1 cup marinara sauce, heated (see recipe link here)
  • 1/4 cup Parmesan cheese, freshly grated
  • 1/4 cup Panko breadcrumbs
  • Olive oil
  • 2 tablespoons minced fresh basil leaves
  • Sea salt and fresh ground pepper to taste

Directions

Cut off the stems on the squash and cut a slice off the top of each squash. I used the top and the scooped out flesh in the relish recipe below.

IMG_0003

Using a small spoon, scoop out the seeds and enough flesh from each squash to create room for the stuffing.

Place the squash in a greased baking dish or in individual baking dishes and brush the cut sides of the squash with olive oil.

Season the squash lightly with salt and pepper.

Preheat the oven to 375 degrees F.

To make the stuffing:

IMG_0004

In a small mixing bowl, combine the panko breadcrumbs, 1 tablespoon olive oil, minced basil and Parmesan cheese. Set aside.

Combine the ricotta and mozzarella in another mixing bowl and season to taste with salt and pepper.

Evenly distribute the ricotta cheese mixture in the squash boats.

Evenly sprinkle the breadcrumb topping mixture on top of the ricotta filled squash.

Bake the squash for 30 minutes or until the squash is tender and the topping is golden brown.

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Remove the baking dish or dishes from the oven and pour some warm marinara sauce over the squash boats before serving.

Small Batch Summer Relish

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Sweet-and-sour squash relish is a great condiment for burgers and summer sandwiches. You won’t believe how delicious summer squash is in this relish.

Makes: 2 cups

Ingredients

  • 1/2 cup cider vinegar
  • 1/4 cup sugar
  • 2 teaspoons mustard seeds
  • 1/4 teaspoon crushed red pepper (chili)
  • 1/2 teaspoon salt
  • 1 1/4 lbs zucchini and/or yellow squash
  • Half a medium onion
  • Half a red or yellow bell pepper

Directions

Finely dice the vegetables with a knife. I don’t like using the processor for relish because it makes the squash watery and a grater makes them too fine for relish.

IMG_0002

In a large saucepan, heat vinegar, sugar, mustard seeds, crushed red pepper and salt to boiling on high, stirring. Stir in squash, onion and bell pepper.

Simmer 60 minutes or until very tender and very soft, stirring occasionally.

Transfer to airtight containers and refrigerate until cold. Store up to 1 week in the refrigerator or freeze in small containers.

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