The Squash and Tomato teams have done a fabulous job this year, and now we're reaping the benefits of their work. We love this recipe loosely based on a more complicated one from Better Homes and Gardens.
2 lbs summer squash, sliced (or zucchini if you like)
2 lbs tomatoes cut in thick slices
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Seasonings recommended – if using fresh, feel free to use more or less as you prefer. We like a LOT of fresh basil instead of powdered. But that may be because the basil grew like mad this year.
1 tbsp all-purpose flour
2 tsp sugar
1 tsp paprika
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp dried basil, crushed
1/8 tsp pepper
Cook the squash until still somewhat crisp. Stir together flour, sugar, and seasonings; stir in drained tomatoes. In a 2-quart square baking dish, layer half of the squash and half of the tomato mixture; repeat layers. Bake uncovered, in a 350 degree F oven for 25 minutes. Sprinkle with cheeses; bake for 5 to 10 minutes more or until heated through and sauce is bubbly around the edges. Let stand for 5 minutes before serving.
Monday, July 25, 2011
Wednesday, July 13, 2011
The gardeners have been picking and delivering scads of produce. Lettuce, raspberries, peppers, peas, and all the greens are thriving. We were so thrilled with this beautiful chard that we had to post this recipe from allrecipes.com. Scrumptious. You can use Swiss or Rainbow chard:
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1/2 small red onion, diced
- 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
- 1/2 cup dry white wine
- 1 tablespoon fresh lemon juice, or to taste
- 2 tablespoons freshly grated Parmesan cheese
- salt to taste (optional)
- Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.
Tuesday, July 12, 2011
Oh, the parsley and dill! It made us think of our favorite new potato recipe. There are so many variations, but the basic is this:
Boil red or new potatoes (with or without skin) until cooked but still firm. Put in glass pan with butter or olive oil to taste. Stir in fresh parsley and dill - add a little more or less of whichever you like. You can add some sea salt or pepper to taste. That's it! You're ready to eat.