Summertime Squash

As it starts to get warmer outside I can't wait for all the grilling. Not that I stop grilling outside in the winter. But the fresher zucchini and squash are in the summer but you can make this anytime.

Ingredients:

2 small zucchini

2 small yellow squash

1 small red bell pepper

2 cloves garlic

2 teaspoons cornstarch

1/4 teaspoon salt

1/2 cup vegetable broth

1 tablespoon vegetable oil

1 teaspoon butter

Yellow bell pepper rings and green onion brushes, optional for garnish

Step-by-step:

Scrub zucchini and yellow squash; pat dry with paper towels and cut off ends. Cut zucchini and yellow squash diagonally into 1⁄4-inch-thick slices. Cut red bell pepper lengthwise in half. Remove stem and seeds. Rinse, dry and cut into 1⁄4-inch-thick strips. Finely chop garlic.

Combine cornstarch and salt in small cup. Stir in vegetable broth until mixture is smooth; set aside.

Heat large nonstick skillet over medium-high heat 1 minute or until hot. Drizzle vegetable oil into skillet. Add butter; swirl to coat bottom and heat 30 seconds. Add zucchini and yellow squash; cook and stir 6 minutes or until crisp-tender. Stir in red bell pepper and garlic; cook, stirring constantly, for about 1 minute.

Stir reserved broth mixture until smooth and add to skillet. Cook and stir until sauce boils and thickens. Garnish, if desired.

Spinach Flat-bread with Goat Cheese, Red Pepper and Olives

Servings 24 pieces


Ingredients:


Dough:
3 1/2 cups all- purpose flour
1 tablespoon fast-acting dry yeast
2 teaspoons salt
1 1/2 cups lukewarm water (about 100F)


Topping:
4 tablespoons olive oil, divided
2 medium garlic cloves, minced
1 lb. baby spinach or baby kale
8 oz soft goat cheese, crumbled (1 1/2 cups)
1 small red bell pepper, thinly sliced (1 1/2 cups)
1/2 cup chopped pitted Kalamata olives
1/2 teaspoon coarse sea salt


Step-by-Step:
1. Combine flour, yeast and 2 teaspoons salt in large bowl. Add water, stir until moistened. With spoon, beat 40 strokes until soft sticky dough forms, scraping bottom and sides of bowl. Cover; let rise in warm place 2 hours or until dough has doubled in size and  has a sponge-like appearance.
2. Oil large baking sheet. Working quickly with floured hands and handling dough as little as possible, pat out dough over baking sheet, lightly sprinkling with flour if it begins to stick (dough should feel soft and smooth but not sticky). Over with clean towel; let stand in warm place 40 minutes or until dough is slightly puffy (dough won't rise much but will continue rising in oven).
3. Place oven rack in bottom position; heat oven to 450F. Combine 2 tablespoons of the oil and garlic in large bowl. Add spinach; toss to coat. Pile spinach over dough (the spinach will cook down). Sprinkle with cheese, bell peppers and olives; drizzle with remaining 2 tablespoons olive oil
4. Bake on bottom oven rack 20 to 30 minutes or until crust is golden brown. Sprinkle with sea salt. Cut into 24 pieces; serve warm or at room temperature. 

Two Meals in One - Vegetable Frittata

Prep Time: 30 Minutes

Ingredients:

4 eggs

Reserved 2 cups vegetables from Creamy Garden Vegetable

1 teaspoon dried basil leaves

1/2 teaspoon garlic salt

1/8 teaspoon pepper

2 oz. shredded mozzarella cheese

Step-by-step

1. In medium bowl, beat eggs. Add reserved cooked vegetables, basil, garlic salt and pepper; mix well.
2. Spray large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Add mixture. Reduce heat to low; cover and cook 15 to 20 minutes or until center is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet
3. Sprinkle with cheese; cover and cook an additional 1 to 2 minutes or until cheese is melted.

4 servings

Menu Suggestions:

Serve with salsa or with toasted wheat bread

Two Meals in One - Creamy Garden Vegetables with Pasta

Prep Time: 35 Minutes

Ingredients:

12 oz. uncooked spaghetti

2 teaspoon oil

2 medium zucchini, cut in half lengthwise, thinly sliced

1 medium yellow bell pepper, cut into thin strips

1 medium red bell pepper, cut into thin strips

1 small onion, cut into thin wedges

3 cups small fresh broccoli florets

1/4 cup water

1 (10 oz) four-cheese pasta sauce

Step-by-step

1. Cook spaghetti to desired doneness as directed on package. Drain; cover to keep warm.
2. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add zucchini, bell peppers and onion; cook and stir 2 minutes. Add broccoli and water; cover and simmer 4 to 6 minutes or until vegetables are crisp-tender, stirring occasionally
3. Place 2 cups of vegetable mixture in container with tight-fitting lid or resealable plastic bag; refrigerate for Vegetable Frittata
4. Stir pasta sauce into remaining vegetable mixture in skillet. Cook over medium heat for 3 to 4 minutes or just until thoroughly heated, stirring occasionally. Serve over remaining hot cooked spaghetti.

4 servings

Menu Suggestions:

A nice crusty bread with garlic butter

Reserved vegetable mixture to be used in Vegetable Frittata

Grilled Provolone and Roasted Red Pepper Sandwiches

Prep Time: 15 Minutes

Ingredients:

4 slices multi-grain bread

4 (3/4 oz) slices provolone cheese

2 roasted red bell peppers cut into 1 inch strips

1 tablespoon margarine or butter, softened

Step-by-step

1. Top each of 2 bread slices with 1 cheese slice, half of bell pepper strips and another cheese slices. Top with remaining bread slices. Spread margarine on both sides of sandwiches.
2. Heat large skillet or griddle over medium heat until hot, or to 375o F. Add sandwiches; cook 2 to 4 minutes on each side or until bread is golden brown and cheese is melted.

2 servings

Confetti Potato Salad

Makes 6 servings

·         2 ½ pounds medium potatoes

·         1 cup chopped red bell pepper

·         1 cup sliced pitted black olives

·         1 cup frozen peas, thawed

·         ½ cup mayonnaise

·         1 tablespoon Dijon-style mustard

·         ¼ cup cider vinegar

·         2 tablespoon chopped red onion

·         ½ teaspoon celery seeds

·         ½ teaspoon salt

·         1/8 teaspoon black pepper

·         Leaf lettuce, optional

Directions:

1.      Prepare elbow macaroni according to package directions, but do not add salt. Drain macaroni in colander; place under cold running water to cool. Drain thoroughly.

2.      Remove the stems and seeds from red and green bell peppers. Chop bell peppers and set aside.

3.      For dressing, in a large bowl, mix mayonnaise, cider vinegar, sugar, salt and black pepper until well blended

4.      Add cooked cooled macaroni. Chopped celery, chopped bell peppers and chopped onion to bowl. Toss with dressing to coat evenly.

5.      Place salad on serving platter. Garnish with cherry tomatoes, If desired, and serve.  

Creamy Macaroni Salad

Makes 6 servings

·         16 oz. elbow macaroni

·         1 each medium red and green bell pepper

·         1 cup mayonnaise

·         1 tablespoon cider vinegar

·         ½ teaspoon granulated sugar

·         ½ teaspoon salt

·         ½ teaspoon pepper

·         1 cup chopped celery

·         Medium yellow onion (about 1 cup)

·         Cherry tomatoes, optional for garnish

Directions:

1.      Prepare elbow macaroni according to package directions, but do not add salt. Drain macaroni in colander; place under cold running water to cool. Drain thoroughly.

2.      Remove the stems and seeds from red and green bell peppers. Chop bell peppers and set aside.

3.      For dressing, in a large bowl, mix mayonnaise, cider vinegar, sugar, salt and black pepper until well blended

4.      Add cooked cooled macaroni. Chopped celery, chopped bell peppers and chopped onion to bowl. Toss with dressing to coat evenly.

5.      Place salad on serving platter. Garnish with cherry tomatoes, If desired, and serve.