The Purloined Recipe

Serves 6

At first glance, you may think that these vegetables are overcooked to death. Long slow roasting though allows the individual flavors to intermingle. The potatoes are meltingly tender without becoming mushy, the onions are marvelously sweet and the spices have mellowed. The smoked cheese adds a meaty quality so although this is a great side dish for grilled poultry and pork, it is also substantial enough to satisfy a hearty vegetarian appetite.

2 large onions, thinly sliced
2 large garlic cloves, minced
3 Tbs. extra-virgin olive oil
1 lb. yellow zucchini, cut in 1/3-inch rounds
½ lb. small red potatoes, scrubbed, sliced into ¼-inch rounds
3 large ripe tomatoes, cored and coarsely chopped
1 each red and green bell pepper, cored, seeded and cut into 1-inch squares
1 Serrano pepper, seeded and minced…(use your Chilepenos)
6 ozs white mushrooms, sliced ¼-inch thick
1 Tbs. each fresh thyme and basil leaves
¾ cup white wine
4 ozs smoked mozzarella, shredded
½ cup Parmesan, freshly shredded

Heat oven to 350 degrees. Oil a roasting pan and place onions and garlic in pan.

Add olive oil and coat the vegetables. Cover with foil and roast for 30 minutes.

Remove and add remaining ingredients except cheese. Cover again and bake or 45 minutes. Cover and roast for another 45 minutes.

Remove cover, sprinkle with cheese and bake for 20 minutes or until cheese has melted. Serve hot or just slightly warm.

basil, chiles, entrees, garlic, onions, peppers, potatoes, Recipes By Ingredient, side dishes, squash - summer, The Recipes, thyme, tomatoes

from Danielle Adams

1/2 Onion
2-3 Tomatoes (depends on the size – 2 if x-large) Or 1 can diced tomatoes if tomatoes are out of season
Handful or More of Summer Squash
Handful or More of Okra
1 Tablespoon of Olive Oil
1 Tablespoon of Butter
Cajun Seasoning
Salt and Pepper to Taste
Can of Corn or 2 cups Butter Beans

Simply Sauté all of the above and then let it simmer for 15 minutes or so and it makes a great dish…sometimes I even add a cup or so of cheddar cheese on top at the end and then our kids really love it.

beans, okra, onions, Recipes By Ingredient, side dishes, squash - summer, The Recipes

(recipe from Seasons of My Heart Cookbook, by Susana Trilling,  used with permission of the author.)

6 servings

Seasons of My Heart

4 Tablespoons safflower oil
2 pounds summer squash, diced
12 ounces tomatoes, broiled OR 1 1/2 cups canned
4 heaping Tablespoons finely chopped white onion
2 Serrano chiles, charred
2 cloves garlic, peeled
4 Tablespoons epazote leaves
4 Tablespoons grated cheese: añejo, romano or jack (optional)
1 teaspoon salt

Heat oil and add squash, onion, epazote and salt. Stir and sauté until just tender, about 10 minutes. Blend tomatoes, chiles and garlic. Add to squash mixture. Cook until squash is soft and vegetables are moist but not runny.

Adjust seasoning. Garnish with grated cheese.

chiles, entrees, garlic, onions, side dishes, squash - summer, tomatoes

(recipe from the book Local Flavors used with permission of the author, Deborah Madison)

Serves 2 – 4.

2 Tablespoons olive oil
2 big onions
a few thyme sprigs
3 tablespoons chopped oregano
4 skinny eggplants, cut into 2 inch lengths
1 ½ pounds summer squash, cut into large wedges or lengths
2 tablespoons tomato paste
sea salt and freshly ground pepper
½ cup white wine or water
vinegar, optional

Heat the oil in a dutch oven or other deep pot with a tight-fitting lid. Add the onions, thyme and oregano and cook over medium-high heat, shaking the pan
occasionally while you prepare the rest of the vegetables. Cook until the onions wilt and start to color in places.

Add the vegetables, give them a stir and cook, keeping the heat high and shaking the pan occasionally, until they begin to give off an enticing smell about 10-15 minutes). Stir in the tomato paste, add the salt and the wine or water. Cover the pan, turn the heat to low, and cook for about 10 minutes. The vegetables should have an invitingly tender appearance and be blushing with a faint glaze of red from the tomato. Season with pepper. Add a few drops of vinegar for sharpness if you like.

eggplant, oregano, squash - summer, stews