The Purloined Recipe

from Molly Beverly

6 servings

Hurray… summer squash. Official beginning of summer.

2 Tablespoons vegetable oil
2 pounds summer squash, diced
4 heaping Tablespoons finely chopped white onion
3/4 pound tomatoes, chopped (or substitute 1 cup canned, chopped tomatoes)
2 Serrano chiles, more or less to taste
3 cloves garlic, peeled and chopped
4 Tablespoons epazote leaves (optional)
4 Tablespoons Mexican queso fresco, crumbled or muenster or jack cheese grated
1 teaspoon salt (to taste)

Heat oil in a large skillet and add squash, onion, epazote and salt. Stir and sauté until just tender, about 10 minutes. Blend tomatoes, chiles and garlic in blender.

Add to squash mixture. Cook until squash is soft and vegetables are moist but not runny. Adjust seasoning. Garnish with crumbled or grated cheese.

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from Danielle Adams

Filling:

1/2 small container of Ricotta Cheese
1/2 Medium Tomato – Chopped
Handful of Basil – Chopped
Little Bit of Diced Onion
Dash of Garlic Powder
Salt and Pepper to Taste

Batter:

Trader Joe’s or Other Buttermilk Baking Mix
1 Egg
1/2 Cup Water
Enough Veggie Oil to fill about 1/2 of a Medium Sized Skillet/Pan

Make the batter and allow to sit for a bit. Combine all ingredients for the filling.

Fill the Squash Blossoms with the filling, make sure to close the tops of the blossoms after by either pressing them down in to the filling a bit or gently twisting them a bit. Preheat your pan on med-Hi heat.

Dip the blossoms in to the batter and make sure your pan is hot enough. Gently place the blossoms into the pan and cook them until golden brown on each side. I usually turn down the heat to medium at this point.- they cook very rapidly and you should only need to turn them once. I add a little extra salt, pepper and red chili pepper flakes on them after frying too!

P.S. I am a total throw it together and see how it turns out cook… so please let me know if you have any questions about how I made these!!!!

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Preparation time 40 min. chilling time 2 hrs. 308 calories

Serves 4

1 pound small potatoes, sliced 1/4 inch thick
½ pound whole green beans
1/3 cup lemon juice
2 tablespoons cooking oil
1 ½ teaspoons sugar
4 teaspoons brown mustard
3/4 teaspoon dried dillweed
Lettuce leaves
1 – 6 1/2 ounce can tuna, drained and broken into chunks
2 medium tomatoes, seeded and cut into chunks
½ small red onion, thinly sliced and separated into rings
2 hard-cooked eggs, cut into wedges

1. In a large saucepan bring 2 inches of water to boiling. Add potatoes and green beans. Cover and simmer 10 minutes or just till tender. Remove beans with a slotted spoon; drain potatoes. Cover and chill for 2 to 24 hours.
2. Meanwhile, for dressing, in a screw-top jar combine lemon juice, oil, sugar, mustard, dillweed, 2 tablespoons water, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cover and shake well to blend. Chill for 2 to 24 hours.
3. To serve, place lettuce leaves on a platter. Arrange potatoes, beans, tuna, tomatoes, onion, and eggs atop lettuce. Shake dressing and drizzle over salad.

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Red tomatoes, white potatoes, green olives and capers.

Serves 4-5

1 1/2 pounds red or white potatoes, all about the same size
2 large ripe tomatoes (select firm ones that will not fall apart when cut)
1/4 cup finely chopped red onion
1/2 cup pitted green olives, coarsely chopped
2 Tablespoons capers
1 large clove garlic, finely minced
1/4 cup olive oil
1/4 cup wine vinegar
Salt and pepper to taste

Boil potatoes in simmering water until just tender for 20-30 minutes depending upon the size of the potatoes. Drain and allow to cool.

Peel, and cut into 1-inch pieces. Core tomatoes and cut into 1-inch chunks.

In a large bowl combine potatoes, tomatoes, onion, olives, capers and garlic.

Add olive oil, vinegar, salt and pepper and toss to mix. Serve chilled or at room temperature. Keeps refrigerated up to 5 days.

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2 cups mashed potatoes
2 cups frozen corn kernels (thawed) or cooked corn cut off the ear
1 egg, slightly beaten
1 cup seasoned bread crumbs
1/2 cup canola oil (for frying)

In a medium mixing bowl, combine potatoes, corn, egg; mix with spoon.

Place bread crumbs in a shallow bowl. Using clean hands, form mixture into 1 1/2inch diameter patties; dip each patty in bread crumbs, coating both sides.

Over medium heat, in a large non-stick skillet, heat 2 tablespoons of the canola oil until hot. Fry the patties, a few at a time, for 2 minutes, or until golden brown on the bottom; flip and cook another 2 minutes on the second side. (If flatter, more crispy cakes are desired, flatten cakes while cooking with spatula).

Transfer finished cakes to a baking sheet and keep in a warm oven (200 degrees) until all cakes are cooked. Transfer cakes to a serving platter and serve with salsa, if desired.

For the Salsa:

1/2 cup finely chopped yellow pepper
1/2 cup finely chopped green pepper
4 plum tomatoes, seeded and chopped
1 tablespoon minced jalapeno pepper
1/2 cup chopped red onion

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2 large bell peppers, sliced in half and emptied out
2 C of cooked grain of your choice (rice, quinoa, couscous, lentils, tempeh, etc.)
1/3 to 1/2 C fresh basil or other herb
1/2 C of diced onion
1 C of chopped tomatoes
1/4 C goat cheese
2 Tbs lemon juice
2 Tbs balsamic vinegar
2 Tbs extra virgin olive oil

EXTRAS: toss in a small handful (1/4 C) of your favorite things like walnuts, capers, olives, sun dried tomatoes, anchovies.

Stuffing a bell pepper is so easy, stuff it with ANYTHING you want or have. This is a great dish for using leftovers.

Cut your bell peppers in half lengthwise. Take out the seeds and white
membrane–a spoon works well for this. Set the halves aside.

Get together all the stuffing ingredients and start throwing them into a bowl. You can substitute some of the grain with tofu, meat, wild rice, or Manoomin, which is mucho delicious! At Trader Joe’s this stuff is sold pre-cooked in a vacuum packed bag.

Mix it all up in a bowl, season it and taste it. Does it taste good? Could you eat this on its own? If you say YES then stuff the peppers! If you say no…play with the mix some more and get it tasting just right.

Preheat your oven to 400 degrees.

Line up your pepper halves in some sort of a baking pan and stuff ‘em! Chuck them in the oven and let it ride for about 30 minutes. When a fork easily pierces the skin of a pepper they are done!

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8 banana peppers
2 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 1/2 teaspoons salt, divided
1/2 teaspoon ground black pepper
1 egg
1 teaspoon Worcestershire sauce
1/2 cup grated Parmesan cheese
1 pound hot Italian sausage
1 pound mild Italian sausage
1 1/2 cups bread crumbs

1. Cut off tops of peppers, and remove ribs and seeds. Chop edible portions of tops; set aside. Bring a large pot of salted water to a boil.
2. Add peppers, reduce heat, and simmer until tender but firm, about 5 mins. Drain and set aside.
3. Heat butter in a medium skillet. Sauté reserved chopped pepper, onion and celery until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce and garlic. Season with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees F (175 degrees C).
4. Meanwhile, in a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce and Parmesan. Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture.
5. Using a piping bag or sausage stuffer, fill each pepper with the meat mixture. Place in a 3 quart casserole dish, and pour remaining tomato sauce mixture over peppers.
6. Bake uncovered in preheated oven for 1 hour.

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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.

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Slightly modified from Eastern Mediterranean Cooking by Paula Wolfert

Serves 4

1 1/2 pound tender green beans, trimmed and cut up
1/4 cup olive oil (sometimes I use less)
1 cup minced onion
Salt to taste
1 teaspoon sugar
1/3 cup tomato sauce or one whole tomato, chopped
1 cup boiling water, more if needed

Place all ingredients in a heavy saucepan. Bring to a boil and boil vigorously 1 minute. Cover with tight lid and cook over low heat for at least 30 minutes (the original recipe calls for 2-3 hours), until most of the liquid has been absorbed.

Serve at room temperature with a slab of cheese and crusty bread.

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from www.aggie-horticulture.tamu.edu

Serves 4

This is a home-type dish that is as simple to prepare as “scrambled eggs with…” but much more nutritious. Serve as a side dish, a brunch main dish or as a filling in tortillas and pitas.

1 cup purslane
1 tablespoon vegetable oil
1 small onion, finely chopped
1 medium-size ripe tomato, chopped (not skinned)
1 SERRANO or jalapeno chile, finely chopped, or freshly cracked black pepper, according to taste
2 to 3 teaspoons low-sodium soy sauce
1 egg beaten

Set aside a few raw sprigs of purslane for garnish. Steam or blanch the rest until tender-crisp (three to five minutes). Drain thoroughly, transfer to a plate covered with several layers of paper towels and blot dry.

In a large pan, sauté garlic and onion in vegetable oil until soft. Add tomato and chile, and sauté until the mixture becomes sauce-like.

Season with soy sauce. (If you aren’t using the chile, add freshly ground black pepper.) Sauté until mixture is warm and the flavors marry.

When ready to serve, add the beaten egg to the warm mixture in the pan and mix gently. The egg will bind the mixture loosely but should not harden into scrambled eggs. Garnish plate servings with reserved sprigs.

PER SERVING (estimated): 91 calories, 4 g protein, 9 g carbohydrate, 5 g fat, 68 mg cholesterol, 200 mg sodium, 68 percent U.S. RDA Vitamin A, 77 percent U.S. RDA Vitamin C.

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