The Purloined Recipe

by Molly Beverly

A native American trio flavored with smoky roasted peppers. Makes 4 servings.

1 poblano or Anaheim chile pepper
1 pound zucchini cut into 1/2-inch cubes
1 teaspoon salt
1 Tablespoon butter
1 Tablespoon vegetable oil
1 cup fresh or frozen corn kernels
1/2 medium onion, thinly sliced
2/3 cup cream or evaporated milk
1/2 pound cooked chicken, diced OR 6 ounces jack cheese diced (optional)

Roast pepper under the broiler or over a gas burner until skin is black and bubbly all over. Rinse in cold water, then slip the skin off. Remove seeds and stem.

Chop coarsely.

In a large pan heat the oil. Add the zucchini and fry for 10 minutes, stirring frequently, until browned. Remove zucchini and set aside. Add to pan corn, chile and onion. Sauté until browned, stirring occasionally.

Just before serving add cream, zucchini, chicken (optional) and salt and simmer a few minutes. Add cheese (optional) and remove from heat. Serve immediately with rice.

Recipes By Ingredient, The Recipes, chiles, corn, entrees, onions, side dishes, squash - summer

3 1/2 cup coarsely grated zucchini
salt
3 eggs, beaten
1/3 cup flour
1/2 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
1 Tbsp. fresh basil, minced
salt and pepper to taste

1. Salt zucchini and let stand 15 minutes to draw out moisture. Squeeze the moisture out really well.
2. Combine zucchini with remaining ingredients and spread onto a medium pizza pan that has been well oiled.
3. Bake at 350 F for 25-30 minutes until surface is dry and firm. Brush top with oil and broil under moderate heat for 5 minutes.
4. Top with desired pizza toppings and bake at 350 F for 20-25 minutes. Cut into squares.

Recipes By Ingredient, The Recipes, basil, pizza, squash - summer

by Molly Beverly

The Italian version of an omelet. It’s quick and sufficient for any meal. Serve with sliced ripe tomatoes and crusty Italian bread.

Serves 4-6

1 pound zucchini
Salt
4 Tablespoons olive oil
2 cloves garlic, minced
6 eggs
1/4 cup Parmesan cheese
1/4 cup chopped fresh basil leaves OR 2 teaspoons dried oregano
Freshly ground pepper

Grate zucchini and toss with salt. Let drain for 30 minutes. Press out the liquid.

Heat 2 Tablespoons olive oil in a skillet. Add garlic and fry, stirring continuously for 2 minutes. Add zucchini and sauté 5 minutes until tender. Remove from heat and cool to room temperature.

Beat the eggs in a bowl. Add Parmesan cheese, herbs and pepper. Stir in zucchini. Heat remaining 2 Tablespoons olive oil in a skillet. Add the egg mixture. Stir gently until set. Place under a broiler until top is firm or flip frittata over in pan and brown.

Cut into wedges and serve warm or at room temperature.

Recipes By Ingredient, The Recipes, basil, entrees, garlic, onions, oregano, squash - summer

by Molly Beverly

Substantially lower in sugar, oil and calories than the usual. Pleasantly sweet with an interesting indefinable flavor. In the interest of you serious zucchini farmers I did try this recipe with 2 cups of zucchini but it turned out heavy and dull.

Makes 1 loaf

3 cups whole wheat pastry flour OR 1 1/2 cups whole wheat flour and 1 1/2 cups unbleached white flour
1/3 cup sugar
3 Tablespoons grated Parmesan
4 teaspoons baking powder
1/4 teaspoon salt
1 cup grated zucchini
1/3 cut vegetable oil
1 cup plain yogurt
2 eggs, lightly beaten
2 Tablespoons grated onion

Mix together the flour, sugar, Parmesan cheese, baking powder, salt and zucchini. Add vegetable oil, yogurt, eggs and onion. Combine gently and stir until moistened. Pour into a greased loaf pan. Bake at 350° for 55 minutes or until a knife inserted in center comes out clean. This bread gets soggy when frozen, so freeze up lots of zucchini now to bake into bread later.

Recipes By Ingredient, The Recipes, breads, onions, squash - summer

3 cups cooked zucchini , drained
2 egg yokes
1 cup finely crushed saltines
1/4 cup flour
2 egg whites

1. Place cooked squash mixture in a bowl and mash.
2. Add egg yokes, saltines and flour; stir well.
3. Beat egg whites until stiff.
4. Fold into squash mixture and drop into hot oil.
5. Fry until golden brown; drain on paper towels.

Recipes By Ingredient, The Recipes, side dishes, squash - summer

1 - 9×13 Casserole dish
4-5 - Med Assorted Squash
1/2 Red Onion
1/2 Head of Cauliflower - Broken into small florets
2 16 oz cans of tomato sauce or one Jar of Spaghetti Sauce
One handful Fresh Herbs - I use Basil, Oregano, Sage and Marjoram
3 Cloves of Garlic - pressed
Salt, Pepper and Red Chili Pepper Flakes to Taste
1 Cup Cheddar Cheese
Parmesan Cheese to Taste
Slivered Almonds

Chop assorted squash and onion. Layer in casserole with cauliflower. Pour tomato/spaghetti sauce, garlic, fresh herbs and Salt, Pepper and Red Chili Pepper Flakes over the veggie mixture. Add cheese to the top and then almonds.

Cover and bake at 350 for 40 minutes then take off the cover and cook for an additional 10 minutes or until browned.

*You can also turn this into a southwest dish by adding a can of tomatoes with green chilies, 1 can of plain tomatoes sauce and adding assorted bell peppers. Omit the Italian fresh herbs and add seasonings such as ground chipotle chili pepper, cumin and top with fresh cilantro.

Recipes By Ingredient, The Recipes, basil, chiles, cilantro, entrees, garlic, oregano, sage, side dishes, squash - summer

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.

Recipes By Ingredient, The Recipes, chiles, entrees, garlic, onions, side dishes, squash - summer, tomatoes

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.

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

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

(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