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.
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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.
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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.
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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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There are many ways to stuff a blossom: 1) cream cheese, mixed with chopped chives, salt and pepper, 2) sautéed sweet corn, chopped green chiles, chopped onion with an egg to hold it together, 3) crumbled and cooked Italian sausage, chopped sweet pepper, a little parmesan cheese and tomato sauce. You get the idea—almost anything goes. All stuffed blossoms can be dipped in a light batter (recipe follows) and fried until golden or baked in an oiled pan at 325o until cooked throughout. For a simpler variation, omit the cheese stuffing and fry the blossoms plain. For a more elegant variation, servedrizzled with a light, well seasoned tomato sauce.
Serves 6-8
1 cup flour
1 1/2 cups (12 ounce can) beer
salt to taste
30-40 squash blossoms
1/2 pound of any good quality cheese
safflower, sunflower or peanut oil
Beat together flour, beer, and salt. Let sit at least 3 hours. Cut cheese into small pieces and stuff each blossom. Heat 1/4-1/2 inch oil in wide skillet. Dip blossoms in batter, then fry in oil until golden brown.
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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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Very simple and special. Allow 4-5 blossoms per person.
Rinse blossoms. Steam over boiling water for about 1 minute or until fork tender. Serve with salt, freshly ground pepper and butter.
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Serves 2 to 4
This pretty vegetable ragout should prove, if any doubt lingers, that members of the cabbage family can be delicate and pretty, especially in early summer.
Improvise with what you have: small onions or red scallions, spring leeks or green garlic, shallots in the fall, bunched spinach or loose leaves.
1 tablespoon unsalted butter
6 spring onions or shallots, halved
6 or more small turnips, scrubbed and quartered
2 or 3 small kohlrabi, about golf ball size, peeled and quartered
1 thyme or lemon thyme sprig
sea salt and freshly ground pepper
1 pound pod peas, shelled
a few handfuls of baby spinach
dollop crème fraîche
4 large basil leaves, slivered
- Melt the butter in a skillet and add the onions, turnips, kohlrabi, and thyme. Add water to cover halfway and a teaspoon of salt. Simmer while you shuck the peas.
- As soon as the vegetables are tender, after 12 to 15 minutes, add the peas and spinach and cook until the spinach has wilted down, a few minutes more. Stir in the crème fraîche and add the basil. Taste by itself. With a starch (puff pastry, ravioli, even buttered toast), it can be offered as a vegetarian main dish.
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Serves 6
1 pound carrots
3 Tablespoons lemon juice
1 1/2 teaspoons vegetable oil
1 1/2 Tablespoons sugar
1/8 teaspoon salt
2 teaspoons zest of orange or tangerine
Put a large pot of water on to boil.
Using a vegetable peeler peel the carrots, then continue to peel away until nothing remains. (Or slice on the finest (1 mm.) blade of the food processor.)
Immerse carrots in boiling water for 3 seconds. Drain well.
Toss carrots with lemon juice, oil, sugar, salt, and orange or tangerine zest.
Refrigerate for about 1 hour. (Will keep well for up to 24 hours.)
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Serves 6
2 pounds young, tender carrots, peeled and cut into pieces 2 inches long by 1/4-inch thick
1/4 cup olive oil
3 Tablespoons lemon juice
2 Tablespoons chopped parsley
2 Tablespoons chopped basil
1/2 teaspoon salt
Freshly ground pepper
Steam carrots until tender but firm, about 10-15 minutes. Place in a mixing bowl. Combine remaining ingredients and pour over carrots while they are still hot. Toss to mix and chill before serving.
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