Although everyone seems to have an abundance of summer and zucchini squash recipes, I think this one takes things to another level. I found it on smitten kitchen and have made very few modifications. If you are not familiar with that website, you need to check it out. Not only are the recipes terrific and easy to follow, but it is also quite entertaining; I love her subtle and dry sense of humor. Additionally, she has wonderful pictures of most steps taken when preparing her dishes.

INGREDIENTS:
Gratin
2 lbs. summer squash, any mixture is fine, smaller ones are better
1 tsp. kosher salt
1 1/4 c. panko
3 Tbs. butter
3/4 c. thinly sliced shallots, about 4 to 5
1 c. grated gruyere cheese
1/4 c. salsa verde (below)
Freshly ground black pepper

INGREDIENTS:
Salsa Verde
1 Tbs. thyme leaves
1/4 c. mint leaves, coarsely chopped
1 c. flat-leaf parsley, coarsely chopped
2 small cloves garlic
1 anchovy filet
1 Tbs. capers, drained
1/2 cup olive oil
1/2 lemon, juiced, or more to taste

DIRECTIONS
Salsa Verde
First, combine the herbs, garlic, anchovy and capers in a food processor until it is the consistency of a paste. Make sure to scrape the bowl when needed. Next, with the machine running, slowly drizzle in the olive oil. Then, when fully emulsified, season with kosher salt, fresh ground pepper and lemon juice and set aside. You can actually do this a day or two ahead of time, if you wish.

DIRECTIONS
Gratin
Preheat oven to 400°F.
First, cut the squash into very thin coins, toss them with one teaspoon of kosher salt and place them in a colander to drain for about 10-15 minutes. You can then dry them briefly, on paper towels, before placing them into a large mixing bowl.

Meanwhile, place the breadcrumbs in a small bowl. Then, melt the 3 tablespoons of butter in a small pan and cook until it browns a bit and has a nutty aroma. Next, pour the melted butter (make sure to scrape out all of the little brown bits) over the breadcrumbs and toss to fully coat them.

Next, add half the breadcrumbs, shallots, gruyere, 1/4 cup salsa verde (about half) and some freshly ground black pepper to the bowl with the summer squash and toss well to combine. Then transfer the mixture to a 9-inch cast-iron skillet, or a 9″x9″ baking dish. Finally, scatter remaining breadcrumbs over the top and bake for 35 to 40 minutes or until the squash is tender and the crumbs are crisp.

NOTES
Just an FYI, I tried this without salting and draining the squash (because I forgot!) and it turned out just fine. So, if you can’t be bothered with that step, leave it out. Also, don’t really worry about the slice thickness too much, it works quite well even if they are not super thin. The 400º temperature for 35-40 minutes is definitely enough to cook the squash through.

This is a tasty use of your farmer’s market produce. I had a little of this, a little of that, left over from my weekly farmer’s market trip and was trying to figure out how to use them. Then, I decided to put them all together, I added a simple dijon vinaigrette, a few herbs and voilá, an instant, beautiful and healthy side dish!

INGREDIENTS
2 ears of corn, blanched, cut off the cob
a handful of green beans, blanched and cut in 2″ pieces
4 small new potatoes, cooked and quartered
about a half pint of cherry tomatoes, halved
1⁄4 cup lemon juice
1 Tbs. Dijon mustard
1 cup extra-virgin olive oil
kosher salt and fresh ground pepper, to taste
handful of parsley, chopped
handful of basil, chopped

DIRECTIONS
First, combine the first four ingredients in a bowl and set them aside. Next, combine the next four ingredients in a small jar, shake well until completely emulsified. Then, pour a portion over the vegetable mixture and toss well to combine. I tend to have a good amount of dressing left over, because I prefer my salads on the dry side. Although I like it drier, use your best judgement when deciding how much dressing to add. Additionally, if you dress it earlier in the day, you may need to add a little more to moisten things up, just before serving.

Finally, add the chopped herbs, toss well to combine and serve. This tastes equally good whether served cold or at room temperature, therefore  making it a great choice for a picnic or big gathering.

NOTES
I have given you the recipe as I made it, you can adapt it and vary it, depending on your “leftovers”.

All things considered, this is a great dish for a crowd. You can just increase the quantities of vegetables and herbs (dill is a nice addition as well). Also, no worries if you have leftovers because each of these vegetables holds up well and is equally good the next day.

Need to bring potatoes to a gathering? You have just found your new, go to dish for “fancy” potatoes. I usually reserve making them for the holidays, bringing to a gathering or a very special dinner because they are a bit decadent. Irresistibly delicious and always a big hit, but definitely rich.

Finally, melt the remaining 2 Tbs. of butter, pour over the bread crumbs, season with salt and pepper, and mix well. Sprinkle the bread crumbs over the potatoes and bake in a preheated 350º oven for about 20-30 minutes or until it is bubbly and browned.

NOTES
Although you can use russet or yukon gold potatoes, I think the yukon golds hold up a bit better. They are definitely my new favorite, as they keep there shape better, even if overcooked a bit. The russets, when overcooked a bit, can breakdown and tend to get a bit mushy. They still taste delicious, they’re just not as firm. Regarding the grated cheese, I highly recommend getting a block of cheese and grating it, rather than buying the bag of grated. The pre-grated versions have additives to lengthen the shelf life and it doesn’t melt as well.

Beets are one of those vegetables that we don’t seem to have often enough, for me anyway and I’m not sure why. They are absolutely delicious, simple to cook, and good for you. Also, when you happen upon rainbow-colored beets at the farmer’s market, you should grab them and treat yourself to one of the prettiest vegetables, ever. They go perfectly with almost anything and any leftovers, you can use to make a yummy beet salad.

INGREDIENTS
yellow/orange/red beets
traditional purple beets
3-4 Tbs. olive oil
several thyme and rosemary sprigs
kosher salt
fresh ground pepper

DIRECTIONS
Preheat oven to 400º
First, wash the beets and cut off the ends. Next, take a sheet of tin foil and place each color beet onto the foil. Then, sprinkle each with a little olive oil, salt, pepper and toss the thyme and rosemary sprigs over the beets. Wrap the packages, place them on a sheet pan and bake for 35 to 40 minutes.

At about the 35-minute mark, take out one package, unwrap it, and stick a knife in one of the beets, to make sure it is tender. The knife should easily pierce the beet, this is similar to checking potatoes for doneness. When tender, remove from the oven and set aside, to cool for a bit. Then, when the beets are cool enough to handle, you can peel them. You can use a pairing knife, but I find using a dry paper towel and rubbing the skin off is much more efficient and your hands don’t get as discolored. Sometimes I actually peel them before cooking, but lately, I find doing it after cooking them saves time. Either way is fine. Once you have peeled the beets, cut them into 1/4″ to 1/2″ slices. I like to put them on a bed of arugula, to show off their colors. Sprinkle with salt and pepper and serve.

Alternatively, I will often add some crumbled goat cheese, toasted walnuts, and a simple vinaigrette over everything. You could also just quarter the beets and place them in a serving bowl with a drizzle of olive oil, some salt, and pepper.

We all know that choosing vegetables can be a rather ho-hum and boring endeavor. So, if you’re feeling the need to shake up your vegetable selections, I have the perfect choice for you and it’s delicata squash. This is one of the easiest winter squashes to prepare and I have yet to have anyone not like it. Surprisingly, many people aren’t even familiar with this variety and I’m hoping to change that. The skin is thin, nutritious, adds a wonderful texture, and makes for super quick prep. Did I mention that it’s delicious, equally at home for a quick weeknight meal or for a fancier addition to a company meal? That all adds up to a definite win-win, in my book.

INGREDIENTS
1-2 delicata squashes
drizzle of olive oil
sprig or two of fresh rosemary and thyme
drizzle maple syrup, honey or hot honey (my favorite)
kosher salt
fresh ground pepper

DIRECTIONS
Preheat oven to 425º
First, I would give the squash a quick rinse, since you won’t be peeling it. The best preparation is also the easiest, the simplest and that is just plain, basic roasting, in a very hot oven, with very few embellishments.

After the quick wash, cut off each end and then cut the squash in half, lengthwise. Next, scoop out the seeds and then slice into 1/4″ -1/2″ half-moon slices. I prefer them closer to the 1/2″, the thicker slices are more substantial and are less likely to overcook. However, if you’re tight on time, the thinner slices will roast up much quicker. Just be sure to watch them closely, so they don’t overcook.

Then, place the squash on a rimmed baking sheet, drizzle with the olive oil, a small drizzle of the syrup or honey and sprinkle with kosher salt and fresh ground pepper. Place the herb sprigs on top, toss to coat well, and make sure they are in a single layer. Depending on how much you’re cooking, you might need two sheet pans. They need a little space to carmelize and crisp up, if they are too close together, they will just steam. Still tasty, but not as good.

Finally, roast for about 30 – 40 minutes, turning them halfway through the baking time; they should have some definite brown spots. The roasting time depends on how thick the slices are and on your oven, so always keep an eye on them towards the end of the estimated time. When done to your liking, transfer to a serving dish and sprinkle with a pinch of flaky sea salt and serve.

NOTES
Although I really do prefer the more simple approach to highlight the squash’s flavor, you might want a bit more embellishment. Two of my favorite options are to add a sprinkle of cayenne pepper (unless I’m using the hot honey) or your favorite spice rub. The best hot honey I’ve had is Mike’s Hot Honey and a little goes a long way. So, try adding a very small amount to start. My only caution is, don’t go too crazy, remember, you want the squash to shine, but it really does add a nice kick of flavor.

By the way that hot honey is an incredible addition to so many dishes. Once you have it, you will find yourself reaching for it constantly.

I first made this on the recommendation from a close friend, quite some time ago. She shared how she prepared it and that the children actually REALLY liked it. Although it solved the age old issue of getting the little ones to eat their vegetables, it didn’t sound all that interesting, to me. However, once I made it, I was a convert. It was quite delicious and she was correct that the little ones would love it too. Over time, without the picky palates of little ones, I have added the fresh herbs and the kick of the red pepper.

This is a super fast, simple and tasty vegetable, that is also a very flexible “recipe”. It’s embarassing to even call it a recipe, because it is so basic and easy. Although it is a snap to make, the flavor does not disappoint. This can vary, depending on what you have in your frig and what you need to use up. You have some vegetables, herbs, cheese and you can’t or don’t want to go to the supermarket; pull them all out, be creative, and go with this basic formula.

INGREDIENTS
2 Tbs. butter
1 small summer squash
1 small zucchini squash
1 medium onion, sliced
pinch crushed red pepper
kosher salt & fresh ground pepper
grated parmesan, cheddar or mozzarella cheese
sprigs of fresh thyme, basil or mint, chopped

DIRECTIONS
First, place the butter in a large sauté pan or cast iron skillet, heat to medium high. Then, add the onion slices and cook until there is some translucency or light browning. Meanwhile, slice the squashes into thin rounds and add to the onions. Sprinkle with a bit of salt, pepper and crushed red pepper, to taste. Personally, I like a distinct kick, so I add a hefty pinch of the red pepper. Continue to sauté until tender but not too soft and make sure to leave them long enough to brown a bit. Finally, when nearly done cooking, sprinkle with the herbs, give a final toss to combine and top with the cheese of your choice or a combination of cheeses. Leave in the pan long enough for the cheese to melt (or place under the broiler to brown and bubble it) and then serve.

NOTES
One caveat regarding this being kid-friendly, they usually prefer the gooeyness of melted mozzarella, so try that one first.

Again, be creative, there is no right or wrong combination. Use what you have on hand. An onion and the herbs do add a tremendous amount of flavor. So, if you happen to have those, make sure to use them.

Looking for a change from the many mundane potato recipes? Here’s your new favorite potato side dish. You’ll know you’ve made the right choice, when the incredible aroma permeates your house as this bakes. You will really break out of the boring potato rut with this recipe and it has the added benefit that it can be done well ahead of time. Additionally, it reheats beautifully which also makes it great the next day, although I dare say, I don’t think there will be any leftovers!

1-1/2 cups (7-1⁄2 oz.) all-purpose flour
1 tsp. kosher salt, divided
10 Tbs. unsalted butter, cut into 1/2-inch pieces, chilled
6 to 7 tablespoons ice water
4 oz. cream cheese, room temperature
2 oz. Parmesan cheese, grated, about 1 cup, divided
2 Tbs. extra-virgin olive oil
1 large egg, separated
2 tsp. Dijon mustard
11⁄2 tsp. minced fresh rosemary, divided
1⁄4 tsp. pepper
1 lb. medium Russet potatoes, peeled and sliced 1⁄8″ thick
1 shallot, sliced thin

Combine the flour and 1/2 teaspoon of salt in a food processor. Scatter the butter over the flour and pulse until mixture resembles coarse crumbs. Then, sprinkle 6 tablespoons of ice water over the flour mixture and pulse to combine, until it sticks together. If it is not coming together, add another 1 tablespoon more ice water, until it does come together.

Next, turn the dough out onto the counter, form into a thick round mass, wrap it in plastic wrap and chill for at least one hour.

Adjust the oven rack to the lower-middle position and preheat oven to 375º. Line rimmed baking sheet with parchment paper. Soften the chilled dough slightly on the counter, for about 10 minutes. Roll the dough into a 12″-13″ circle on a lightly floured surface and transfer to the parchment covered sheet pan.

While the dough is chilling, add the cream cheese, 1⁄2 cup Parmesan, oil, egg yolk, Dijon mustard, 1 teaspoon rosemary, remaining 1⁄2 teaspoon salt, and pepper in a food processor to combine until smooth. In a medium bowl, add the cheese mixture to the potatoes and shallot and stir to coat completely. Although this will be a messy and imperfect process, have no fear, it will be delicious. Next, pour the potato mixture into center of dough, pressing the potatoes into an even layer and leaving about a 2-inch border. Then, sprinkle 6 tablespoons Parmesan and remaining 1⁄2 teaspoon rosemary over top of potatoes.

To finish off the crust, fold it over into pleats, and then brush the egg white wash over the edges and sprinkle with the remaining 2 tablespoons of Parmesan.

Finally, bake until the crust and filling are golden brown and potatoes meet little resistance when lightly poked with a fork, about 40 minutes. Transfer the sheet pan to a wire rack and let the galette cool for about 10 minutes. Using a metal spatula, loosen the tart from the parchment and carefully slide it onto a wire rack; let cool until just warm, about 20 minutes. Cut into slices and serve.

Whether for your family or for company, this is a terrific choice for a simple and very tasty vegetable. I love the way these carrots look, they couldn’t be easier to prepare. Therefore, I predict that they will quickly become a definite go to, no-fail, staple in your rotation.

INGREDIENTS
1 lb. bag of tricolor carrots, Trader Joe’s is a good source
olive oil
1 Tbs. real maple syrup
fresh thyme sprigs
kosher salt
fresh ground pepper

DIRECTIONS
Preheat oven to 400º
First, peel and trim the carrots. However, if you are lucky enough to find the ones with the green ends on, don’t cut them off. Those ends add some nice visual interest and texture to the dish. Then, place the carrots on a sheet pan, drizzle with the olive oil and the maple syrup. Add the salt, pepper, fresh thyme sprigs and toss all together to fully coat the carrots.

Spread the carrots out to ensure that they have room to roast properly, rather than just steam.

Then, bake for about 30 minutes or until mostly tender and slightly browned. This may be done ahead of serving time. Finally, when ready to finish and serve, transfer the carrots to an oven proof serving dish. Then,  return them to the oven for an additional 8- 12 minutes, until fully tender and hot. Lastly, remove them from the oven, sprinkle with some flaky salt and serve.

This incredibly versatile recipe is adapted from Local Flavors, Cooking and Eating from America’s Farmers’ Markets, by Deborah Madison and although I think I have the original, first printed in 2002, you can get the updated version from 2012. Check out her other cookbooks here, they are definitely worth investigating.

Although you certainly can use just one color, I prefer to use a combination of red, orange and yellow peppers, because, it really makes for a prettier dish. You can use this as a simple salad at room temperature, just make sure that you serve it with fresh from the oven crostini. The bread allows you to get every last bit of the juices, which are amazing.

Additionally, you can use it as a topping on crostini with some plain or marinated goat cheese (see below), add it to a frittata or as an incredible addition to almost any sandwich or panini.  I have also used this as a pasta dish and been thrilled with the outcome. Whichever way you choose to use it, trust me, you will not be disappointed.

Oh, I almost forgot to mention pizza…this is an ideal addition to a grilled pizza, with some marinated goat cheese as well. The options are endless with this dish and every one of them is outstanding. Give it a try and let me know how you like it.

Did I forget to mention that it is even better the next day? Well it is. While using it immediately after preparing is terrific, it’s also delicious cold and straight from the fridge. I have a son-in-law who, while visiting, loves nothing more than to attack the leftovers in the refrigerator the next morning. This will be perfect for him and I find myself doing the same thing! Vegetables in the morning can’t be bad, right?

INGREDIENTS
4-6 bell peppers, red, orange and yellow
1 large beefsteak tomato or 3-4 roma tomatoes
2 smaller yellow tomatoes
a handful flat-leaf parsley, chopped
12 or more large basil leaves, julienned
1 plump garlic clove, finely chopped
2 Tbs. capers
12 Nicoise olives, Kalamata if not available, pitted and halved
3 Tbs. extra virgin olive oil, plus extra for drizzling
kosher salt and fresh ground pepper

DIRECTIONS
First, halve and seed the peppers, (see notes below). Next, roast the peppers, either under the broiler, rotating often, in a 425º oven, or on a grill, until blistered and well charred. Then, put them in a bowl, cover and let cool. Once cool enough to handle, wipe off the blackened skin with a paper towel and cut into strips.

Meanwhile, prepare the other ingredients. Score the ends of each tomato, drop them in boiling water for about 20 seconds. Then, remove the skins, halve them, gently squeeze out the seeds and slice into strips. Next, in a bowl, combine the parsley, basil, garlic, capers, olives tomatoes, peppers and olive oil. Finally, season with 3/4 tsp. kosher salt and some fresh ground pepper, to taste. Gently toss to combine all ingredients.

Preheat oven to 400º. Now, in a lightly oiled baking dish, combine the tomato and pepper mixtures. Then, cover and bake for about 20-30 minutes.

While it looks and smells amazing, do let it sit and cool before serving. The cooling to room temperature definitely enhances the flavors significantly. As a result, this a great make ahead dish, that can be done well ahead of serving.

NOTES
Although the picture, (near the top of this post) of the roasted peppers clearly shows that I had roasted them whole. I have since decided that it is so much easier to slice the peppers, into large pieces and then seed them before roasting. That way, it is far easier to peel the skins off and you don’t have to deal with the slippery seeds and membranes.