Farmer Steven’s CSA boxes from Just Natural Farms include Pattypan Squash this week. These distinctive summer squash are known for their round and shallow shape with scalloped edges. Also known as Sunburst Squash, it doesn’t have a strong flavor and tends to take on the flavor of the food with which it is prepared. They come in yellow, green and white varieties.
So, how should you cook your pattypan? Here’s a recipe we like…
Stuffed Pattypan Squash with Bacon
- 6 pattypan squash, stems removed
- 6 slices bacon
- ½ cup onion, diced
- 1½ cups bread crumbs, soft
- ¼ cup parmesan cheese, grated
- Salt and freshly ground black pepper, to taste
Preheat oven to 350 degrees.
Put 1-inch of water to a boil in a medium saucepan over medium-high heat. Add squash, cover and cook for 10 minutes. Drain. Slice off top stem from squash. Scoop out the centers of the squash and set aside. Reserve squash shells for later use.
Cook bacon in a large skillet over medium heat. Remove and drain on paper towels. Crumble and set aside. Using the same skillet, sauté the onions in bacon drippings. Chop the reserved squash pieces and sauté with onions for 1 minute. Remove skillet from heat and stir in the bread crumbs; then stir in crumbled bacon and cheese. Season with salt and pepper.
Stuff each pattypan squash shell to heaping with the squash mixture and place in glass baking dish. Cover with a sheet of aluminum foil and bake for 15 minutes or until heated through. Makes 6 stuffed squash.
Do you ever feel like you just get in a rut? Especially with cooking vegetables? Once we find a way we’re comfortable with preparing a vegetable, it’s easy to slip into a pattern and not venture out to try others. This is your week to push the bounds on how you serve broccoli! Steam-schmeam… try out this deliciously tasty recipe instead when you bring home broccoli from the market this week. Farmer Steven has broccoli in the CSA boxes from Just Natural Farms this week.
Toasted Bread with Drowned Broccoli
- 3 to 4 pounds broccoli, cut into florets
- 2 tablespoons extra-virgin olive oil plus extra for garnish
- 1/2 onion, thinly sliced
- 4 garlic cloves, thinly sliced
- 1/2 cup Kalamata olives, chopped
- 6 tablespoons fresh parsley, chopped plus more for garnish
- 1 red chile pepper, cut in half (or ½ tsp. crushed red pepper)
- 2 to 3 anchovy fillets
- 1/2 cup dry white wine (or red wine)
- 8 (1-inch) slices day-old Italian peasant bread, cut into 1-inch chunks
- Salt and freshly ground black pepper to taste
- Parmesan cheese, freshly grated, for garnish
In a heavy-bottomed pan, heat 2 tablespoons oil. Add the florets and onions and cook for about 5 minutes, or until tender. Mix in garlic, olives, 6 tablespoons parsley, chile pepper, anchovy, and wine. Simmer until tender. Add bread and cook until bread absorbs wine. Season with salt and pepper. Drizzle with extra-virgin olive oil and sprinkle with parsley and parmesan cheese over top, for garnish. Serve very hot.
Although Chef Matthew likes to experiment with recipes and probably changed a little bit of this and that, these yummy beans were served in our New Mexican Steak Salad at Tuesday Lunch this week. Only two weeks of Tuesday Lunch remain. What have been your favorite Tuesday Lunch dishes? Let us know and it will help as we plan our final two weeks’ menus! Send your ideas to email@example.com. And make sure to join us for our final two weeks of Tuesday Lunch!
Smoky Chipotle Black Beans
- 1 to 2 tablespoons canola oil
- 1 red onion, diced
- 2 cloves garlic, peeled, minced
- 3 chipotle peppers in adobo, chopped or pureed (or more, if you prefer more spice)
- ½ cup apple cider vinegar
- 4 (14.5 ounce) cans black beans, drained
- ¾ cup water
- ½ bunch cilantro, chopped
In a skillet, heat oil over medium heat. Add onions and sauté for 4 to 5 minutes or until soft. Add garlic and chipotle peppers; cook for 1 to 2 minutes, stirring frequently. Add the vinegar and deglaze pan. Add beans and just enough water to prevent scorching. Cover and simmer over lower heat for 10 minutes. Stir in cilantro. Serve warm. Makes about 2 cups.
This week’s Tuesday Lunch menu was accompanied by this Cheesy Corn Casserole, and it’s a favorite around here! We think it will become one at your house too. Give it a try…
Oh, and if you’re not in the mood to make it yourself, but would love to try it, our chefs made a few extra for our Dinners on Demand™ freezers. Stop by The Kitchen Shop at The Culinary Center of Kansas City™ to pick one up.
Cheesy Corn Casserole
- Cooking spray, for baking dish
- 3 large egg whites
- 1 cup plain fat free Greek yogurt
- 2 cups fresh or frozen corn kernels
- 1 (14 3/4-ounce) can cream-style corn
- 1 (8 1/2-ounce) package corn muffin mix (such as Jiffy)
- 1/4 teaspoon freshly ground black pepper
- 4 ounces sharp cheddar cheese, grated
Preheat oven to 375°. Coat an 11 x 7-inch baking dish with cooking spray and set aside.
In a large mixing bowl add the egg whites, yogurt, fresh corn, creamed corn, muffin mix, and pepper. Stir until combined well. Pour into the prepared pan and sprinkle the cheese evenly on top. Place in the oven and bake for 50 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Makes 16 servings.