Stuffed Pattypan Squash

Have I mentioned how much I love our CSA? I think I have! Another reason why I love our CSA is the variety of veggies we receive each week. Last week there was zucchini, summer squash, kousa squash and some adorable little patty pan squash. I made sure to grab 4 patty pan squash because I had an idea. After chatting with another CSA member about patty pan squash I had decided that the next night I would make stuffed patty pan squash! I couldn't wait!

You would know if you have seen patty pan squash before because they look like little yellow flying saucers. They are similar to summer squash in flavor and texture and can be cooked the same. If you have a chance pick some of these squash up at your local farmers market and give them a try. Here is the recipe. While cooking and eating these stuffed squash I was thinking about how many variations there are for these. For example if you wanted more of a mexican dish you could use black beans and rice and season with cumin a chili powder. As always let me know what you think of these stuffed flying saucers and share your thoughts on other variations as well. Enjoy!

Ingredients 

• 4 Patty pan squash
• 1 onion, chopped
• 1 clove of garlic, minced
• 1 can or 2 cups of cannellini beans
• 1 box of Chopped Pomi Tomatoes or 1 can chopped tomatoes
• 1 cup of quinoa
• 2 Tablespoons of olive oil
• oregano
• thyme
• salt and pepper
• mozzarella cheese

Directions

1. Preheat oven to 350 degrees.
2. Cook quinoa according to directions.
3. Cut tops off of the squash and scoop out the pulp. Roughly chop the pulp.
4. Pour some of the tomatoes in the bottom of a square baking dish. Place the hollowed out squash in the baking dish.
5. Heat oil in a pan. Add onion and garlic and sautee until tender.
6. Add squash, tomatoes, beans and cooked quinoa.
7. Season to taste with oregano, thyme, salt and pepper. Allow mixture to cook for about 10 minutes.
8. Fill each patty pan squash with the squash mixture.*
9. Cover with foil and bake for 40-60 minutes or until squash is tender.
10. Remove foil and sprinkle the tops of the squash with cheese. Bake for another 5 minutes or until cheese is melted.

*There will be extra filling. Save this for another night and serve as a side dish or use as a filling to make stuffed peppers.

Hollowed out squash and ingredients ready to be cooked.

Squash in the pan ready to be filled.

Stuffed and ready to go in the oven.

Done! I was so excited I forgot to take a picture of all four before eating them:)

Vegetable Loaf

We are back from our vacation. While it's good to be back to reality, it is also sad not waking up to the ocean. I love Maine! We spent a week in Beals, Maine. It's a little fishing community about 5 1/2 hours from home. It was peaceful, relaxing and it was a nice break from all the modern technology that we are used to! We didn't have cell phone service, Internet service or TV. It was great! We just made sure we got the local newspaper each day so we knew the tide schedule as well as the weather. 

Now that we are back to reality I can share another wonderful recipe with you! This recipe comes from the Farmer Dave's website. http://www.farmerdaves.net/ This is the farm where we participate in the CSA. There is a recipe blog for members to share recipes that use all the fabulous veggies we receive each week. This recipe is from Farmer Dave's mom. I like it because you can use whatever veggies you have on hand that week. 

Ingredients

• 1 pound of fresh spinach or swiss chard
• 3 Tbsp oil
• 2 cups of zucchini, diced
• 1 cup of onions, chopped
• 1/2 cup celery, chopped
• 1 clove of garlic, minced
• 3 eggs, beaten
• 3/4 cups ricotta cheese
• 1/2 cup shredded mozzarella
• 3/4 cup Italian style bread crumbs

Directions

1. Preheat oven to 350 degrees.
2. Cook spinach, or chard, until wilted. Press out as much liquid as possible.
3. Heat oil a large saute pan. Saute zucchini, onions, celery and garlic until tender.
4.  In a bowl, mix eggs, cheese, spinach and bread crumbs. Stir in sauteed vegetables.
5. Place into a greased loaf pan.
6. Bake for 1 hour.

Give it a try and, as always, let me know what you think! Happy eating!

http://www.farmerdaves.net/vegetable-loaf

www.farmerdaves.net

Hip Hip Hooray For CSA!

My favorite season is finally here! I love the long warm days of summer but I also love the abundance of fresh summer veggies just as much! Our CSA has begun and it's been fabulous. If you don't know what a CSA is check out this post. http://homemadejess.blogspot.com/2011/10/community-supported-agriculture-are-you.html

This is my third year participating in a CSA. I feel like each year I have a better sense of how to make the most of all the veggies. I have been trying a lot of new recipes lately and thought I could highlight one or more of the veggies from our share in a new recipe each week. We have also been counting our calories so a lot of these recipes are low-cal. Don't let that term fool you! These recipes have been delicious and more than satisfying! So please check in every week for a new recipe. Hopefully you will enjoy them as much as we are!

The first couple weeks of our CSA are made up of a lot of greens. So the first veggie I'm going to highlight is spinach. My husband LOVES spinach any way he can get it. I like it as well but I enjoy it more when it is accompanied by something rather than just steamed. I found this recipe from Whole Foods and gave it a shot. This is by far the best pasta salad I have ever had! My whole family loved it!

Pasta Salad With Grilled Summer Vegetables and Fresh Mozzarella


Ingredients:

• 1-2 Tbsp extra virgin olive oil
• 2-3 yellow squash or zucchini, cut on the diagonal into 1/2 inch slices
• 2 red bell peppers, cored seeded and quartered 
• 12 oz fusilli pasta, cooked, drained and cooled
• 2 cups baby spinach leaves
• 6 oz fresh mozzarella, cut into bite size chunks
• 1 cup grape tomatoes, halved
• 1 small red onion, thinly sliced
• 2 Tbsp chopped basil
• 1/2 cup balsamic vinaigrette
• 1/4 tsp salt
• 1/2 tsp ground black pepper

Directions:

1. Preheat grill to medium heat. Brush squash and peppers with olive oil and grill, flipping once, until just charred in parts and tender.
2. Transfer to a plate and set aside to cool. Cut into bite size pieces
3. In a large bowl, toss grilled veggies with pasta, spinach, mozzarella, tomatoes, basil, vinaigrette, salt and pepper.

This makes 6 servings and is only 300 calories per serving!! Can't beat that! The best part is that you can substitute any of the veggies for whatever you have in the fridge. I bet this would be really good with grilled eggplant. This pasta salad is great for dinner or to bring to a cookout this summer. I guarantee everyone will love it. Give it a try and let me know what you think. Enjoy!

http://www.wholefoodsmarket.com/recipes/1920