Tag: Cooked

Several bright yellow pattypan squash grow from thick green vines of a robust plant.

Stuffed Pattypan Squash

Servings:
6

Prep Time:
30 minutes

Cook Time:
45 minutes

Summer squash offer bountiful opportunities for vegetable-forward dishes. Stuffed pattypan squashes offer mildly sweet flavor along with vibrant yellow color. Other varieties such as Delicata squash also work well. Stuff a few exceptionally large squashes or a plethora of smaller specimens. The filling is flexible – look for a good mix of colors and textures and a variety of flavors to compliment the squash.

Ingredients

  • 3 large (at least 6″ diameter) pattypan squashes (or more, smaller squashes)
  • 2 bell peppers
  • 2 cups brussels sprouts (or other filler vegetable)
  • 1 medium yellow onion
  • 3/4 cup lentils
  • 1 (2-cup) Jar tomato sauce
  • 1 1/2 cups coarsely-chopped walnuts
  • Olive oil, as needed
  • 2 tsp. Cumin
  • 1 1/2 tsp. Salt
  • 1 tsp. paprika
  • 1 tsp. cayenne
  • black pepper, to taste

Directions

  1. Preheat oven to 425 degrees Fahrenheit. Remove a small amount of the stem and base of each squash, so that it can sit flat. Slice each squash in half longitudinally to create a disk shape. Remove the seeds to create a filling cavity.
  2. Place the squashes opening-up on a baking sheet. Brush with a liberal blend of olive oil, cumin, paprika, and half the salt. Bake in preheated oven for 20 to 25 minutes, until beginning to darken.
  3. Finely dice the peppers, sprouts, and onion. Sauté in olive oil with the remaining spices until reduced to about half of its volume (about 10 minutes). Remove from heat.
  4. Bring tomato sauce to a boil in a small pot. Add the lentils and cook for about 6 minutes, until liquid is fully absorbed. Remove from heat.
  5. Mix the lentils into the vegetable medley. Place into the squashes, mounding as needed. Top with the walnuts. Return to the oven for 15 to 20 minutes until walnuts are golden brown.
Colorful stuffing fills a bright yellow disk of pattypan squash on a blue plate in a brick-paved garden.
Ripening blueberries adorn a crisscross of branches.

Blueberry Pancakes

Servings:
20 Pancakes
(about 6 servings)

Prep Time:
15 minutes

Cook Time:
30 minutes

Fresh blueberries add a bright pop to these thick and fluffy pancakes.

Ingredients

  • 3 Cups Fresh Blueberries
  • 2 Cups AP Flour
  • 1/4 Cup White Sugar
  • 2 Tsp. Baking Powder
  • 1 Tsp. Baking Soda
  • 1/2 Tsp. Salt
  • 1 Cup Milk
  • 3/4 Cup Sour Cream
  • 2 Tbsp . White Vinegar
  • 2 Eggs
  • 1 Tsp. Vanilla

Note: sour cream may be substituted with additional 1/2 cup milk and 1 tbsp vinegar.

Directions

  1. Mix flour, sugar, baking powder, baking soda, and salt in a large bowl.
  2. Add the vinegar to the milk and let rest for a few minutes, allowing to curdle. Whisk in the eggs and vanilla with a fork.
  3. Stir the sour cream into the milk mixture then mix into the dry ingredients. Do not overmix.
  4. Preheat a skillet to medium heat, so that butter immediately sizzles but does not brown. Coat the pan with butter before each batch. Drop the batter by large spoonfulls and cook for a few minutes on each side until golden brown.
A stack of golden-brown pancakes filled with oozing blueberries sits on a blue plate over a contoneaster-covered concrete wall.
A wooden basket sitting on a gravel pathway is filled with a rainbow of heirloom tomatoes, from Dr. Wychee's Yellow to Purple Cherokee.

Tomato Sauce

Bountiful late-summer tomato harvests typically exceed a volume that can be effectively eaten fresh. Surplus and misshapen tomatoes are easily converted into a base tomato sauce that can be canned, jarred, or frozen for up to one year. The resulting rich, sweet sauce can be used in place of canned tomatoes in sauces and other dishes year-round.

Tomato Sauce Base

Start with a varied blend of garden-fresh tomatoes. Cut tomatoes into 1-inch cubes or smaller, removing the stems and any damaged or rotting portions. Then, place them into a glass baking dish, up to 2/3 full. Crack black pepper evenly over the tomatoes and stir to blend the varieties. Optionally add whole cloves of garlic and/or garden-fresh basil depending on your intended future use.

Roast for 1 – 2 hours at 325 degrees Fahrenheit until tomatoes have reduced by at least half of their volume, stirring every 30 minutes. When done, can, jar, or bag and freeze the tomatoes for future use. Continue reading for a few suggestions.

Continue reading Tomato Sauce →
One medium and two small orange freshly-harvested pumpkins sit on a concrete and gravel pathway in front of a concrete wall.

Pumpkin Soup

Servings:
Varies

Prep Time:
5 minutes

Cook Time:
35 minutes

This flexible-ratio pumpkin soup is a great way to use leftover pumpkin puree when making pies. Its earthy flavor is a great way to warm up an autumn or winter lunch. Adjust the flavoring agent ratios as desired to taste.

Ingredients

  • 2 Medium White or Yellow Onions
  • Turmeric
  • Cumin
  • Dijon Mustard
  • Dark Brown Sugar
  • 1 – 4 cups Vegetable Stock
  • 2 – 4 cups Pumpkin Puree (fresh pumpkin instructions)
  • 1 – 2 cans Garbanzo Beans

Directions

  1. Dice the onions and sautee in olive oil until golden brown. Mix in the turmeric, cumin, and dijon and cook until thick.
  2. Add the brown sugar, then de-glaze with vegetable stock or broth. Boil for about 10 minutes.
  3. Stir in the pumpkin puree and garbanzo beans. Cover and cook over low heat for 20 minutes, until garbanzo beans are done.
A small bowl of pumpkin soup on a wood table.