Squash season is here! While my garden has yet to produce zucchini or yellow squash, my friend Jan has been kind enough to share. Summer squash baked with onion, peppers drizzled with olive oil, seasoned with herbs and topped with melted Mozzarella is a summer staple.
SUMMER SQUASH BAKE
1-2 small to medium sized zucchini, sliced
2 small to medium sized yellow squash, sliced
1 small onion, chopped
1-2 Anaheim or green sweet peppers, chopped
drizzle of olive oil
optional: diced Japanese eggplant
sprinkle of herbs of choice (I have used thyme, summer savory or this time I used Cantanzo Herbs)
Salt and pepper
Shredded Parmesan Cheese or cheese or choice
- Preheat oven to 350 degrees.
- Toss all ingredients, except cheese, and place in greased casserole dish.
- Top with shredded cheese.
- Bake 45 minutes or until all ingredients are cooked through.
Last summer I raised kale in my garden and, unfortunately, the bugs LOVED it. I decided not to plant Kale again this year but Mother Nature took a different turn. Several volunteer kale plants popped up in my garden and it was beautiful and…no bugs! Mother Nature, are you telling me I need to try Kale again next year?
Recently at our book club potluck, a friend made a delicious collard green dish and this sounded similar. It is very tasty but next time I would cut back on the crushed pepper. This could easily be vegan by skipping the bacon.
1 tablespoon olive oil
1 1/2 cups thinly sliced onion
1/3 cup thinly sliced garlic
10 cups loosely packed chopped kale (about 2 pounds)
1 cup fat-free lower-sodium chicken broth
1 cup water
3/4 teaspoon crushed red pepper (too hot for me–I would reduce to 1/4 teaspoon)
2 teaspoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
- Heat olive oil in a Dutch oven over medium heat. Add onion and garlic; cook 10 minutes or until golden, stirring frequently.
- Add kale, broth, 1 cup water, and red pepper; cover and bring to a boil.
- Reduce heat, and simmer 20 minutes. Stir in vinegar, salt, and black pepper.
Brussel Sprouts did not make their way into my kitchen until last year. My early experiences with Brussel Sprouts left me scarred..they were always very bitter and tough. My older daughter, Megan, set out to convert me starting with roasted Brussel Sprout chips. From there I graduated to roasted Brussel Sprouts and NOW, I make Balsamic Roasted Brussel Sprouts.
The tender Brussel Sprouts, purchased at Costco, are delicious roasted and the balsamic vinegar/olive oil glaze allows the sprouts to roast to a luscious golden brown. The final product is a taste bud party!
BALSAMIC ROASTED BRUSSEL SPROUTS
3 cups brussels sprouts, washed and sliced in half
3 tablespoons balsamic vinegar
3 tablespoon olive oil
fresh ground sea salt and pepper
- Preheat the oven to 375 degrees.
- Whisk together the vinegar, salt and pepper in a small bowl.
- Slowly add the olive oil until the well blended.
- Put the brussels sprouts in a single layer on a baking sheet. Drizzle the oil and vinegar mixture over the sprouts and gently toss to coat.
- Bake for 25 minutes, turning once. Sprouts are done when they are lightly browned.
Brie is truly my favorite cheese or all time. I love it plain, baked in pastry with jam or simply topped with honey or jam. It is a simple, elegant, crowd-pleaser every time.
Happy New Year! Wishing all a wonderful year creating new traditions for your friends and family.