Cook Like Mad

picture from BBC Good Food

Thanks to S for the suggestion to share recipes that use up your summer bounty (comment found in my last post). I’ve selected my top 5 summer produce picks and selected a favorite recipe for each ingredient. I’ve also posted my favorite summer squash recipe, inspired by my trips with D to the South. Whether your garden is overflowing or you over-bought at the farmer’s market, these recipes are tasty, easy, and trusted. Enjoy!

Asparagus

Saveur’s Pasta Primavera

Baby Greens

Summer Salad with Apricots, Pistachios, and Almond Soft-Fried Eggs

Rasberries

Raspberry Ripple Pavlova

Tomatoes

Mark Bittman’s Tomato Paella

Summer Squash

Michel Bras’ Stuffed Zucchini

And finally, a recipe of my own:

My Yellow Squash Casserole

Ingredients:

3 medium yellow squash, sliced into 1/4-inch thick disks
3 c. whole milk
2 tbsp butter, plus extra to coat casserole dish
salt, to taste
1/3 c. Bread crumbs (I prefer the italian seasoned ones here)
1/2 c. Parmesan cheese, divided into 1/4 c. and 1/4 c. portions

Method:

1. Preheat oven to 400 degrees. Place a medium-sized pot on the stove, add the milk, a pinch of salt and sliced squash to it, and bring to a simmer over medium-high heat. Simmer 5 minutes until squash are tender. While squash simmers, butter a small- to medium-sized casserole dish.

2. Turn off heat under pot, drain most of the milk (let’s say, leave 1/2 cup milk in the pot- this isn’t an exact science though), stir in 1/4 cup parmesan and transfer entire mixture into the casserole dish.

3. Top the mixture with the bread crumbs, then with the remaining 1/4 cup of parmesan. Dot the top with the 2 tbsp butter and place in the hot oven for 30 minutes, until the top is golden brown. If the top begins to get too brown, cover it with foil and continue cooking for the remaining time. Enjoy!

-M

Very early on in this blog’s life I posted a recipe for turkey meatballs, which I called “Pimm’s Polpette.” It’s a bit of an unconventional recipe for meatballs, using Pimm’s for the liquid component and adding orange zest for tang. Last night I made more traditional turkey meatballs (what you’d call a “trusty, stand-by” recipe) and folded them into a pasta dish with asparagus, swiss chard, and a light white wine sauce.

What I love about this dish is that the variations are endless. You can use virtually any ground meat or poultry to make the meatballs, any mix of fresh vegetables and your favorite shape of pasta, short or long. I like to add red pepper flakes for a hint of spice, but it’s up to you. So here’s a great weeknight dinner recipe that can be made in under 30 minutes. Fully flavored yet light, soft and crunchy, spicy but soothing, this dinner is one for kids, boyfriends, or just nights alone with a good book. Enjoy! : )

Turkey Meatballs with Farfalle, Swiss Chard, and Asparagus

Makes 4 Servings

For the Turkey Meatballs

1 lb ground turkey

1 egg

1/2 cup breadcrumbs

1 tsp salt

1 tsp oregano, dried

2 tbsp flat leaf parsley, minced

1/2 tsp coriander, dried

1/2 tsp black pepper, freshly ground

canola oil, for cooking

2 cups farfalle

1 lb asparagus, cut into 1 1/2 inch pieces

1 packed cup fresh swiss chard (frozen can be substituted)

1/2 cup white wine

1/4 cup butter, diced into small pieces

juice of 1/2 lemon

pinch hot red pepper flakes

salt, to taste

Method

1. Heat a large saute pan over medium high heat with enough canola oil to thinly coat the bottom of the pan. Mix all ingredients for meatballs together and form mixture into 1 1/2 inch balls. Once the oil is hot, place 1/2 the meatballs in the pan, cook for 5 minutes, or until fully cooked inside, transfer to a plate lined with a double layer of paper towels and repeat this process with the rest of the meatballs. Set aside while you assemble the rest of the dish.

2. While the meatballs are cooking, cook the pasta in abundant amounts of salted, boiling water. Drain the pasta but reserve 1/4 cup pasta water in a separate dish. Do not rise pasta or coat pasta with oil!

3. Add white wine to the saute pan you cooked the meatballs in and add the asparagus and swiss chard. Once vegetables are just barely cooked and the wine is reduced by half, add butter, lemon juice, red pepper flakes, reserved pasta water and a pinch of salt to the pan. Swirl and stir the ingredients over medium heat until combined and the butter is melted. Add pasta and meatballs to the pan and fold ingredients together to warm and evenly coat with the sauce. Taste for seasoning and adjust accordingly. Serve immediately and enjoy!

-M : )