Val's Squash

We're always looking for new ways to use up summer squash here, and my sister has been raving about this recipe since our mom first made it for her. I had no idea what to expect, but was IN. LOVE. within 2 bites, and had a baguette in the oven within 4 bites (to soak up all of the veggie goodness). Now run to the farmers market and grab all the summer squash and zucchini you can, before the pumpkins take over!

Sauteed Summer Squash

From: Val's kitchen

2 tablespoon Olive oil

4 small squash, mix of summer and zucchini, sliced 1/8" thick (a mandolin may help)

2 large tomatoes, peeled and chopped

1 red onion, chopped

3 cloves of garlic, minced

1/4- 1/2 chili pepper, de-seeded and minced (I love spice so I go a bit heavier so I leave it up to you)

1/2 teaspoon ground cumin

1 tablespoon cilantro, chopped

juice of 1/2 lime

salt and pepper, to taste

Heat oil over medium high heat and cook squash until tender (3-5 minutes). Add in tomatoes, onion, garlic, cumin, and chili pepper. Saute until everything is cooked through (5 minutes or so). Take off heat and add lime, cilantro, salt, pepper, and more cumin if needed.

Serve as a side dish, or heat up a baguette like I did and soak up all of the goodness!

Cauliflower Gratin

After much needed practice, last night I was psyched to have one of my first dinner guests' in the new digs! My favorite photographer type person came over to catch up on gossip and enjoy some tasty morsels, and I was more than happy to oblige. I had just read all about cutting down on meat in our meals, but with homemade pizza, risotto and this side, it looks like I missed the boat on no carbs. Oh well... there's enough time in 2011 to catch up- right?


Cauliflower Gratin
From: Barefoot in Paris
1 (3 pound) head of cauliflower, cut into large florets
Salt- kosher or sea salt preferred
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all- purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup grated Gruyere cheese, divided
1/2 cup grated Parmesan cheese
1/4 cup fresh bread crumbs

Pre- heat the oven to 375 degrees. Cook the cauliflower florets in a large pot of boiling salted water for 5-6 minute, until tender but still firm. Drain.
Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter- flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute or until thickened. Off the heat, add 1 teaspoon salt, the pepper, nutmeg, 1/2 cup Gruyere, and the Parmesan cheese.
Pour one-third of the sauce on the bottom of a 8x11x2 inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25-30 minutes, until the top is browned. Serve hot or at room temperature.

*This recipe is easily halved for a smaller party.
**This dish can also be made and assembled in advance (up to one day). Hold off on the topping until ready to cook.

Zucchini Walnut Bread

For the last couple of years Mr. Smith and I have been huge fans of grilling the summer squashes that I grab at the farmers markets. But to be quite honest- I.am.over.them.... That is, until the weather broke this weekend and I had the opportunity to turn on my oven for a bit of baking. These three baby squashes finally got their turn to shine in this yummy bread! The lemon zest really picks up the freshness of the zucchini, and the addition of dried cranberries in place of raisins adds the perfect amount of tartness. This recipe will make 2 loaves, but I'm already through half a loaf, and the second one will make the beach trip for Labor Day weekend!


Zucchini Walnut Bread
Recipe from: Bartlett's Ocean View Farm Cookbook
2 1/2 cups zucchini, unpeeled and shredded
1 cup whole wheat flour
1 1/2 cups unbleached flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
3/4 teaspoon salt
3 eggs
1 1/4 cups sugar
3/4 cup vegetable oil
1/4 cup honey
1/2 raisins (or dried cranberries)
2 teaspoons lemon zest, grated
1 cup chopped walnuts

Pre-heat oven to 350F.
Place zucchini in colander to allow moisture to drain off (about 20-30 minutes).
Combine flours, baking soda, baking powder, spices and salt.
On a large mixer bowl, beat eggs until very light (I used a hand mixer for this and it was perfect). Gradually add sugar, beating until mixture is very light. Add oil and mix well.
Using a rubber spatula, blend in flour mixture until smooth. Add zucchini (make sure to squeeze out any additional moisture first), honey, raisins, lemon zest, and nuts. Stir until well blended, but do not over stir.
Pour batter into 2 well- greased loaf pans and bake for 50- 60 minutes, or until inserted toothpick comes out clean. Cool pan for 10 minutes, then cool on wire racks.
Wrap in aluminum foil and refrigerate overnight before slicing.

Cole Slaw

So, to go with those super trashy pulled pork sandwiches, I love to whip up a batch of crunchy cole slaw. Somehow a love of all things cabbage eluded me for the first 3 decades of my life, but I have embraced it with a vengeance! Deb over at Smitten Kitchen shares my love and has a great recipe which I share below. Keep in mind, this is more technique than actual ingredients, so please use whatever your heart desires!

Dead Simple Slaw
Adapted from: Smitten Kitchen
2 1/2 lb green cabbage, cored and cut into chunks, then finely shredded
1 lb red cabbage, cored and cut into chunks, then finely shredded
1 medium onion, finely chopped
3 large carrots, coarsely grated
1 1/4 cups mayonnaise
1/3 cup cider vinegar
2 teaspoons sugar

Toss all vegetables in a large bowl with 1 tsp each of salt and pepper. Whisk together mayonnaise, vinegar, and sugar, then toss with slaw. Chill, covered, stirring occasionally, at least 1 hour (for vegetables to wilt and flavors to blend).

Do ahead: Slaw can be chilled up to 1 day.

Basics: Roasted Beets

I love me some root veggies! If Mr. Smith and I are out to eat and there's a beet salad on the menu- I. Own. It.. The sweet, intense, earthy, deliciousness paired with a creamy cheese, a couple toasted nuts, a crisp green lettuce and I'm in business. I'm often asked how to roast them so I figured I would share it here. I assure you, it is not cold fusion, and this method is used in many other kitchens, so I can not even begin to take ownership. But once you have this down you can roast just about anything. The trick is a hot oven, and an oil with a high smoking temperature. I love olive oil as much as the next person, but the low smoking point does not make it desirable for roasting (aka- after about 10 minutes Mr. Smith is cursing and pulling the smoke detectors off of the ceiling), so use a vegetable oil. Also, I often find recipes that advocate for peeling and chopping the beets before roasting, but I find it leaves them dry and deprives them of their sweetness. Leaving them whole and peeling post-roast will return the favor for a couple pink fingers in spades!


Roasted Beets

1 bunch beets, (4-5) with greens removed and gently washed to remove soil
2 tablespoons vegetable oil
1 tablespoon ground sea salt
1 tablespoon fresh ground pepper

Pre-heat oven to 400 degrees.
Clean beets and arrange them in an oven proof dish for roasting without having them touch one another.
Sprinkle with oil, salt, and pepper and rub to coat evenly.
Place in oven and roast for 45 minutes. Check for tenderness with a knife, and remove or add time accordingly (if knife slides in without much fight- remove).
Let beets rest until they are cool enough to handle. Once you can handle them the skins should rub off easily without resistance (if needed use a vegetable peeler).
Leave them whole until ready to use. I often roast a bunch on the weekend and use them in my lunches all week, or immediately chop and top a salad for a crowd!