Friday, August 26, 2011

Stuffed Pattypan Squash

Stuffed Pattypan Squash

2 medium eggplants cut into chunks
2 summer squash, halved lengthwise and cut
2 pattypan squash, halved and quartered
2 zucchini, halved lengthwise and cut
2 cousa squash, halved lengthwise and cut
2 sweet red peppers,halved, deseeded and chopped
1 bulb of fennel, trimmed and thinly sliced
1 medium red onion, peeled and cut into wedges
2 shallots finely chopped
4 garlic cloves, minced
1 lb ground lamb *optional
1 cup cooked jasmine rice
2 TBLS lemon rosemary olive oil
2 TBLS minced fresh parsley
½ tsp summer savory, minced
1/4 teaspoon minced fresh thyme
sea salt & ground pepper to taste
2 oz crumbed feta cheese
3 oz shredded fontina cheese
6 additional pattypan squash-washed & scooped out

Wash, pat dry and cut all the vegetables. No need to be fussy, as you will cut them all again once they've been roasted. Toss them all into a large bowl and drizzle olive oil over and toss very well, so that they all been coated in the olive. Place them onto your parchment lined sheet pans, sprinkle fresh herbs, seasonings and one last drizzle of olive oil. Try not to overlap the vegetables on your cooking sheet though, so that they will roast better this way. Roast in a 400 degree oven for approximately 30 - 40 minutes, or until the vegetables are cooked through and just crisping around the edges. Sprinkle a little white vinegar over the vegetables as soon as they come out of the oven and set aside to cool. Once the vegetables have cooled, dice them up into smaller, bite sized pieces.

As your vegetables are roasting, trim tops and with a spoon, scoop out pattypan pulp. Chop and reserve.

In a skillet saute the shallots, and ground lamb in a bit of olive oil. Add the chopped pattypan pulp last and cook for just a few minutes.

Add cheese mixture to the roasted vegetables, the jasmine rice and blend this with the lamb mixture and toss gently. Spoon mixture into reserved pattypan shells. Sprinkle with paprika. Place in an ungreased baking dish and pour water or vegetable stock into bottom of pan about 1/4 way up the side of the squash.
Cover and bake at 350° for 20-25 minutes or until heated through. Uncover and bake 5 minutes longer or until cheese is lightly browned. I like to spritz fresh lemon juice over these pattypans before serving. Enjoy!

Monday, August 8, 2011

Snippets from the garden

How many of you have too much squash in your garden?? LOL Zucchini, delicata, pattypans, summer, cousa..the list goes on and on here. Now, it's pepper time.. hot hot hot!  Love em all! And then the beans.. gads we have so many green beans this year.  After a touch of the Japanese bean beetle--I was surprised our yields would be so great.  I've been doing a lot of canning this season--pickling much, preparing many relishes and then of course there's the jams & jellies...  blueberry, raspberry, plum, and peach amaretto so far.

                                   The edamame are coming along.. I can't wait to steam these up.

And I couldn't wait on the red fingerlings.. just had to pick a few for dinner the other night. I can't believe how well they've grown. Besides being so gorgeous--they were just scrumptious tasting too!