Recipes for the week of 8/16/09

Summer squash with tomatoes and corn

(This always gets rave reviews. It’s a little soupy, so I use less milk. It freezes fine – what a treat in the winter.)
Preheat oven to 350

3 T oil or butter
1 small onion, chopped
1 clove garlic, minced
1 large or 2 small summer squash, unpeeled and thinly sliced
2 tomatoes, cored and cut in chunks
kernels cut from 2 ears of corn
1 tsp fresh mint, chopped
1/4 tsp ground coriander
1 tsp salt
1 c milk or light cream
1 tsp chili powder
3 oz. cream cheese, diced (or grated cheddar)

1. In a skillet or heavy casserole, heat oil and saute onion and garlic briefly.
2. Add squash, tomatoes and corn, and toss to coat pieces. Stir in the mint, coriander and salt.
Cover pan and simmer about 15 or 20 minutes, stirring occasionally, until vegetables are tender
Transfer to a casserole dish.
3. Add the milk and bake at 350 in covered casserole for another 15 to 20 minutes.
4. Mix in the chili powder and top with the cheese. Return to oven to partially melt cheese.

RECIPE – GREEK KALE SALAD

INGREDIENTS

1 3/4 pounds kale, large stems discarded (3/4 pound leaves)
2 whole-wheat pita breads
1/4 cup extra-virgin olive oil, plus more for brushing
2 tablespoons fresh lemon juice
1/4 teaspoon crushed red pepper
Salt and freshly ground pepper
1/2 cup grape tomatoes, halved
1/3 cup pitted Calamata olives, cut lengthwise into slivers
2 ounces feta cheese, preferably French, crumbled (2/3 cup)

Directions
Preheat the oven to 400°. In a large pot of boiling water, cook the kale leaves until just tender, about 5 minutes. Drain and rinse under cold water to cool. Transfer the kale to a clean kitchen towel and squeeze dry. Fluff up the leaves, coarsely chop them and transfer to a large bowl.

Brush both sides of the pita breads with olive oil and bake for about 8 minutes, or until crisp. Cut the pita into wedges.

In a small bowl, combine the 1/4 cup of olive oil with the lemon juice and crushed red pepper and season with salt and pepper. Add the grape tomatoes, olives and crumbled feta to the kale and toss. Add the dressing and toss to coat. Serve the kale salad with the toasted pita wedges.

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