Gnocchi with Summer Vegetables

So fresh and delicious!

Ingredients

1 T olive oil
2 zucchini or yellow squash, or one of each, quartered and sliced
2 garlic cloves, minced
coarse salt and ground pepper
1 pint grape tomatoes, halved
1 package (15-16 oz) frozen gnocchi (I used non-frozen, vacuum-sealed gnocchi and it was fine)
1/4 cup fresh basil, chopped
2 T grated Pecorino Romano cheese (or parmesan, and much more of it!)
1 T butter
2 t. fresh lemon juice


Preparation

1. In a large skillet, heat oil over medium-high.  Add squash and garlic and season with salt and pepper.  Cook, stirring occasionally, until squash is crisp-tender, 4-5 minutes.  Add tomatoes and cook, stirring occasionally, until juicy, about 2 minutes.

2. Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package instructions.  Reserving 1/2 cup cooking liquid, drain gnocchi and transfer to skillet.  Toss gnocchi, adding enough cooking liquid to create a sauce.  Remove from heat and stir in basil, cheese, butter, and lemon juice.

- Sarah

*Recipe from Everyday Food Issue 63

Balsamic Marinated Skirt Steak with Grated Potato Pancakes

This is a very simple and healthy recipe with few ingredients.  It didn't take long to make and I served it with steamed zucchini squash!  Enjoy!

Balsamic Marinated Skirt Steak

• 1/2 cup balsamic vinegar
• 1/4 cup olive oil
• 3 rosemary sprigs
• 3 cloves garlic, thinly sliced
• 1 1/2 pounds skirt steak
• Coarse salt and freshly ground pepper

Directions

1. Combine balsamic vinegar, olive oil, rosemary, and garlic in a glass or plastic dish, and stir to combine. Add skirt steak, and coat well with marinade. Cover, and refrigerate for at least 30 minutes, and up to 2 hours.
2. Preheat broiler or grill. Remove steak from marinade, and transfer to a rimmed baking sheet. Season meat generously with salt and pepper on both sides. Place under broiler or on grill, and cook about 3 minutes, turn over, and cook for 3 minutes more for medium rare.
3. Transfer to a cutting board to rest for 5 to 10 minutes. Slice thinly across the grain, and serve.

**Martha Stewart Living, May 2001

Grated Potato Pancakes

• 2 Idaho potatoes (about 1 1/4 pounds)
• 2 teaspoons canola oil
• Coarse salt and freshly ground pepper

Directions

1. Peel potatoes, and grate on the large holes of a box grater. Place grated potatoes in a clean kitchen towel, and squeeze tightly, removing all excess moisture.
2. Heat a 10-inch nonstick skillet over medium-high heat, and add 1 teaspoon canola oil. When very hot, add grated potatoes, and season with salt and pepper. Use a spatula to press potatoes into a flat, round shape. Reduce heat to medium, and cook, shaking pan periodically, until pancake is nicely browned, 5 to 7 minutes. Flip pancake, and add remaining teaspoon of oil, drizzling around the edges of pancake. Gently swirl pan to distribute oil. Season again with salt and pepper. Continue cooking until golden brown and crisp on both sides, 5 to 7 minutes more.
3. Transfer to a cutting board; cut into wedges. Serve immediately.

*Martha Stewart Living

Happy Cooking!!!

~Lynn

Squash Casserole

This recipe is so good. It's not exactly low fat after I added the Ritz crackers and all the butter, but it's the best squash casserole I've ever had.

Ingredients

2 pounds yellow squash, cut in 3/4-inch cubes

1 cup chopped onion

1 teaspoon salt1

1/4 teaspoon freshly ground pepper, or to taste

water

7 tablespoons butter, divided

1/4 cup milk

1 cup shredded Cheddar cheese

1 sleeve of Ritz crackers, crumbled

Preparation

Place the squash, onion, salt, and pepper in a large saucepan. Add a small amount of water. Cover and cook the squash until tender, stirring occasionally and adding more water if necessary. Drain the squash and onions; return to the pan and stir in 4 tablespoons of butter. Taste and adjust seasonings, adding more salt and pepper to your taste. Mix in milk and cheese.

Mix Ritz crumbles with 3 tablespoons of melted butter.

Grease a 9 x 13ish size baking dish well. Pour squash mixture into casserole dish. Layer Ritz crumbles over top of casserole. Bake at 350°, uncovered, for 20 minutes, until the squash casserole is bubbly. Serve hot. Serves 4 to 6.

*Recipe adapted from http://southernfood.about.com/od/summersquash/r/bl90814g.htm

-Sarah

Moroccan-Style Stuffed Acorn Squash

This recipe is really yummy and different tasting. There are a lot of strong flavors, including 1.5 tablespoons of cumin!

INGREDIENTS

• 2 tablespoons brown sugar
• 1 tablespoon butter, melted
• 2 large acorn squash, halved and seeded
• 2 tablespoons olive oil
• 2 cloves garlic, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 cup garbanzo beans, drained
• 1/2 cup raisins
• 1 1/2 tablespoons ground cumin
• salt and pepper to taste
• 1 (14 ounce) can chicken broth
• 1 cup uncooked couscous

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
3. Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.
4. Pour the chicken broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.

*recipe from allrecipes.com

-Sarah