Zucchini and Yellow Squash Spaghetti

I made this one with zucchini from my branch president's garden and squash from Dave's.  I am glad people share their produce with me.  You don't see any green from the zucchini in this one because I had had the zucchini for awhile so I peeled it.  This was yummy, but a little time consuming, I cut all the veggies by hand.  

I cut my veggies bigger than was suggested, so I used linguini noodles so they would all be about the same size.

This recipe made a ton, I think I got six really big servings out of it. 

I got this recipe from: http://www.melskitchencafe.com/zucchini-yellow-squash-spaghetti/

INGREDIENTS

• 8 ounces spaghetti noodles
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 4 zucchini, julienned, about 7 cups (see note above)
• 2 yellow squash, julienned, about 3 1/2 cups (see note above)
• Salt and black pepper to taste
• 2 tablespoons fresh lemon juice (from about 1 large lemon)
• 1/2 cup grated Parmesan cheese
• 1/2 cup thinly sliced fresh basil
• 1 tablespoon minced lemon zest

DIRECTIONS

1. In a large pot of salted, boiling water, cook the spaghetti according to package directions. Drain (but do not rinse!).
2. While the spaghetti is boiling, saute the garlic in the olive oil in a large nonstick skillet over medium heat until the garlic is fragrant, about 30 seconds. Stir in the julienned zucchini and squash. Season with salt and pepper to taste (about 1/2 teaspoon of each to start). Cook the zucchini and squash until slightly wilted, 1 minute, then add the lemon juice. Cook for 1-2 minutes more, until the squash and zucchini are just for tender.
3. Off the heat, stir in the cooked spaghetti, Parmesan cheese, basil and lemon zest. Top with additional Parmesan cheese, if desired. Serve immediately.

Squash and Zucchini Gratin

My boss has a garden and he keeps sharing his squash with us, so I thought I would try this.  My scale was out of batteries and I didn't have the correct kind to weigh everything, so I used 1.5 large yellow onions, one zucchini and three yellow squash.  This was actually very good. 

I would not have done it if my food processor didn't slice things, but since I didn't have to slice by hand, the prep for the veggies was very fast. 

I think I probably made about the amount that was suggested, however, I cooked it in my bread loaf pans so I could split it in two.  I cooked one yesterday and the other one I wrapped in plastic wrap and aluminum foil and put it in the freezer.  For the freezer one I left the topping separate, and will add it right before cooking.  I will let you all know if it froze well.  Out of the loaf pan, I got four servings. 

I got this recipe from: http://www.ourbestbites.com/2013/07/zucchini-gratin/

I will put the things I did differently in []

Zucchini Gratin
Recipe adapted by Our Best Bites from Ina Garten

5 tablespoons butter
1 pound yellow onions, cut in 1/2 and sliced (about 3 large) [did 1.5 large]
2 pounds zucchini and/or yellow squash, sliced 1/4-inch thick (about 4 zucchini) [1 zucchini and 3 yellow squash]
3/4 teaspoon kosher salt (use 1/2 teaspoon if using table salt) [1 tsp]
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 cloves garlic, finely minced or pressed [2 heaping tsp minced stuff in fridge]
2 tablespoons all-purpose flour
1 cup milk
6 tablespoons Italian style bread crumbs
3/4 cup grated Gruyere
olive oil

Instructions

Preheat the oven to 400 degrees F.

Melt the butter in a very large saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned.  As the onions are cooking, stir them occasionally and work on prepping the other ingredients. [Did this part with the lid on so my house wouldn't smell to onion-y]

Add the zucchini and cook, covered, for 8-10 minutes, or until tender [this was closer to 25 minutes]. Add the salt, pepper, and nutmeg and garlic and cook uncovered for 5 more minutes, stirring often. Whisk flour into the milk and add to pan, turning up heat slightly just until milk heats and starts bubbling.  Then cook over low heat for a few minutes, until it thickens and makes a sauce. Pour the zucchini mixture, and all the sauce into an 8 by 10-inch baking dish (or something close to that).

Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Drizzle a little olive oil over the top (place your finger over the opening of the bottle to make it easier to just drizzle a little) and bake for 20 minutes, or until bubbly and browned.  Cool for a few minutes before serving. Yield: about 6 side-dish servings.  If doubling recipe, use a 9×13 (or similar) pan.

Curried Cauliflower "Popcorn"

This was actually really really great. Who knew that cauliflower could have more emotion tied to it then meh it's fine. But this was awesome. And easy. 4 ingredients for the win!

http://www.melskitchencafe.com/2011/07/curried-cauliflower-popcorn.html

INGREDIENTS

• 1 medium head cauliflower
• 1 1/2 tablespoons olive oil
• 1/4 to 1/2 teaspoon salt
• 1/2 teaspoon curry powder

DIRECTIONS

1. Preheat the oven to 475 degrees F.
2. Wash and core the cauliflower and cut the florets into bite-size pieces. Place in a large bowl. Toss the cauliflower with the olive oil, salt and curry powder.
3. Turn out the cauliflower onto a large rimmed baking sheet. Bake for 16-18 minutes, stirring every 6-7 minutes, until the cauliflower is browned in spots and is crisp-tender. Serve immediately.

Harvest Soup

1 c potato(I do more) sliced/ cubed
1 c carrot sliced
2 celery stalks chopped
Onion
1 c cauliflower
1 c broccoli
2 c chicken broth
Add these and bring to a boil and cook covered until tender-I try to have the broccoli be bright green-you can also have 4 tbl butter in this but lately I haven't and it didn't change the flavor

Mix flour, half and half and milk until smooth.  Add to the vegie mixture-add the Velveeta and cook  mediumish until cheese melts and soup thickens.

1/2 c flour or 4 tbl cornstarch
1 c half and half
1 c milk
 2 c Velveeta

optional 1 c ham
1 c zucchini


Anna requested this one and a bunch of desserts so up they go!!

Skillet Summer Vegetable Lasagna

This looked interesting and fresh so I tried it. It was great! Next time I think I would add green peppers and I'm also considering cut up pepperoni. But it was good. Sam really liked the sauce... which is diced tomatoes and water with ricotta cheese. Anyway very cheap because there's no meat and super fast. Woo!

http://www.melskitchencafe.com/2011/07/skillet-summer-vegetable-lasagna.html

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 1 yellow onion, chopped fine
• 4 garlic cloves, minced
• 1 (28-oz.) can diced tomatoes- I used Italian Seasoned ones
• Salt and pepper
• 10 curly-edged lasagna noodles, broken into 2-inch lengths
• 1 small zucchini, cut into 1/2 inch chunks
• 1 small yellow squash, cut into 1/2 inch chunks
• 1/4 cup shredded fresh basil
• 1 cup part skim ricotta cheese
• 1 cup freshly grated Parmesan cheese

DIRECTIONS

1. Heat oil in a large 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Drain tomatoes into a 2-cup liquid measure. Add water to tomato liquid to make 2 cups. Add tomato/water mixture and 1 teaspoon salt to skillet.
2. Scatter noodles into the skillet, layer tomatoes over the noodles and bring to a simmer. Reduce the heat to medium and cook, covered, stirring occasionally (so the noodles won’t stick!) for about 10 minutes.
3. Stir in zucchini and squash, cook, stirring now and then, until noodles and squash are tender, about 8 minutes. Add basil and half of the rictotta cheese and half of the Parmesan cheese to the noodles, stirring until the sauce is creamy. Dollop remaining ricotta cheese over the noodles, season with salt and pepper, and sprinkle with remaining Parmesan cheese.

Veggie Pizza

One of Eric's favorites at Super Bowl Time

2 cans refrigerated crescent roll dough

1 8oz package cream cheese, softened

2/3 cup mayonnaise

1 teaspoon dried dill weed

1 teaspoon minced onion

1/2 teaspoon minced garlic

about 1/2 cup chopped cauliflower

about 1/2 cup chopped broccoli

(about 1/2 cup chopped green bell peppers)-Eric doesn't like these but they would be delish

about 1/2 cup chopped carrots

(and any other veggies you might like)

1 (8 ounce) package shredded Cheddar cheese

Preheat oven to 400 degrees F (200 degrees C).

Unroll crescent roll dough on a baking sheet. Arrange into a single layer to serve as a crust. Bake in the oven 10 minutes, or until puffed and kinda brown/toasted

In a medium bowl, mix cream cheese, mayonnaise, dill weed, onion and garlic.

Spread the cream cheese mixture over the crescent roll dough crust. Layer veggies. Top with Cheddar cheese. Chill in the refrigerator until serving.