Hungarian-Style Summer Squash With Dill
This side-dish recipe is an adaptation of one that the Hungarian side of my family has prepared for decades. They never used anything but white patty pan squash, a variety that flourished in their Pennsylvania backyard gardens. I don't run across it too often where I shop, and in my opinion, zucchini works equally well and produces a more attractive finished dish. You can also use yellow squash or a combination of the two.
Ingredients ~
3 medium zucchini, about 1-1/2 lbs
1/2 teaspoon salt
2 tablespoons butter
1/2 medium onion, chopped (about 1/2 cup)
1 tablespoon flour
2 tablespoons half-and-half
2 tablespoons white wine vinegar
2 tablespoons sour cream
1 tablespoon fresh dill, finely chopped
Salt and freshly ground black pepper to taste
Turkey Burgers with Blue Cheese, Bacon and Honey
If you enjoy sweet and savory flavor combinations, this burger recipe should fit the bill. Ground turkey usually needs a helping hand when it comes to flavor and texture, particularly when made into burgers. We think we've come up with a winning combo with this mixture of blue cheese, honey and shallots. The flavors are subtle, but delicious and the burgers are moist and tender.
Ingredients ~
1 lb ground turkey (not white meat)
1 tablespoon dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 ounces blue cheese (see notes)
1 tablespoon mayonnaise
1 tablespoon honey
1 shallot, finely chopped
Vegetable oil
4 slices bacon, cooked and cut in half
4 slices fresh tomato
Leaf lettuce
4 round French rolls, sliced and toasted
Zucchini-Parmesan Fritters
Make the most of the late summer zucchini harvest with this zucchini-parmesan fritter recipe from our archives. They're really easy to prepare and make a nice side dish served with an entree like grilled or roasted chicken. They can also be served as an appetizer (just make them smaller) and they are easy to improvise on. Try adding fresh herbs like basil, chives or flat-leaf parsley or using an Alfredo sauce as another option for dipping.
Ingredients ~
1 lb (about 3 medium) zucchini, coarsely grated
1/2 cup coarsely grated parmesan cheese
2 eggs, lightly beaten
1/4 to 1/3 cup flour (see recipe notes)
1 teaspoon salt
Freshly ground black pepper
3 to 4 tablespoons vegetable oil
1 tablespoon chiffonade of fresh basil or other fresh herb (optional)
Paprika-Crusted Scallops With Roasted Red Pepper Coulis
The paprika crust on these seared scallops combines nicely with the flavors of roasted red bell pepper coulis. The flavors are simple but pungent. Serve with a side of steamed basmati rice and some sweet peas with butter and sea salt for a quick yet elegant meal.
For the coulis ~
1 medium red bell pepper, roasted, skin removed (jarred is okay)
1/4 of a small clove garlic, minced (about 1/8 teaspoon)
1 teaspoon extra-virgin olive oil
2 teaspoons sherry (or red wine) vinegar
Salt and freshly ground black pepper to taste
For the scallops ~
1 tablespoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/4 teaspoon salt
1 lb dry sea scallops
1 tablespoon butter
1 tablespoon extra-virgin olive oil
Oven-Grilled Roast Beef and Cheddar Sandwiches
These easy oven-grilled roast beef and cheddar sandwiches get a big flavor boost from our creamy horseradish spread. Made from sautéed garlic and shallots, sour cream and horseradish, the spread is a great contrast to the sharp cheddar cheese and tangy sourdough bread. Oven grilling is an easy method that saves time, trouble and dishes because you can make a few sandwiches at a time without needing multiple pans. As long as you keep an eye on them you'll end up with perfect, evenly toasted sandwiches every time.
Ingredients ~
1/2 lb rare deli roast beef, thinly sliced
4 slices sweet onion (1/4-inch thick)
8 thin slices sharp cheddar cheese, sliced
8 slices sourdough bread
2 tablespoons melted butter
1 tablespoon vegetable oil
2 cloves garlic, finely chopped
1 medium shallot, finely chopped
3 tablespoons sour cream
1-1/2 tablespoon prepared horseradish
1 tablespoon mayonnaise
Freshly ground black pepper
Penne with Roasted Cauliflower and Garlic-Bacon Crumbs
Fresh cauliflower develops a wonderful sweet flavor when roasted at high heat. For this delicious pasta dish we roasted a beautiful orange cauliflower and combined it with penne, roasted tomatoes and scallions, and toasty garlic-bacon breadcrumbs. Paired with a green salad, it makes a complete meal.
Ingredients ~
10 ounces penne pasta
1 medium head cauliflower, separated and cut into bite-sized pieces
6 scallions, cut into 1-inch pieces
8 large plum tomatoes, seeded and cut into bite-sized pieces
Extra virgin olive oil
3 slices thick-cut bacon, cut into 1/2-inch pieces
2 tablespoons onion, finely chopped
4 to 5 cloves garlic, finely chopped (2 to 3 teaspoons)
2/3 cup panko crumbs or fresh bread crumbs
1/4 cup flat leaf parsley, chopped
Salt and freshly ground black pepper
Romano or Parmesan cheese for grating
Sesame Noodles with Crisp Cabbage and Edamame
This recipe makes an easy, meatless meal with an Asian flair. It's a combination of whole wheat spaghetti, fresh cabbage, carrots, scallions and shelled edamame that can be served either hot or at room temperature. The crisp veggies make a nice textural contrast to the soft noodles and the whole dish has a satisfying, nutty flavor. Serve with a cucumber salad for a complete meal.
Ingredients ~
1/2 lb whole wheat thin spaghetti, cooked and drained
1 tablespoon vegetable oil
2 teaspoons toasted sesame oil
3 cloves garlic, finely chopped
2-1/2 cups cabbage, chopped
3 carrots, grated
3 to 4 scallions, sliced
1 cup shelled edamame, cooked
2 tablespoons sesame seeds
For the sauce ~
3 tablespoons soy sauce
3 tablespoons water
2 tablespoons rice vinegar
2 teaspoons sugar
2 tablespoons peanut butter
1 tablespoon toasted sesame oil
Hot sauce to taste
Fried Ripe Tomatoes
Fried tomatoes are an easy-to-make late summer treat that couldn't be more delicious. For a perfect summer meal, serve them with grilled pork chops, cole slaw and corn on the cob. Choose tomatoes that are just ripe and still firm.
Ingredients ~
6 large, firm, ripe tomatoes
1-1/2 cups all purpose flour
1 cup cornmeal
1-1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Vegetable oil for frying
Thai Fish Cakes with Cucumber Dipping Sauce
These yummy little fish cakes are on the menu of every Thai restaurant we've ever visited, and they're surprisingly easy to make at home. They get their wonderful flavor from red curry paste, which can be found in most supermarkets, and kaffir lime leaves. If kaffir lime leaves aren't available, fresh lime zest can be used in their place, but try for kaffir whenever possible ~ the aromatic flavor just can't be duplicated. See our recipe notes for more info.
Ingredients ~
3/4 lb mild white fish fillets (tilapia, catfish, snapper, etc.)
1 tablespoon red curry paste
1 egg, lightly beaten
1 tablespoon cornstarch
4 teaspoons fish sauce
4 teaspoons sugar
1/2 cup fresh green beans, finely chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh basil leaves, chopped
4 to 5 kaffir lime leaves, stemmed and chopped (see notes for substitutions)
Vegetable oil for shallow frying
For the dipping sauce ~
1 medium cucumber, peeled, seeded and cut into 1/4-inch dice
1/4 cup rice or white vinegar
1/4 cup water
1/4 cup sugar
1 large shallot, finely chopped
1 garlic clove, finely chopped
1 teaspoon fresh ginger, finely chopped
Kosher salt
Open-Faced Eggplant and Prosciutto Sandwich
This open-faced sandwich makes a full-flavored, satisfying meal. The sweet roasted eggplant, salty prosciutto and easy-melting muenster cheese are a positively delicious combo. The Mediterranean-style flatbreads are a good choice too because they hold the ingredients well and get a little crispy around the edges, adding a bit of crunch.
Ingredients ~
1 medium eggplant, about 1-1/4 lbs
3 tablespoons olive oil
1 medium sweet onion, very thinly sliced
4 cloves garlic, very thinly sliced
1-1/2 teaspoons balsamic vinegar
4 ounces fresh spinach leaves
2 medium tomatoes, thinly sliced
6 thin slices prosciutto
10 thin slices muenster cheese, about 1/4 lb
Salt and freshly ground black pepper to taste
4 Mediterranean style whole wheat flatbreads (we used Toufuyan)
