Pattypan Squash Stuffed with Meatloaf

Ingredients:

8-10 Pattypan squash

1 lb Grass-fed ground beef

1 Large yellow onion

3-4 Celery stalks

4-6 Garlic cloves

1 1/2 tsp Kosher salt

1 Cup of tomato sauce, or 1 cup of smoky tomato and sweet red pepper ketchup

1-2 Cups of Panko breadcrumbs

2 Eggs

Method:

In a food processor or blender, finely chop the onions, celery and garlic.  Combine the finely chopped vegetables with the ground beef, salt, tomato sauce, panko, and eggs.

Remove the stem end of the squash to make a flat surface for the squash to sit in the baking dish.  Cut away the blossom end and scoop out the seeds and soft pulp from the middle of the squash.

Stuff the pattypan squash with the meatloaf and place on a baking pan or dish.  Place in the oven on the top rack and broil (550 degrees) for about 5-10 minutes, or until the tops brown.  Reduce heat to 350 degrees and bake for about an hour.  Baking time is variable depending on the amount of meatloaf in each squash, size of the squash, etc. A meat thermometer inserted into the center of the meatloaf should read 170 degrees when done.

Serve with Smoky Tomato and Sweet Red Pepper Ketchup.

Pottery Courtesy of  www.formanpottery.com

Smoky Tomato and Sweet Pepper Ketchup

Pottery Courtesy of www.formanpottery.com

Ingredients:

4 Medium tomatoes

4-6 Red Italian sweet peppers

2 Yellow onions

Canola or olive oil

Kosher salt

1 Tbs local honey

1 tsp Apple cider vinegar

1/4 tsp Chipotle chili powder

Method:

Remove stems and seeds from red peppers and chop into 1-2 inch pieces.  Remove cores from the tomatoes and slice into wedges.  Peel onions and slice into wedges.  Place peppers, tomatoes and onions on a baking sheet.  Toss with a little oil, then season generously with kosher salt. Bake at 375 degrees for 1 1/2 to 2 hours, or until the vegetables are black on the tips and most of the water has evaporated.

Puree the roasted vegetables in a blender with the honey, vinegar and chili powder.  Adjust seasonings to taste.

Quinoa-Lentil Garden Burgers

This recipe has what seems like a long list of ingredients.  Most home-made garden burgers are a combination of many things, but this one pays tribute to any leftover grilled vegetables from the weekend cookout.  If leftovers generally are not your thing, don't worry.  Transformed into a garden burger, yesterday's meal becomes a protein, fiber, and flavor-packed lunch, dinner or snack.  They freeze well, and can turn those late-summer/early-fall vegetables into weeks of delicious, quick meals.

Ingredients:

½ Cup dry green lentils, cooked with vegetable broth until soft. Discard extra cooking liquid

½ Cup dry quinoa, cooked with vegetable broth according to packet directions until light & fluffy

½ Cup fresh brown breadcrumbs (toast until dry, and then grind in a blender)

½ lb Zephyr squash or zucchini, sliced, brushed with oil, seasoned with salt, and grilled

½ lb Eggplant, sliced, brushed with oil, seasoned with salt, and grilled

½ lb Golden beets or carrots, finely chopped in a food processor

1 Bunch beet greens or spinach, chopped

1 Medium-large yellow onion, finely chopped in a food processor

5-6 Cloves of garlic, minced

3-4 Fire roasted Italian sweet peppers, (red, yellow or orange) peeled, seeded, and chopped

1 Large tomato, diced

Juice from one lemon

1 tsp Alchemy Spice Kitchen Karma herb blend

1 tsp Kosher salt

¼ Cup olive oil

2 Eggs

Method:

Preheat oven to 375 degrees.  Line two baking sheets with parchment paper.  Chop the grilled squash and eggplant. Combine all ingredients in a large bowl.  The mixture will be quite soft, but should not be too watery.  Add more breadcrumbs if necessary to absorb some of the excess liquid.  Form into balls (about 1/3 cup), place on the lined baking sheet, then press gently to flatten into a patty shape.  Bake for 20-30 minutes. Let rest 10 minutes before serving.  Cool completely before freezing. Recipe makes about 20 burgers.

Serve on a toasted bun with pesto or whole grain French mustard, lettuce, tomato, and your favorite cheese (optional).  Freeze extras in freezer bags.  Reheat in a toaster oven or microwave.

Fire Roasted Peppers

Roasted sweet peppers are a commonly found for sale in jars or cans for about $6/16oz.  Organic roasted peppers can be even more expensive.  Making your own fire-roasted peppers, however, is exceedingly easy and inexpensive.  Preserving is easy by canning them in jars with water and citric acid, or just pack them in freezer-proof containers and freeze portions for the winter. I used a hot barbecue grill for this recipe, but you can hold them over an open flame on your gas range, or on a baking sheet under a broiler.  The main point is to use high heat to blacken and blister the skins of the peppers.  This flavors the meat of the peppers, while also allowing the skins to separate easily for removal.

Here's how:

Heat grill to a high heat (about 550 degrees) Place red, yellow, or orange sweet peppers on the grill, turning to blacken all sides.

Remove from heat and immediately place the peppers in a plastic or paper bag. Alternately you can put them in a bowl with a lid.  Allow the peppers to steam for a few minutes, or until they are cool enough to handle.

When the peppers are cool enough to handle, gently rub the skins away from the peppers and discard.  Remove seeds and stems as desired.  Use in recipes, or freeze.  Let cool completely before freezing.

Winter Squash Hash with Chanterelle Mushrooms & Fresh Herbs

The chanterelle mushrooms in this recipe are from Alexzanna Farm (found at the Main St. Farmer's Market).  The best mushrooms to use are the ones that are freshly harvested, but you can substitute other fresh wild mushrooms found at grocery stores if the local ones are unavailable.

Ingredients:

2 Delicata squash, seeded and diced (do not peel)

1 Small butternut squash, peeled, seeded, and diced

1 Large Italian sweet pepper, seeded and diced

2 Medium yellow onions, peeled and sliced into wedges

About 1/2 lb fresh chanterelle mushrooms (Alexzanna Farm, Main St. farmer's Market)

1/2 Cup of chopped fresh herbs: Mixture of parsley, sage, rosemary & thyme

1/4 Cup of olive oil

Sea salt

Black Pepper

Method:

Preheat oven to 350 degrees.  Combine the vegetables, mushrooms, herbs and about 1/4 cup of olive oil and spread evenly on a baking tray or large ovenproof dish.  Season with salt and pepper.

 

Bake for about 60 - 90 minutes.  Turn with a spatula after about 45 minutes.  Remove from oven when the vegetables are soft and beginning to brown on the edges.