Week 13 - 2013

Summer Squash Casserole
Serves 6

Ingredients:

2 lbs. yellow summer squash, sliced thin
2 tbsp Butter
1/2 cup sour cream
1/2 cup cheddar cheese, 2 oz.
1 tsp. salt
1/4 tsp. paprika
2 egg yolks, lightly beaten
3 green onions, chopped
2 tbsp.  Butter,  melted
1/4 cup bread crumbs (or Panko Italian Style)
1/4 cup grated parmesan cheese

Preparation:

Preheat oven to 350. Put all the cut squash in a bowl and add a tbsp. of water, cover and microwave until tender. About 5 minutes, maybe? In a saucepan, melt 2 tbsp. butter, sour cream, cheese, salt and paprika until smooth. Whisk a small bit of the warm cheese sauce into the eggs so that they become tempered and don't cook upon contact. Drain squash and put in all into a 9 x 13 casserole sprayed with cooking spray. Pour cheese sauce evenly over the squash. Mix the ingredients for the topping, green onions, melted, bread crumbs and parmesan. Spread evenly over the sauce. Bake for 25 - 30 minutes until hot and bubbly.

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Escarole & Roasted Beet Salad
Makes 4 to 6 servings

Toss crisp escarole and sweet beets to create an easy, delicious salad perfect with warming fall and winter meals.

Ingredients:

2 medium beets
1 Tbsp. vegetable or olive oil
1 head escarole
1 small clove garlic or shallor, minced (optional)
2 tsp. red wine or sherry vinegar
1/8 tsp. ground mustard
2 Tbsp. olive oil or hazelnut oil
Salt & freshly ground black pepper

Preparation:

Preheat oven to 375°F. Put the beets on a large piece of aluminum foil and drizzle them with some vegetable or olive oil. Cover them with foil, seal shut, and roast until tender, about 25 minutes (note that cooking time for beets varies tremendously, they may take up to an hour). Let the beets cool, slip off their skins, and cut them into bite-size pieces.
Tear the escarole into bite-size pieces, wash and dry it.
In a large bowl, combine the garlic or shallot, if using, vinegar, and mustard. Whisk in the oil. Add salt and pepper to taste.
Toss the escarole with the dressing gently but thoroughly. Either toss the beets with the escarole, or divide the escarole between serving plates and top each one with a share of the beets.
Makes 4 to 6 servings

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