On Squashes and Stuffing

When I was in Seattle recently visiting my sister, we took a break from all the amazing restaurants out there and cooked dinner at her house one night. She receives locally grown veggies once a week from a veggie box and blogs about it! Check it out at: http://ilovetoveg.wordpress.com/

She had some veggies left over that needed to be used up, and after tossing around several ideas, we came up with Pattypan squash stuffed with wild rice and some of the other veggies in the fridge. I debated adding cheese and decided against it, which I later regretted. To accompany the beautiful little squashes, we decided to make salmon since Seattle is the place for fish and I am trying to convert the others to being fish eaters (My sister, her boyfriend, and my boyfriend all are not fish people but were willing to try salmon my way.) My favorite thing to serve with salmon, even though it didn't really go with the stuffed squash theme, is fruit salsa. I usually use mangoes or pineapple, but we found some amazingly sweet nectarines at the market and decided to use those! Strawberries are also a nice option.

To start the squash, cut off the end with the stem to form a lid and scoop out the seeds.

Then place the squashes in a baking dish, sprinkle with olive oil, salt, and pepper. Replace the lid and bake until tender but not overly soft. (putting the lid back on helps to steam the squash which expedites the cooking process as well)

Fill with the stuffing you already made and return to the oven until everything is warm and enjoy!

For the stuffing I used steamed red rice but wild, brown, or black rice would also work. I sauteed some diced bell peppers, onions, garlic, kale, and roasted beets, all from the veggie box, and mixed in the rice. Goat cheese or feta or parmesan would be a good addition to the filling as well.

My favorite way to cook salmon is to cut it into medallions and pan sear it with a sprinkle of salt, pepper, cayenne, and a tiny bit of cinnamon-sounds odd, but goes really nicely with the fruit salsa. When you buy salmon from a fish counter at a grocery store, sometimes you can convince them to skin the fish for you. Otherwise, at home you can use a sharp, thin knife to slice the meat off the skin. Season each piece of fish and sear the fish in a hot pan in a bit of olive oil until a nice crust has formed on each side.

This fruit salsa recipe can be used in many different ways-on fish tacos, with grilled chicken, or even with just chips.

We used nectarines, some red onion, diced bell pepper, a little fresh spicy pepper, and the juice of a lemon or lime. If you can make the salsa a little while ahead of time, the fruit juices a little bit and makes it hold together a little better and also allows the flavors to meld a bit.

Serve the salsa over the salmon and enjoy!

We enjoyed a fresh tomato and baby lettuce salad with just a little salt, pepper, oil, and vinegar along with our delicious meal. Even the non-fish eaters enjoyed the meal, so it was a hit!

Another stuffed squash option is using delicata (?) squash.

Peel the squash, scoop out the seeds, and roast in the oven until tender. Stuff the squash with sauteed onions, garlic, poblano peppers, and corn mixed with goat cheese, bread crumbs, and herbs. Top with a few bread crumbs, and bake until everything is warm! Serve topped with a roasted red pepper or tomato sauce. You could also put the squash and sauce on some spaghetti tossed with olive oil, parmesan cheese, and fresh herbs. There are endless possibilities for stuffed squash. Try whatever is in season and Chop On!

On pasta and the simple things

I have returned to the world of blogging after a busy, fun filled summer! I had a nice little garden of plants in pots that is still producing tomatoes, peppers, and herbs that I enjoyed using in some delightful summer cooking (there was lots of grilling involved). I also frequented our local farmers market and got a bunch of tasty, locally grown veggies. Some of my favorites are the variety of summer squashes and peppers available. They come in such pretty colors, they are hard to resist.

Some of these sautéed in olive oil with a little salt and pepper and some fresh herbs make a simple and delicious side dish. Or toss some spinach feta sausage in with the veggies and put it over quinoa and you have a tasty simple lunch or dinner!

One thing I really learned to appreciate in Italy was the simplicity of cooking. It is possible to create really amazing dishes with uncomplicated ingredients. Pasta is an example of where this theory really holds true. My chef told me that when it comes to pasta, simple is always better. He suggested just some fresh herbs, a little olive oil, and parmesan cheese when I was at a loss for an idea for lunch one day. Now that I am home, I occasionally make really wonderful, easy pasta dishes. One of my favorites is pasta (I usually use linguini) with some crushed red pepper flakes, olive oil, a squeeze of lemon juice, salt and plenty of fresh cracked pepper, and of course, parmesan cheese. Another dish I made recently that was really amazing and very simple was quinoa pasta tossed with some fresh tomatoes and fresh basil from my garden topped with salt, pepper, and cheese! It looks really bright and fresh too. It is sure to impress as a nice light dinner or a starting course in true Italian style!

I think it is important to appreciate the simple things in life, especially when it comes to food. The best flavors usually come from whole ingredients like fresh herbs, tomatoes or berries picked right off the bush, or carrots right from the dirt. I experimented with growing purple heirloom carrots in a large pot this summer and they are great! (though small and not very purple)

When you are cooking at home and experimenting with foods, I highly recommend keeping simplicity in mind. In everyday life it is easy to get distracted by everything going on, but when you get in the kitchen to cook-maybe focusing on simple, fresh, tasty ingredients can help you to focus on the other simple pleasures in your life.

Keep things simple, and chop on!