SERVE THIS FAMILY STYLE AT A SUNDAY DINNER

Did you know the United States is the biggest importer of summer squash? I didn’t! Until last week when another shopper at the farmers market told me. I thought they must of been misinformed but as I researched, I realized most of our squash does come from Mexico. Like the VAST majority comes from Mexico. We do grow a small percentage locally; Florida, New York and California producing the most.

SUMMER SQUASH ARE GOOD SOURCES OF VITAMIN A & C

Summer squash comes in a variety of shades of yellow, green and even white. I love working with pattypan and sunburst squash like the ones used in this recipe. I can only get my hands on them in the summer so I look forward to them every year. They are made of up of mostly water(95%), are low in calories and are good sources of vitamin A & C.

Another way I like to enjoy summer squash is grilled with eggplant and peppers.  I serve the grilled veggies family style and drizzle them with roasted garlic extra virgin olive oil. It reminds me of happy days in Europe with my fiancé, visiting with his family and falling in love with the Mediterranean style grilled vegetables. I think I ordered them as a side for lunch and dinner every night; not even kidding.

SLICE SQUASH THE SAME THICKNESS, SO THEY COOK EVENLY

Anyway, back to this bomb diggity summer squash gratin. The original recipe calls for zucchini but I decided to sub for seasonal summer squash. I was really happy with the way things turned out. A couple things about this recipe, I wanted to share with you..

-Salt your squash! Summer squash is made up of 95% water and its all going to come out when cooked. To avoid a runny gratin place the slices of squash in a colander lined with a clean kitchen towel. Liberally sprinkle kosher salt over the squash and let it sit for 15 minutes to draw out the moisture. Depending on the amount of liquid either pat dry using a towel or apply pressure to strain using the colander.

SUMMER SQUASH ABOUT TO BE ADDED TO THE SAUTÉED ONION

-In my opinion the nutmeg sets this dish OFF! It’s a must have in this dish for sure so don’t skip it.

-I know it seems like a lot of onions but they will soften as they cook down. Trust me, it will work.

-The gruyère in this recipe is on point but feel free to sub fontina or whatever you have in the fridge.

This summer squash gratin recipe is a favorite in my house! A lot of people request this when they come over for a meal. I like to serve it family style for a casual lunch or dinner.

Enjoy xx

Summer Squash Gratin

 

Print

Prep time

10 mins

Cook time

55 mins

Total time

1 hour 5 mins

 

Author: Ina Garten

Recipe type: Side

Serves: 6

Ingredients

• 6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
• 1 pound yellow onions, cut in ½ and sliced (3 large)
• 2 pounds summer squash or zucchini, sliced ¼-inch thick (4 zucchini)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• ¼ teaspoon ground nutmeg
• 2 tablespoons all-purpose flour
• 1 cup hot milk
• ¾ cup fresh bread crumbs
• ¾ cup grated Gruyere

Instructions

1. Preheat the oven to 400 degrees F.
2. Melt the butter in a very large (12-inch) sauté pan and cook the onions over low heat for 20 minutes, or until tender but not browned.
3. Add the zucchini and cook, covered, for 10 minutes, or until tender.
4. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes.
5. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
6. Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture.
7. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

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Oftentimes simplicity is best

Bruschetta reminds me of childhood summers in Nova Scotia, Canada. I know I know, that’s not the first thing you think of when you think about Nova Scotia but I have so many memories of being on summer vacation and chowing down on some bruschetta.  Even now after making this recipe hundreds of times, that first bite still bring me back home.

I’m too pretty to eat..

When I was growing up, we had a fairly large garden on our property. My parents both loved to garden and you could often find them outside working together when the weather was nice. As a result, we always had an abundance of tomatoes and fresh basil in the summertime. Luckily my brother Matt & I loved garlicky bruschetta, because my mum made it almost daily! She could stretch a dime into a dollar and I really admire that about her, as I get older especially.

TOMATOES & BASIL ARE ONE OF MY FAVORITE FOOD COMBINATIONS OF ALL-TIME

I would strongly recommend this recipe to someone who isn’t the most confident in the kitchen. Having to cook for other people can be stressful, so try to keep it simple so you can relax and enjoy yourself. The ingredients are minimal and preparation is simple. It’s very low maintenance appetizer and a great option for entertaining.

Reliving my childhood two pieces of bruschetta at a time!

Lately I’m really liking this for breakfast served with sliced avocado and a little bit of sea salt & fresh pepper.

Enjoy! xx

Mama's Heirloom Tomato Bruschetta

 

Print

Prep time

10 mins

Cook time

1 hour 10 mins

Total time

1 hour 20 mins

 

Author: Peony

Recipe type: Appetizer

Cuisine: Italian

Serves: 4

Ingredients

• 2 medium heirloom tomatoes, diced
• ½ cup basil, minced
• ½ cup parmiagiano reggiano, grated
• 2 scallions(white and light green parts only), thinly sliced
• 2 cloves garlic, minced
• 2 tbsp good quality extra virgin olive oil
• kosher salt & freshly ground pepper, to taste
• baguette of your choice sliced into ½-1 inch slices

Instructions

1. Pre heat oven to 400 degrees
2. Mix ingredients together in a large bowl
3. Cover and refrigerate for at least 1 hour. This allows the flavors to marry and intensify.
4. Line a baking sheet with tinfoil to allow for easy clean up.
5. Slice baguette into ½- 1 inch slices, depending on preference. Place them on the lined baking sheet.
6. Using a slotted spoon, spread mixture on sliced baggette. Be careful not to put too much mixture on the baguette or it will be difficult and messy to eat.
7. Sprinkle parmigiano reggiano
8. Bake for 5-10 minutes depending on the size of baguette. Be sure to check after 5 minutes and see if they are done.
9. Serve on a platter with a light sprinkling of fresh basil.
10. Enjoy!

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The post Mama’s Heirloom Tomato Bruschetta appeared first on The Peony Life.