Got squash???

Squash Surprise...

When growing a garden you look for ways to cook squash with other favorites everyone will enjoy.

Yield: 3 to 4 people

• 2 pounds shrimp(can use more or less)
• 8 straight or crookneck squash, diced
• 2 onions chopped fine
• 1 green onion, chopped
• 1 bell pepper, chopped
• 2 sticks of butter
• 2 cups cooked rice (can be leftover)
• Salt, pepper and cayenne pepper, enough to suit your taste
• Can add any other seasonings you like also.

On mediun heat cook onions, bell pepper and green onion in butter until transparent. Add salt, pepper and cayenne pepper.

Add squash. Cook until tender. You can add more butter if needed (but squash will give more juices). Once squash is cooked or tender, add shrimp and rice. Cook until shrimp are pink in color.

Simmer for about 10 minutes, then serve hot and enjoy.

from Farmers Almanac.

Summer Squash & White Bean Sauté

http://www.eatingwell.com/recipes/summer_squash_white_bean_saut.html

From EatingWell: July/August 2008

Bountiful summer vegetables—zucchini, summer squash, fresh tomatoes—are quickly sautéed with protein-rich white beans and topped with Parmesan for a hearty dish. This sauté is endlessly versatile and works well with eggplant, peppers or corn. Serve with: Brown rice or bulgur.

4 servings, about 1 1/4 cups each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium onion, halved and sliced
• 2 cloves garlic, minced
• 1 medium zucchini, halved lengthwise and sliced
• 1 medium yellow summer squash, halved lengthwise and sliced
• 1 tablespoon chopped fresh oregano, or 1 teaspoon dried
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 15- or 19-ounce can cannellini or great northern beans, rinsed (see Tip)
• 2 medium tomatoes, chopped
• 1 tablespoon red-wine vinegar
• 1/3 cup finely shredded Parmesan cheese

Preparation

1. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until beginning to soften, about 3 minutes. Add zucchini, summer squash, oregano, salt and pepper and stir to combine. Reduce heat to low, cover and cook, stirring once, until the vegetables are tender-crisp, 3 to 5 minutes.
2. Stir in beans, tomatoes and vinegar; increase heat to medium and cook, stirring, until heated through, about 2 minutes. Remove from the heat and stir in Parmesan.

Nutrition - Per serving : 195 Calories; 6 g Fat; 2 g Sat; 4 g Mono; 5 mg Cholesterol; 25 g Carbohydrates; 11 g Protein; 8 g Fiber; 600 mg Sodium; 726 mg Potassium

Zucchini Rice Casserole

http://www.eatingwell.com/recipes/zucchini_rice_casserole.html

From EatingWell: May/June 2009

We pack extra vegetables into this cheesy baked rice casserole. Plus we substitute brown rice for white, reduce the cheese by half and swap turkey sausage for pork sausage. If you're bringing it to a potluck, plan to reheat it before serving.

12 servings, about 1 cup each | Active Time: 40 minutes | Total Time: 2 hours

Ingredients

• 1 1/2 cups long-grain brown rice
• 3 cups reduced-sodium chicken broth
• 4 cups diced zucchini , and/or summer squash (about 1 pound)
• 2 red or green bell peppers, chopped
• 1 large onion, diced
• 3/4 teaspoon salt
• 1 1/2 cups low-fat milk
• 3 tablespoons all-purpose flour
• 2 cups shredded pepper Jack cheese, divided
• 1 cup fresh or frozen (thawed) corn kernels
• 2 teaspoons extra-virgin olive oil
• 8 ounces turkey sausage, casings removed
• 4 ounces reduced-fat cream cheese , (Neufchâtel)
• 1/4 cup chopped pickled jalapeños

Preparation

1. Preheat oven to 375°F.
2. Pour rice into a 9-by-13-inch baking dish. Bring broth to a simmer in a small saucepan. Stir hot broth into the rice along with zucchini (and/or squash), bell peppers, onion and salt. Cover with foil. Bake for 45 minutes. Remove foil and continue baking until the rice is tender and most of the liquid is absorbed, 35 to 45 minutes more.
3. Meanwhile, whisk milk and flour in a small saucepan. Cook over medium heat until bubbling and thickened, 3 to 4 minutes. Reduce heat to low. Add 1 1/2 cups Jack cheese and corn and cook, stirring, until the cheese is melted. Set aside.
4. Heat oil in a large skillet over medium heat and add sausage. Cook, stirring and breaking the sausage into small pieces with a spoon, until lightly browned and no longer pink, about 4 minutes.
5. When the rice is done, stir in the sausage and cheese sauce. Sprinkle the remaining 1/2 cup Jack cheese on top and dollop cream cheese by the teaspoonful over the casserole. Top with jalapeños.
6. Return the casserole to the oven and bake until the cheese is melted, about 10 minutes. Let stand for about 10 minutes before serving.

Nutrition

Per serving : 248 Calories; 9 g Fat; 5 g Sat; 1 g Mono; 34 mg Cholesterol; 29 g Carbohydrates; 13 g Protein; 2 g Fiber; 491 mg Sodium; 273 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 1 high-fat meat

Tips & Notes

• Make Ahead Tip: Prepare through Step 5; cool, cover and refrigerate for up to 1 day. To finish, bake at 375°F until the casserole is hot and the cheese is melted, about 45 minutes.

• Tip: To remove corn from the cob: Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good for adding to salads and salsas. If you want to use the corn kernels for soups, fritters or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk.

Braised Green Beans & Summer Vegetables

http://www.eatingwell.com/recipes/braised_green_beans_summer_vegetables.html

From EatingWell: May/June 2009

When green beans, summer squash and cherry tomatoes are plentiful in backyard gardens and farmers' markets, try this quick braise. We like the salty, nutty flavor of Parmesan, but you can use any flavorful cheese.

6 servings, about 1 cup each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 small onion, halved and sliced
• 1 tablespoon finely chopped fresh oregano , or 1 teaspoon dried
• 1/2 cup white wine , or reduced-sodium chicken broth
• 1 pound green beans, trimmed
• 1 medium summer squash , or zucchini, halved and cut into 1-inch pieces
• 1 cup halved cherry tomatoes , or grape tomatoes
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup finely shredded Parmesan cheese

Preparation

1. Heat oil in a large skillet over medium heat. Add onion and oregano and cook, stirring, until softened and beginning to brown, about 2 minutes. Add wine (or broth) and bring to a boil. Add green beans, reduce heat to a simmer, cover and cook for 10 minutes, stirring once or twice. Add summer squash (or zucchini) and tomatoes and continue cooking until the vegetables are tender, 8 to 10 minutes more. Season with salt and pepper. Serve sprinkled with Parmesan.

Nutrition Per serving : 92 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 2 mg Cholesterol; 10 g Carbohydrates; 3 g Protein; 3 g Fiber; 158 mg Sodium; 290 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 2 vegetables, 1/2 fat

Sauteed Summer Squash over Rice from www.bernardsfarm.com
Ingredients:
1. coconut or olive oil
2. 1/2 onion, chopped (or use onion powder for flavor)
3. 2 garlic cloves, minced (or more to your liking)
4. 3-4 small summer squash, sliced thinly (about 1/8 in)
5. Parmesan cheese
6. 1.5c brown rice, cooked

Instructions:
1. Heat the oil in a frying pan on medium heat. Add the onion and garlic.
Saute until almost done.
2. Add the sliced summer squash and saute until tender.
3. Serve over brown rice with Parmesan
cheese as a garnish.

Serves 3-4

Rice with Summer Squash

Rated: Submitted By: Heather Ratigan Prep Time: 15 Minutes Cook Time: 25 Minutes Ready In: 40 Minutes Servings: 4

"I don't usually create my own recipes, but this one passed my palate test. It offers a buttery flavor that those of us who are watching our weight miss at times. -Heather Ratigan of Kaufman, Texas"

Ingredients:

1 cup chopped carrots 1/2 cup chopped onion 1/2 chopped red pepper 1 tablespoon butter 1 cup reduced sodium chicken broth or vegetable broth 1/3 cup uncooked long grain rice

1/4 teaspoon salt 1/4 teaspoon pepper 1 medium yellow summer squash, chopped 1 medium zucchini, chopped Top - with Cheddar cheese

Directions:

1.	In a saucepan coated with nonstick cooking spray, cook carrots and onion in butter until tender. Stir in the broth, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 13 minutes.
2.	Stir in the yellow squash and zucchini. Cover and simmer 6-10 minutes longer or until rice and vegetables are tender.

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Printed from Allrecipes.com 6/16/2011