Some Summer Recipes
I have a couple of recipes today of some things I've made in the past few weeks. The first is a beet risotto where I used the beets (roasted on the grill) and their greens in the same dish. And the second is a stuffed squash. The stuffed squash is easy enough that I almost didn't bother typing it up but it looked so adorable that I wanted to post the picture.
Beet and Goat Cheese Risotto
Stuffed Round Summer Squash
Beet and Goat Cheese Risotto
If you use a deep red beet, you will have a pink risotto. I had yellow/red beets so my rice stayed mostly white. I thought I had bought the red ones because I wanted the red color but it was not to be! Either way it tasted really good.
3 large beets and their greens
1 tbsp olive oil
1 med onion, chopped
1 tsp kosher salt
1 c arborio rice
3 1/2 c low-salt chicken or vegetable broth
1/2 c white wine
3 oz soft goat cheese, coarsely crumbled
Slice off greens from beets and set greens aside. Put oven rack in middle position and preheat oven to 400F or heat up grill. Tightly wrap beets in a double layer of foil and roast in the oven or on the grill until very tender, 45 minutes to 1 hour. Cool to warm in foil package, 15-20 minutes, then peel beets and dice to 1/2 inch.
Heat oil in heavy large saucepan over medium heat. Add onion and salt. Cover; cook until onion is soft, about 8 minutes. Mix in rice and saute for 1-2 minutes. Add broth and wine. Increase heat; bring to boil. Reduce heat to medium-low. Simmer uncovered, stirring occasionally, until rice is just tender and risotto is creamy, about 20 minutes.
While rice is cooking, bring a large pot of water to boil. Thoroughly wash beet greens and blanch in boiling water for 2 minutes. When done, drain and then run cold water into the pot with the beet greens to cool them. Chop greens.
Add greens, beets, and goat cheese to risotto; stir to combine and serve.
Stuffed Round Summer Squash
One of my favorite things to do with those cute, round squash you see in the summer is to stuff them. You can stuff them with an number of things (meat, beans, tomatoes, cheese, etc.) and this way you take advantage of their shape as opposed to just slicing them up. You certainly can stuff a basic cylindrical squash but I love how these act as little cups. This recipe is about as simple as stuffed squash gets.
3 small, round summer squash
1 tbsp olive oil
2 cloves garlic minced
1 hot pepper (a jalapeno is good), minced
3-4 oz cheese, shredded
Preheat oven to 400F. Meanwhile, cut the top off of each squash. With a small spoon, ice cream scoop, or cookie scoop, scoop out seeds and most of flesh (set aside) so that walls of zucchini are about 1/4 inch thick. Brush with 1 tsp olive oil; set set squash cut-side down on baking sheet and put into oven. Bake for 10-12 minutes. (This can be done ahead of time. Let cool; wrap tightly in plastic wrap; and refrigerate.)
Heat remaining 2 tsp of oil in a medium skillet over medium heat. Dice squash flesh that you scooped out earlier and add to pan. Saute for 8-10 minutes. Add garlic and pepper; saute one minute more. Remove from heat and stir in cheese.
Spoon filling into each squash and bake for 6 minutes. Remove from oven; put tops onto squash for maximum cuteness; and serve.
This entry was originally posted here and has
comments. Comment here or there.
Beet and Goat Cheese Risotto
Stuffed Round Summer Squash
Beet and Goat Cheese Risotto
If you use a deep red beet, you will have a pink risotto. I had yellow/red beets so my rice stayed mostly white. I thought I had bought the red ones because I wanted the red color but it was not to be! Either way it tasted really good.
3 large beets and their greens
1 tbsp olive oil
1 med onion, chopped
1 tsp kosher salt
1 c arborio rice
3 1/2 c low-salt chicken or vegetable broth
1/2 c white wine
3 oz soft goat cheese, coarsely crumbled
Slice off greens from beets and set greens aside. Put oven rack in middle position and preheat oven to 400F or heat up grill. Tightly wrap beets in a double layer of foil and roast in the oven or on the grill until very tender, 45 minutes to 1 hour. Cool to warm in foil package, 15-20 minutes, then peel beets and dice to 1/2 inch.
Heat oil in heavy large saucepan over medium heat. Add onion and salt. Cover; cook until onion is soft, about 8 minutes. Mix in rice and saute for 1-2 minutes. Add broth and wine. Increase heat; bring to boil. Reduce heat to medium-low. Simmer uncovered, stirring occasionally, until rice is just tender and risotto is creamy, about 20 minutes.
While rice is cooking, bring a large pot of water to boil. Thoroughly wash beet greens and blanch in boiling water for 2 minutes. When done, drain and then run cold water into the pot with the beet greens to cool them. Chop greens.
Add greens, beets, and goat cheese to risotto; stir to combine and serve.
Stuffed Round Summer Squash
One of my favorite things to do with those cute, round squash you see in the summer is to stuff them. You can stuff them with an number of things (meat, beans, tomatoes, cheese, etc.) and this way you take advantage of their shape as opposed to just slicing them up. You certainly can stuff a basic cylindrical squash but I love how these act as little cups. This recipe is about as simple as stuffed squash gets.
3 small, round summer squash
1 tbsp olive oil
2 cloves garlic minced
1 hot pepper (a jalapeno is good), minced
3-4 oz cheese, shredded
Preheat oven to 400F. Meanwhile, cut the top off of each squash. With a small spoon, ice cream scoop, or cookie scoop, scoop out seeds and most of flesh (set aside) so that walls of zucchini are about 1/4 inch thick. Brush with 1 tsp olive oil; set set squash cut-side down on baking sheet and put into oven. Bake for 10-12 minutes. (This can be done ahead of time. Let cool; wrap tightly in plastic wrap; and refrigerate.)
Heat remaining 2 tsp of oil in a medium skillet over medium heat. Dice squash flesh that you scooped out earlier and add to pan. Saute for 8-10 minutes. Add garlic and pepper; saute one minute more. Remove from heat and stir in cheese.
Spoon filling into each squash and bake for 6 minutes. Remove from oven; put tops onto squash for maximum cuteness; and serve.
This entry was originally posted here and has
comments. Comment here or there.