summer squash gratin - adopted from 101

Summer Squash Gratin Recipe

Be sure to slice your potatoes as thin as possible. They get all melty and creamy. Slice them too thick and you'll have trouble cooking them through because the zucchini cooks up more quickly. I use a box grater to shred the cheese here (as opposed to a micro-plane) - you get heartier, less whispy pieces of cheese which is what you want here. I'd also strongly recommend homemade bread crumbs here (see asterisk below).

zest of one lemon
1 1/2 pounds summer squash or zucchini, cut into 1/6th-inch slices
1/2 teaspoon fine grain sea salt

1/4 cup fresh oregano leaves
1/4 cup fresh Italian parsley
1 large garlic clove, chopped
1/4 teaspoon fine grain sea salt
pinch of red pepper flakes
1/2 cup extra-virgin olive oil

1/4 cup unsalted butter
2 cups fresh (whole wheat) bread crumbs*
1/2 pound yukon gold potatoes, sliced transparently thin
3/4 cup grated Gruyere cheese, grated on a box grater

Preheat oven to 400F degrees and place a rack in the middle. Rub a 9x9 gratin pan (or equivalent baking dish) with a bit of olive oil, sprinkle with lemon zest, and set aside.

Place the zucchini slices into a colander placed over a sink, toss with the sea salt and set aside for 10-15 minutes (to drain a bit) and go on to prepare the oregano sauce and bread crumbs.

Make the sauce by pureeing the oregano, parsley, garlic, 1/4 teaspoon salt, red pepper flakes, and olive oil in a food processor or using a hand blender. Set aside.

Make the breadcrumbs by melting the butter in a small saucepan over medium heat. Cook for a few minutes until the butter is wonderfully fragrant, and has turned brown. Wait two minutes, then stir the breadcrumbs into the browned butter.

Transfer the squash to a large mixing bowl. Add the potatoes and two-thirds of the oregano sauce. Toss until everything is well coated. Add the cheese and half of the bread crumbs and toss again. Taste one of the zucchini pieces and add more seasoning (salt or red pepper) if needed.

Transfer the squash to the lemon-zested pan, top with the remaining crumbs, and bake for somewhere between 40 and 50 minutes - it will really depend on how thinly you sliced the squash and potatoes - and how much moisture was still in them. You don't want the zucchini to go to mush, but you need to be sure the potatoes are fully baked. If the breadcrumbs start to get a little dark, take a fork and rake them just a bit, that will uncover some of the blonder bits. Remove from oven, and drizzle with the remaining oregano sauce.

Serves about 8 as a side.

*To make breadcrumbs cut the crust off 2-3 day old artisan bread. Tear into pieces the size of your thumb, and give a quick whirl in the food processor. I don't like my breadcrumbs too fine - and tend to leave the pieces on the large size - more like little pebbles than grains of sand.

new no-knead bread recipe from mark bittman the minimalist

3 c flour
1/4 t instant yeast
1 1/4 salt
1 1/2 water

1. preheat oven and cast iron pot with cover to 500
2. mix dry ingredients then add water and pull together for only a few seconds
3. let stand for at least 12 hours
4. lightly pat dough and fold into shape
5. place seam side down and sprinkle with wheat bran
6. place in pot covered and bake for 30 minutes
7. uncovered for 15-20 or golden brown
8. done!

polenta lasagna

an amazingly simple and healthy version of one of the best comfort foods out there. plus i guarantee your little ones will chomp right through all the veggies with ease. the recipe is very flexible so use whatever types of cheeses and veggies you have and i'm sure it will be delish.

2 ea squash and zucchini
handful mushrooms
marinara sauce
fresh basil - not required
ground chicken (smart chicken brand is the best)
log of polenta
ricotta cheese
havarti or mozerella
shaved parmesean or the like

1. preheat to 350 and butter baking dish. i actually use an 8" round cake pan
   
2. saute chicken and break into pieces (cook through)add squash and then after a few minutes the mushrooms.
   
3. add marinara sauce and let simmer for a few minutes
4. meanwhile slice polenta logs and chop basil
5. start the layering
6. first cover the bottom of the dish with the veggi/chicken mixture, then add the polenta
7. spoon teaspoon amounts of the ricotta over each polenta round and smooth a bit.
   
8. sprinkle basil and shredded mozerella
9. start over, veggis, polenta, then a little marinara (to keep them moist), basil, mozerella, parmesean, and then add fresh ground pepper
10. bake 30 minutes or until brown on top

farmers market napoleon

simple, elegant, healthy

you can substitute most veggies for this, but i chose:

1 zucchini
2 handfuls green beans
bunch of asparagus
2 chicken breasts
1/2 log of organic polenta sliced into 1/2 inch rounds
shaved reggiano or parmesan cheese
lemon
salt and pepper
avocado oil (or olive)

1. boil green beans al dente toss with oil and lemon juice set aside
2. toss sliced zucchini and asparagus in oil, salt, and pepper and lay on flat sheet to broil (on high) for roughly 5 minutes. turn halfway through cooking.
3. brush sliced polenta with oil, sprinkle with salt and pepper. lay flat and broil.
   
4. saute chicken with lemon, oil, salt and pepper. slice.
5. plate: start with polenta, then layer green beans, then asparagus, zucchini, then chicken. sprinkle with shaved cheese, drizzle any remaining lemon juice and add salt and pepper to taste.
   

"get'em to eat carrots" cookies

this recipe is inspired by one posted on 101 cookbooks. i have made some modifications and added some eggs to make them more binding (better for small hands walking around). i was looking for a healthy, yet appealing way to get la to eat something other than ground chicken, cheese, and crackers. these are amazing cookies for not having any butter or sugar. i have received nothing but compliments on them.

• 1 cup whole wheat pastry flour
• 1 teaspoon baking powder
• scant 1/2 teaspoon fine grain sea salt
• 1/2 teaspoon cinnamon
• 1 cup rolled oats
• 2/3 cup chopped walnuts
• 1/2 cup shredded coconut
  
• 1 cup shredded carrots
• 1/2 cup real maple syrup, room temperature
• 1/2 cup unrefined (fragrant) coconut oil, warmed until just melted
• 1/2 cup dried apricots sliced
• 1-2 eggs

Preheat oven to 375F degrees and line two baking sheets with parchment paper.

In a large bowl whisk together the flour, baking powder, salt, and oats. Add the remaining dry ingredients. In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, eggs, and finally the apricots. Add this to the flour mixture and stir until just combined.

Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake in the top 1/3 of the oven for 10 - 12 minutes or until the cookies are golden on top and bottom.

Makes about 2 1/2 dozen cookies.

new home meal

need:
ground chicken
asparagus sprigs
chopped marinated artichokes, keep juice/oil
fresh ground pepper
pasta
fresh lemon juice

make:

• cook pasta, drain, drizzle juice from artichoke jar to keep nice and smooth
  
• saute chicken in pan, breaking up as you go
• cook asparagus sprigs in saute pan with 1/2 c water. once sightly soft, drain and add lemon juice and pepper
• combine chicken, pasta, and artichokes in large bowl. top with asparagus. top with remaining lemon juice.
  
• enjoy your first home cooked meal!