Pattypan Squash Stuffed with Meatloaf

Ingredients:

8-10 Pattypan squash

1 lb Grass-fed ground beef

1 Large yellow onion

3-4 Celery stalks

4-6 Garlic cloves

1 1/2 tsp Kosher salt

1 Cup of tomato sauce, or 1 cup of smoky tomato and sweet red pepper ketchup

1-2 Cups of Panko breadcrumbs

2 Eggs

Method:

In a food processor or blender, finely chop the onions, celery and garlic.  Combine the finely chopped vegetables with the ground beef, salt, tomato sauce, panko, and eggs.

Remove the stem end of the squash to make a flat surface for the squash to sit in the baking dish.  Cut away the blossom end and scoop out the seeds and soft pulp from the middle of the squash.

Stuff the pattypan squash with the meatloaf and place on a baking pan or dish.  Place in the oven on the top rack and broil (550 degrees) for about 5-10 minutes, or until the tops brown.  Reduce heat to 350 degrees and bake for about an hour.  Baking time is variable depending on the amount of meatloaf in each squash, size of the squash, etc. A meat thermometer inserted into the center of the meatloaf should read 170 degrees when done.

Serve with Smoky Tomato and Sweet Red Pepper Ketchup.

Pottery Courtesy of  www.formanpottery.com

Smoky Tomato and Sweet Pepper Ketchup

Pottery Courtesy of www.formanpottery.com

Ingredients:

4 Medium tomatoes

4-6 Red Italian sweet peppers

2 Yellow onions

Canola or olive oil

Kosher salt

1 Tbs local honey

1 tsp Apple cider vinegar

1/4 tsp Chipotle chili powder

Method:

Remove stems and seeds from red peppers and chop into 1-2 inch pieces.  Remove cores from the tomatoes and slice into wedges.  Peel onions and slice into wedges.  Place peppers, tomatoes and onions on a baking sheet.  Toss with a little oil, then season generously with kosher salt. Bake at 375 degrees for 1 1/2 to 2 hours, or until the vegetables are black on the tips and most of the water has evaporated.

Puree the roasted vegetables in a blender with the honey, vinegar and chili powder.  Adjust seasonings to taste.

Quinoa-Lentil Garden Burgers

This recipe has what seems like a long list of ingredients.  Most home-made garden burgers are a combination of many things, but this one pays tribute to any leftover grilled vegetables from the weekend cookout.  If leftovers generally are not your thing, don't worry.  Transformed into a garden burger, yesterday's meal becomes a protein, fiber, and flavor-packed lunch, dinner or snack.  They freeze well, and can turn those late-summer/early-fall vegetables into weeks of delicious, quick meals.

Ingredients:

½ Cup dry green lentils, cooked with vegetable broth until soft. Discard extra cooking liquid

½ Cup dry quinoa, cooked with vegetable broth according to packet directions until light & fluffy

½ Cup fresh brown breadcrumbs (toast until dry, and then grind in a blender)

½ lb Zephyr squash or zucchini, sliced, brushed with oil, seasoned with salt, and grilled

½ lb Eggplant, sliced, brushed with oil, seasoned with salt, and grilled

½ lb Golden beets or carrots, finely chopped in a food processor

1 Bunch beet greens or spinach, chopped

1 Medium-large yellow onion, finely chopped in a food processor

5-6 Cloves of garlic, minced

3-4 Fire roasted Italian sweet peppers, (red, yellow or orange) peeled, seeded, and chopped

1 Large tomato, diced

Juice from one lemon

1 tsp Alchemy Spice Kitchen Karma herb blend

1 tsp Kosher salt

¼ Cup olive oil

2 Eggs

Method:

Preheat oven to 375 degrees.  Line two baking sheets with parchment paper.  Chop the grilled squash and eggplant. Combine all ingredients in a large bowl.  The mixture will be quite soft, but should not be too watery.  Add more breadcrumbs if necessary to absorb some of the excess liquid.  Form into balls (about 1/3 cup), place on the lined baking sheet, then press gently to flatten into a patty shape.  Bake for 20-30 minutes. Let rest 10 minutes before serving.  Cool completely before freezing. Recipe makes about 20 burgers.

Serve on a toasted bun with pesto or whole grain French mustard, lettuce, tomato, and your favorite cheese (optional).  Freeze extras in freezer bags.  Reheat in a toaster oven or microwave.

Zesty Grilled Vegetables

Grilling or cooking over a barbecue is perhaps the oldest and most primitive cooking method.  It does not have to be complicated, but getting to know your fire-source is probably the the most important step.  It can be as simple as building a wood fire, letting the logs burn long enough to turn into hot, white-ash covered coals, and sticking a cast-iron or metal barbecue grate over the top.  Using charcoal briquettes can be even more simple than a wood fire, and gives a distinct flavor that is desired by many. However, many backyard barbecue enthusiasts prefer the instant heat of a gas-fired grill.  Whatever your preference, once the grill is nice and hot, it won't be long until you have deliciously grilled vegetables ready for your favorite meals.

Ingredients:

(Any of the following vegetables, or whatever you have on hand)

Eggplant, sliced into 1/4 to 1/2 inch slices

Zephyr or Pattypan Squash, sliced into 1/2 inch slices

Sweet Peppers, seeded and cut in half or into thick strips

Green beans, stems trimmed

Delicata squash, seeded and sliced into 1/4 inch slices

Canola oil

A good quality lemon-pepper seasoning blend (like The Alchemy LP)

(or a mixture of fresh lemon zest, minced garlic, thyme, freshly ground black pepper, and kosher salt)

Method:

Wash, trim, and slice vegetables.  Place in a large bowl and drizzle enough canola oil on them to lightly coat the vegetables.  Too much oil can cause oil drips and flare-ups on the grill, not enough oil will leave the vegetables too dry.  Generously season with the lemon pepper mixture.

Heat your barbecue to a high heat (about 500-550 degrees).  If using charcoal, let coals burn until they are white, smokeless, and very hot.  If cooking over a wood fire, follow this method from Oliver Schwaner-Albright.

Place the vegetables on the hot grill.  Resist the urge to move them around a lot.  Let the first side sear long enough to make dark brown or black grill marks before turning to cook the other side.

When the vegetables have seared on both sides, remove from the grill and return to the bowl.  Toss in the remaining oil and seasoning before serving.  Garnish with fresh herbs, like basil, parsley, or cilantro if desired.  Serve hot or cold.

Fire Roasted Peppers

Roasted sweet peppers are a commonly found for sale in jars or cans for about $6/16oz.  Organic roasted peppers can be even more expensive.  Making your own fire-roasted peppers, however, is exceedingly easy and inexpensive.  Preserving is easy by canning them in jars with water and citric acid, or just pack them in freezer-proof containers and freeze portions for the winter. I used a hot barbecue grill for this recipe, but you can hold them over an open flame on your gas range, or on a baking sheet under a broiler.  The main point is to use high heat to blacken and blister the skins of the peppers.  This flavors the meat of the peppers, while also allowing the skins to separate easily for removal.

Here's how:

Heat grill to a high heat (about 550 degrees) Place red, yellow, or orange sweet peppers on the grill, turning to blacken all sides.

Remove from heat and immediately place the peppers in a plastic or paper bag. Alternately you can put them in a bowl with a lid.  Allow the peppers to steam for a few minutes, or until they are cool enough to handle.

When the peppers are cool enough to handle, gently rub the skins away from the peppers and discard.  Remove seeds and stems as desired.  Use in recipes, or freeze.  Let cool completely before freezing.