Pattypan Squash Stuffed With Corn
I found irresistible large dark green and yellow pattypan squash at my farmers’ market last week, perfect for stuffing with this simple mixture of squash, corn, a little onion and a very light custard.
2 pounds pattypan squash
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
Kernels from 2 ears corn
Salt and freshly ground pepper
1/4 cup chopped cilantro or parsley
2 ounces (1/2 cup) freshly grated Parmesan or Gruyère cheese
1 egg
1/3 cup milk
Chopped cilantro or parsley for garnish
1. Cut the pattypan squash in half along the equator. Using grapefruit spoon, scoop out the seeds in the middle and discard. Scoop out the flesh to within 1/2 inch of the outside and finely dice. Lightly salt the pattypan shells, and let sit while you prepare the filling.
2. Preheat the oven to 350 degrees. Oil a baking dish or casserole large enough to accommodate the pattypan shells.
3. Heat the olive oil over medium heat in a large, heavy skillet. Add the onion. Cook, stirring often, until tender, about five minutes. Add the diced squash and cook, stirring, for four to five minutes until tender. Add the corn, and cook, stirring often, for four minutes until just tender. Remove from the heat, and stir in the Parmesan and the cilantro or parsley. Season to taste with salt and pepper.
4. Fill the pattypan shells with the corn mixture, and arrange in the baking dish. Beat together the egg and milk, season with a little salt, and carefully spoon a little over the corn mixture in each filled squash. Add a small amount of water to the dish (about 1/4 inch). Cover tightly, and place in the oven. Bake 45 to 50 minutes to an hour until the squash is tender. Remove from the heat, and transfer to a platter. Serve hot or warm, garnished with additional chopped cilantro or parsley.
Variation: Coarsely chop the corn kernels in a food processor fitted with the steel blade before cooking.
Yield: Serves four.
Advance preparation: These are best served the day they’re made, but you can prepare the corn filling through Step 2 a day ahead.
Nutritional information per serving: 231 calories; 4 grams saturated fat; 1 gram polyunsaturated fat; 7 grams monounsaturated fat; 59 milligrams cholesterol; 20 grams carbohydrates; 4 grams dietary fiber; 258 milligrams sodium (does not include salt to taste); 12 grams protein
Martha Rose Shulman is the author of "The Very Best of Recipes for Health."
Recipe: Stuffed Vegetables for Late Summer
Travel anywhere in the Mediterranean region, and you will find stuffed vegetables. In Provence, they tend to be filled with meat (a way to stretch leftover stews), but in the Middle East and Greece rice and grain fillings prevail. Regional cooks make abundant use of fresh herbs like parsley, dill and mint, and sweet spices like cinnamon and allspice.
Fragrant stuffed vegetables can be made ahead of the meal and served hot or at room temperature. They don’t require a lot of patience to assemble — they just need a long simmer and then a rest to let the flavors mingle and intensify. Eat them as a main dish or a side, and serve up leftovers for lunch.
Eggplant Stuffed With Rice and Tomatoes
The filling for these irresistible stuffed eggplants is also good for peppers and squash. Substitute the chopped flesh of the summer squash for the eggplant, and just use the rice and tomatoes for peppers. Make these a day ahead for best results.
2 1/2 to 3 pounds small or medium eggplants
Salt to taste
1 1/2 pounds tomatoes, grated on the large holes of a box grater
3 tablespoons extra virgin olive oil
4 to 6 garlic cloves (to taste), minced
1/2 cup uncooked long-grain or basmati rice
1/2 cup finely chopped cilantro
3 tablespoons finely chopped mint
Freshly ground pepper to taste
Juice of 2 lemons
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon sugar
3 tablespoons tomato paste
1. Cut the eggplants in half. With a grapefruit spoon or a small knife, remove the flesh to within 1/2 inch of the skins.
2. Sprinkle the eggplant shells with salt, and let sit for 30 minutes while you prepare the remaining ingredients. Chop the flesh, and steam for 20 minutes, until tender.
3. In a large bowl, combine a third of the tomatoes, the steamed eggplant, 2 tablespoons of the olive oil, all but 1 clove of the garlic, the rice, herbs and the juice of one of the lemons. Season with salt and pepper.
4. Oil a large flameproof casserole or an earthenware casserole set over a flame tamer. Combine the remaining tomatoes, olive oil, allspice, cinnamon, lemon juice, sugar, tomato paste and remaining garlic in the casserole. Season to taste with salt and pepper. Fill the eggplant shells with the rice mixture, and arrange in the casserole in a single layer. Add water if necessary to cover about a third of the eggplant. Bring to a simmer over medium-high heat, cover tightly and reduce the heat to low. Simmer 45 minutes to an hour until the eggplant and rice are tender. Remove from the heat.
5. Using two spatulas (the eggplants are soft at this point), transfer the eggplants to a platter. Bring the sauce to a boil. If it is not already thick, reduce until thick and fragrant. Pour over the eggplants, and allow to cool to warm or room temperature. They’re good chilled as well. Garnish with chopped fresh parsley or cilantro if desired.
Yield: Serves six.
Advance preparation: These taste even better the day after they’re made; they firm up in the refrigerator and are easier to handle. They will keep for about four days in the refrigerator. I like them cold.
Nutritional information per serving: 193 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 0 mg cholesterol; 30 grams carbohydrates; 6 grams dietary fiber; 32 milligrams sodium (does not include salt to taste); 4 grams protein
Martha Rose Shulman is the author of "The Very Best of Recipes for Health."
Recipe: Stuffed Yellow Peppers With Israeli Couscous and Pesto
The large spherical couscous that we know as Israeli couscous actually has its origins in North Africa, where it is called muhamma. In Middle Eastern markets, you may find it labeled maghribiyya.
5 tablespoons extra virgin olive oil
1 cup Israeli couscous
Salt to taste
1 large garlic clove (more to taste)
1 cup fresh basil leaves
1/4 cup freshly grated Parmesan
3 large yellow peppers, cut in half lengthwise and seeded
2 cups tomato purée or homemade tomato sauce
Freshly ground pepper to taste
Fresh basil leaves for garnish
1. Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan. Add the couscous. Stir until the couscous begins to color and smell toasty. Add 2 cups water and salt to taste. Bring to a boil. Reduce the heat, cover and simmer 15 minutes or until the couscous is tender. Drain.
2. Turn on a blender or a food processor fitted with the steel blade. Drop in the garlic. When it is chopped and adhering to the sides of the blender jar or food processor bowl, stop the machine and scrape down the sides. Add the basil leaves and salt to taste. Turn on the machine, and add the remaining olive oil. Process until smooth. Add the cheese, and blend until incorporated.
3. Preheat the oven to 350 degrees. Oil a lidded casserole large enough to accommodate all of the peppers. Combine the couscous and pesto. Stir together. Taste and adjust seasonings, adding salt and pepper to taste. Fill the halved peppers with this mixture, and arrange in the casserole. Pour the tomato sauce or purée into the dish. Cover and bake 45 minutes to an hour until the peppers are soft but still hold their shape. Remove from the heat, and serve hot or at room temperature, with some of the tomato sauce spooned over the top. Garnish with basil leaves.
Yield: Serves six.
Advance preparation: The cooked couscous will keep for three or four days in the refrigerator. The peppers can be made a day ahead and reheated or served at room temperature.
Nutritional information per serving: 281 calories; 2 grams saturated fat; 1 gram polyunsaturated fat; 9 grams monounsaturated fat; 3 milligrams cholesterol; 36 grams carbohydrates; 4 grams dietary fiber; 80 milligrams sodium (does not include salt to taste); 8 grams protein
Martha Rose Shulman is the author of "The Very Best of Recipes for Health."
Recipe: Greek Stuffed Tomatoes
Stuffed tomatoes are ubiquitous in Greece. They’re filled with rice and herbs, usually mint and dill, with a little shredded zucchini mixed in with the rice. I’m giving you the choice of bulgur or rice. If you can’t tolerate gluten, use the rice; if you can and prefer a whole grain, use the bulgur.
6 large, firm tomatoes
1 small zucchini, shredded
Salt
3 tablespoons olive oil
1 to 2 garlic cloves (to taste), minced
1/4 cup finely chopped fresh mint
2 tablespoons chopped fresh dill or parsley
1/2 cup rice or coarse bulgur
Freshly ground pepper
1. Prepare the tomatoes. With a sharp paring knife, cut out the tops of the tomatoes as you would a jack-o’-lantern, leaving them intact so that you can replace them when you bake the tomatoes. Cut away the woody core, and reserve the tops. Using a small spoon, preferably a grapefruit spoon, scoop out the insides of the tomatoes. Place a strainer over a bowl, and rub the seed pods against the strainer. Discard the seeds. Finely chop the pulp. Add to the bowl with the juice. Salt the tomato shells, place them upside down on a rack set on a baking sheet, and let drain while you prepare the remaining ingredients.
2. Toss the shredded zucchini with a generous amount of salt, and let drain in a colander for 10 minutes. Take up handfuls of zucchini and squeeze out as much liquid as possible. Transfer to the bowl with the tomato pulp. Add the garlic, mint, parsley or dill, and rice or bulgur. Season generously with salt and pepper. Stir in 2 tablespoons of the olive oil and let sit for 30 minutes.
3. Preheat the oven to 350 degrees. Oil a baking dish large enough to accommodate all of the tomatoes. Fill the tomatoes almost to the top with the stuffing, and replace the caps. Place in the oiled baking dish. Drizzle on the remaining oil. Place in the oven, and bake 45 minutes to an hour until the tomatoes are almost collapsing. Remove from the heat, and allow to cool to room temperature or serve hot.
Yield: Serves six.
Advance preparation: These can be made a day ahead. Leftovers are good for three or four days, though they might collapse a bit.
Nutritional information per serving: 149 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 20 grams carbohydrates; 3 grams dietary fiber; 14 milligrams sodium (does not include salt to taste); 3 grams protein
Martha Rose Shulman is the author of "The Very Best of Recipes for Health."
Recipe: Barley and Herb-Stuffed Vegetables
This dish is based on a Turkish stuffing for vegetables, a delicate sweet-savory rice mixture seasoned with allspice, cinnamon, parsley, and dill or mint. I decided to use barley instead of rice for a heartier dish. Once stuffed, the vegetables are gently cooked in a mixture of water and oil.
6 medium red or yellow bell peppers, or 2 to 2 1/2 pounds summer squash (large ones are best; alternately, use a mixture)
1 onion, finely chopped
2 to 4 garlic cloves (to taste), finely chopped
1 tablespoon extra virgin olive oil
2 tablespoons pine nuts
2 tablespoons currants or golden raisins, soaked for 5 minutes in hot water
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon sugar
2 1/2 cups cooked barley (1 cup uncooked)
Salt and freshly ground pepper
1/2 cup finely chopped flat-leaf parsley
1/4 cup finely chopped dill or mint
For the cooking liquid:
1/2 cup water
2 tablespoons olive oil
2 tablespoons fresh lemon juice
Lemon wedges for serving
1. Cut away the tops of the peppers, then gently remove the seeds and membranes. If using squash, cut into 2-inch lengths. With a grapefruit spoon, scoop out the middle to within about 1/2 inch of the edges, leaving about 1/2 inch on the bottom.
2. Heat the olive oil over medium heat in a large, wide saucepan or lidded skillet. Add the onion and pine nuts. Cook, stirring, until the onion is tender and beginning to color, about eight minutes. Add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Stir in the currants or yellow raisins, cinnamon, allspice and sugar. Stir together, then add 1/2 cup water. Cook, stirring, until most of the liquid has evaporated, about five minutes. Add the barley, salt to taste and some pepper. Remove from the heat, and stir in the herbs. Taste and adjust salt and pepper.
3. Stuff the peppers and/or squash with the barley mixture. Stand the vegetables in a wide, lidded pan. Mix together the water, olive oil and lemon juice, and pour over and around the vegetables. Bring to a simmer, and cover the pan. Simmer for 40 to 50 minutes until the vegetables are very tender and there is just a small amount of liquid and oil in the pan. Remove the lid, and allow to cool in the pan. Arrange on a platter, drizzle any liquid from the pan over the filling, garnish with lemon wedges and serve.
Yield: Serves six.
Advance preparation: This is an excellent keeper, and as it should be served at room temperature, it’s fine to make it a day ahead of the meal and refrigerate overnight. Bring back to room temperature before serving. You can make the filling a day before stuffing the peppers.
Nutritional information per serving: 194 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 4 grams monounsaturated fat; 0 milligrams cholesterol; 32 grams carbohydrates; 6 grams dietary fiber; 11 milligrams sodium (does not include salt to taste); 4 grams protein
Martha Rose Shulman is the author of "The Very Best of Recipes for Health."