Something Extra: Summer Squash Gratin

Squash is something you can normally find in your local grocery store year round. But if you go to your farmers market around this time, you will be happy to find larger, more flavorful, more colorful summer squash. It is in season and that means plentiful harvests and healthy, affordable dishes. Squash is so versatile you can transform it to satisfy any craving you may have; a light veggie soup, crunchy tempura, a fluffy omelet, a sweet and sour stir fry, or a warm, cheesy summer squash gratin, which will be showcased on this post. Layered with fresh tomatoes, zesty rosemary, nutty Fontina and buttery Provolone cheeses, this dish can be enjoyed as a light side dish for 6 or a flavorful main course for 4. Happy cooking!

Start by coating a 9" x 6" baking dish with olive oil and set aside. You can also use a 9" round pie dish if you'd like. In a 350 degree Fahrenheit oven, cook 3 small red or purple potatoes until soft, but not cooked ll the way, about 10 minutes. Slice 2-3 yellow summer squash into 1/4" thick rounds. If you have small squash, you may need 4 or 5.

 Slice 4 medium tomatoes into the same thickness rounds.

When the potatoes are out of the oven and cooled for a few minutes, peel off the skin, and slice into
 rounds the same thickness as the squash and tomatoes.

Aren't these beautiful? You can use any potato or yam you have on hand...

Slice about 3/4-1 cup of Fontina cheese, grate about 2 cups of Provolone, and chop 2 tablespoons rosemary.

Once everything is prepped, start layering the ingredients, starting with the potato, then the summer squash, then tomato, each type of cheese, a drizzle of olive oil, a sprinkle of rosemary, and finishing each layer with a sprinkle of kosher salt and pepper.

 

On the last layer, alternate squash and tomato for a colorful finish.

Top with the last of the rosemary and cheeses.

Bake at 350 degrees Fahrenheit for 1 hour. Let rest for 5 minutes before serving. Enjoy!

Mandarin and Coconut Rice Pudding

Rice pudding is a delicious and rich way of satisfying your sweet tooth, and it is comforting to the soul. There are many versions out there and testing each one is the only way to find the right one for you. This recipe is sweet, cozy, and light. Served either chilled or warmed up, it is sure to leave a happy tummy. The convenient thing about rice pudding is you most likely have everything you need for it in your pantry and refrigerator. Enjoy!

Bring 1 1/2 cups of water to a boil in a sauce pan. Add 3/4 cups white rice and 1 tablespoon of butter. Bring back to a boil, cover, reduce heat to low, and cook for 20 minutes or until all the water is absorbed. Set aside.


In a clean sauce pan, combine 3/4 cup sweetened condensed milk, 1/4 cup low fat milk, 1/4 teaspoon cinnamon, 3 tablespoons light brown sugar, 1 tablespoon white granulated sugar, 1/4 cup sweetened shredded coconut and 1 beaten egg. Bring to a simmer and add the cooked rice and cook on low for 15 more minutes. 

                         

Add 1 can drained mandarins, stir to combine.

Divide the rice pudding into 4 individual ramekins and put in the fridge until chilled, preferably overnight. 

When ready to serve, take out the fridge. Preheat the oven to 400 degrees and place a layer of shredded coconut on a baking sheet. Let the coconut toast, about 10 minutes... watch carefully! 
Top the pudding with the toasted coconut and serve! 

Tasty Hints: use the mandarin juice as a yummy addition to a smoothie or add to champagne, and use left over condensed milk to make a deliciously rich Vietnamese Iced Coffee. 

Butternut Squash with Cheesy Pearl Couscous

Don't have pearl couscous? Use rice, small pasta, quinoa,
or regular couscous.

I've had baby butternut squash for a few weeks now and I knew I wanted to stuff them with something deliciously cheesy. In my cupboard I had pearl couscous, or Israeli couscous, and a can of yellow corn. In the fridge I had green onions, chicken sausages, Parmesan and cream cheese and a mixture of cheddar and Jack shredded cheese.

This recipe can feed 2 as entrees or 4 as appetizers. 

Preheat the oven to 350 degrees Fahrenheit. Cut the squashes in half, lengthwise and scoop out the seeds and other innards.  

Place in a baking dish lined with foil and top with 2 cloves chopped garlic, a drizzle of olive oil and sprinkle with salt and fresh cracked pepper. Place in oven and cook until a knife goes in easily, about an hour.

In the meantime, prep the filling. Cook a half cup of pearl couscous as directed on the package. While still warm, mix in 1 tablespoon chopped green onions, 2 tablespoons cream cheese, 1/4 grated Parmesan cheese, 1 tablespoon butter or margarine, and 1/2 cup shredded Jack and cheddar mixture, 1/2 cup corn, 1 cooked chicken sausage roughly chopped, 2 tablespoons milk, 1 teaspoon fresh cracked pepper, dash of Paprika and salt to taste.

 

Place heaping spoonfuls of the mixture into the cooked butternut squash. Top with Parmesan cheese and bake at 450 degrees Fahrenheit until golden brown. Happy Eating!