Confetti Corn Pasta Bowl

4 c. (12 oz.) dried whole wheat rotini or penne
1-1/2 c. frozen shelled edamame
1 medium zucchini or yellow summer squash, trimmed and diced
2 c. halved red and/or yellow grape tomatoes
1-1/2 c. coarsely chopped orange sweet pepper
1/4 c. chopped fresh basil and/or Italian parsley
5 ears sweet corn, cooked, divided
1 small clove garlic
1/2 c. water
3 T. lemon juice
2 t. Dijon mustard
Sea salt and freshly ground pepper to taste

Cook pasta per package directions, adding edamame during the last 2 minutes. Drain and rinse with cold water until cooled. Drain again.

In a blender, combine corn from 2 ears of corn, garlic, and water. Cover and blend until smooth. Press mixture through a fine-mesh sieve into a bowl; discard solids. Whisk together corn mixture, lemon juice, mustard, and salt and pepper to taste. Set aside.

In a large bowl, combine pasta mixture, zucchini or squash, tomatoes, sweet pepper, and basil. Add half of the corn dressing; toss to coat. Cut remaining corn from cobs and sprinkle atop pasta mixture. Pass remaining dressing.

Makes 15 cups.

Adapted from Forks Over Knives, Summer 2019, p. 49.
 

Birchwood Squash

Zucchini and yellow squash, cut into 1/4" pieces
Fresh basil, chopped
Cheddar cheese, grated
Butter
Waverly or Ritz crackers, crushed

Sprinkle basil and cheese over zucchini and yellow squash in a casserole dish.  Melt butter and pout over. Sprinkle cracker crumbs over the top. Bake at 350 degrees until crisp-tender, about 15 minutes.

Served to me many years ago at the Birchwood Inn, Temple, NH, in a truly transcendent experience.

Slow Cooker Chicken Tortilla Soup

1-1/4 lbs. skinless, bone-in chicken thighs
1 small onion, chopped
1/2 red bell pepper, chopped
1 garlic clove, chopped
2 c. chicken or vegetable stock
1 14-oz. can diced tomatoes, drained
1 8-oz. can tomato sauce
1 4-oz. can chopped green chiles
1 t. chili powder
1 t. dried oregano
3/4 t. cumin
Kosher salt and freshly ground black pepper
2 yellow squash, halved and sliced
3 oz. green beans, halved
1 T. fresh lime juice
2-1/2 T. chopped fresh cilantro, plus more for serving
Sliced jalapenos, sour cream, and tortilla chips, for serving

Combine chicken, onion, bell pepper, garlic, stock, diced tomatoes, tomato sauce, chiles, chili powder, oregano, and cumin in a 4-quart slow cooker. Season with salt and pepper. Cook, covered, until chicken is cooked through, on LOW 7-8 hours or HIGH 3-4 hours.

Add squash and green beans and cook, covered, 30 minutes. Remove chicken, discard bones, and shred meat; return to slow cooker. Stir in lime juice and cilantro.

Serve topped with cilantro, jalapenos, and sour cream, with tortilla chips alongside.

Makes 4 servings.

Adapted from County Living magazine, Sept. 2016, p. 106. 

Yellow Squash Au Gratin

4 medium yellow summer squash, thinly sliced
1 medium onion, minced
1/3 c. sour cream
1 large egg, beaten
4 T. butter, melted, divided
2 t. sugar
1/2 t. salt
1/3 c. bread crumbs

Steam the squash until very tender. Mash it in a large bowl until almost smooth. Drain out any liquid.

Preheat oven to 375 degrees.

Mix the onion, sour cream, egg, 2 T. of the melted butter, sugar, and salt into the squash.

Scrape the mixture into a medium gratin dish of 8" square baking dish. Sprinkle the bread crumbs on top and drizzle on the remaining melted butter. Bake 45 minutes. Let sit 10 minutes before serving.

Serves 4-6.

Adapted from Quick Vegetarian Pleasures, p. 182. 

Pasta & Vegetable Gratin

8 oz. rotini, macaroni, or ziti
1 medium yellow squash, cut into 1/2" dice
1 small red bell pepper, finely diced
2 scallions, thinly sliced
1 c. grated extra-sharp cheddar cheese
1 T. unsalted butter
1 T. unbleached flour
2-1/4 c. low-fat milk
1/4 c. grated Parmesan
1/8 t. freshly grated nutmeg
1/4 t. dried dill
1/2 t. salt
Freshly ground black pepper to taste
2 T. bread crumbs

Cook the pasta until al dente in a large pot of boiling water. Rinse under cold water to stop the cooking, then drain very thoroughly. Pour into a shallow baking dish (2-qt. oval gratin or a 12 x 7" baking dish).

Stir in the yellow squash, red pepper, and scallions. Sprinkle on the cheddar cheese and lightly mix.

Preheat oven to 400 degrees.

Melt the butter in a medium saucepan over medium heat. Whisk in the flour and let bubble, whisking constantly, until it begins to turn beige. Immediately whisk in the milk, and bring it to a boil, whisking constantly. Remove from the heat and whisk in the Parmesan cheese, nutmeg, dill, salt, and pepper.

Pour the sauce over the pasta mixture and toss lightly. Sprinkle on the bread crumbs. Bake 30 minutes or until bubbly and brown on top.

Serves 4.

Adapted from Quick Vegetarian Pleasures, p. 130.  

Mesa Verde Salad

3/4 c. uncooked couscous
2/3 c. water
1/8 t. sea salt
3/4 c. peeled, julienned sweet potato, butternut squash, or carrot
1/4 c. julienned zucchini
1/4 c. julienned yellow squash
1/4 c. finely diced red bell pepper
1/4 c. peeled, finely diced cucumber
1/4 c. finely diced red onion
1/4 c. aduki beans, cooked
Dressing of choice:
Lemon Garlic Dressing or Cilantro Lime Vinaigrette or Sweet Potato Vinaigrette

In a 2-qt. saucepan with lid, combine the couscous, water and salt, then simmer for 3-5 minutes, stirring occasionally. Cover and remove from heat.

Blanch sweet potato for 90 seconds by plunging into boiling water and cooling quickly in cold water. Blanch the zucchini, yellow squash, and red pepper for 30 seconds each.

In a salad bowl, combine the sweet potato, zucchini, yellow squash, red pepper, cucumber, and onion, then pour dressing over and toss. Add beans and couscous and toss again. Refrigerate 1 hour before serving on a bed of lettuce greens.

Serves 4.

Adapted from Eco-Cuisine, p. 60.