The best thing about holiday meals is leftovers. The worst thing about holiday meals is figuring out what to do with them. Here’s a delicious solution! And it is easier than it looks. You know I love easy-peasy, so I use frozen veggies to save time. I also start early - let the spinach drain while I do other things. I grate the gruyere in a food processor.
What's Thanksgiving dinner without sweet potatoes??? Here's an easy-peasy (and delicious!) change from those casseroles. Smoked paprika is a Spanish cousin to the more widely used sweet Hungarian paprika. It's made from pimiento peppers that have been dried and smoked over an oak fire, then ground into a fine powder.
You'll sometimes see it called pimenton, smoked pimenton, Spanish paprika, or any variation of those names. You can always recognize this spice by its deep red color and powerful smoky aroma.
Most sweet potatoes are huge, so figure 1/2 potato (or even 1/4) per person. I prefer the way the wedges look, so I cut them in quarters. This recipe is for 8 or 16, depending on what else you plan to serve.
Eating fresh, whole food from our own garden is my favorite part of summer, especially when the early summer rains bring a delicious bounty of squash, cucumbers, tomatoes, and peppers. Summer Squash is one of the healthiest foods in plentiful supply over the summer. It is rich in antioxidants such as alpha-carotene and beta-carotene. It also contains lutein, zeaxanthin, and beta-cryptoxanthin, important for overall health. It is very low-glycemic and the skin contains an unusual amount of pectin—a unique polysaccharide that is being linked in repeated animal studies to protection against diabetes and better regulation of insulin. It is also a very good source of Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Magnesium, Potassium, and Manganese. And it tastes great! One of my favorite ways to prepare Summer Squash is to quickly saute slices with Vidalia onions using either olive oil or butter. Then I add sea salt and fresh dill. But sometimes we get tired of eating it that way. Here is another quick and easy recipe I use.
For the Gremolata, combine first 6 ingredients in a small bowl. Set aside
To prepare the squash, combine yellow squash, zucchini, onions and 2 teaspoons oil. Sprinkle with salt and pepper. Arrange all in a single layer on a jelly-roll pan. Bake at 475° for 15 minutes or until squash is tender and lightly browned, stirring after 7 minutes.
Sprinkle gremolata over the squash. Serve immediately.
There is nothing quite like a good fruit pie. I like using seasonal fruit… and plums have a long season… from May 'till October. This pie could be made with other fruit, like peaches… however, plums are my favorite! You can make this with a pre-made crust if you like. I prefer to make my own. It’s so quick with a food processor it’s crazy! There is something satisfying about rolling out a crust…especially on my trusty Tupperware mat.