Choose this easy squash recipe in late summer when your garden is overflowing with zucchini and summer squash. Green chiles add a bit of zing to this colorful side dish that can be served alongside chicken, fish, pork, or beef.”
2 teaspoons olive oil
2 medium zucchini, chopped
2 medium yellow summer squash, chopped
1 medium onion, thinly sliced
1 (4 ounce) can diced green chilies
2 medium tomatoes, chopped
2 teaspoons chopped fresh oregano or ½ teaspoon dried, crushed
¼ teaspoon ground pepper
⅛ teaspoon salt
1Heat oil over medium heat in a large nonstick skillet. Add zucchini, yellow squash, and onion. Cook for 8 to 10 minutes or until the onion is just tender, stirring occasionally.
2Add undrained green chilies, tomatoes, and dried oregano (if using). Heat through, stirring occasionally. Stir in fresh oregano (if using), ground pepper, and salt. Serve immediately.
Collards are related to cabbage and have sturdy, thick leaves that hold up well to cooking. They pair well with strong flavors such as garlic, cayenne, and ham or bacon. This vegetarian take on traditional collard greens gets a boost of savory flavor from shiitake mushrooms.”
1 (16 ounce) package chopped collard greens (see Tip)
2 tablespoons cider vinegar
1 teaspoon hot sauce
½ teaspoon ground pepper
1Combine broth, paprika, cumin, salt, and crushed red pepper in a small saucepan; bring to a simmer. Cook for 1 minute. Set aside and keep warm.
2Heat oil in a large pot over medium-high heat. Add mushrooms and garlic; cook, stirring frequently, until browned and tender, 4 to 6 minutes. Add 2 Tbsp. of the broth mixture to the pan and cook, scraping the bottom of the pan to loosen any browned bits, for 1 minute more.
3Stir in collard greens, a few handfuls at a time. Cook, stirring frequently and gradually adding the broth mixture, a few tablespoons at a time, until the greens are tender and the broth mixture is incorporated, about 10 minutes. Reduce heat to medium if the mixture starts to boil too vigorously.
4Stir in vinegar, hot sauce, and pepper; cook for 1 minute.
1 pound fresh green beans, trimmed and cut into 2-inch-long pieces
1Heat oil over medium-low heat in a large nonstick skillet. Add onion; cook about 10 minutes or until the onion is very tender and golden brown. Stir in vinegar. Cook and stir for 1 to 2 minutes more or until liquid is evaporated. Stir in roasted red peppers, olives, basil, salt and ground pepper. Remove from heat; cover and keep warm.
2Meanwhile, cook green beans in a small amount of boiling water in a covered large saucepan, about 10 minutes or until crisp-tender; drain. Stir the onion mixture into green beans.
Take a bite out of summer fun with this friendly fruit shark. It’s sure to be a hit at baby showers and birthday parties alike. For the fruit basket filling, use any fresh, in-season fruits your guests will love. Cantaloupe, stone fruits like peaches and plums, and even orange segments will work well.”
1 medium watermelon (about 5 pounds)
2 cups blueberries (1 pint)
2 cups blackberries (1 pint)
4 cups strawberries (1 quart)
2 cups raspberries (1 pint)
2 cups fresh pineapple chunks
1Place watermelon lengthwise on a cutting board. Slice off a 2-inch chunk from one end of the watermelon and discard. Using the flat end as a base, stand the watermelon up.
2Starting at the tip, begin to cut the watermelon in half, stopping about two-thirds of the way down. (Don’t cut all the way to the cutting board.) Make a second cut, starting at one of the end points of the first cut, angling up and moving in a curved line toward the end point on the other side to create a large wedge. Remove the wedge, creating an open mouth for the “shark.” Reserve the wedge.
3Using a vegetable peeler, slice off 1-inch-wide pieces of watermelon skin along edges of the mouth. Discard the watermelon skin. Using a small paring knife, cut triangular incisions along the top and bottom edges of the mouth, forming teeth.
4Scoop out the inside of the watermelon, leaving 2 inches at the bottom, to form a bowl. Chop the scooped-out watermelon into chunks and reserve.
5Cut a half-rainbow shape from the reserved watermelon wedge. Skewer the half-rainbow into the back of the watermelon, rind-side up, forming a fin.
6Arrange blueberries and blackberries around the base of the watermelon. Fill the watermelon bowl with the reserved watermelon chunks, strawberries, raspberries and pineapple. Skewer blueberries on the sides of the watermelon to form eyes.
Peanut butter, balanced with a little soy sauce and vinegar, makes a delicious and kid-friendly sauce for broccoli and other vegetables. Giving the broccoli a head start by steaming it before sautéing it with the other vegetables ensures that all the vegetables are nicely cooked at the same time.”
8 cups broccoli florets (2-inch pieces)
2 tablespoons toasted sesame oil
1 cup sliced red bell pepper
½ cup sliced yellow onion
3 medium cloves garlic, chopped
3 tablespoons smooth natural peanut butter
2½ tablespoons reduced-sodium tamari
2 tablespoons rice vinegar
1 tablespoon light brown sugar
1 teaspoon cornstarch
1 tablespoon toasted sesame seeds
1Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Add broccoli, cover and cook until tender-crisp, 3 to 4 minutes.
2Meanwhile, heat oil in a large skillet over medium-high heat. Add bell pepper, onion and garlic; cook, stirring often, until the vegetables begin to soften, about 3 minutes. Add the steamed broccoli and cook, stirring, for 3 minutes.
3Whisk peanut butter, tamari, vinegar, sugar and cornstarch in a small bowl until smooth. Stir into the vegetables. Cook, stirring, until the sauce thickens, about 1 minute. Sprinkle with sesame seeds.