italian

Roasted Patty Pan with Gremolata and Charred Lemon

Total Time: 25 minutes

Servings: 4

Patty pan squash is tossed in extra virgin olive oil and generously seasoned with salt, pepper, and sumac- Flash roasted in a hot oven. The summer squash is mixed with a classic Italian garlicky Gremolata. The dish is finished with a caramelized sweet and tangy hit of charred lemon adds excitement to this side. Roasted patty pan squash with Gremolata and charred lemons packs a punch making this a sensational side dish for just about any summer BBQ!

Ingredients

Gremolata

  • 1 small bunch of flat leaf parsley, washed and dried (enough to make 1 cup loosely-packed)

  • 1 clove garlic, papery skin removed

  • 1 tsp of sea salt

  • zest from two organic lemons (washed and dried)

Patty Pan Squash

  • 1.5 lbs of Patty Pan Squash

  • 1 tsp sea salt

  • 1.5 tsp of fresh cracked pepper

  • 1/2 tsp of sumac

  • 2 tbsp of extra virgin olive oil

  • 2 organic lemons reserved from zesting

Preparation

Gremolata

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  1. Prep the parsley by running a sharp knife along the stems and removing the leaves, enough to make about 1 cup when very loosely packed.

  2. Finely chop the parsley. It should be less than 1/2 cup.

  3. Using a Microplane grater, zest the lemons and grate the garlic directly over the parsley and mix. Set aside

  4. Reserve lemons for the squash.

 

Patty Pan Squash

  1. Preheat oven to 450°F.

  2. Cut patty pan squash into quarters.

  3. Toss the squash in EVOO and add salt, pepper, and sumac and mix well making sure everything is evenly coated and well seasoned .

  4. Place the seasoned squash single layer into a roasting pan.

  5. Cut lemons in half and nestle the lemons cut side down along side the patty pan squash.

  6. Bake at 450° for 15-20 minutes or until squash and lemon is tender and lightly charred, stirring after 7 minutes.

  7. Immediately sprinkle the Gremolata over the roasted summer squash and plate.

Serving Suggestion

Squeeze caramelized lemon over the dish right before serving.

Find more information about summer squash here at Stronger Together

Marinated Portabello Mushroom Sandwiches

By: Co+op, stronger together

Total Time: 35 minutes

Servings: approximately 4

These marinated portabello sandwiches offer plenty of flavor and heft to please eaters of all types. 

Ingredients

  • 5 tablespoons olive oil

  • 5 tablespoons red wine vinegar

  • 1 1/2 teaspoons dried oregano

  • 1 1/2 teaspoons fennel seeds, crushed or ground

  • 1 pound portabello mushrooms

  • 1/2 red onion, thinly sliced

  • 4 ciabatta rolls

  • 4 ounces provolone cheese, sliced

  • 4 ounces shredded romaine lettuce

Sun-dried Pesto Spread

  • 1 cup sun-dried tomatoes

  • 1 clove garlic, peeled

  • 1/4 cup parsley leaves

  • 1/4 cup basil leaves

  • 2 tablespoons pine nuts

  • 2 tablespoons olive oil

  • 1/4 cup shredded Parmesan cheese

  • 1/2 cup water

  • Pinch of ground black pepper

Preparation

  1. Scrape out and discard the gills of each mushroom. Cut caps into 1/2-inch thick slices. In a small bowl, mix together the oil, vinegar, oregano and fennel, reserving 2 tablespoons. Place the sliced portabellos in the marinade for 20 minutes. Mix together the onion and remaining marinade in a small bowl and set aside.

  2. Place tomatoes, garlic, parsley, basil, pine nuts, olive oil and Parmesan in a food processor and blend until the mixture is a spreadable paste, adding water as needed. Season to taste with pepper and set aside.

  3. Heat a large skillet over medium-high heat. Remove the mushrooms from the marinade and sauté for 5-10 minutes until just tender. Remove from heat. Season with salt and pepper.

  4. To assemble sandwiches, place provolone slices on the bottom half of each ciabatta roll, then divide the sun-dried tomato spread, sautéed mushrooms, marinated onions and lettuce evenly among the four sandwiches. Top with the other half of the roll and serve.

Serving Suggestion

Lightly grill the ciabatta rolls before assembling the sandwiches and serve with a tangy bean or balsamic potato salad. Olive lovers will appreciate a smear of tapenade in their sandwich. In a hurry? Use a prepared pesto.

Nutritional Information

522 calories, 23 g. fat, 24 mg. cholesterol, 797 mg. sodium, 60 g. carbohydrate, 9 g. fiber, 23 g. protein

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.