Summer Squash & Onions

This is another classic dish that my grandmother would make during the summer & fall. It is naturally savory and sweet. Enjoy.

3 medium zucchini (mix in a yellow summer squash if you wish)
1 medium to large onion.
1/2 Tbs butter
1 Tbs olive oil.
Salt & Pepper

Directions:
1. Slice up the squash in medium sliced. Cut in half in you wish but I like mine in full circles.
2. Slice the onion into rings. Do not make the slices too thin or they will melt away while you cook.
3. Cook until soft. Salt & Pepper to taste.

Mini Stuffed Peppers & Stuffed Pepper Pasta

I have to admit, I hated stuffed peppers as a kid. Now, I think they are wonderful. Here is a vegetarian version. Make a big batch and then use the leftovers for a equally yummy pasta dish.

Ingredients:

About 30 mini sweet peppers. Cleaned out and tops removed.
1/3 cup of chopped parsley
About 10 large Swiss Chard leaves.
2 cloves of garlic - microplaned
1 cup of ricotta
1/3 cup of finely grated Parmesan
1 Bottle of your favorite pasta sauce.
1 egg

Directions:

Saute finely chopped greens and garlic in a tsp. of olive oil or bacon grease.
I cooked mine in the bacon pan after breakfast. lol. 
Let greens cool and then mix with ricotta,
Parmesan, parsley and one egg.
Mix well.

Dump the entire jar of pasta sauce into a deep oven safe casserole or bowl. One that has a cover is best. Line up your peppers so they are standing upright in the sauce.
Fill them with the cheese mixture and bake at 350 until fork tender and cheese mixture has set. You will have a lot of sauce leftover and if you are only feeding 3-4 people you will have plenty of peppers leftover, too.  So, the next night - make pasta!

Stuffed Pepper Pasta

Chop up remaining stuffed peppers into large chunks. Cover and refrigerate.
The next day, warm up and serve with the pasta of your choice.

zucchini pasta

I love pasta. I love bread. I love carbs in general. Sadly, they don't love me.   So, in order to cut the carbs I indulged in my love for kitchen gadgetry and purchased the Paderno turning slicer. My goal: to make zucchini pasta. Today I fetched a fairly large zucchini and busted out the slicer. I was pleasantly surprised. It was incredibly easy to use and my big zucchini created a giant bowl of "noodles". 

making zucchini noodles 

Directions:

Place zucchini noodles in a large pot with an inch or so of boiling water. 

Put the lid on and let the noodles steam until they are al dente. They shouldn't be crunchy or mushy but somewhere in the middle.  Once the noodles are ready drain them; they create a lot of their own juice. Drizzle on garlic infused olive oil and salt & pepper to taste.

Top with your favorite sauce, cheese, peppers, etc. Tasty!

Old School Tuna Pasta Salad

When I was a kid this dish was a summertime staple. It was never made any other time of the year.  My grandmother would top it with hard boiled eggs and a lot of paprika. Sometimes the meat in the dish was just tuna and sometimes she added cocktail shrimp. I looked forward to having a sample just after it was made and still at room temperature.  Here is my version of a family classic.

Ingredients:

2 cups of dry noodles. I used Fiore (flower) shaped pasta.
1 can of water packed tuna
1/2 cup chopped red onion
1/2 cup sliced Spanish olives w/pimento
1/4 cup of mayo. I used Kewpie but my grandmother always used Miracle Whip.
1 whole roasted pepper from a jar.
Salt & Pepper
2 sliced eggs (optional)
dill (optional)

Directions:

1. Boil your pasta. Rinse under cold water. Drain. Make sure the noodles are cool. 
2. Chop onions and red pepper.
3. Add tuna and veggies to the noodles.
4. Stir in mayo.
5. Salt & Pepper to taste
5. Garnish with slices of hard boiled eggs and paprika.
6. Refrigerate.

I like mine on fresh herb salad with a little dill. I also  sometimes add a bit more mayo and seasoning just before serving. :)

Enjoy!