Summer Squash Casserole

laura.smoak@gmail.com Sides, Veggies 1 Comment

If I could have it my way, we would live in a constant state of summer vegetables at their peak with our gardens overflowing with Mother Nature’s bounty (minus the thick, hot air you can practically cut with a knife). Our – errr, my grandfather’s – garden is at the peak of production right about now, and I’m seriously loving it. Tomatoes, okra, cucumbers, eggplant, peppers, zucchini, squash…oh the squash.

Laura + yellow summa squash 4eva (hearts)

Remember my grandfather? I’m pretty sure there’s nothing he can’t do…long career in business, carpenter and expert farmer. He has a huge garden every summer and we get the direct benefits of it. AKA, we get to pick a peck pretty much whenever we want, and it sometimes makes its way to my little blog.

We love summer squash all kinds of ways, but TBH I’ve never been much of a squash casserole girl. What do you think of when you think of squash casserole? If you said “mush,” then you’re right. Gross, bleh and meh are also acceptable answers. You know why that is? Because nearly all squash casserole recipes call for you to cook the squash before it goes into the casserole. This makes it super runny and generally unpleasant.

Enter my method: let the squash sit in a little salt to pull out some of the liquid, then put it straight into the casserole dish and bake. The result is a squash casserole that has actual, fresh vegetable, “I’m doing myself a healthy favor” bite with real texture that is the total opposite of the baby food version you’ve been eating all these years.

I took the “casserole” part of this dish in two different directions, so (bonus!) you’re actually getting two different squash casserole recipes today. The squash prep is the same, but one involves an egg/milk mixture and the other involves a butter/flour/milk mixture. Think about the two main ways you would go about making macaroni and cheese, and that’s similar to what we have here.

Let’s talk through when you might make one over the other…

When to make it the eggy way:

• When you need to be getting other work done while the squash is sitting in salt
• If you prefer the mac and cheese version that has the eggy consistency with cheese on top
• If you’re serving right away

When to make it the milk way:

• When you have time to make the sauce while the squash is sitting in salt
• If you prefer the cheesy sauce version of mac and cheese
• If you’re going to a pot-luck where the dish can cool a little and firm up a bit before serving

We’re up to our eyeballs in summer squash, so we’ve made this casserole multiple times. We really like both ways, hence why I feel compelled to give you both recipes. Enjoy!

Method 1 (Pictures are of this method)

Ingredients:

8 c yellow squash – diced (about 3 large or 5 small)
1 tsp salt
2 eggs – beaten
2 c milk
1.5 c shredded grueyere cheese (or Swiss)
½ tsp pepper
½ c panko breadcrumbs

Directions:

1. Preheat oven to 350 degrees.
2. Dice the squash, mix with the salt and allow to sit in a colander for 20 minutes.
3. After 20 or so minutes, juj the colander around to let the liquid drain out. Place into a casserole dish prepared with cooking spray.
4. Combine the eggs, milk and pepper. Pour the mixture over the squash.
5. Spread the cheese over the squash, and top with the panko.
6. Bake for one hour, or until the liquid is set. Broil for the last few minutes so the panko turns a deep golden brown.

Method 2

Ingredients:

8 c yellow squash – diced (about 3 large or 5 small)
1 tsp salt
4 tbsp butter
3 tbsp flour
1.5 cups milk
½ tsp pepper
1.5 cups shredded grueyere cheese (or Swiss)
½ c panko breadcrumbs

Directions:

1. Preheat oven to 350 degrees.
2. Dice the squash, mix with the salt and allow it to sit in a colander for 20 minutes.
3. After 20 or so minutes, juj the colander around to let the liquid drain out. Place into a casserole dish prepared with cooking spray.
4. Melt the butter in a sauce pot over medium-low heat. Whisk in the flour and whisk continually until a smooth mixture forms. Bring to a low simmer and whisk in the milk.
5. Bring the mixture just to bubbling and whisk continuously for another minute to let it thicken. Once thickened, stir in the cheese and peper.
6. Pour the cheese sauce over the squash in the casserole dish and top with the panko.
7. Bake for 45 minutes and broil for the last few minutes to finish off the breadcrumbs.
8. Allow to sit for a few minutes for the sauce to firm up.

Quinoa Tabbouleh

laura.smoak@gmail.com Sides, Veggies 1 Comment

Quinoa tabbouleh quinoa tabbouleh quinoa tabbouleh – yay!!

I can’t believe I’m just now sharing this recipe with you. Friends, do you ever go through phases with your food? As in, you make the same thing on a weekly basis for 1235 weeks in a row, then stop for no apparent reason? Then after a little break you remake the thing you made for 1235 weeks in a row and remember that it is one of your favorite things and it is always so fresh and on point, so you resume with the never ending cycle? This is that food for me.

What we have here is essentially a salad without leafy greens. Unless you count fresh herbs as leafy greens? I don’t know – whatever – it’s up to you. We’ve got nutty quinoa mixed with bright tomatoes and cucumbers that give you that healthy veggie glow vibe, and then everyone gets cozy with a whole lotta parsley and a zippy lemon dressing. You guys, that cucumber crunch, tho. I wouldn’t be the least bit mad if you replaced the tomatoes with another cucumber because while they’re a really pretty pop of color (I mean, LOOK at those babies…just gorgeous) and nutrition they don’t add a really necessary flavor. Someone do that and report back, please.

Another thing I want to mention is that we’re thiiiiiis close to having this vegan. I don’t know about you, but I’m in the camp that insists on cooking my quinoa in chicken broth. I’ve literally never ever cooked it any other way, so I guess I’m just an oldie set firmly in her comfort zone. I promise I will get on the sometimes vegan train soon because this would be the easiest swap possible (veggie broth or water for the chicken broth), but I just haven’t done it yet. Someone also do that and report back, please!

I had taken a little break from making this quinoa tabbouleh, but its revival couldn’t have come at a better time. I’m on a mission to do more lunches from home – remember when I talked about how awesome our cafeteria is at work? As awesome as it is, it is still much more affordable and healthy to eat from home, so brown-bagging it is. Enter this quinoa tabbouleh. I’ll make it on Sunday during naptime –> shocker <– and then portion it out for us to have for lunches during the week. Paired with whatever protein we have from the night before, along with our veggie bags, we have a perfect lunch.

On another note, you guys, this is your new best friend when it comes to bringing sides for cookouts and parties. Some groups are more into these types of healthy sides than others, but no worry – as we’ve already established, any leftovers are great for days to come. Is it bad that I secretly wish that people won’t eat this dish when I bring it to a function, just so that I can have more to take home? That rarely happens, though, because by now errrryone knows it is de-lish.

Go ahead and volunteer to bring this quinoa tabbouleh to your Memorial Day cookout (like oh my gosh how is it already almost Memorial Day), and be the star side-bringer we all know you are. And then just be prepared to make this every week forever and ever.

Ingredients:

1 cup dry quinoa
2 cups chicken broth (use vegetable broth to make this vegan)
2 English cucumbers (also called hothouse cucumber)
1 pint cherry tomatoes
1 bunch flat leaf parsley
½ tsp salt
3 tbsp lemon juice
¼ cup olive oil

Directions:

1. Cook the quinoa in the chicken broth according to the package directions. Once done move it to a large bowl and place in the refrigerator to cool.
2. While the quinoa cooks and cools, slice the tomatoes in half and dice the cucumbers. Remove the parsley stems and chop the leaves. Combine the salt and lemon juice in a small bowl then gradually whisk in the olive oil to emulsify.
3. Once the quinoa is cooled stir in cucumber, tomatoes, parsley and the lemon dressing.
4. Enjoy!