CSA Box #4
Patty Pan Squash Stuffed with Basil Orzo
2 medium Patty Pan squash
1 cup orzo, cooked and cooled
2 tables whole milk ricotta cheese
2 tables Romana cheese, grated
6 fresh basil leaves, chopped
1/4 tsp sea salt
1/8 tsp black pepper
Preheat the oven to 400 degrees F. Trim the stem off the squash to create a flat surface.
Coat them in olive oil and place them stem side down in a baking dish. The bake time will vary greatly depending on the size of the Patty Pan. I had two, one smaller than the other.
The smaller cooked in 30 minutes and the larger took 40 minutes. Insert a fork in the flesh to ensure that it is tender and remove from the oven. Set aside until cool enough to handle.
In a bowl mix together the orzo, cheeses, basil, salt and pepper. Set aside. Using a small paring knife carefully cut the top off of each squash. Gently scrape out some of the seeds using a spoon to create a bowl to hold your filling.
Scoop half of the filling into each squash. Return to the oven and bake 5 to 7 minutes longer until everything is heated through. Makes 2 side dish servings.
Patty Pan Squash Carpaccio
This carpaccio style squash features raw, uncooked thin slices tossed in olive oil and lemon with shaved parmesan and parsley, it was the perfect addition to my cool and refreshing antipasto platter. Make an antipasto platter and have it for your main meal. Add a variety of olives and cheeses and either salami or prosciutto of some sort — then open a chilled bottle of wine, add some crusty bread then relax and enjoy!
patty pan squash
fresh chopped parsley
salt and pepper
fresh lemon and olive oil dressing
Slice the tops off of the patty pan squash with a knife, set aside.
Slice tops off of the 8-ball zucchini, discard.
Thinly slice remaining squash with a mandolin if possible, slices should be thin.
Add sliced squash, plus the tops of the patty pan squash into a bowl and add parsley, zest, shaved parmesan, arugula, use as much as you want, to taste.
Whisk together a fresh lemon and olive oil dressing then pour over the squash and toss very gently.
Grilled Fontina, Mushroom, and Sage Sandwiches
3 tablespoons butter, 2 melted
1/2 pound mushrooms, cut into thin slices
1/4 teaspoon salt
1/8 teaspoon fresh-ground black pepper
4 teaspoons chopped fresh sage, or 1 1/4 teaspoons dried sage
8 slices from a large round loaf of country-style bread, or other bread
1/2 pound fontina, grated (about 2 cups)
In a large nonstick frying pan, heat 1 tablespoon of the butter over moderate heat. Add the mushrooms, salt, pepper, and dried sage, if using, and cook, stirring frequently, until golden brown, about 5 minutes.
Stir in the fresh sage, if using. Put the mushrooms in a bowl and wipe out the pan.
Using a pastry brush, coat one side of 4 slices of the bread with half of the melted butter. Put them, buttered-side down, on a work surface. Top the bread with the cheese and then the mushrooms.
Cover with the remaining 4 slices of bread; brush the tops with the remaining melted butter.
Heat the frying pan over moderately low heat. Add the sandwiches and cook, turning once, until golden, about 2 minutes per side