Tag Archives: yellow squash

Happy Veterans Day!

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Happy Veterans Day! Our family has a strong tradition of military service. My Dad and my husband’s Dad were both in the Army. My husband, my brother, several of my husband’s brothers, and I are all veterans. Now, my son is a Navy officer, as are a couple of his cousins. So, I guess it is fitting that I come back from my unplanned blogging hiatus on Veterans Day. My laptop spent most of the last 2 weeks in the “computer hospital.” It is good to have it back and working.

Grilled Marinated Zucchini

I saw several recipes on the internet for grilled, marinated zucchini. This one is unique because the zucchini slices were marinated in balsamic vinegar and rosemary. The yellow squash is the last of what grew in our garden, the zucchini came in our CSA box. This would be great for your Veterans Day BBQ, but start early since you have to marinate the squash for 8 hours.

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Grilled Marinated Zuccchini
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 medium zucchini, sliced lengthwise into ¼ inch slices
  • 2 medium yellow summer squash, sliced lengthwise into ¼ inch slices
  • 2 sprigs rosemary
  • ¼ cup olive oil
  • ¼ cup balsamic vinegar
  • juice of 2 lemons
Instructions
  1. Place zucchini, squash, and rosemary sprigs in a zip top bag.
  2. Whisk together oil, vinegar, and lemon juice. Pour into bag. Toss to combine.
  3. Marinate for 8 hours.
  4. Preheat grill to medium heat. Grill zucchini and squash until cooked through, about 10 minutes.
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Recipe Help

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I’m continuing my series of shared recipes. Life has been really crazy, so I haven’t been as creative as usual. Fortunately, there is lots of recipe help on the internet! I am so happy that Taste of Home has most of their recipes online now. This recipe for Roasted Kielbasa an Vegetables was really good. You can’t go wrong with Taste of Home.

Roasted Kielbasa and Vegetables

Lots of Veggies Stir Fry

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Somehow, I ended up with a lot of stir fry vegetables this week. Between what I got in our CSA box, what came out of our garden, and what I overbought at the grocery store last week, I had a nice variety of colorful goodness to put into the wok. I also had a lime that wasn’t going to make it much longer, so decided to make a lime based sauce.

Lime and Chli Garlic Sauce Stir Fry

This was pretty spicy. If you want less heat, cut back on the chili garlic sauce. Feel free to use whatever vegetables you have on hand. Broccoli would have been great in this. I ended up with a total of about 8 cups of vegetables.

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Lime and Chili Garlic Stir Fry
Recipe type: Main
Cuisine: Oriental
Prep time: 
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Serves: 4-6
 
Ingredients
  • 2 tablespoons peanut oil, divided
  • 1 pound boneless, skinless chicken breast, thinly sliced
  • 2 medium carrots, thinly sliced
  • 1 large yellow squash, thinly sliced
  • 3 bell peppers, thinly sliced
  • ½ large red onion, thinly sliced
  • large handful snow peas, strings removed
  • 2 cloves garlic, minced
  • ¼ cup chicken broth
  • juice of 1 lime
  • 1 tablespoon soy sauce
  • 2 tablespoons chili garlic sauce (found in the Oriental foods aisle)
  • 1 tablespoon cornstarch
  • 2 cups hot cooked rice
Instructions
  1. Heat 1 tablespoon oil in wok. Stir fry chicken until cooked through. Remove from pan and keep hot.
  2. Add remaining oil to wok. Add all the vegetables, and stir fry until tender crisp. Add chicken back into the pan.
  3. Combine broth, lime juice, soy sauce, and chili garlic sauce. Whisk in cornstarch and pour over the stir fry. Continue to stir fry for another minute, until sauce thickens. Serve over hot rice.
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Black Bean Quesadillas

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If you have been following my blog for a long time, you might recognize this recipe. This was one of the first green chile recipes I shared, back in 2011. My food photography is getting better, so I’ve decided to re-post some of my older recipes with new (hopefully more appealing) photographs.

Black Bean Quesadillas

These quesadillas are really easy to prepare. They are also a great way to sneak some vegetables into your diet!

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Black Bean Quesadillas
Prep time: 
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Serves: 4
 
Ingredients
  • 1 small red bell pepper, finely chopped
  • 1 small zucchini, finely chopped
  • 1 small yellow summer squash, finely chopped
  • ½ cup chopped onion
  • 1 tablespoon olive oil
  • 1 15 ounce can black beans, rinsed and drained
  • ½ cup green chile, chopped
  • 8 whole wheat tortillas
  • 1½ cups shredded fat free cheddar cheese
Instructions
  1. Heat olive oil over medium heat. Add bell pepper, zucchini, yellow squash, and onion. Saute until the vegetables start to get soft.
  2. Add black beans and chile. Continue cooking until the beans are heated through. Remove from heat.
  3. Spray both sides of an indoor grill with non stick cooking spray. Place a tortilla on the bottom plate of the grill. Top with ¼ cup cheese, then ¾ cup of the vegetable mixture. Top with another ⅛ cup cheese. Place a second tortilla on top. Lower the top plate and cook for 3-5 minutes, until golden brown. (You can also cook in a skillet on the stove, flipping the quesadilla half way through.)
  4. Remove quesadilla and cut into wedges with a pizza cutter. Repeat with remaining ingredients.
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Grilled Summer Squash-Take 2

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Grilled Summer SquashLast summer, I shared a recipe for Grilled Squash. Today, I’d like to share another recipe for grilling squash. The method is the same, but the flavor combination is different. I originally planned to use fresh oregano in this recipe, but couldn’t get it at the store. I tried marjoram instead. It smelled SO good while it was cooking. I served this with grilled turkey Italian sausage.

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Grilled Summer Squash-Take 2
Recipe type: Side
Prep time: 
Cook time: 
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Serves: 2
 
Ingredients
  • 4 small zucchini, cut in bite sized chunks
  • 2 small yellow pan squash, cut in bite sized chunks
  • ¼ cup olive oil
  • 3 sprigs fresh rosemary leaves
  • 4-5 stems fresh marjoram leaves
Instructions
  1. Preheat grill skillet on grill over high heat. Reduce heat to low.
  2. While the grill is heating, combine all ingredients.
  3. Place squash on the preheated grill skillet. (Do not pour the squash onto the pan or you will get a big flare up!) Grill until squash are tender, stirring frequently.
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This recipe is very flexible; you could use any combination of summer squash and adjust the herbs as desired.

Happy eating!

Ruth