Sunday, June 17, 2012

Farmer's Market Season

Ahhh...The first visit to the Farmer's Market.  Even though it is kind of between seasons - Spring produce is finishing up and summer produce is not quite in - Carolyn (my daughter and favorite sous chef) and I were able to score some pretty patty pan squash and some beautiful baby zucchini and yellow squash.

We googled a recipe and came up with this "Pretty in the Pan Patty Pan Squash" winner from Oh She Glows.
The original recipe was vegan and I am decidedly not vegan so I gilded the lily by adding a bit of shredded Romano cheese on top.  I  am also not a patient person so I used quick cooking brown rice in place of regular short grain brown rice.  It cut at least 20 minutes off the cook time and was still delish.

  Pretty in the Pan Stuffed Patty Pan Squash

This recipe was definitely a winner!  I added some rotisserie chicken from the grocery store (Why roast chicken when it is right there in the store for like $5?) and our favorite taste of summer - tomatoes, mozzarella and fresh basil from the garden.  

What a perfect way to start off Farmer's Market Season!

Here's my version of Pretty in the Pan Patty Pan Squash:

Pretty in the Pan Patty Pan Squash

10 Patty Pan Squash
1 small zucchini
1 large carrot
1 large green onion
1cup Uncle Ben's Whole Grain Fast and Natural Instant Brown Rice
1 3/4 cup Water mixed with one Vegetable bouillon cube
1-2 garlic cloves, crushed
3 Tbsp tomato paste
1 1/2 Tbsp Butter
Pinch or two of Sea Salt
Freshly Ground Pepper
Fresh parsley to garnish

1) Make rice according to package directions except add the crushed garlic cloves to infuse flavor while the rice is cooking.
2)While the rice is cooking, fill a large pot with 1-2 inches of water and bring to a boil.  Place the patty pan squash in the pan and cook 7-8 minutes until the squash is just barely tender.
3)While the rice and squash are cooking place the carrot,  the zucchini and green onion and process in the food processor until finely chopped.
4) In a small bowl, mix the sauce for the rice by combining the butter and tomato paste
5) When the rice is done cooking remove garlic cloves and and add the butter and tomato paste.  Add salt and pepper to taste.
6)  Remove squash from the pan and cool slightly.  When cool enough to handle, cut a small "lid" off the top of each squash.  Remove the centers of each squash leaving a squash bowl.
7) Add the squash innards to the rest of the veggies in the food processor and pulse quickly.
8) Combine the chopped veggies and the rice mixture.
9) Place the squash in a 9 x 13 pan. Stuff each squash with rice mixture and top with shredded romano or parmesan cheese.  Arrange any extra filling around the squash in the pan.
10) Top with the squash lids and bake in a 350 degree oven for about 20 minutes.

When done, Sprinkle with fresh parsley and Enjoy!

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