Bright and sunny flavors

Tonight my cooking was interrupted with a minor household emergency so I didn't get all the photos I wanted.  The gratin was delicious but the Chicken Piccata (not pictured) was even better - YUM!

Raw Summer Squash Gratin

Summer Squash Gratin

(adapted from Cooking Light June 2016)

2 tablespoons olive oil, divided
1 cup thinly vertically sliced onion
1 cup sliced red bell pepper
1 large garlic clove, minced
1/4 cup dry white wine
3/8 teaspoon kosher salt
3/8 teaspoon black pepper
1 1/2 cups thinly sliced yellow squash
2 1/2 ounces whole-wheat bread (or 3/4 cup breadcrumbs)
1 tablespoon chopped fresh oregano
1/4 cup Parmesan cheese, grated

1. Preheat oven to 450°.
2. Heat a skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add onion, bell pepper, garlic, 1/2 tsp salt and 1/2 tsp pepper to pan; sauté 4 minutes.
3. Add wine; cook 1 minute.
4. Spread onion mixture in bottom of a shallow 2-quart broiler-proof baking dish.
5. Arrange zucchini and squash slices in a single (or double) layer over onion mixture. Sprinkle remaining 1/4 tsp salt and 1/4 tsp pepper over squash.
6. Place bread in a mini food processor; pulse until coarsely ground. (or use 3/4 cup breadcrumbs)
7. Combine remaining 1 tablespoon oil, breadcrumbs, oregano, and cheese in a bowl; sprinkle over squash mixture.
8. Bake at 450° for 8-10 minutes.

Cooked Summer Squash Gratin

Lemon Chicken Piccata 

(adapted from Cooking Light Jan/Feb 2015)

1 lemon, cut into thin rounds
1 1/2 teaspoons sugar
4 garlic cloves, halved
4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
1 1/8 teaspoon kosher salt, divided
1 teaspoon freshly ground black pepper
2 tablespoon olive oil, divided
2 tablespoons unsalted butter, divided
1 teaspoon minced shallot
1/2 teaspoon minced garlic
1 oregano sprig
1 thyme sprig
1/2 cup dry white wine
1 cup chicken stock
1 teaspoon all-purpose flour
1 tablespoon capers, rinsed and drained
2 tablespoons chopped fresh flat-leaf parsley

1. Combine lemon slices, sugar, and garlic halves in a medium bowl. Set aside.
2. Sprinkle chicken with salt and pepper.
3. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil; swirl to coat.
4. Add chicken to pan; cook 4 minutes on each side or until done. Place chicken on a plate.
5. Reduce heat to medium. Add remaining 1 tablespoon olive oil to pan; swirl to coat.
6. Add lemon mixture to pan; cook 1 minute or until lemon slices are lightly browned, turning occasionally. Return lemon mixture to bowl.
7. Wipe pan with paper towels.
8. Heat pan over medium heat. Add 1 tablespoon butter to pan; swirl until butter melts.
9. Add shallot, garlic, oregano sprig, and thyme sprig; cook 1 minute.
10. Add wine to pan, scraping pan to loosen browned bits. Bring to a boil; cook 3 minutes or until liquid almost evaporates.
11. Add 1/8 teaspoon salt and flour to pan, stirring with a whisk. Add chicken stock and stir. Bring to a boil; reduce heat, and simmer 3 minutes or until liquid is reduced to about 2/3 cup.
12. Remove pan from heat; discard oregano and thyme sprigs. Stir in 1 tablespoon butter and capers, stirring until butter melts.
13. Return chicken and any juices to pan; turn to coat with sauce.
14. Top chicken with lemon mixture. Sprinkle with parsley.

Spiralizer madness

I wanted to put a spin on a typical meal so I grabbed the spiralizer tonight.  It turned out good and I can see new possibilities with changing up the spices.

Pan fried pork chop, sautéed spinach, corn,
spiralized sweet potato, sautéed squash

Spiralized Sweet Potato

2 sweet potatoes, peeled
2 Tbs olive oil
salt & pepper

Heat oven to 400 degrees.
Use spiralizer to shred the sweet potatoes.  Put potatoes on a sheet pan and toss with oil, salt and pepper.  Bake in the oven for 10 minutes.  Remove from oven and toss.  Return to oven for 10 minutes more.  If desired, set oven to broil and cook for 2 minutes to crisp.

Sufferin' Succotash!

Wow!  Here's a delicious recipe I'm glad I tried tonight.  I think this will become my summertime favorite to replace my Fall Vegetable Hash.

Lima Bean Succotash

(adapted from Cooking Light June 2015)

2 center-cut bacon slices
1/2 cup thinly sliced shallots
2 cups fresh corn kernels (approx 2-3 ears)
1 cup shelled fresh lima beans (I used frozen beans, thawed)
1 cup finely diced zucchini
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup halved cherry tomatoes
1 tablespoon butter
1/4 cup chopped fresh basil
1 1/2 tablespoons coarsely chopped fresh tarragon

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble and set aside.
Add shallots to pan; cook 2 minutes, stirring occasionally.
Add corn; cook 3 minutes, stirring occasionally.
Add beans, zucchini, salt, and pepper; cook 3 minutes.
Stir in bacon, tomatoes, and butter, stirring until butter melts.
Transfer mixture to a dish; stir in basil and tarragon.  Taste and add more salt & pepper if needed.

Pan seared trout and lima bean succotash