cheese Archives - Page 2 of 2 -

September 10, 2015

Creamy Tomato Basil Pasta Soup

Summer may be slipping away, but luckily sweet tomatoes are still around in great abundance at the farmer’s market. I was a little teary when I went to pick up our CSA share at the market this week without the kids. Every week this past summer they looked forward to market days– they loved seeing what various fruits were available and often I would let them pick out a pastry from one of the bakery stands. Now that they’re back at school, it seemed strangely quiet without them and I missed their help with hauling back our CSA share to the car. Last week’s share included over fifteen pounds of gorgeous tomatoes. We made plenty of salsas and salads, but even then we still ended up with so many tomatoes leftover needing to be used. The remaining went into a double batch of this creamy tomato basil soup which was enough for our dinner plus more to freeze. There’s just enough cream in this soup to add a bit of richness without it becoming overly heavy. Adding pasta makes it a bit more substantial and qualifies it as a main dish while the mozzarella and parmesan turn melty and irresistible on top of the hot soup. It’s the perfect way to use up all of those end-of-summer tomatoes.

July 28, 2014

Summer Squash Casserole

We love our neighborhood. Everyday we get to hear the beautiful sounds of birds and the quiet rustling of leaves. We are surrounded by nature trails and we have a nearby swimming pond. We have witnessed baby robins hatching out of their eggs, little fawns splashing in the water, and red foxes running across our yard. I am so incredibly thankful for all of these things. I can honestly say, however, that the neighbors are the very best part about living in our neighborhood. We have been blessed with the most wonderful neighbors I could ever ask for.

One of our neighbors stopped by last week to share some beautiful zucchini and summer squash they had grown in a local community garden. What a gift, knowing that they had thought of us and wanted to take time out of their busy schedules to bring us these fresh vegetables. Such little acts of kindness and thoughtfulness can mean so much.

After receiving the garden-fresh produce, I knew exactly what I wanted to make. This Summer Squash Casserole is the perfect way to dress up summer squash and zucchini. The vegetables are lightly sautéed and tossed with manchego and parmesan, and then baked with eggs and a crunchy bread crumb topping. It makes a great brunch dish or can also be used as an accompaniment to some grilled meat or fish. I hope you enjoy this colorful summer dish as much as I do.

Summer Squash Casserole

Serves: 6-8 side portions

Ingredients

2 tablespoons butter, divided
1 tablespoon olive oil
1 cup finely chopped onion, about 1 medium onion
1 medium zucchini (1 pound), medium diced
1 medium yellow summer squash (1 pound), medium diced
1 small tomato, seeded and medium diced
¼ cup grated parmesan cheese
1 cup grated manchego cheese, divided
1 cup fresh breadcrumbs, divided*
2 large eggs, lightly beaten
1 teaspoon kosher salt
¼ teaspoon ground black pepper

Instructions

Preheat oven to 375. Lightly coat an 8x8-inch or similar size baking dish with olive oil.
In a skillet, melt the olive oil and 1 tablespoon of butter over medium heat. Add the onion and sauté until onion softens and starts to become translucent, about 5 minutes. Add the zucchini, summer squash, and tomato and continue sautéing until zucchini and summer squash begin to soften, about 7-8 minutes. Allow the squash mixture to cool for 10 minutes.
Stir in the parmesan, ¾ cup manchego, and ½ cup of breadcrumbs. Add the eggs, salt, and pepper and stir again. Transfer mixture to prepared baking dish.
In a small bowl, mix together the remaining ¼ cup manchego and ½ cup bread crumbs. Melt the remaining 1 tablespoon of butter and drizzle over the breadcrumbs, tossing to ensure breadcrumbs are coated evenly. Sprinkle the breadcrumbs mixture over the summer squash mixture.
Bake for 30 minutes, until the top becomes crisp and golden brown.

Notes

adapted from The Blackberry Farm Cookbook

*To make fresh bread crumbs, cut some day old bread into cubes and pulse in the food processor until bread becomes crumbly.

May 8, 2014

Black Bean Quesadillas

Now that the kids are getting a little older and have their own evening activities, there are days when we only have ten minutes to get together as a family to have dinner. Those are quesadilla days. It’s been fun to experiment with different ways to dress up quesadillas and make them more interesting. The black been spread on these adds a layer of texture and flavor and gives some added protein and fiber. The black bean mixture can be made ahead of time and then everything can be assembled quickly before heating the quesadillas. We usually use whole wheat tortillas, but sometimes I use brown rice tortillas just for variety. These go along well with guacamole and salsa. I am so thankful for simple and tasty dinners, even when dinner only lasts ten minutes.

Black Bean Quesadillas

Ingredients

1 15 ounce can black beans, rinsed and drained
¼ cup chopped onion
1 garlic clove
1 tablespoon lime juice
2 tablespoons fresh cilantro, lightly packed
¼ teaspoon cumin
¼ teaspoon chili powder
¼ teaspoon salt
⅛ teaspoon pepper
colby jack cheese, shredded
flour or rice tortillas

Instructions

To make the black bean spread, combine the black beans, onions, garlic, lime juice, cilantro, cumin, chili powder, salt, pepper, and 1 tablespoon water in a food processor. Process until beans are creamy and smooth, adding another tablespoon of water only if necessary. Season with additional salt and pepper if desired.
Spread a layer of the black bean mixture on top of the tortilla, top with cheese, and then another tortilla. Heat both sides on a buttered griddle or pan over medium heat for 2-3 minutes per side, until cheese is melted. Let cool for one minute before cutting into wedges. Serve with guacamole and salsa.

Notes

adapted from The Ski House Cookbook by Tina Anderson and Sarah Pinneo