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Summer Squash Casserole

Summer Squash Casserole | Gather & Dine

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 | Gather & Dine

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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
  1. Preheat oven to 375. Lightly coat an 8x8-inch or similar size baking dish with olive oil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

 


 

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Lentil Vegetable Soup

Lentil Vegetable Soup | Gather & Dine

My family enjoys having soup all year round.  Lentil vegetable soup seems especially perfect when we want something light and healthy, but filling enough to satisfy.  My 7-year old son has declared lentil soup his second favorite food.  (His very favorite is pesto pasta.)  One time he even asked for lentil soup as his birthday meal.  I love him!

Lentil Vegetable Soup | Gather & Dine

Brown lentils used to always be my lentils of choice for soup, but I have transitioned to almost always using French green lentils.  French green lentils tend to be less starchy and hold their shape in soup slightly better than the more common brown lentil variety.  Sometimes I serve this over a bed of brown rice to make the soup extra-hearty.  Other times I simply serve it along with some crusty bread.  Either way, it’s a wholesome one-pot meal that can be enjoyed throughout the year.

Lentil Vegetable Soup | Gather & Dine

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Lentil Vegetable Soup
Serves: 8
 
Ingredients
  • 1 pound French green lentils, rinsed and drained
  • 4 cups chopped yellow onions (3 onions)
  • 2 cups chopped leeks, white and light green parts only (2 leeks)
  • 1 tablespoon minced garlic (3 cloves)
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon cumin
  • 3 cups diced celery (8 stalks)
  • 3 cups diced carrots (4-6 carrots)
  • 2 quarts low-sodium chicken broth
  • 1 quart water
  • 1 tablespoon red wine vinegar
Instructions
  1. Boil 10 cups of water in a large pot or dutch oven. Turn the heat off and add the lentils. Cover and allow the lentils to soak for 15 minutes. Drain and set aside.
  2. In the same pot, add the olive oil and sauté the onions, leeks, and garlic with the salt, pepper, thyme and cumin until onions soften and are translucent. Add the celery and carrots and continue to sauté for another 8-10 minutes.
  3. Add the lentils, chicken broth, and water. Bring to a boil. Reduce the heat to low, partially cover, and quietly simmer the lentils and vegetables for 1½ hours. Add the red wine vinegar and season to taste with additional salt and pepper. Serve with crusty bread or over a bed of brown rice.
Notes
adapted from The Barefoot Contessa Cookbook

 

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Coconut Ginger Rice, Black Beans, and Melted Monterey Jack Cheese

Coconut Ginger Rice, Black Beans, and Melted Monterey Jack Cheese | Gather & Dine

One of my recent lunch dates with the kids was at Frita Batidos and we ordered their “Best Snack Ever”.  It’s a bowl of layered coconut ginger rice, black beans, melted cheese, and topped with a cilantro-lime salsa.   It seriously is the BEST.  SNACK.  EVER.  I had so much fun experimenting at home to come up with my own version.   While my version here isn’t exactly the same, it’s close, and it’s super-delicious.  The coconut and ginger flavor is subtle, but it really adds a lot to the layers of fragrant rice, creamy black beans, melty cheese, and fresh cilantro lime salsa.   I could eat this forever.

Coconut Ginger Rice, Black Beans, and Melted Monterey Jack Cheese | Gather & Dine

While there are several components to this dish, each component is fairly simple to make and it takes minutes to assemble.  I used six individual bowls for baking, but it also works in a 9×13 baking dish.  The bowls or casserole can be prepared and assembled ahead of time and stored in the refrigerator until it’s ready to be baked.

Coconut Ginger Rice, Black Beans, and Melted Monterey Jack Cheese | Gather & Dine
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Black Beans with Coconut Ginger Rice
Serves: 6
 
Ingredients
For the black beans:
  • ½ pound black beans, rinsed and soaked overnight
  • 1 tablespoon olive oil
  • ½ onion, chopped
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • ¾ teaspoon kosher salt
  • dash ground black pepper
  • 2 cups chicken broth
  • 1 cup water
  • 1 bay leaf
  • 2 teaspoon lime juice
  • 2 tablespoons cornstarch + ¼ cup water
For the coconut ginger rice:
  • 1 tablespoon olive oil
  • 1½ tablespoons grated fresh ginger
  • 1 tablespoon minced garlic
  • 1½ cups brown jasmine rice, rinsed and drained
  • 1 (14 -ounce) can coconut milk
  • 1 cup water
  • ¾ teaspoon kosher salt
  • 1 tablespoon chopped fresh cilantro
For cilantro-lime salsa:
  • 2 tomatoes, seeded and chopped
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons fresh lime juice
  • salt and pepper to taste
For assembly:
  • 12 ounces monterey jack cheese, grated
  • ½ teaspoon chili powder for sprinkling
Instructions
For the black beans:
  1. In a large pot, heat the olive oil over medium-high heat. Add the chopped onion, cumin, chili powder, salt, and pepper. Saute until onion softens and starts to become translucent, about 5-7 minutes. Add the black beans, chicken broth, water, and bay leaf. Bring to a boil, then turn heat to low and quietly simmer the beans until they are soft and tender, about 2 hours.
  2. Mix the cornstarch and water together with a fork. Gradually stir the cornstarch mixture into the black beans. Continue stirring until black beans begin to thicken slightly, about 5 minutes. Turn off heat and stir in the lime juice. Remove bay leaf and set aside.
For the coconut ginger rice:
  1. In a large pot, heat the oil over medium heat. Add the ginger and garlic and stir until fragrant, about 30 seconds. Add the rice and give a quick stir to evenly coat the rice. Add the coconut milk, water, and salt. Bring to a boil and then turn heat to low. Cover and simmer for 30-35 minutes, until rice is tender. Turn off heat and allow rice to sit for another 10 minutes. Stir in chopped cilantro and set aside.
For the cilantro-lime salsa:
  1. In a medium bowl, combine the tomatoes, cilantro, and lime juice. Season with salt and pepper to taste.
Assemble:
  1. Spread a layer of coconut ginger rice in the bottom of six individual bowls or in a 9x13 baking dish. Next layer with the black beans and then the grated Monterey Jack cheese. Sprinkle with chili powder.
  2. Bake at 375 for 15-20 minutes until cheese is bubbly and melted. Top with cilantro-lime salsa for serving.
Notes
*Coconut Ginger Rice updated 3/08/16

Casserole or bowls can be assembled in advance and stored in the refrigerator until ready to bake. If refrigerated, increase baking time to 25-30 minutes.

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