Summer Squash Gratin

I had to make this lovely summer gratin as soon as I saw a photo of it. So pretty and colorful! 🙂 It is a wonderful celebration of the bounty of summer squash.

We ate it as a vegetarian main dish with a crusty sourdough baguette. It would also be a fabulous side dish. This recipe was adapted from Food and Wine, contributed by Laura Rege. I used sweet cipollini onions from my CSA box in addition to the leeks.

After adding an additional sautéed CSA cipollini onion, I also made a mini-gratin with my leftover filling. 🙂 Great.

Yield: Serves 4 to 6 as a main dish (plus an additional mini-gratin, above, optional)
  • 5 T extra-virgin olive oil, divided
  • 2 small leeks, white and tender green parts thinly sliced into rounds
  • 2 cipollini onions, halved and cut into slices (plus 1 additional onion if making a mini-gratin)
  • 1/4 cup dry white wine (plus 1 additional T if making a mini-gratin)
  • 3 medium zucchini, cut lengthwise into 1/8-inch-thick slices, preferably 
on a mandoline
  • 3 medium yellow summer squash, cut lengthwise into 1/8-inch-thick slices, preferably on a mandoline
  • coarse salt
  • freshly ground black pepper
  • 1 cup finely shredded Gruyère (about 2 ounces)
  • 1 plum tomato, very thinly sliced crosswise
  • flaky sea salt, for finishing
  • crusty bread such as a sourdough baguette, for serving

  1. Preheat the oven to 425°, preferably on convection.
  2. In a large skillet, heat 1 tablespoon of oil over moderately high heat. Add the leeks, and onions, if using, and cook, stirring occasionally, until softened, about 3 minutes.
  3. Add the wine and cook until evaporated, about 2 minutes.
  4. Spread in a 9-inch round baking dish.
  5. Using a mandolin, slice the squash lengthwise into 1/8-inch slices.
  6. Meanwhile, on 4 large baking sheets, spread the zucchini 
and yellow squash and brush with the remaining 4 tablespoons of oil; season with salt and pepper.
  7. Sprinkle with the cheese and let sit until slightly softened, about 5 minutes or up to 1 hour.
  8. Tightly roll 1 piece of zucchini and set it on the leeks in the center of the dish.
  9. Working 
outward from that center slice, continue rolling and coiling additional pieces of zucchini and yellow squash until you reach the edge of the baking dish.
  10. Season the tomato slices with salt and pepper, then tuck in intervals between the zucchini and squash.
  11. Scrape any cheese off of the baking sheets and sprinkle on top.
  12. Place on a parchment paper-lined baking sheet, and bake for 30 to 35 minutes, 
until the zucchini and squash are tender and browned 
in spots. (I cooked mine for 33 minutes, and 27 minutes for the mini)
  13. Remove from oven. While hot, sprinkle with sea salt.
  14. Let cool slightly, then 
serve with crusty bread.

I’m sharing my summer gratin at Angie’s Fiesta Friday #180, co-hosted by Tracey @My Baja Kitchen and Jhuls @The Not So Creative Cook. Enjoy!

Note: If making the additional mini-gratin, saute the additional onion, adding 1 T wine cooking as directed above. Place in the bottom of a mini-pie dish and layer remaining squash and cheese. Cook as directed.

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Baked Spinach Rice

Yes! More baked rice! 🙂 SO so SO delicious!! This one is loaded with cheese. It is meant to be served as an indulgent side dish, but we ate it as a main dish with a green salad. I loved it. It had fabulous contrasting textures.

This recipe was adapted from The New York Times, contributed by David Tanis. This wonderful dish is an upgrade of one of his favorite family casseroles.

Yield: 6 servings

  • 1 pound spinach (about 2 bunches), washed
  • 1 ½ cups long-grain white rice, such as Carolina, Jasmine, or Basmati
  • coarse salt and freshly ground black pepper
  • 2 tablespoons butter, plus more to butter the baking dish
  • 1 cup grated Parmesan
  • ½ cup slivered almonds
  • 1 cup ricotta
  • 1 cup grated Gruyère
  • ¼ cup currants or raisins
  • pinch of freshly grated nutmeg
  • 1 teaspoon grated lemon zest
  • 1 teaspoon chopped thyme
  • 1 teaspoon chopped sage
  1. Bring a large pot of well-salted water to a boil. Add spinach and wilt for 30 seconds. Remove with a wire mesh spider or tongs and rinse in a colander with cold water. Squeeze dry and chop roughly.
  2. In the same pot, boil the rice for 10 minutes, keeping it slightly underdone. Drain and spread on a baking sheet to cool, then transfer to a large bowl.
  3. Heat oven to 375 degrees, preferably on convection.
  4. Butter a 2-quart soufflé dish (or other baking dish) and dust with about 2 tablespoons grated Parmesan.
  5. Melt 2 tablespoons butter in a small skillet over medium heat. Add almonds and cook, stirring, until golden, about 2 minutes. Season lightly with salt and add contents of skillet to rice.
  6. Add remaining Parmesan to rice, along with the ricotta, Gruyère, currants, nutmeg, lemon zest, thyme and sage. Season lightly with salt and add pepper to taste.
  7. Add chopped spinach and gently toss rice with hands or wooden spoons to distribute ingredients evenly.
  8. Transfer mixture to prepared baking dish. (May be prepared up to this point several hours in advance of baking.)
  9. Cover and bake for 25 to 30 minutes, then uncover and bake 10 minutes more, until top is browned.

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Cauliflower Gratin

My husband refused to let me simply roast the special heads of cauliflower we received in our CSA share. When he agreed to eat this indulgent cheesy cauliflower celebration as a main dish, we struck a deal. I added a little bit of pasta to make it more substantial.

We enjoyed this dish with roasted potatoes, roasted carrots, as well as Toscano kale and watermelon radish greens sautéed with garlic, onions and leeks on the side. It truly was a CSA box feast. 🙂

This recipe was adapted from Barefoot in Paris: Easy French Food You Can Make at Home by Ina Garten. I used one and a half heads of my small CSA cauliflower, about two pounds total. The original recipe called for three pounds, so I added pasta to the gratin. I also drizzled olive oil over the top of the dish instead of butter.

Cheesy deliciousness. 🙂

  • 1 (3-pound) head cauliflower, cut into large florets (I used 2 pounds of cauliflower supplemented with 1 cup orecchiette pasta)
  • coarse salt
  • 2 T unsalted butter
  • 3 T all-purpose flour
  • 2 cups hot milk (I used whole milk)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon grated nutmeg
  • 3/4 cup freshly grated Gruyère, divided
  • 1/2 cup freshly grated Parmesan (I used Parmigiano Reggiano)
  • 1/4 cup panko or fresh bread crumbs
  • 1 to 2 T extra-virgin olive oil, for drizzling
  1. Preheat the oven to 375 degrees F, preferably on convection.
  2. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
  3. Cook the pasta, if using, about 2 minutes less than the package directions for al dente.
  4. Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes.
  5. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened.
  6. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyère, and the Parmesan.
  7. Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish or another equivalently sized baking dish.
  8. Place the drained cauliflower on top (and the pasta, if using) and then spread the rest of the sauce evenly on top.
  9. Combine the bread crumbs with the remaining 1/4 cup of Gruyère and sprinkle on top.
  10. Drizzle 1-2 tablespoons of olive oil over the gratin.
  11. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

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Cheesy Corn Casserole

Simple and rich. This side dish is so quick to throw together it’s absolutely perfect for after Thanksgiving or another holiday meal when less side dishes and more turkey (or main protein) is leftover. I suppose it would also be a terrific side for the big day! We enjoyed it with our leftover turkey this year. 🙂

This recipe was adapted from Bon Appetit, contributed by Sarah McLellan. She described this dish as “an easy, unadulterated combo of creamy, salty, and cheesy.” Spot on.

  • 1 jalapeño, seeded and chopped
  • 2-4 cloves garlic, chopped
  • 2 cans of whole kernel corn (not creamed corn)
  • 8 oz block of cream cheese
  • 2 T unsalted butter
  • 1/4 to 1/2 cup grated sharp white cheddar cheese, to taste
  • 3/4 cup grated Parmesan cheese, divided
  • coarse salt and freshly ground black pepper
  • 1/2 cup panko or other breadcrumbs
  • 1/4 cup chopped fresh herbs such as thyme, sage, and/or parsley, more to taste

  1. Preheat the oven to 375 degrees, preferably on convection.
  2. Combine the jalapeño and garlic in a medium saucepan. Sauté until fragrant and just starting to soften.
  3. Add the corn, cream cheese, butter, 1/4 cup of cheddar cheese, and 1/4 cup Parmesan cheese; stir through until melted.
  4. Season with salt and black pepper, as desired. Add more cheddar cheese, if desired, to taste.
  5. Pour it into a baking dish, sprinkle with the breadcrumbs, the remaining Parmesan, and the chopped herbs.
  6. Bake until the cheese is melted and bubbling, about 15 minutes. Serve right away.

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Duchess Baked Potatoes

Making a mashed potato dish in advance is beyond fabulous when preparing a holiday meal. This garlicky, fine-textured, “twice baked potato-esque” side dish was wonderful.

This recipe was adapted from Bon Appetit, contributed by Ann Redding and Matt Danzer. I increased the garlic and used a garlic press in lieu of grating the cloves. Great.

Yield: Serves 8

  • 4 pounds Yukon Gold potatoes
  • coarse salt
  • 5 large egg yolks
  • 3 garlic cloves, finely grated
  • 1¼ cups heavy cream
  • ¾ cup sour cream
  • 10 tablespoons unsalted butter, melted
  • 1 teaspoon pink or black peppercorns, finely ground
  1. Place potatoes in a large pot and pour in water to cover by 2″; season with salt.
  2. Bring to a boil over medium-high. Reduce heat and simmer until a paring knife very easily slides through potatoes, 25–35 minutes. Drain and let cool slightly.
  3. Preheat oven to 425°, preferably on convection.
  4. Whisk egg yolks, garlic, cream, sour cream, butter, and peppercorns in a large bowl; season generously with salt.
  5. Peel potatoes and pass flesh through a ricer or a food mill (or mash them by hand if you don’t mind a few lumps) directly into bowl with egg mixture.
  6. Fold in gently, being careful not to overmix.
  7. Transfer to a 3-quart baking dish and decoratively shingle or swirl surface.
  8. Bake, rotating once, until golden brown and slightly puffed, 30–40 minutes.

Note: Dish can be assembled 1 day ahead. Cover and chill. Increase bake time by 5–10 minutes.

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Skillet Roasted Brussels Sprouts with Garlic & Balsamic Vinegar

A friend had recommended this recipe and I knew I was going to save it for my Thanksgiving dinner menu. I always select Brussels sprouts as one of the vegetables to serve because my mom, mother-in-law, and I love them.

It was nice to have such a simple, and relatively healthy, side dish as part of the feast as well. One side dish should be void of cheese and/or cream! 😉 I also served roasted rainbow carrots. Two clean and fresh side dishes.

This recipe was adapted from The New York Times, contributed by Mark Bittman. I doubled the recipe, using an entire stalk, and was only able to roast half in the skillet; I roasted the remainder on a rimmed baking sheet. I also decreased the balsamic vinegar.

  • 1 Brussels sprout stalk (about a 2 pints or 2 pounds)
  • 8 tablespoons extra virgin olive oil, to coat bottom of pan
  • 10 cloves garlic, peeled
  • coarse salt and freshly ground black pepper, to taste
  • 1-2 tablespoons balsamic vinegar, to taste
  1. Heat oven to 400 degrees, preferably on convection roast.
  2. Trim Brussels sprouts off the stalk, and slice each large sprout in half top to bottom.
  3. Heat half of the oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
  4. Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven.
  5. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes. Coat remaining sprouts with olive oil, salt and pepper and place on a parchment-lined baking sheet in oven with the skillet.
  6. Taste, and add more salt and pepper if necessary. Combine all roasted sprouts in the skillet.
  7. Stir in balsamic vinegar, and serve hot or warm.

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Southern Cornbread Dressing

Okay… back to my belated Thanksgiving feast posts…

I struggle selecting a “stuffing” for our Thanksgiving Menu. This version was simple and perfect. I loved that it was a traditional Southern recipe and that it incorporated an unsweetened cast iron skillet cornbread.

This recipe was adapted from The New York Times, contributed by Kim Severson. I used medium grind cornmeal. The cornbread is made the night before so that it can harden slightly. I let the cubed white bread sit out overnight as well. We ate it without incorporating meat, but this base recipe could easily be modified to include sausage or even nuts and/or apples. The author suggested eating leftovers mixed with shredded leftover turkey as well.

Yield: Serves 8 to 10

For the Cornbread:

  • 4 tablespoons/56 grams butter or bacon drippings
  • 2 cups/340 grams yellow cornmeal, medium grind (use the freshest, best quality you can find)
  • 1 ½ teaspoons coarse salt
  • 1 teaspoon baking powder
  • 2 large eggs
  • 2 cups/473 milliliters buttermilk, preferably full fat (I used low-fat)

For the Dressing:

  • 3 cups soft white bread, crusts removed and torn or cut into 1-inch pieces (do not pack)
  • ½ cup butter (1 stick), plus more for the pan
  • 2 cups chopped sweet onions
  • 1 ½ cups chopped celery (4 or 5 stalks)
  • 1 ½ teaspoons coarse salt
  • 2 eggs
  • 1 ¼ tablespoons finely chopped fresh sage
  • 1 teaspoon chopped fresh thyme
  • ¾ teaspoon ground black pepper
  • 4 to 5 cups rich chicken or turkey stock, preferably homemade

Optional Additions:

  • 3/4 pound pork sausage (such as spicy Italian sausage, fresh andouille or spicy Southern-style sausage)
  • 2 1/2 cups of toasted pecans, chopped
  • chopped apples
  1. Make the cornbread: Heat oven to 450 degrees, preferably on convection.
  2. Put butter in an 11-inch skillet. Cast-iron is best here, but any ovenproof skillet will do. Heat butter in oven for about 5 to 7 minutes, or until butter has melted and is just starting to brown.
  3. While butter melts, whisk together cornmeal, salt and baking powder.
  4. In another small bowl, lightly beat eggs, then add buttermilk and stir until mixture is combined.
  5. Pour egg mixture into dry ingredients and stir well.
  6. Remove hot pan from oven, pour butter into batter and stir until batter looks uniform.
  7. Pour batter back into the pan and bake for 20 minutes or until the top has begun to just brown.
  8. Remove cornbread and let it cool on a rack.
  9. Tear or cut it into large pieces and place in a large bowl. Let it sit out overnight to dry out slightly.
  10. Prepare the dressing: Heat oven to 350 degrees. Combine cornbread and white bread in a large bowl, tossing to mix, and breaking cornbread into smaller pieces.
  11. Melt butter in a large skillet, and add onions, celery and 1/2 teaspoon salt. Sauté until vegetables have softened, about 6 minutes.
  12. Add vegetables to bread mixture and combine.
  13. Lightly beat eggs and add to bowl.
  14. Sprinkle in herbs, remaining 1 teaspoon salt and the pepper and toss together.
  15. Add 4 cups broth and stir well.
  16. Using your hands, work the mixture to get a very lumpy, thick, batter-like consistency.
  17. Add another cup of stock if needed. The mixture should be very wet and pourable but without standing liquid.
  18. Butter a 2-quart ovenproof dish. (such as an 8-by-11-inch baking dish. A deeper vessel could take longer to bake; a more shallow dish less time.)
  19. Pour the mixture into the baking dish and bake until dressing puffs slightly and has browned well around the edges, about 45 minutes to 1 hour.
  20. If you have drippings from a roasted turkey, spoon some over the top about 30 minutes into the baking time.

Notes:

  • To Add Sausage: Brown 3/4 pound pork sausage in a pan, crumbling it into small pieces as it cooks. Add to the bread mixture along with the vegetables.
  • To Include Nuts: Add 2 1/2 cups of toasted pecans, chopped, to the vegetable and bread mixture.

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