Summer Squash Rice
Makes 4 servings
-
2 cups chicken broth
-
1 cup long-grain white rice uncooked
-
2 tablespoons butter divided
-
½ teaspoon Italian seasoning
-
2 cups diced summer squash or zucchini, diced ¼-inch
- 1 clove garlic minced
- 1 small tomato diced
- ½ cup shredded Parmesan cheese
- salt and black pepper to taste
- 1 tablespoon chopped fresh parsley
Instructions
Bring chicken broth, rice, 1 tablespoon of butter, and Italian seasoning to a boil. Reduce heat to a simmer and cover. Cook 15 minutes or until rice is tender.
Meanwhile, heat remaining butter over medium heat in a small skillet. Add summer squash and garlic and cook just until squash is tender, about 5 minutes.
Once rice is cooked, stir in cooked squash, tomato, parmesan cheese, and salt & pepper to taste. Cover and let rest 5 minutes.
Garnish with parsley and additional parmesan cheese if desired.
Recipe from Spend with Pennies
Fasolakia (Greek Green Beans)
Makes 6 servings
-
2 lbs green beans trimmed
-
1/2 cup olive oil
-
1 cup white or red onion diced
-
2 cloves garlic minced
-
15 ounce crushed tomatoes in puree
-
1/8 tsp sugar
-
1/2 tsp kosher salt
-
1/4 tsp black pepper
-
2 tbsp parsley chopped
Garnish -
12 kalamata olives
-
1/2 cup feta cheese cubes
Instructions
Trim the green bean stems and cut in half. Wash and drain in a colander and set aside.
Heat olive oil in a large skillet over medium heat. Add the onions and sauté until translucent. Stir in the garlic, tomatoes, sugar salt, pepper and bring to the boil.
Add the green beans, tossing so that the green beans are thoroughly coated with the olive oil and the tomatoes. Turn heat to simmer, cover with the lid and cook for 30-35 minutes, until the beans are soft and most of the juices have evaporated.
Stir in the chopped parsley. Serve warm or at room temperature with crumbled feta cheese and kalamata olives.
Recipe from Silk Road Recipes
Buttered Potatoes
Makes 5 servings
-
3 pounds yellow potatoes, peeled
-
6 tablespoons unsalted butter, melted
-
1 tablespoon minced fresh thyme (or 1 tsp dried)
-
1 tablespoon minced fresh rosemary (or 1 tsp dried)
-
1 teaspoon salt
-
1/2 tsp EACH pepper, onion powder, paprika
-
1 ½ cups low sodium chicken broth
-
1/2 tablespoon lemon juice (optional if you have it)
-
2 cloves garlic, minced
Instructions
Preheat oven to 475 degrees F. Line a rimmed baking sheet (13×18) with foil for easy cleanup, set aside.
Square the ends of the potatoes (discard ends) and slice the potatoes into 1-inch-thick rounds; set aside.
In a large bowl (large enough to hold potatoes), whisk together butter, thyme, rosemary and all seasonings. Add the potato slices to the butter mixture and toss until evenly coated. Line the potatoes in a single layer on the prepared baking sheet, making sure both sides are evenly coated. Spoon any extra butter herb sauce over top the potatoes.
Roast the potatoes for 20 minutes.
Flip the potatoes over and roast for an additional 15 minutes.
Meanwhile, mix together the chicken broth, lemon juice and garlic in a small bowl/liquid measuring cup.
Remove the potatoes from oven, flip one more time and pour the chicken broth mixture over potatoes. Roast for another 15 minutes or until the potatoes are super tender. Remove from the oven and let rest for 5 minutes to soak up additional broth.
Transfer the potatoes to a serving platter and drizzle with pan sauce. Garnish with additional fresh herbs if desired. Serve with horseradish sauce, pesto, ranch or red pepper sauce if desired.
Recipe from Carlsbad Cravings