Stuffed Zucchini

I am lifting this recipe directly from Simply Recipes, which is simply one of the best recipe blogs around! I stopped at my favourite farm lane to get fresh corn last night. Sadly, it was not ready to be picked yet because of the cool, wet summer weather we are experiencing. But I bought 3 large courgettes (yellow summer squash) and really fresh onions and garlic. This recipe is quick and easy and very tasty.
I omitted the wine. The meat mixture filled 3 squash (6 halves). It served 4 with leftovers.

Ingredients

• 1 zucchini about 12 inches long, or 6 medium ones
• 3 tablespoons olive oil
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 1/2 cup chopped mushrooms
• 2 tablespoons dry white wine
• 1 pound ground turkey
• 2 diced tomatoes
• 3 tablespoons chopped fresh basil
• 1 teaspoon chopped fresh rosemary
• 3/4 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 2 teaspoons salt
• 2 teaspoons pepper

Method

1 Cut zucchini in half lengthwise. Scoop out insides, leaving shells about 1/4 inch thick. Reserve about half of the insides.

2 Heat 2 Tbsp of olive oil in a skillet on medium high heat. Sauté onion and garlic until soft. Add mushrooms and reserved zucchini insides, and sauté another 2 minutes.

3 In a separate skillet heat a Tbsp of olive oil on medium high heat. Add the ground turkey. Lightly brown the turkey, stirring only occasionally. After the turkey browns on one side, stir it so that it has a chance to brown on other sides. Cook until the ground turkey is lightly browned, about 6 minutes. Stir in the onion and mushroom mixture from the other pan. Add the wine. Stir in tomato, basil and rosemary and cook 1 minute longer. Drain any excess fat. Remove mixture from heat and set it aside.

4 When mixture has cooled, add cheese, egg, salt and pepper. Fill zucchini shells with mixture. Fill a baking pan with 1/4 inch of water. Place filled zucchini halves in pan and bake at 375 degrees for 40 minutes, until golden brown. Remove zucchini from pan and serve while hot.

Serves 4.

Tuna Salad

Stephanie invented this recipe and serves it often in her home in Mexico. She made it for us and it was delicious but she emphasized that the ingredients are added until the salad "looks and tastes right". Don't be afraid to substitute ingredients or amounts. The lime and cilantro are what make the taste special. It can be served with tostadas, taco chips, or crackers.

Dice (small dice)
1/2 onion
1 carrot (can be grated)
1/2 sweet pepper or jalapeno pepper
1 small seeded tomato
1/2 diced apple (or mango or pear)

Add
1/2 tin corn niblets or corn cut off one cob
1-2 cans drained tuna
1/4 cup or more chopped cilantro

Squeeze the juice of 2 limes (more or less to taste) over the salad and add salt and pepper to taste.

I have now made this a few times and find it a very satisfying lunch for work. I have doubled the vegetables and fruit and added 1/2 cup of garbanzos or peas and found it very tasty.

Chicken Salad

This is another recipe Stephanie uses in Mexico. She had it at a local restaurant and asked how it was made. It is served cold and keeps for a day or so.

Dice in 1-2 cm squares:
4 large potatoes
2-3 carrots

Boil in salted water until just tender and drain.

Add:
1 can corn
1 diced green pepper (or poblano peppers)
celery (optional)
2 apples
1/2 head shredded iceberg lettuce
2 cups cooked chicken, diced

Dressing:
1/2 cup sour cream
1/4 to 1/3 cup mayonnaise (change the proportions according to taste)
salt and pepper

Strawberry Rhubarb Pie

The local strawberry season was disappointing this year due to the cool, wet weather this summer. But my rhubarb has thrived in the same conditions. I extended the strawberries and made several strawberry rhubarb pies.

Prepare a single pastry crust and line a 9" pie plate, fluting the edge.

Combine in a large bowl:
2 cups strawberries (cut large ones in half)
2 cups diced rhubarb
1/4 cup white flour
3/4 cup white sugar

Mix together and dump into the crust.

Crumb topping:
1/4 cup soft butter
1/2 cup flour
1/2 cup brown sugar

Mix together until crumbly and place over the top of the fruit.

Bake at 425F for 12 minutes, then turn heat down to 350F until filling is thickened and clear, about 45 minutes. (glass pans may be done a bit sooner)

It is a good idea to place a cooking sheet under the pie as it usually runs over a little.