Herb-Stuffed Pattypans

Pattypan squash is shaped like a flying saucer with scalloped edges.  It is a terrific vegetable to stuff because it looks so appealing on a plate.  This stuffing is simple: bread crumbs seasoned with herbs and sautéed in bacon fat.  If you prefer a vegetarian version, omit the bacon, sauté the bread crumbs in olive oil, and substitute a neutral-tasting vegetable broth for the chicken broth.

6 medium-sized pattypan squash

6 strips bacon

1 onion, minced

2 cloves of garlic, minced

1 c. dry bread crumbs

1 Tbsp. minced fresh parsley

1 tsp. chopped fresh basil, or ½ tsp. dried

1 tsp. chopped fresh tarragon, or ½ tsp. dried

1 tsp. chopped dried rosemary, or ½ tsp. dried

Salt and freshly ground black pepper

2-3 Tbsp. butter, melted

½ c. chicken broth

Bring a large pot of salted water to a boil for the squash.  Preheat the oven to 350 F.  Cut thin lids from the squash.  When the water comes to a boil, blanch the squash and lids for 10 to 15 min., until tender.  Drain well.  Hollow out the squash and chop the pulp.  Turn the squash upside down to drain.  Set aside the lids.  Heat a large skillet over med. heat.  Add bacon and fry until crisp, about 10 min.  Set aside on paper towels to drain.  Pour off all but 2 tbsp. of bacon drippings.  Add onion and garlic.  Saute until softened, about 3 min.  Add squash pulp, bread crumbs, parsley, basil, tarragon, rosemary, and salt and pepper to taste.  Saute for 5 min.  Crumble bacon and add it to the bread crumb mixture.  Butter the squash shells inside and out.  Stuff the mixture into the shells.  Place the squash in a large shallow baking dish.  Add the broth.  Cover the squash with their tops.  Bake for 20 min., until heated through.  Serve hot.  Serves 6.

The Classic Zucchini Cookbook, Nancy C. Ralston, Marynor Jordan, and Andrea Chesman.

Crispy Sauteed Potatoes with Rosemary

1 1/2 to 2 pounds waxy red or white potatoes, peeled and cut into 1/2-inch to 1-inch cubes
1/2 c olive oil, more or less
2 tsps chopped fresh rosemary leaves or 1/2 tsp dried rosemary
1tsp minced garlic
Salt & fresh ground black pepper to taste

Place the potatoes in a pot of salted water, bring to a boil, and simmer until nearly tender, 10 to 15 minutes. Drain well. Heat the oil over medium-high heat in a 12-inch non-stick skillet for 3 or 4 minutes. You can use more oil (for crisper potatoes) or less (for less fat). Add the potatoes and cook, tossing and stirring from time to time (not constantly), until they are nicely browned all over, 10 to 20 minutes. Add the rosemary and garlic and continue to cook for five more minutes, stirring frequently. Adjust seasoning and serve.

Recipe from How to Cook Everything by Mark Bittman