Quick-Marinated Yellow Squash Salad

Here's another nice yellow squash salad recipe!

Source:  Everyday Food magazine, September 2007

3 T. fresh lemon juice (from 1 lemon)

3 T. olive oil

coarse sea salt and ground pepper

2 medium yellow squash (8 oz. each), halved lengthwise and thinly sliced crosswise

1 shallot, thinly sliced crosswise*

1-2 t. fresh thyme leaves

In a medium bowl, whisk together lemon juice and oil.  Season with salt and pepper.  Add squash, shallot, and thyme.  Toss to combine.  Let stand 5 minutes before serving.

Serves 4

*Note - I substituted a red onion for the shallot (I haven't had any luck growing shallots!).

Maple-Thyme Roasted Carrots

Source:  marthastewart.com

2 T. olive oil

2 T. maple syrup

3 springs fresh thyme, leaves removed from stems

1/2 t. sea salt

1 lb. carrots, peeled and cut in oblique shape

Preheat oven to 400 degrees.  Mix olive oil, maple syrup, thyme and salt together in a small bowl, then toss the carrots in the mixture.  Place carrots on a small baking sheet and roast in oven for 20 min.

Peter Reinhart's All-Purpose Pizza Sauce

"Many people don't realize how easy it is to make your own [sauce] and how good it is.  Resist the urge to use too much; the sauce should just kiss the dough."

- Peter Reinhart

Source:  adapted from Better Homes & Gardens magazine, February 2012

1 28-oz. can crushed tomatoes*

1 1/2 t. red wine vinegar

1/2 t. granulated garlic or garlic powder (or 2 cloves garlic, minced)

1/2 t. dried basil (or 1 1/2 t. fresh basil, finely chopped)

1/4 t. dried oregano (or 3/4 t. fresh, finely chopped)

1/4 t. dried thyme (or 3/4 t. fresh, finely chopped)

1/4 t. ground black pepper

1/4 to 1/2 t. salt

1/4 to 1/2 c. water

In a medium bowl whisk together all ingredients except salt and water.  Taste sauce and whisk in 1/4 c. water and enough salt to taste.  If necessary, add more water to thin.  (According to Peter, "If the sauce is thick at this stage it will be pasty on the pizza.  It should easily spread over the dough.")  Taste again and adjust the salt, if needed. 

Makes 3 cups

*Peter's note: "The best brand of tomatoes for pizza sauce is the one you already love.  They all work well.  This sauce doesn't need cooking because the tomatoes are cooked when they're canned and the sauce cooks in the oven."

*My note:  I found that my tomatoes were a bit too juicy (they weren't a paste variety), so I drained them, but reserved the juice in case I needed it later.  I also did not need to add the extra water.

Broccoli Chowder with Corn and Bacon

Even without the bacon, this recipe is still yummy!!

Source:  Everyday Food magazine, Sept. 2008

4 slices bacon, cut into 1" pieces

1 medium onion, chopped

1/4 c. all-purpose flour

2 cans (14.5 oz. each) chicken broth

1 large baking potato, peeled and diced

1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced

1 package (10 oz.) frozen corn kernels

1/2 t. dried thyme

1 c. whole milk

coarse salt and ground pepper

In a large pot, cook bacon over medium-low heat, stirring occasionally, until crisp, 8-10 minutes.  Using a slotted spoon, transfer to a paper-towel-lined plate.  Increase heat to medium.  Cook onion, stirring until it begins to soften, 6-8 minutes.

Add flour; cook, stirring constantly, 30 seconds.  Add broth and potato; bring to a boil.  Reduce heat to a simmer; cook until potato is tender, about 10 minutes.  Add broccoli, corn, thyme and milk; cook until broccoli is crisp-tender, 8-10 minutes.  Season with salt and pepper.  Serve topped with bacon.