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Weekday dinner inspiration: Cherry Tomato and Yellow Squash Crumble and more

Mon | Going meatless

Cherry Tomato and Yellow Squash Crumble (recipe below) calls for fresh bread crumbs. The powdery dried variety won't work. To make fresh bread crumbs, rip slightly stale bread, or even English muffins or plain bagels, and place in food processor. Pulse until coarsely chopped. This casserole is a lovely summer main dish. Serve with a tangy three-bean salad.

Tues | Company ready

Blue Cheese-Stuffed Pork Chops With Sauteed Pears is a dish good enough for the boss. Even if that's you. Cut pockets in thick chops and stuff with a couple of tablespoons of blue cheese. Season with salt and pepper and brown on both sides in a skillet with olive oil, then bake at 350 degrees for about 20 minutes. (Internal temp should be at least 155 degrees.) While the chops are baking, saute sliced, cored pears in equal amounts of butter and olive oil until soft. Serve alongside chops.

Wed | Rotisserie chicken

Chicken Tostadas get a hand from store-bought crispy tortillas. Load them up with shredded chicken that has been heated with green salsa, plus shredded jack cheese, chopped lettuce and cilantro, and slices of ripe avocado. Feeling saucy? Toss on a few pickled (or fresh) jalapeno slices. Pinto beans and sliced tomatoes on the side.

Thurs | Sweet relief

Summer in Florida calls for meals that don't need a lot of cooking time and a Cheese Ravioli Salad With Tomato and Basil is fitting for a humid night. Cook the ravioli according to package instructions, drain, then dress immediately with a balsamic vinaigrette so they don't stick together. Stir in halved cherry tomatoes and chopped fresh basil. Serve at room temperature. Strips of herbed focaccia bread on the side.

Fri | TGI-BBQ

Mojo-Marinated Scallops and Shrimp Skewers go nicely over a bed of rice studded with sliced scallions or chopped chives. Marinate scallops and peeled shrimp in mojo for 30 to 45 minutes and then thread on skewers. Grill for 3 to 4 minutes per side. Alongside seafood, grill pineapple rings that have been brushed with melted butter.

Janet K. Keeler can be reached at jkeeler@tampay.com or (727) 893-8586.

>>EASY

Cherry Tomato and Yellow Squash Crumble

3 tablespoons butter or margarine

1 ¼ cups fresh bread crumbs

2 tablespoons finely chopped parsley

1 small yellow onion, chopped (about 1 cup)

½ pound yellow crookneck squash, diced (2 cups)

3 cups cherry tomatoes

1 clove garlic, minced

½ cup grated Swiss or Gruyere cheese

Preheat oven to 400 degrees. Spray 9-inch square baking dish with cooking spray. Melt butter in skillet over medium heat. Pour 2 tablespoons butter over bread crumbs in a bowl. Stir in parsley.

Return skillet to burner and increase heat to medium-high. Add onion and cook 7 to 9 minutes or until starting to brown. Stir in squash and cook 4 minutes. Add tomatoes and garlic and cook 2 minutes more, or until tomatoes are warmed through. Season with salt, if desired. Transfer mixture to prepared baking dish. Sprinkle cheese on top. Spread bread crumb mixture over cheese. Bake 30 to 35 minutes, or until golden and bubbling. Serve hot.

Serves 4.

Nutritional information per serving: 215 calories, 7g protein, 14g fat, 18g carbohydrates, 187mg sodium.

Source: Vegetarian Times

Weekday dinner inspiration: Cherry Tomato and Yellow Squash Crumble and more 07/03/12 [Last modified: Tuesday, July 3, 2012 4:29pm]
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