This is a glorious time of the year for garden lovers. 5:30 am finds sisters weeding, tilling the soil and harvesting “fresh from the earth” vegetables. We have been enjoying beautiful varieties of lettuce, scallions, snow peas and chard for a while, and now zucchini and yellow squash are rapidly rolling in every day.
One of our enterprising Sisters turned out a quick and easy way to prepare a zucchini dish that met with lots of happy responses from the Sisters at last night’s dinner. Who would not love their vegetables prepared like this? Beautiful to behold! Scrumptious to eat! You absolutely must give this prize winner a try and there could not be a more perfect time to do it than right now.
Garlic Parmesan Zucchini and Tomato Bake
- Preheat oven to 350 degrees Fahrenheit and spray 8 x 8 or 9 x 11 baking dish with cooking spray. Set aside.
- Sauté onions in 1/2 c oil. Add sautéed onions and the additional 1/2 c oil to the rest of the ingredients, except fresh basil or parsley, and mix well before baking.
- Transfer to a prepared baking dish and bake uncovered for 35 minutes. Check for doneness with a fork or knife after 25 minutes.
- Remove from the oven, garnish with fresh basil or parsley and serve hot/warm.
Sometimes color can be almost as important as flavor in producing a successful recipe. That is one of the reasons I find so much joy in using fresh garden vegetables, whether they are cooked into the dish or simply used as a garnish or an accompaniment. Fresh herbs can also enhance an otherwise plain or ordinary entrée.
Right now our gardens are rich with a profusion of healthy herbs — so lush and fragrant that when I am in the midst of them I understand why Paddington, the cat, would often lie right down and roll around in a bed of them. I love to keep a collection of freshly picked herbs in front of me on the kitchen counter where I can bury my face in them from time to time and remember to include them in whatever I may be cooking.
Today I am making savory herbed chorizo chicken breasts using both garden vegetables and herbs to notify both the eye and the palette.
Savory Herbed Chorizo Chicken
4 (6 ounce) skinless, boneless chicken breast halves
½ teaspoon salt, divided
¼ teaspoon freshly ground black pepper
¼ cup Mexican pork chorizo, casings removed
¼ cup sliced onion
2 tablespoons diced carrot
¼ cup diced yellow bell pepper
¼ cup diced red bell pepper
¼ cup white wine
1 tablespoon chopped fresh cilantro
- Heat a grill pan over medium-high heat.
- Sprinkle chicken with ¼ teaspoon salt and pepper.
- Coat pan with cooking spray.
- Add chicken to pan; cook 6 minutes on each side or until done.
- While chicken cooks, heat a large skillet over medium – high heat.
- Add chorizo; cook 1 minute, stirring to crumble.
- Add remaining ¼ teaspoon salt, onion, and carrot; cook 2 minutes, stirring occasionally.
- Add bell peppers; cook 1 minute or until crisp-tender.
- Add wine, cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits.
- Spoon chorizo mixture over chicken; top with cilantro or any choice of fresh herbs ( rosemary, thyme, oregano, sage)