When yellow squash, zucchini and sweet corn go on sale at the store, I start craving Calabacitas, (“little squashes” in Spanish). I play pretty fast and loose with the ingredients and seasoning. I don’t think most people put potatoes in their Calabacitas but I love the texture. No good tomatoes at the store? Leave ‘em out. Got a few mushrooms in the produce drawer? Add them with the potatoes. Don’t like spicy? Leave out the green chilies. Like garlic? Go ahead. You get the idea.
Calabacitas are a good vegetarian entree as well as a side dish. My favorite way to eat them is as a veggie taco. Wrapped in a soft flour tortilla with some shredded cheddar, they become a lunch that makes me wish the clock hands would hurry up and move to 12:00 noon so I can eat.
Calabacitas with Potatoes
Ingredients:
3 ears fresh corn, husks and silks removed
1 tablespoon oil
2 medium potatoes, diced (peeled or not)
1/2 cup fresh or frozen chopped onion
3 yellow and/or zucchini squash-large dice
2 small Roma tomatoes, diced
1/4 cup green chilies, chopped (canned or fresh roasted)
1 teaspoon dried or fresh oregano; or 1 tablespoon chopped, fresh cilantro
Salt and pepper
1/2 cup shredded Cheddar or goat cheese (optional)
Directions:
First: Wrap corn ears in plastic wrap. Microwave on HIGH 4-5 minutes.
Second: Preheat large skillet. Add 1 tablespoon vegetable oil. Add diced potatoes. Stir occasionally to brown all sides. Cover and cook until just tender. Add onion and saute until soft but not brown.
Third: Slice squash in quarters longways. Slice quarters crossways 3/4-1 inch thick. Add to skillet, cover and cook until slightly soft, stirring occasionally. Add tomatoes and green chilies, cover and cook 1 more minute. Season with salt, pepper and your choice of spices.
Fourth: Slice corn off of cob trying to preserve large chunks. Very gently stir into other vegetables in skillet. Remove from heat and add cheese if desired.
Notes:
1. Watching your carbs? Leave the potatoes out or replace them with mushrooms. Yum!
2. I love the look of chunks of corn so it’s worth it to me to use fresh. But frozen corn can be used instead.
3. Sometimes I add about 1 cup of fresh or frozen sliced okra along with the squash. Changes the character a bit but it’s oh so delicious!
Got squash?
Green Chili and Yellow Squash Cornbread Combo
Sausage-stuffed 8-Ball Squash
Is there anything better than biting into a fresh, fragrant, perfectly ripe nectarine or peach in the summertime? The sweet nectar rolling down your chin, your hands, and your arms is a reminder of how wonderfully juicy and messy they can be.
Take that same fresh-as-can-be flavor and put it in a pie crust for this summertime treat. I make it the same way I make fresh strawberry pie–based on my Aunt Marg’s recipe. The glaze is light in texture–not rubbery with too much gelatin. It’s not made with cooked fruit that could detract from the freshness I want to highlight and enjoy. There is just enough sweetness and almond flavoring to enhance the natural flavor of the nectarines, enough gooeyness to hold them together–barely, and enough shine to highlight the gorgeous colors.
Although I actually prefer peaches, not only were the ones at the store hard, but they couldn’t pass the sniff test (as in smells like a real peach) so I went with nectarines. The best thing about nectarines is there’s no need to peel. What a time-saver…plus, it makes the fiber count a little higher. And of course, that’s very important when you’re eating dessert. 
Fresh Peach Glaze
Ingredients:
1/2 cup + 2 tablespoons cold water
2 tablespoons cornstarch
3 tablespoons (half of 4 oz box) powdered peach jello
3/4 cup corn syrup
1/4 teaspoon almond extract
1 – 1 1/2 quart sliced nectarines or peaches
Pre-baked 9-inch pie crust (See notes for my choices.)
Directions:
First: Combine water, cornstarch, Jello and corn syrup in that order. Stir or whisk until smooth. Cook until mixture boils and thickens. Add flavoring and allow to cool. (I prefer to cook the filling in my microwave using a 2 qt-glass batter bowl. Takes 4-7 minutes on High, stirring 2-3 times.)
Second: Pour glaze over cleaned and sliced fruit in large bowl. Gently stir to distribute glaze throughout fruit. Pour into pie crust. Arrange fruit in picturesque manner if you care or you could just cover the pie with lots of sweetened whipped cream when you get ready to serve it and nobody will know the difference.
Refrigerate at least 2 hours. Best eaten the day it’s made.
Notes:
1. My choices for a pie crust would be a traditional pie crust, a cookie crust, or a pat-in-the-pan crust as seen here.
2. If using peaches, I sprinkle a tablespoon of lemon or orange juice over sliced fruit immediately after peeling and slicing to prevent browning.
3. This doesn’t usually slice very pretty. Oh well! Tastes fabulous–especially if you use good quality fruit. This is obviously a summertime recipe to be made when peaches and nectarines are in season.
More ideas for the fresh fruits of summer…
Fresh Blueberry Coffeecake
Glazed Fresh Strawberry Pie
My friend Larry called these “the best baked beans I ever had.” Perhaps he was extra hungry. Or maybe he was appreciating food he didn’t have to make himself. Nevertheless, he’s a wonderful cook so I’m believing it. Here is the recipe as promised.
Since they contain ground beef and sausage, these beans are a meal in their own right. They’re also a tasty side for steaks, pork chops, burgers, etc. Serve them at your next cook-out. Take them to a potluck. Or fix them for a sick neighbor or friend.
My favorite way to eat them is with potato chips using the beans as a dip.
Hearty Baked Beans
Ingredients:
1/2 pound ground beef
1/2 pound sausage (I like the HOT variety)
1/2 cup finely chopped onion
1/2 cup bell pepper, cored, seeded, and finely chopped (I like the red ones best)
2 16-ounce cans pork and beans
1/2 cup barbecue sauce
1/2 cup ketchup
2 tablespoons spicy brown mustard
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
4 tablespoons brown sugar
5-6 slices bacon, cooked and crumbled
Directions:
First: Preheat the oven to 350 degrees F. In large skillet, fry bacon until crispy. Remove from pan and discard grease.
Second: In same skillet, brown ground meat, draining off excess fat. Add onions and bell peppers. Cook until vegetables soften. Add pork and beans, barbecue sauce, ketchup, mustard, Worcestershire sauce, soy sauce and brown sugar to the meat and simmer for 5 minutes.
Third: Transfer beans to greased 2-quart dish. Crumble bacon over the top. Cover with aluminum foil and bake for 45 minutes. Remove foil and continue to bake for an additional 10 minutes. Allow to stand an additional 10 minutes before serving.
Notes:
1. Cheap pork and beans work best as they tend to contain more liquid making the beans “juicier” after baked.
2. Baking time will vary according to the depth of the baking dish you choose. Flatter dishes require less time. Beans will thicken some after removing from oven.
Adapted from Home Cooking with Trisha Yearwood.
Other side dishes you might enjoy:
Roasted Eggplant and Potatoes
Green Chili and Yellow Squash Combo
