Zucchini and Summer Squash Gratin

There can be too much of a good thing!  Zucchini is one of them.   It’s “lock-your-car-door-season”  in Maine.  If don’t, you may find your car stuffed with huge, gargantuan-seeded zucchinis, courtesy of a “friend” who, in the spring, thought that they needed to plant 6 zucchini plants in their garden to feed their family of four!  This gratin is one of the many delicious things to do with this versatile vegetable.  During the summer, this could even become a first course with a garden salad and the ever present loaf of crusty bread.  A little good extra virgin olive oil and you are all set.

Zucchini & Summer Squash Gratin

2 medium zucchini
2 medium summer squash
1/2 teaspoon salt
1/4 teaspoon fresh black pepper
1/2 cup bread crumbs
3-4 tablespoons olive oil

Preheat oven to 400 degrees. Slice zucchini and summer squash into 1/4 inch slices. Fan them neatly into the bottom of a 9×13 non-reactive (enamel or stainless steel) pan. Sprinkle with the salt, pepper and bread crumbs. Drizzle with the olive oil. Bake for 40 minutes.

Serves 4-6

Annie
Colorful dinner, here we come!

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Warm Dijon Potato Salad

It’s impossible to make a dish any better than the ingredients you start with, which is why herbs and fresh vegetables are so integral to our food. One of the things I love about getting different vegetables and fruits every week from our CSA, Hope’s Edge, is the creativity that these beautiful products inspire. People often ask if my menu is the same every week and while it would sure make my life easier if it were, I adjust the menu to what is fresh from the farm. The importance of fresh ingredients can’t really be overstated. Your health and your food will never be better than the quality of the ingredients you start with. Knowing that the vitamin and mineral content of fresh produce reduces rapidly after being picked, it makes sense to think about buying locally to reduce the storage, travel, and shelf time in what you choose to eat.

This past spring I planted French Fingerling and Desiree potatoes from Seeds of Change. This week we are harvesting the rest of the potatoes and making room for our fall crops of spinach, lettuce, swiss chard, carrots and brussel sprouts.

I served this with Pulled Pork Sandwiches on fresh Focaccia and a Spicey Red Cabbage Slaw.  Big hit.

Warm Dijon Potato Salad

2 1/2 pounds Desiree, Red Bliss potatoes or other, cut into 8ths (or two medium potatoes per person)
1/2 cup diced red onion
1 1/2 tablespoons white wine vinegar
1 1/2 tablespoons Dijon mustard
1/3 cup canola oil
3/4 teaspoon salt
1/2 teaspoon fresh black pepper

Boil potatoes in a stockpot covered with water until tender about 20 minutes. Combine rest of ingredients in a small bowl and whisk together. Drain the potatoes and transfer them to a bowl. Toss dressing gently with potatoes and serve.

Serves 6-8

Annie
Eatin’ earthy potatoes!

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Maine Vacation On A Budget

Maybe some vacations are out of reach this year – perhaps the guided safari trip to Africa or the high-end wine tour of Europe will have to wait (although, don't wait too long, life's too short.)  But that doesn't mean a vacation is completely out, because I'm guessing it's a sure thing that the need for a vacation hasn't diminished in the slightest.  This just means you need to look for a value-based, budget-conscious vacation. 

MikeSandDesmond

This could be you – hangin' out on the bowsprit while a 120 foot schooner is underway.

We just happen to have a suggestion.  This post actually comes from a conversation had last night with a repeat guest who opined that she always felt that a JERWordWed

Or maybe this is more your speed?

In addition, the view is incredible, the experience once-in-a-lifetime, the details completely taken care of, the people friends for life, the food outstanding and the value – priceless. 

RigginFrankKieliszek

Annie
Come play with us – you deserve it!

© 2009 Anne Mahle