Tomato, Zucchini, and Yellow Squash Gratin

Tomato, Zucchini, and Squash Gratin

Summertime produce is HERE, in all its glory.

Juicy, sweet, bright red tomatoes.

An ABUNDANCE of summer squash – the gift that keeps on giving.

Stone fruit everywhere, so ripe and succulent, the juices dribble down your chin with every bite.

Bundles of fragrant herbs, growing like weeds, ready to be tossed into salads, soups, and pestos.

Can you tell I LOVE summer??

One of the easiest ways to use up a TON of summer tomatoes and squash is with a gratin.

Simply slice all the veggies nice and thin, arrange in pretty layers, and top with olive oil, salt and pepper, garlic, fresh herbs, and cheese.

Bake for about 30 minutes, then serve!

It’s an impressive side dish that lets the flavors of the vegetables take center stage.

If you really want this dish to wow you, take the extra time to pick up some produce from your local farmers market. You won’t regret it!

 

5 from 1 vote
Tomato, Zucchini, and Squash Gratin
Print
Tomato, Zucchini, and Yellow Squash Gratin
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
Servings: 6
Ingredients
  • 1 pound cocktail tomatoes, sliced 1/4 inch thick
  • 1 pound zucchini, sliced 1/4 inch thick
  • 1 pound yellow summer squash, sliced 1/4 inch thick
  • Generous drizzle of extra virgin olive oil
  • 6 cloves garlic, minced
  • 1 tablespoon minced fresh thyme
  • Kosher salt
  • Freshly cracked black pepper
  • 2/3 cup shredded Romano cheese
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit.

  2. Get out a large 4.5 quart pyrex baking dish. Working in rows, alternately layer the slices of zucchini, yellow squash, and tomato. Prop the slices up a little bit so that the start of each row is leaning against the edge of the pyrex dish at an angle (this makes it easier to layer the slices). 

  3. Once you have filled the baking dish, drizzle each row with a generous pour of extra virgin olive oil (this will help prevent the gratin from drying out). 

  4. Next, sprinkle the whole dish with the minced garlic and thyme. Season generously with kosher salt and ground black pepper, then sprinkle the Romano cheese over the top.

  5. Place the whole dish in the oven, and bake for about 30 minutes, or until the cheese is just starting to turn golden. Remove from the oven and let rest for at least 5 minutes before serving.

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Easy Egg Fried Rice

Easy Egg Fried Rice

One of my favorite traditions growing up was choosing dinner on your birthday ๐Ÿ™‚

We started this tradition at a really young age, as far back as I can remember in elementary school.

When you knew your birthday was coming up, you got to pick what your parents made for dinner that night!

As a kid, I had two favorite meals:

  • Pepperoni pizza from the local pizza joint, Mission Pizza
  • Homemade lemon chicken & fried rice

Like, I could eat those 2 meals all day every day and be 100% happy.

So, every year, on my birthday in February, I would special request lemon chicken & fried rice, with my favorite strawberry shortcake for dessert ๐Ÿ˜‰

(I know, I was clearly skilled at menu pairing from a young age…)

Easy Egg Fried Rice - a vegetarian side ready in under 30 minutes

Over the years, I’ve tweaked the classic fried rice recipe a bit.

I doubled the amount of egg and green onion (because let’s be honest, that’s the best part), and added a cup of frozen mixed veggies to give it a little pop of freshness.

Easy Egg Fried Rice - my favorite way to use up leftover rice from takeout!

This has become my favorite way to use up leftover white rice from Chinese, Thai, or Indian food takeout.

It’s soooooo easy!

Since the rice is already cooked, the recipe comes together in just minutes.

(If you don’t have any leftover rice, you can also just cook some earlier in the day & let it cool uncovered in the fridge until dinner. The goal is to have it be slightly dried out before stir frying.)

Simply scramble some eggs in peanut oil (cooking them extra long so they get nice and golden and crispy), then stir fry the rice and green onion together. Stir in some frozen veggies, chicken broth, soy sauce, black pepper, and sesame oil, and you’re done!

Easy peasy.

Easy Egg Fried Rice - one of my favorite family recipes of all time. Better than takeout!

 

Print
Easy Egg Fried Rice
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 
Servings: 4
Ingredients
  • 4 tablespoons unrefined peanut oil, divided
  • 5 large eggs
  • 1 teaspoon salt, divided
  • 5 1/2 cups cooked, cold, preferably day old, medium grain white or brown rice
  • 2 cups chopped green onion
  • 1 cup frozen peas and carrots mix
  • 1/4 cup chicken broth
  • 1/4 cup low sodium soy sauce
  • 2/3 teaspoon ground black pepper
  • 1 tablespoon sesame oil
Instructions
  1. Heat 2 tablespoons peanut oil in a large wok or nonstick skillet over high heat. Meanwhile, crack the eggs into a small bowl along with 1/2 teaspoon of salt, and beat with a fork or whisk until well mixed.

  2. Pour the egg into the warm wok or skillet and cook, stirring constantly with a spatula, for 5 or 6 minutes, until the egg is broken up into small pieces and is crispy and golden. Remove the egg from the pan and set aside for later.

  3. Add the remaining 2 tablespoons peanut oil to the wok or skillet and keep the heat on high. Add the rice and green onion and stir fry for about 10 minutes until the green onion is cooked. 

  4. Next add the peas and carrots, chicken broth, remaining 1/2 teaspoon of salt, and soy sauce and continue to cook for about 5 minutes until hot and well mixed. Add the cooked egg, ground black pepper, and sesame oil, stir to mix well, and remove from heat. Enjoy while hot. (Although it makes great leftovers too!)

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Thai Pork Lettuce Wraps

Thai Pork Lettuce Wraps

Lettuce wraps make perfect summer night dinners.

First of all, they’reย easy

Like, wash off some lettuce, quickly cook up some meat, toss in some herbs, and whisk together a basic sauce and you’re done.

Plus, you can do so many different flavor twists.

Mexican, Thai, Indian, etc… they would all be delicious.

This week, I decided to go Thai.

Thai Pork Lettuce Wraps - delicious, easy, and packed with flavor!

These wraps are bright, fresh, and packed with flavor.

Simply saute some pork and garlic until golden brown, then turn off the heat and toss in some fresh basil, cilantro, mint, onion, and fresh peppers.

Stuff the pork mixture into crisp butter lettuce leaves, and spoon a simple sauce over top, made with lime juice, fish sauce, sugar, and more chiles.

The results are little pockets of deliciousness, packed with tender meat, fresh herbs, spicy chiles, vibrant fresh lime juice, and salty fish sauce.

I really like serving them with a giant bowl of fried rice on the side. Recipe coming soon!

Thai Pork Lettuce Wraps -ready in just 30 minutes!

 

Print
Thai Pork Lettuce Wraps
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
Servings: 2
Ingredients
  • 1 head butter lettuce
  • 4 tablespoons fresh lime juice
  • 4 tablespoons fish sauce
  • 2 tablespoons sugar
  • 2 red serrano or jalapeno peppers, thinly sliced
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 pound ground pork
  • 10 cloves garlic, thinly sliced
  • 1/2 small red onion, cut in half and very thinly sliced
  • 1/2 cup torn fresh basil leaves
  • 1/2 cup torn fresh cilantro leaves
  • 1/4 cup torn fresh mint leaves
Instructions
  1. Carefully remove the butter lettuce leaves from the head of lettuce, wash with cool water, and set out to dry on a towel.

  2. Next, assemble the dipping sauce: In a small bowl, whisk together the lime juice, fish sauce, sugar, and 1 of the sliced peppers. Season lightly with salt and pepper and set aside.

  3. In a large skillet, heat the olive oil over medium-high heat. Add the ground pork and cook, stirring occasionally, until browned (about 10 minutes or so). Add the garlic and cook for a few minutes, until softened and fragrant.Turn off the heat and season with salt and pepper. Stir in the onion, basil, cilantro, mint, and remaining pepper slices.

  4. Serve family style, with the pork mixture, lettuce leaves, and dipping sauce. To assemble, spoon the pork into a lettuce leaf and either dip the wraps into the sauce or spoon over the top before eating.

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