SUMMER VEGETABLE STIR-FRY
Provided by Meryl Rothstein
Categories Herb Tomato Stir-Fry Vegetarian Low Cal High Fiber Low Sodium Dinner Mint Basil Eggplant Bell Pepper Squash Zucchini Summer Healthy Low Cholesterol Vegan Tarragon Cilantro Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Combine 2 cups herbs, 1/4 cup scallions, ginger, and garlic in a mini-processor. Pulse to chop ingredients. Add 4 tablespoons oil, vinegar, and 1/4 cup water and process until a coarse purée forms. Transfer herb sauce to a bowl and stir in sesame seeds. Season to taste with salt and pepper. DO AHEAD: Herb sauce can be made 2 hours ahead. Cover and chill.
- Heat 1 tablespoon oil in large heavy skillet over medium-high heat until oil just begins to smoke. Add remaining 1/4 cup scallions and wheat berries. Stir-fry until wheat berries are golden brown and slightly crunchy, about 3 minutes. Season with salt and pepper. Divide wheat berries among bowls.
- Return skillet to medium-high heat and add remaining 2 tablespoons oil. Add vegetables, season with salt and pepper, and stir-fry until brightly colored and crisp-tender, about 4 minutes. Add remaining 1 cup herbs and toss to combine. Divide vegetables over wheat berries. Drizzle with herb sauce.
SUMMER SQUASH STIR-FRY
"With an abundance of squash, green peppers, tomatoes and onion from our garden, this fresh-tasting recipe is both easy and economical to prepare," writes Doris Stein from Ojai, California. For a more substantial side dish, add cubed cooked ham and sprinkle with cheese.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a skillet, saute the zucchini, green pepper and onion in butter until crisp-tender. Stir in the tomato and ham if desired; heat through. Sprinkle with salt and pepper. remove from the heat. Top with cheese if desired; cover and let stand until cheese is melted.
Nutrition Facts : Calories 97 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 68mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein.
TURKEY OR CHICKEN, SUMMER SQUASH AND TOMATO STIR-FRY
Steps:
- Combine 2 tablespoons olive oil, lemon juice, thyme, 1/4 teaspoon salt, pepper, and red pepper in a large bowl. Add the chicken or turkey and toss. Marinate 15 minutes.
- Drain the meat and pat very dry. Heat a wok or large skillet over high heat. Add the remaining 2 tablespoons oil to the pan. Add the chicken and stir-fry until opaque and firm, about 4 minutes. Use a slotted spoon to transfer to a large bowl. Add the onion and pepper to the pan and stir-fry, until softened, 1 to 2 minutes. Add to the chicken. Add the squash to the pan, and stir-fry until tender-crisp, about 2 minutes. Add to the chicken. Add the tomatoes and garlic to the pan and stir-fry until glazed and slightly charred, about 2 minutes longer. Return the chicken and vegetables to the pan. Season with salt and pepper. Heat until warmed through, about 2 minutes. Add the basil and toss to combine. Serve with rice.
SQUASH AND GREEN BEAN SAUTE SIDE DISH
Simple, tasty side dish which is quick and easy to prepare.
Provided by CathWithKids
Categories Side Dish Vegetables Squash Summer Squash
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Cook and stir squash and green beans in a nonstick skillet over medium heat until slightly softened, 2 to 3 minutes. Stir tomatoes, lemon juice, parsley, coriander, salt, and black pepper into squash mixture; cook and stir until tomatoes have softened, 5 to 10 minutes.
Nutrition Facts : Calories 88.6 calories, Carbohydrate 19.6 g, Fat 0.9 g, Fiber 6.8 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 167.7 mg, Sugar 5.9 g
TWO SQUASH AND CHERRY TOMATO STIR-FRY
This colorful stir-fry is a good side dish for almost anything. Use your garden produce or store-bought- it's delicious either way! From a November 1985 issue of Bon Appetit in a "Delicious Do-Ahead Menus" feature.
Provided by Leslie in Texas
Categories Vegetable
Time 29m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Using small, sharp knife, peel 1/2-inch-wide lengthwise strips from zucchini and yellow squash to create striped appearance.
- Cut zucchini and squash crosswise into 3/4-inch-wide rounds.
- Steam over boiling water until crisp-tender, about 4 minutes.
- Rinse under cold water; drain and pat dry.
- (Can be prepared 1 day ahead and refrigerated.).
- Heat oil in wok or large skillet over medium-high heat.
- Add zucchini and squash and stir until heated through, about 4 minutes.
- Add tomatoes and basil and toss 1 minute.
- Season with salt and pepper and serve.
Nutrition Facts : Calories 108.1, Fat 9.3, SaturatedFat 1.3, Sodium 16.8, Carbohydrate 6, Fiber 2, Sugar 3.2, Protein 2.1
YELLOW SQUASH AND TOMATOES
Kathy Smith of Pittsburgh, Pennsylvania writes of her Yellow Squash and Tomatoes, "Don't be fooled by the simplicity; this is so good. I made it at least once a week last summer when the garden was producing squash, tomatoes and basil."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, saute squash in oil until tender. Add the tomatoes, basil, pepper and salt. Reduce heat to medium; cook 1-2 minutes longer or until heated through.
Nutrition Facts : Calories 94 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 82mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED SQUASH WITH CHERRY TOMATOES AND EGGS
Look for very small butternut squashes, or small to medium acorn squashes. If you find the hollow in a butternut isn't large enough, scoop a bit of the cooked flesh out before adding the egg.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h10m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees with racks in upper and lower thirds. Line 2 baking sheets with foil. Rub squashes all over with 1 tablespoon oil. Season with salt and thyme leaves, then place, cut-sides down, on a baking sheet. Add thyme sprigs. Place on upper rack; roast 10 minutes.
- Meanwhile, toss tomatoes in remaining 1 tablespoon oil; season with salt. Spread on second sheet in a single layer. Place on lower rack; roast until tomatoes are beginning to collapse and squashes are tender, 20 to 25 minutes more.
- Remove tomatoes. Turn squashes cut-sides up and roast 5 minutes more. If hollowsin squashes are large enough, spoon a tomato or two into each. Spoon 1/2 teaspoon chile paste into each hollow, then crack an egg into each; season with salt. Bake until whites are set but still a bit wobbly and yolks are soft, 12 to 15 minutes. (Start checking for donenessat early end of range, removing squashes with cooked eggs as they're done.) Let stand 3 minutes, then serve, with more chile paste and roasted tomatoes, and seasoned with pepper.
STIR-FRIED CORN, SQUASH, AND TOMATOES WITH GINGER, GARLIC AND CILANTRO
Coconut oil gives this dish fragrance without heaviness. With a big bunch of Thai basil in hand, I wanted a sweet stir-fry with Thai flavors. I stir-fried the vegetables in coconut oil, and I loved the results. The medley has that coconut fragrance without the heaviness it would have with coconut milk. I served the vegetables with black rice, which was beautiful, but any other rice, noodles or grains like quinoa would work. Make sure that your corn is sweet and your tomatoes are juicy. You can also use the lower-priced tomatoes "for sauce" that may be at your farmers' market.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 7m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Combine stock or water, soy sauce and cornstarch in a small bowl or measuring cup and stir to dissolve cornstarch. Place this mixture and all the other ingredients near the burner in the order they will be used.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to pan. Swirl in coconut oil and add onion, garlic and ginger. Stir-fry for about 2 minutes, until onion is crisp-tender, and add squash. Stir-fry for about a minute, until you can just see the squash becoming translucent, and add corn. Stir-fry for about 2 minutes, and add tomatoes, salt, and sugar. tir-fry for about 2 minutes, until the tomatoes have collapsed and stir-fry is beginning to look saucy.
- Stir in Thai basil and cilantro. Stir cornstarch mixture and add to pan. Continue to stir-fry for about 30 seconds, until vegetables are glazed. Remove from heat and serve, with rice, noodles or other grains.
Nutrition Facts : @context http, Calories 115, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 553 milligrams, Sugar 6 grams
ASPARAGUS TOMATO STIR FRY
There is nothing like fresh asparagus and I am extremely spoiled because my parents grow it on their farm!
Provided by QueenJellyBean
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Snap off and discard woody bases from asparagus. Bias slice into 1 inch pieces.
- For sauce, combine chicken broth, soy sauce and cornstarch; set aside.
- Preheat a wok or large skillet over high heat; add oil.
- Stir fry the gingerroot in hot oil for 30 seconds.
- Add asparagus and green onions; stir fry for 3 minutes.
- Add mushrooms; stir fry about 1 minute more until vegetables are crisp tender.
- Push vegetables from center of wok; stir sauce; add to center of wok.
- Cook and stir until thickened and bubbly.
- Add tomatoes; heat through.
- Serve at once. Serve with rice if desired.
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- Place the olive oil in a wok or large cast iron skillet and place over high heat. Add the onions and cooking until softened and lightly golden around the edges, about 5 minutes, stirring every couple minutes. Add the garlic and cook for a minute more.
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- Add the summer squash, half of the tomatoes, and half the soy sauce mixture and stir to combine. Allow to cook until the tomatoes have softened significantly and released a lot of their moisture, about 7 minutes, stirring every couple minutes.
- Add the rice, the sliced chili, and the remaining soy sauce mixture and stir to combine. Cook until there is no longer any liquid in the bottom of the pan and the rice on the bottom of the pan starts to get crispy, about 5 to 7 minutes more.
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- Heat the olive oil over medium heat in a large sauté pan. Add the red onions and cook, stirring frequently, until very soft and pale purple in color, 7-8 minutes. Do not brown.
- Add the zucchini, tomatoes, garlic, salt and pepper and cook, stirring frequently, for 3-5 minutes, or until the zucchini are cooked but still crisp and the tomatoes have started to collapse, creating a little sauce. Stir in the fresh basil, then taste and adjust seasoning if necessary. Transfer to a serving dish and garnish with more fresh basil if desired.
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