Ratatouille

This is James Beard’s recipe, adapted from his book, “Beard on Food.” You know – the James Beard of the James Beard Awards that our chefs are all so anxious to win every year?

This is a classic Provencal dish, perfect with grilled meat or fish or as a filling for an omelet or as dinner all by itself. The Beard folks note that in France it’s often presented as an appetizer with a drizzle of olive oil and vinegar and a sprinkling of chopped parsley. Toss in one of those jalapenos if you like.

Squash Tian

I turned last week’s squash into a Mexican casserole layering steamed squash with corn tortillas and a spicy sauce I had made from tomatoes and peppers. (Did you try Marcella Hazan’s tomato sauce recipe from last week? It’s genius! I’m a total convert.)

This week I’m going to try this variation on a recipe from Martha Rose Shulman who writes for the New York Times. I think it ran in 2010. Any rice will do, or you can leave out the rice and substitute more breadcrumbs (adding some to the squash mixture and still sprinkling some on the top). You just need the rice or some other starch to help hold the slices together.

Three Dollar Café Squash Casserole

Because we live in Atlanta, it’s pretty much a requirement that you make at least one squash casserole this summer. This recipe came was published recently in the Atlanta Journal-Constitution. You can use any combination of summer squash (they use both crookneck and zucchini at Three Dollar Cafe) and top it with any cheese you like, although they definitely use American at the restaurant. If you don’t have chicken base, you can do without it, but it’s a long-lived pantry (actually – refrigerator) staple that adds a boost of flavor without all the liquid of using chicken stock.

Herbed Crumb-Cheese Filling

The crumb-cheese filling recipe below would be just as good stuffing the tomatoes or peppers.

If you think your squash might be a little mature and need some tenderizing, scoop them out and then boil for about 2 minutes in a mixture of water, garlic and whatever herbs you have on hand or that go with your filling. Drain upside down while you prepare the filling.