Squash with French Herb Butter

This isn't really a joke. It just never occurred to me to make squash any other way than mashed with margarine--the way my mother made. The flavor possibilities are endless once you think about it.

Squash with French Herb Butter

1 butternut squash cut in half lengthwise

a few pats of French Herb Butter (see recipe)

Hollow out the seeds.
Put herb butter into the hollowed-out space.
Bake at 350 degrees for 45 minutes to an hour.
Scoop out of skin, mash a bit, and serve.

Option: Substitute Parsley Butter, Rosemary Butter, Sage Butter for French Herb Butter. Thyme and butter work, too.

Make it a meal: Serve with a simple rack of lamb and roasted potatoes with snow peas as a side dish.

Wine: Shiraz or Châteauneuf-du-Pape to go with the lamb

Tomato, Cucumber, & Feta Salad

Here in my hometown, the Greek-Americans are celebrating "Gledi." In honor of my Greek neighbors, I am making this versatile dish. These ingredients are in season, so this should taste especially fresh.

Tomato, Cucumber, & Feta Salad

2-3 cucumbers, chopped

2 tomatoes, chopped

1/2 red onion, chopped

2 hard-boiled eggs, sliced

basil

salt & pepper

1/2 cup feta cheese

Dressing

3/4 cup olive oil

1/4 cup balsamic vinegar

For the salad, just mix all the ingredients together in a pretty bowl.
For the dressing, mix and pour over salad.

Option: Add Kalmata olives, chopped

Make it a meal: Serve with your favorite gyro.

Wine: Greek wine is truly awful. Try a nice Cabernet Sauvignon.

Turkey Meatloaf with Mushroom Wine Sauce

Granted, meatloaf does not sound elegant or sophisticated. Yet, add a WINE mushroom sauce, and we're back on track. This diva cannot mix raw meat with her hands (number one--gross and number two she pictures bits of raw meat hanging from her emerald rings--horrifying)so she uses a wooden spoon or a man. Both work great. The latter also serves as a pepper, onion, and garlic chopper.

Turkey Meatloaf

1 lb. ground turkey

1/2 cup seasoned bread crumbs

1/2 onion, chopped

1/2 green or red pepper, chopped

1-2 cloves garlic, chopped

1 egg

2-3 splashes Worcestershire sauce

1/4 tsp. dry mustard

1/4 tsp. cumin

Mix all the ingredients together and smoosh into a loaf pan.
Bake at 350 degrees for 45 minutes to an hour.

Mushroom Wine Sauce

olive oil for sautéing

6 oz. mushrooms, sliced

1 cup water

1/4 cup white wine

1/2 tsp. thyme

2 pats French Herb Butter (see recipe) or crème fraîche or butter

Saute the mushrooms in the oil.
Add the water and wine and bring to a boil to reduce a bit.
Turn the heat down to medium; sprinkle in the thyme.
Just before serving, melt the butter into the sauce.

Make it a meal: Serve with a baked potato and steamed zucchini.

Wine: The rest of the white wine used in the recipe. Oops! Gone? Open another.

Potato & Garlic Soup

I thought it was going to be cooler today, so I made soup. This one is full of comfort food goodness. It's smoother and creamier than Este Lauder night creme. Also, I use cauliflower puree to add smooth and creamy without adding fat and calories.

I use potatoes from Maine because my mother and all my aunts are Maine-iacs. They're crazy, too, but that's another story.

Potato & Garlic Soup

4 small potatoes

2 cups chicken broth

1/2 large onion, chopped

3 garlic cloves

cauliflower puree (see recipe)

1 celery stick, chopped

salt & pepper to taste

1 cup half and half

1 tbsp. butter

Put the first 7 ingredients into a crock pot.
Cook on low for 7 hours.
Add half and half--cook for another hour.
Mash mixture with a potato masher and let thicken for another 30 minutes.
Stir in the butter before serving.

Option: Substitute sour cream for butter.

Make it a meal: Serve with Crab Delights (see recipe)

Wine: Chardonnay

Grilled Zucchini & Tomatoes

It's that time of year when everyone and their cousin has zucchini to give away. This diva accepts it all. I love the long, smooth vegetable. This recipe is fresh, easy, and versitile. (photo by Dano)

Stay tuned over the next few days for zucchini and chocolate chip bread.

Grilled Zucchini & Tomatoes

1 large zucchini, chopped into bite-sized chunks

1-2 tomatoes, diced

olive oil

butter

thyme

parsley

If you are still grilling, throw all of the above ingredients onto a sheet of tinfoil and wrap it up.
I wrap it in a second sheet of tinfoil to prevent burning, because I buy the cheap stuff.

Otherwise, toss it all in a pan and saute for a few minutes until zucchini is cooked.

Options: Add shallots and a splash of white wine

Make it a meal: Serve with grilled burgers or chicken and Super Fast Potatoes (see recipe).

Wine: Sauvignon Blanc with the veggies, Cabernet Sauvignon with the burgers.