I love Patty Pan squash, they are one of my favorite seasonal vegetables in the summer, Not only are they tasty, but they have such a fun shape, it’s hard NOT to get creative. I found some bigger ones at the Fairway Market that just opened up, so I grabbed them with stuffing in mind. I found some grass-fed ground beef for a reasonable price as well as some wild mushrooms, so I left with a mission for dinner the next day. If you really want to make this paleo or whole life challenge compliant, omit the goat cheese, but since my system handles it well, i decided to include it.
- 2 large patty pan squash
- 2.5 lbs grass bed ground beef chuck
- 1 onion, Chopped
- 2 cloves garlic, Chopped
- 2 cups wild mushrooms, Chopped
- 2 tbsp coconut aminos
- 1/8 cup vegetable broth
- 1/2 cup greens (I used a mixture of kale, spinach, and chard)
- Sage,pepper,salt,thyme,smoked paprika
- 2-3 Tablespoons crumbled goat cheese (optional)
Bake patty pan at 350 for about 20-30 min while mostly cooking your filling. You WILL have extra filling. You just want to soften them up so you can easily scoop out the middle.
Cut off the top, just enough to expose the seeds. Scoop out the seeds, along with a little of the flesh to form a bowl. You can chop up any flesh and add it back inside, mixed in with your stuffing. If you are going to add some goat cheese, mix it with the stuffing, and crumble a little on top as well. Bake for another 15 -20 minutes until the cheese is golden brown.
Here is a great recipe that I’ve been trying to get posted all week! I hope all the little things kept you reading and left you satiated in the meantime!
I was lucky enough to have some lovely porgy filets in the freezer. My sister and her partner caught them on a charter boat, and came home with so many, that they threw some my way. You may substitute another mild flavored firm textured fish (think halibut or blackfish) if you don’t have porgy.
I also found these intriguing and awesome looking pattypan squash at the farm stand. They are a type of Summer squash, like zucchini, so you can slice them and prepare them the same way. They also have a good size and shape for stuffing, but I haven’t tried that yet. They stay a little more firm than zucchini, and have a beautiful light, almost nutty flavor, which reminded me of a cross between a zucchini and a winter squash.
I chose to slice them, and make an Italian inspired meal. This came out so good, and as of right now I’m definitely going to consider it one of my favorite recipes.
Oh, so quick side note. I ran out of FatWorks Duck Fat (*sobs*) so I decided to try Ghee. Now Ghee is clarified butter, which made me nervous, since dairy is a big problem for me. But I seem to do Ok with this brand, Purity Farms, which is made from pastured cows, and claims to be both lactose and casein free. Really good stuff.
Anyway, on to the recipe. It’s actually really easy, and doesn’t require a lot of work.
For the vegetables:
- 2 tablespoons Ghee
- 3 medium Pattypan squash (or other summer squash) [sliced]
- 2/3 cup (15-20) Cherry tomatoes
- 4 cloves Garlic [chopped]
- 1-2 tablespoon Capers
- 3-4 tablespoons lemon juice
- A shake or two of
- Chop or prep all of your vegetables.
- Heat ghee and garlic over medium to medium-high heat.
- Add squash, garlic,and seasonings. Sauté for a few minutes, stirring often, covering in between.
- Next, add the lemon juice and stir.
- After a moment or two, add the tomatoes and cover.
- When they burst, which shouldn’t take very long, stir and add capers.
- Sauté until squash is still semi firm but tender (not mushy).
For the fish (porgy):
3-4 small-medium filets
5-7 leaves Basil
2-3 tablespoons Lemon
Large Tomato slices
- Line a 9×9 glass baking pan with foil and arrange the filets.
- Season and add the lemon juice over the filets.
- Place tomato slices over the fish.
- Bake covered, at 400 degrees, until the fish is opaque and flakes easily. About 30 min.
I wanted to make a layered bake, that reminded me of a burger. It’s not a saucy layered bake, though you do get some juices from the vegetables and meat. The Sweet potato layers make up the top and bottom like buns , and you have tomato and onion as toppings. I threw some zucchini in as a green instead of lettuce. I was really happy how it came out, and the layers hold together pretty well, which is sometimes a problem with saucier bakes.
1 lb grass-fed ground buffalo or beef
2 sweet potatoes [peeled and sliced]
1 large tomato [sliced]
1/2-1 onion [sliced, keeping the rings together]
3 cloves garlic [chopped]
1 zucchini [sliced]
1 yellow summer squash [sliced]
- Grease a glass 9×9 pan with duck fat. place a layer of sweet potato slices to cover the bottom.
- Season the ground beef with a little salt, pepper, oregano, and maybe a little chili powder, and press lightly into the pan, covering evenly from edge to edge. [season however you would normally season burger meat]
- Add the slices of onion on top of the beef, and sprinkle the chopped garlic around, Then place the tomato slices on top.
- Cover with a layer of zucchini slices and finish off with another layer of sweet potatoes.
- Rub top layer with duck fat and bake covered 300 degrees for 1 hour
Increase heat to 400 degrees and bake an additional 30-60 min.
[optionally, you can probably start off at 400 degrees and cook for a shorter amount of time. I used the longer cook method because I wanted to leave it baking while I went to CrossFit. ]
Here is a super simple, light, and refreshing zucchini recipe that can be used as a side, snack, or appetizer.
- 1 Zucchini
- 1 clove garlic
- 1-2 tablespoons lemon juice
Cut the ends off the zucchini and then cut lengthwise. You can cut the zucchini into smaller halves if you wish. Cut a slit down the center, and stick some thin slices of garlic inside. Sprinkle with salt, pepper, and lemon juice.
Bake between 375-400 degrees for 30-45 minutes until the zucchini is cooked through.
Before Going in the Oven