BROILED HALIBUT WITH SUMMER HERBS
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Position a rack in the upper third of the oven; preheat to 450 degrees F. Cut the halibut into 4 pieces; arrange on a foil-lined baking sheet, cut-side down. Squeeze 1 lemon half over the fish and season with salt and pepper; spread the mayonnaise over the tops. Bake until the fish is almost cooked through, 6 to 7 minutes. Switch the oven to broil. Broil the fish until the tops are golden, about 3 minutes.
- Meanwhile, combine the chives, dill and parsley in a small bowl; set aside. Toss the arugula with the juice of the remaining lemon half and 1 tablespoon olive oil; season with salt and pepper.
- Top each fish fillet with the herb mixture. Drizzle the arugula salad and tomatoes with the remaining 1 tablespoon olive oil; season with salt and pepper. Serve with lemon wedges.
Nutrition Facts : Calories 638 calorie, Fat 55 grams, SaturatedFat 8 grams, Cholesterol 94 milligrams, Sodium 343 milligrams, Carbohydrate 7 grams, Fiber 2 grams, Protein 28 grams
SPICY YELLOW SQUASH CASSEROLE
This is a recipe I found on Allrecipes.com. It was submitted by: Liz. She states: "This spicy cheese and ground beef casserole can be used as a side dish or a main course! Any type of squash or ground meat may be used. For winter squash, you may want to pre-cook in the microwave before frying in butter to speed the process."
Provided by Happy Hippie
Categories Cheese
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a large skillet over medium heat.
- Saute squash in butter until tender, about 10 minutes. Set aside.
- In a large skillet, cook the ground beef, onion, and jalapeno, stirring until beef is evenly browned. Drain off grease.
- In a large bowl, mix together the squash, eggs, and mayonnaise.
- Stir in the ground beef mixture and Cheddar cheese.
- Season with salt and pepper.
- Pour into a 9x13 inch baking dish, and sprinkle cracker crumbs evenly over the top.
- Bake for 20 minutes in the preheated oven, until heated through, and the top is nicely browned.
Nutrition Facts : Calories 322.1, Fat 21.8, SaturatedFat 8.6, Cholesterol 116, Sodium 351.6, Carbohydrate 13.4, Fiber 1.3, Sugar 3.3, Protein 18.3
HERB ROASTED SQUASH
Herbs are stirred into butter, then spread on bread; it gives this grilled cheese great flavor. You'll love this twist on a traditional favorite.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first eight ingredients. Drizzle with oil and toss to coat. , Place vegetables in a single layer in a greased 15x10x1-in. baking pan. Bake, uncovered, at 450° for 10-15 minutes or until lightly browned and tender, stirring once.
Nutrition Facts : Calories 63 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.
SPICY CARAMELIZED SQUASH WITH LEMON AND HAZELNUTS
This ultimate sweet-and-salty squash recipe can be done with most hearty orange vegetables, like sweet potatoes or even carrots (no need to peel any of these). The vegetables are tossed simply with olive oil and something sticky, like maple syrup or honey, and roasted until tender and caramelized. To add some texture back into the mix, the vegetables are finished with toasted nuts and plenty of fresh lemon zest for some perkiness.
Provided by Alison Roman
Categories dinner, vegetables, side dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Cut the squash in half lengthwise. Remove pulp and seeds, if you like. Continue to cut squash into 1 1/2-inch wedges.
- Toss squash on a rimmed baking sheet with olive oil, maple syrup, paprika and red-pepper flakes. Season with kosher salt and pepper, and roast, turning each piece once, until both sides are evenly browned and squash is completely tender, 40 to 45 minutes.
- Meanwhile, toast hazelnuts in a small skillet over medium heat, tossing frequently until they're evenly browned, about the color of a good piece of toast, and smell almost like popcorn, 4 to 6 minutes.
- Remove from oven and transfer squash to a large serving platter. Drizzle with olive oil and a bit more maple syrup. Sprinkle with hazelnuts, flaky salt and more black pepper. Zest lemon over everything and halve lemon to squeeze over before serving.
SUMMER-SQUASH SALAD WITH HERBS AND PECORINO FRESCO
Crumbled young pecorino cheese gives this summer squash salad its tang.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 5
Steps:
- Toss together squashes, herbs, and oil in a large bowl; season with pepper. Add cheese; toss. Let stand at room temperature 15 minutes before serving.
GARLIC-HERB FRIED PATTY PAN SQUASH
The first time I grew a garden, I harvested summer squash and cooked it with garlic and herbs. This fried patty pan squash recipe is a creative twist. —Kaycee Mason, Siloam Springs, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat air fryer to 375°. Place squash in a large bowl. Mix oil, garlic, salt, oregano, thyme and pepper; drizzle over squash. Toss to coat. Place squash on greased tray in air-fryer basket. Cook until tender, 10-15 minutes, stirring occasionally. Sprinkle with parsley.
Nutrition Facts : Calories 58 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.
ZUCCHINI & YELLOW SQUASH MEDLEY WITH SUMMER HERBS
Here's a wonderful light, quick and easy veggie dish that pairs beautifully with grilled chicken or fish, -or- you can make a meal of it just add some crusty bread, Parmesan cheese, and a nice bottle of wine -or- serve over penne pasta. May be served hot, warm or at room temperature. Use fresh or dried herbs, as you wish. Enjoy!
Provided by BecR2400
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet (or wok), saute the squash and garlic in olive oil on medium-high heat about 5-10 minutes, stirring often.
- Add herbs and stir well.
- Reduce heat to medium; continue cooking for an additional 10 minutes, stirring twice.
- Add parsley, salt and pepper and stir well.
- Cook 5 minutes more, or until squash is done.
- Add pinch of sugar and lemon slices; stir well.
- Serve sprinkled with grated Parmesan cheese.
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