Grilled summer squash with Sauce Verte

Bright-tasting sauce verte (green sauce)  squash in this summery grilled meal. The sauce is also great with grilled chicken and fish.

Grilled Summer Squash with Sauce Verte

For the sauce verte:

1/3 cup (1 oz./30 g) fresh basil leaves

1 green onion, chopped

2 Tbs. fresh flat-leaf parsley leaves,

2 Tbs. capers

1 Tbs. fresh lemon juice

1 Tbs. fresh oregano leaves

2 tsp. Dijon mustard

1 garlic clove, coarsely chopped

3 Tbs. extra-virgin olive oil

2 lb. (1 kg) summer squash such as pattypan, zucchini, or crookneck, trimmed and halved lengthwise

Extra-virgin olive oil for brushing

Kosher salt and freshly ground pepper

2 Tbs. fresh flat-leaf parsley leaves

 To make the sauce, in a food processor, combine the basil, green onion, parsley, capers, lemon juice, oregano, mustard, and garlic and process until finely chopped. With the processor running, slowly pour in the olive oil and process until the mixture forms a chunky purée. (The sauce can be covered and refrigerated for up to 3 days.)

 Prepare a medium fire for direct-heat cooking in a charcoal or gas grill.

 Brush the squash halves with olive oil and season on all sides with salt and pepper. Arrange the squash halves on the grill directly over the fire and grill, turning as needed, until the squash halves are just tender when pierced with a sharp knife, about 4 minutes. Transfer the squash halves to a platter, and toss with about 1/3 cup (3 fl. oz./80 ml) of the sauce. 

 Serve. Pass the remaining sauce at the table. Serves 4 to 6.

Risotto with Chicken, Bacon and kale (or Spinach)

 Recipe: Risotto with bacon and kale (I used Spinach)

Courtesy of Giada De Laurentiis

Ingredients

• 4 slices bacon, chopped coarsely
• 1large onion, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup arborio rice
• 3 cups low-salt chicken broth, plus 1/4 to 1/2 cup
• 3 tablespoons fresh lemon juice (about 1 large lemon)
• 3 medium curly kale leaves, stemmed and chopped into 1-inch pieces (about 3 cups)
• 3/4 cup diced leftover chicken (from roasted chicken with root vegetables)
• 1 roasted carrot, chopped (from roasted chicken with root vegetables)
• 1 roasted parsnip, chopped (from roasted chicken with root vegetables)
• 1 roasted shallot, chopped (from roasted chicken with root vegetables)
• 1/2 cup freshly grated Parmesan cheese

Preparation

Place a rack in the center of the oven. Preheat the oven to 425 degrees F.

In a large heavy saucepan or braising pan, cook the bacon over medium-high heat until crisp, about 8 to 10 minutes. Using a slotted spoon, remove the bacon and drain on paper towels.

Add the onion, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce heat to medium-low and cook until tender, about 5 minutes. Add the rice and stir for 2 minutes. Add 3 cups broth and lemon juice. Increase the heat and bring the mixture to a boil, stirring occasionally. Cover with a tight lid and bake for 20 to 25 minutes.

Remove the pan from the oven and return it to the stove over medium-low heat. Remove the lid and stir in the kale, chicken, roasted vegetables and 1/4 cup low sodium chicken broth. Stir until the kale is wilted, about 5 minutes, adding extra broth, as needed, until the risotto is creamy. Stir in the cooked bacon and cheese. Ladle into bowls and serve.

So the changes I made - roasted chicken (can use a Costco one) no Parsnips (didn't find them), no Shallots (added extra onion in the beginning - shallots too expensive), roasted carrots as the risotto was cooking.    I used Spinach - not kale - didn't take 5 min. to wilt, and was delicious but gets funny looking if there is leftovers.   Personally I love extra carrots and made it look pretty with the spinach.  Next time Mushroom risotto?  loved it!

Lemon/Tomato/Caper Sauce

Lemon/tomato Caper Sauce for Chicken or Fish -   Recipe created by Sandy Bishop

Also good with Tilapia (I like to bread it with ground almonds)

I bread the chicken then make the sauce -  set aside to make the rest of dinner.

Breaded Chicken Breasts:

Chicken Breast

egg or buttermilk

flour

Panko Bread crumbs

parmesan cheese (I just use the canned)

butter/oil for cooking

Cut Chicken breast in half - (to make it thinner)

Dip in flour, then egg or buttermilk, then in bread crumb mixture - set aside to set - (breading will stay on better).  Cook in butter/oil 3 minutes or so on each side - 

Lemon/tomato Caper Sauce 

1 lemon - juiced

1/4 cup capers rinsed and drained

1/2 cup white grape juice (some say wine - I use juice)

3 tomatoes chopped

Salt (to taste)

Pepper  (to taste)

Cream - 1/2 cup?  

Flour 2-3 tablespoons

Parsley (optional)

In sauce pan - lemon juice, tomatoes, capers, white grape juice, salt, pepper.  Cook until tomatoes are soft, about 4 minutes?   Mix flour with part of the cream.  Stir into sauce until thickened.  Add cream to make it a nice consistency.  Cook two more minutes.  Cover and set aside until ready to eat.  

Good with pasta (orzo, angel hair, linguini)