Summer Squash in Spaghetti Sauce Side Dish

Summer squash simmered with spaghetti sauce and a hunk of parmesan rind--easy, simple, summer side dish and another Fast from the Farm Share idea

In my house, having the dinner table filled with an assortment of side dishes is a rare occurrence saved for Big Meal Events like Thanksgiving, Christmas, or Easter. I love vegetable side dishes, though, so their absence on the table is entirely due to the hassle factor of preparing multiple courses and having everything ready simultaneously.

In reality, prepping a few more vegetable side dishes doesn't take that much work. It's more my perception of the effort involved, I think, or perhaps the extra dishes that I'll end up washing. I mean, when going to eat at family-style restaurants [I'm thinking Frankenmuth, Michigan and Lancaster, Pennsylvania] I'm presented with an array of 'heat-and-hold' or 'served cold' sides. Granted, there's probably a Hobart in the kitchen and multiple folks chopping and stirring . . .

My friend Felicia's mom was terrific at setting an everyday meal with a bunch of homegrown vegetable sides. I have fond memories of staying for dinner after an afternoon of studying and being treated to such delicious food--especially a stewed tomato and zucchini dish that, wow, more than 20 years later still has the power to make me drool.

I channeled those flavors in this side dish--simmered tomatoes, summer squash, and parmesan cheese. This side dish can hang out on a low burner for a good while, ready to grace the table when you're done with everything else. With only 3 ingredients (plus salt, pepper, and oil) it's easy to throw together.  I made it by grilling the squash then combining with the spaghetti sauce on the stove, but sautéing the squash then adding the spaghetti sauce would also work great.  Heck, if you felt like cranking up the oven you could roast the squash then toss it with the spaghetti sauce and bake it in the oven. Easy.

Sweet & Spicy Peach, Chicken, Hatch Chile and Spinach Pizza

Fresh peaches and freshly roasted Hatch chile peppers paired with spinach, mozzarella, and chicken on a BBQ-sauced buttermilk pizza crust.

There are no guarantees in life, and that's OK.

We have two peach trees in our backyard (they belong to my daughter) but that's not a guarantee we'll be eating homegrown peaches this summer.  Just like official orchards here in southwestern Ohio, the extreme cold temperatures of late winter were too much for the delicate buds. No flower buds means no flowers, and no flowers means no local peaches.  That's just how it is sometimes.

I'm sorry to be down. As I'm writing this, it is Wee Oliver Picklepants' Last Day. A year ago when I made this pizza I didn't even know he existed. Then my deployed spouse went on the internet and found Oliver and his Traveling Companion, Vincent. My spouse asked me to adopt the dogs and I did, falling in love with those nice middle aged gentlemen long before he returned and met them. I was particularly smitten with Oliver, a runty 10 lb one eyed wiener dog mix.  An avid outdoorsman, Oliver holds the title of being the only dog in the house to successfully catch a squirrel [technically, most of the squirrel got away, but Oliver was darn proud of the tufted tail tip that was left behind]. Such an active lifestyle was too much for Oliver's back, though, and his pain got to be unmanageable. We will miss him--his sweet disposition and outsized personality changed our minds about little dogs.

Despite my sadness about peaches and pups, I am glad we have options when it comes to buying fruit. The fruit farmer at the farmer's market down the road is bringing in peaches from South Carolina to sell alongside their summer berries. While it isn't as good for their bottom line, it does keep their customers happy and I'd rather buy my out-of-state peaches at the farmer's market than the grocery store, you know? For my 3rd peach pizza recipe (following Peach, Basil and Brie pizza and Peach and Pepperoni Pizza) I decided to get gourmet and throw a bunch of stuff together.

Biting into this pizza was amazing. Even before that point, though, just seeing the colors made me happy. The warm colors of the peaches were set off by the greens of the spinach from our Community Supported Agriculture (CSA) farm share and accented by fresh mozzarella and red onion. I know that you eat with your eyes first, but the flavor has to back it up and this pizza delivers. The sweetness of the fresh peach chunks paired with spicy roasted Hatch chiles and creamy mozzarella is complemented by the BBQ sauce base. Give it a try--it's really good.

Easy Cheesy Vegetable Rice Enchiladas

Another Fast from the Farm Share meal, combining shredded summer squash, peppers, onions and rice for a vegetarian enchilada that is wonderfully satisfying

If it looks like I'm not going to be able to use the vegetables from the Community Supported Agriculture (CSA) farm share in a timely manner--I get busy.  Well, my freezer gets busy. For summer squash, and zucchini, I shred and freeze in 2 cup portions. [I've found once thawed and squeezed dry that the bulk of shredded squash is reduced by half, so if I want a cup I freeze double.] For peppers and leeks I chop into small pieces and freeze on a tray before transferring to a bag for storage. This way I've got vegetables handy year round and I reduce the amount of wasted food that our farmers grow. Yes, I do require an additional freezer--it also serves as a microwave stand so everything fits in my little old kitchen.

While I am capable making my own Slow Roasted Tomato Enchilada Sauce, when I want to get dinner in the oven quickly it's nice to grab a can of prepared sauce, some prepped vegetables, and just get going. I had my daughter cooking the tortillas and my son shredding the cheese while I made the filling. These assembled very quickly. Adding cooked rice to the vegetable mixture gives a nice "chew" factor, which I am sure isn't really a thing, but no matter.  These are delicious.