Stuffed Summer Squash

Since we haven't been very successful at growing our own garden-- likely has something to do with the fact that we actually need to stay home during the summer months-- we've been enjoying the fruits of others' at the local farmers' market.  A couple of weeks ago we brought home a summer squash bigger than I've ever seen.  I mean, I've seen large squash, zucchini specifically, but this thing was HUGE!  So, I decided to make the most of it's size and stuff it.  I have never attempted to "stuff" anything before, but I love my mom's stuffed peppers and stuffed zucchini.  So, I figured I'd give it a whirl.

After searching a bit online for an acceptable recipe I came across one that was intriguing.  It didn't have many ingredients (at the time very important, as I really needed to go to the store and didn't have the time to do it), and called for a lamb sausage called Merguez and goat cheese.  Interesting combo I thought.  Of course, we now live in a town that makes finding unusual items like this impossible... even goat cheese would be included under the unusual label.  But still my mouth was watering and I wanted to attempt something similar.  So, I took that recipe, and some elements of other recipes and went to work.  The result was mmmmmmm sooooo good!  It was decided by the family that this must be recorded and repeated!  Even the four year old, who at first turned up his nose went back for seconds and commented at how great it was!  The oldest said I needed to put it in a restaurant!  (Number two was too busy eating while his brothers were talking!)  WOW!!

1 large summer squash (doesn't really matter type-- yellow, green... could probably even use winter types)
1 lb ground Italian sausage (tried finding turkey sausage to decrease the fat content, but alas, this is "unusual" as well for our little community market)
1 red bell pepper, diced
2 celery stalks, diced
1 large carrot, grated
plain greek yogurt (I used Fage which is a very thick and high in protein yogurt-- it worked well.  Original recipe called for 2-3 oz of goat cheese.  I didn't measure the yogurt... maybe 1 to 1.5 cups?  or more if you want)
salt and pepper to taste
bread crumbs and coconut oil as needed (recipe called for olive oil, but I've switched to coconut oil for all of my cooking and leave olive oil for nonheated or low heat recipes)

Directions:
1. Begin sauteing diced vegetables in a little oil.  Add sausage and grated carrot and continue cooking until sausage is cooked through.
2.  Drain as much excess liquid as possible from the pan.  Set meat and veggie mixture aside.
3.  Cut off ends of squash and slice in half lengthwise.  Spoon out seeds making sure there is enough of a cavity for the mixture.  (I didn't need to, but you could scoop some of the flesh out of the squash and add back to the meat mixture.)
4.  Salt and pepper the squash.
5.  Mix yogurt in with the meat mixture.  Place squash on a foil lined baking sheet and fill cavities.
6.  Dust top with breadcrumbs if you like (gives it a little extra crunch).  Bake at 375 until squash is tender.  (Timing will depend on the size of your squash... mine took almost an hour.)

Note: This made a ton for us.  We have enough for B and I to have lunch tomorrow if the kids will let us!  Though I think we all could have devoured the entire thing tonight.

Slow-Cooker Mediterranean Pork Roast

My original plan for our get together was to have pulled pork sandwiches (thus the pork).  But, my dear husband decided pretty last minute (like the day before) that he was in the mood for gyros instead of barbecue.  Ah!  Since I didn't want to wing it with such an idea (since most gyros are made with a combo of lamb and beef), I tried to find a happy medium.  And this is what I found.  True, it's not in a pocket or sandwich form, but it did meld the Mediterranean taste to the easy crockpot meal I had in mind.  Can we say compromise?? And it turned out great!  We didn't have any left!  This recipe originally comes from Family Circle.

2 fennel bulbs, trimmed and sliced
1 boneless pork loin roast (about 3 pounds), trimmed
4 tsp Greek seasoning mix (or for 1Tbsp seasoning mix, you can use 1/2 tsp each of oregano, marjoram, garlic powder, lemon pepper, ground mustard, and salt)
4 plum tomatoes, chopped
1/3 Cup plus 2 T low-sodium chicken broth (I use Better than Bouillon)
3/4 tsp salt
1/2 tsp black pepper
2 Tbsp cornstarch
1-1/2 tsp Worcestershire sauce
1/4 C chopped black olives (optional... but, really, is does it say Mediterranean without them?)


Directions

1. Place fennel in slow cooker bowl.  Rub pork with 1 tsp of the Greek seasoning and place in bowl on top of fennel.

2. Scatter tomatoes around pork.  Pour 1/3 C of the broth in bowl.  Top with tsp Greek seasoning, 1/2 tsp salt and 1/4 tsp pepper.  Cook 3 hours on HIGH or 6 hours on LOW.

3. Blend remaining 2 T broth, cornstarch and Worcestershire sauce.  Remove pork to a serving platter; keep warm.  Strain liquid from slow cooker into a small saucepan; place vegetables around pork.

4. Bring liquid to a boil over medium-high heat.  Whisk in cornstarch mixture, remaining 1 tsp Greek seasoning and 1/4 tsp each salt and black pepper; cook 1 minute.  Spoon sauce over pork.  Sprinkle with olives if desired.

Pork Tenderloin with Dijon Marsala Sauce

If you are looking for a meat-eating crowd pleaser, this is your dish!  YUM-YUM- Extra YUM!  I don't think I'm the first to comment that you will want to drink this sauce!  The pork turns out super tender, and the sauce is just a must have!  It's also good over vegetables.  Another great one from allrecipes.com

• 2 pork tenderloins
• 4 T Dijon mustard
• 1 T oil
• 2 T butter
• 2 shallots,  minced
• 1 C Marsala wine
• 1 T Dijon mustard
• 1 C heavy cream (I've used half and half or whole milk)

1. Preheat oven to 350 degrees F (175 degrees C). Coat pork tenderloins generously with mustard. Oil a 9x13 inch baking dish.
2. Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish.
3. Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.
4. Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half.
5. Slice pork, and place on a serving dish. Spoon sauce over meat, and serve. 

There are of course plenty of comments on the recipe in the link, but since I don't have shallots on hand most of the time, here is an alternative:

• Sautee (fresh) mushrooms, scallions (or regular onion) and garlic.  Once tender, remove from pan and continue making sauce.  Add mushroom mix back to sauce once finished.