This week on the farm we harvested these beautiful looking rays of sunshine called Patty Pans. Patty Pans are a variety of summer squash and come in yellow, green, and white varieties. Patty pan squash is most tender when relatively immature; it is generally served when it is no more than two to three inches in diameter.
I fell in love with this unique looking squash as it was the first time I was introduced to them. I was really excited when I was put to the test by the farm to create a farm to table recipe. With the first recipe, I have used the small to medium sized yellow patty pans, as they are most tender when grilled, and I have created this simple summer grilled couscous that is delicious as a lunch or a great accompaniment to grilled meats or fish.
With the second farm to table recipe, Curried Chickpea Stuffed Patty Pans with a Crispy Shallot and Fresh Cilantro Basmati Pilaf, I have used the large size yellow patty pans as they are great for stuffing and hold their shape when roasting. This Indian inspired recipe is great comfort food and vegetarian!
Enjoy!
Irene
Israeli Couscous with Grilled Patty Pan and Shiitake Mushrooms in a Sherry Vinegar, Fresh Herb and Caper Vinaigrette
- Total Time: 30 mins
- Yield: 4-6 1x
Ingredients
- 2 ½ cups Israeli couscous, uncooked
- 4 Patty Pans, small-medium size cut in six cubes
- 1 ½ cup large shiitake mushrooms, quartered
- 3 tbsp. olive oil
- Salt and fresh ground pepper to taste
Vinaigrette: - ½ cup red onions, finely chopped
- 1 tbsp. capers in brine, drained
- 1 tbsp. (15 mL) minced garlic
- 2 tsp. (10 mL) fresh parsley, finely chopped
- 1 tbsp. (15 mL) fresh basil, finely chopped
- 1 tbsp. (15 mL) chopped chives
- 2 tbsp. (30 mL) Sherry vinegar
- 1/3 cup (75 mL) extra virgin olive oil
- Salt and fresh ground pepper to taste
- ½ cup (125 mL) freshly grated Parmigiano cheese
Instructions
- Prepare couscous as per package directions. Set aside
- Preheat grill to medium heat. Place grill basket on grill to heat.
- To make vinaigrette, whisk all ingredients together. Set aside
- Toss Patty Pan with 2 tbsp. olive oil and season with salt and pepper.
- Place seasoned patty pan in grill basket and grill 5-6 minutes until tender and grill marks form. Remove and set aside.
- Toss shiitake mushrooms with 1 tbsp. olive oil and place in hot grill basket. Grill stirring for 1 -2 minutes until the mushrooms are tender.
- Place couscous, patty pan and mushrooms in a large bowl.
- Toss couscous gently with the vinaigrette and place on a platter. Garnish with fresh basil.
- Prep Time: 30 mins
Curried Chickpea Stuffed Patty Pans with a Crispy Shallot and Fresh Cilantro on a Basmati Rice Pilaf
- Total Time: 1 hour 30 mins
- Yield: 4 1x
Ingredients
- Curried Chickpeas:
- ¼ cup canola oil
- 1 large yellow onion, small diced
- 3 garlic cloves, minced
- 2 tsp. fresh ginger, minced
- 4 tomatoes, chopped
- 1 tbsp. garam masala
- ½ tsp turmeric
- 1tsp. ground coriander
- 1 tsp. cayenne pepper
- 1 – 28 fl oz (796 mL) can of chickpeas, drained
- Salt and fresh ground pepper to taste
- 4 large patty pans
- grilled naan bread
Basmati Pilaf: - 2 cups Basmati rice
- 2 large shallots, thinly sliced
- 3 tbsp. canola oil
- ½ cup fresh cilantro, stems removed and finely chopped
Instructions
- In a large saucepan over medium heat, heat oil. Add onions and sauté until translucent and soft 4-5 minutes. Add garlic and ginger and sauté for an additional 2-3 minutes.
- Add garam masala, turmeric, coriander and cayenne and stir until well coated. Add tomatoes and season with salt and pepper. Cook for 5 to 6 minutes stirring and breaking down the tomatoes.
- Add the chickpeas and stir well. Let simmer for 15 minutes until the mixture thickens.
- Preheat oven to 400F.
- Slice tops off each patty pan and scrape out the centre removing all seeds. Place in a large baking sheet and add I cup of water to the bottom of the pan.
- Fill each patty pan with curried chickpeas. Place the tops back on to the squash and roast in the oven for 35-40 minutes until soft and lightly browned.
- To make the basmati rice, rinse rice with cold water and drain. In a medium pot, add rice and 4 cups of cold water. Bring rice to a boil, turn heat down to low and cover. Let simmer for 5-6 minutes until water has evaporated and rice is tender. Remove from heat and keep covered.
- In the meantime, in a small saucepan over medium heat, heat oil. Add shallots and cook for 6-8 minutes until golden and lightly crisp.
- Fluff rice with a fork, add shallots and fresh cilantro. Use fork to mix gently.
- Serve rice with patty pan and naan.
- Prep Time: 1 hour 30 mins
