Tell me what to cook with these ingredients

[rhiOrion]

Okay, I need help. DH is gone for the rest of the week, and my coworkers' gardens have overflowed. So, I need something that I can make with pantry staples (but no flour, because the lid got left cracked and bugs invaded). I can't imagine having to go to the grocery store with DD in tow if I don't have to.

I have been given:
1 yellow squash
1 pattypan squash
1 butternut squash (isn't that a winter squash? I can make soup out of it, because I doubt it'll fit into any recipes)
2 very pretty ripe large tomatoes
1 bunch of basil.

At home I have: canned chickpeas, frozen greenbeans, frozen corn and black bean mix, pepperonis, goat cheese, almond milk, olive oil, vinegars, lemon/lime juice, and a variety of spices.

I'm dairy free (going to give the goat cheese thing a try and hope it doesn't bother DD).

[caiesmommy]

Do you have dried pasta? Or you could even use the zucks as pasta(peel with a veggie peeler to make thin slices), and tomatoes and basil as sauce with the goats cheese on top. A wonderful raw meal

[greenmulberry]

I would peel the butternut squash, cut into smallish chunks, toss with olive oil, and roast in oven until just soft. Then I would mix with the black beans and corn, add some cumin, garlic powder, and maybe a little chili power, salt and pepper in a casserole dish bake until everything is heated through.

I would cook the patty pan and yellow squash in olive oil, add salt, pepper, oregano, and I hope you have garlic in some form! When it is almost done, roll up a bunch of basil leaves and slice thinly, mix in and cook for just a few more minutes, serve over pasta.

[ollyoxenfree]

Burritos? You could cut some of the squash into cubes and roast them, along with the corn. They would make a very tasty vegetarian burrito filling with the black beans, and you can make a fresh salsa with the tomato to top it. The only hiccup is the tortilla wraps - not sure what to suggest if you can't make or buy them.

Corn fritters are also tasty, but you need a little flour for those too. I make mine with corn, diced red pepper, and diced green onion, 2 eggs, and about a cup of self-rising flour. Really, the fritter batter is flexible and I'm sure it would work with corn and diced summer squash (well drained) instead. Top them with your grilled tomato and goat cheese, and maybe the pepperoni.

Can you borrow a little flour from a neighbour?

[rhiOrion]

You guys rock. I actually do have dried pasta, and some corn tortillas! So I have options!

And, come to think of it, if she's in town I might be able to borrow some flour. I just found out that a friend-of-a-friend who I have met a few times lives just down the street... as in, if there wasn't a hill in the way I could wave to her.

[ollyoxenfree]

Just in case, here's my tried-and-true corn fritter recipe:

2 cups corn kernals
1 red pepper, diced fine
6 (or less) green onions, diced fine
1/3 cup fresh herbs (dill, basil, oregano), chopped
1/3 cup fresh parsley, chopped
1 cup self-raising flour (or 1 cup all purpose and 1 tsp. baking powder)
2 tsp sugar
1 tsp each salt and pepper
1 tsp smoky paprika
2 eggs
1/2 cup milk

Sift flour, sugar, salt and pepper and paprika together.
In a separate bowl, whisk eggs, then add milk.
Add wet ingredients to dry and stir to combine.
Mix vegetables in lightly, until just combined together.

Heat 2 Tbsp. of oil in a large frypan over medium to low heat. Scoop about 1/4 cup of fritter batter and drop into pan, flattening out a little. Cook to a golden brown, turn and cook other side.

This is a pretty forgiving recipe. You can substitute different veggies, herbs and spices. If you don't have fresh herbs, you could use dried instead, just cut back on the amounts (I'd use a couple of teaspoons of dried, rather than 1/3 cup).

Excellent served with some smoked salmon and a little dollop of sour cream if you want a nice luncheon dish for friends (obviously not this week, but for future reference!).

[Arduinna]

I love butternut squash, here is my favorite recipe

Ingredients:
Serves 6
* 1 large butternut squash
* 1 head garlic separated but not peeled
* 2 Tbsp. good olive oil
* 2 1/2 Tbsp. pure maple syrup
* 1 tsp. kosher salt
* 1/2 tsp. freshly ground black pepper
* 2 ounces thinly sliced pancetta chopped ( can use bacon)
* 16 whole fresh sage leaves
Preheat oven to 400°. Peel and seed butternut squash and then cut into 3/4- to 1-inch cubes. Place squash and whole unpeeled garlic cloves in a baking dish or sheet pan large enough to hold them all in one layer. Toss with olive oil, maple syrup, salt, and pepper, and bake for 20 to 30 minutes, until squash begins to brown, turning once during baking.

Sprinkle pancetta and sage leaves evenly over squash and continue to bake for another 20 to 30 minutes, until squash and garlic are tender and caramelized. Season to taste and serve hot with French bread for guests to spread with the roasted garlic.

[rhiOrion]

Oh! I have bacon, too!

[rhiOrion]

I also have a jar of plain ol' Ragu pasta sauce.

[kjbrown92]

Bake the butternut squash with a little maple syrup in the hole after you scrape out the seeds. 350F about an hour. Great side dish for anything else.

Stir fry the squash (tonight I did 1 zucchini, about 4 mushrooms, a couple slices of onion, and a minced garlic); stick some of your frozen green beans in there too. Stuck a little "soy sauce" (I use Coconut Aminos, but it has a soy sauce taste) and a little crushed red pepper. Serve over rice.

Tomatoes I'd just slice, drizzle with olive oil, and tear up some of the basil and sprinkle on top (I did that tonight since I just got my first 2 tomatoes out of the garden).

We saute chickpeas in olive oil and add a little sea salt and curry powder (DS likes it for breakfast, lunch, snack, or sidedish).

[rhiOrion]

Okay, so here is what I did.

Cut up the pattypan and yellow squash and salted them. Chopped some onion (i had an onion!) and some garlic.

Heated a bit of olive oil in the pan, and put the greenbeans, squash, onion, and garlic in. Cooked until tender. Chopped the tomatoes and added them. Added generous amounts of balsamic. Cooked while I boiled some bowtie pasta. Added a bit of almond milk to the veggies, a touch of cornstarch to thicken it up, a bit of leftover pizza sauce, a bit of smoked paprika, and basil. Cooked just a bit longer and tossed the al dente bowties in.

Topped with some goat cheese.

Yum!

Thanks!