Help and inspiration comes in the form of a variety of bold-flavored recipes. Some for quick-cooking and others for dishes that reheat well.
Serving vegetables in novel formats also keeps my eaters interested. Enter the supple goodness of a soft, warm tortilla. Vegetable tacos prove satisfying to even the most ardent meat-eaters. Similarly, piling a crisp corn tostada with cooked vegetables and garnishes renders them fresh and exciting.
Prolific patty pan squash, like a summery zucchini, profits from nearly any seasoning. The popular chili crisp condiment in particular zests up the bland vegetable. Pair the combination with spicy poblanos and soft, fresh cheese for a fabulous meatless filling to tuck into warmed corn or flour tortillas.
Beets require long cooking. Good news is that they reheat beautifully. I cook the following recipe for beets in a foil packet when I have room on a hot grill or oven. Then, assemble the beets with the rest of the ingredients when convenient. Serve the mixture in tortillas or over a tostada with sour cream and hot sauce.
Colorful chard cooks in less than 10 minutes. Seasoned with a touch of puréed chipotle and a splash of cream turns the tender greens into a side dish or meatless taco filling.
Roasted Yellow Squash With Soft Cheese and Chili Crisp
Make 4 to 6 servings
Note: All varieties of squash work well here, from the dark green zucchini, to patty pan and round Mexican tatume squash. Look for bottled chili crisp online, in Asian markets or specialty food stores.
Ingredients- 2 medium (about 1 pound total) yellow squash, trimmed, cut 1 1/2 inch cubes
- 1 medium sweet onion, cut into 1-inch pieces
- 2 small poblano peppers or 1 large green bell pepper, stemmed, seeded, cut into 1-inch pieces
- 1/4 cup extra-virgin olive oil
- 3/4 teaspoon salt
- 2 cups (8 ounces) 3/4-inch diced queso fresco, farmers or paneer cheese
- 1/4 cup bottled chili crisp condiment
- 1/4 cup chopped fresh cilantro or chives or a combination
- 8 to 12 warmed 6-inch corn or flour tortillas
Directions
1. Heat oven to 450 degrees. Cut squash lengthwise into quarters. Cut quarters into 1-inch pieces.
2. Mix squash pieces, onion and peppers on a large rimmed baking sheet. Add oil and toss well to coat evenly. Sprinkle with salt. Roast, turning every 10 minutes, until golden and tender, 20 to 25 minutes.
3. Remove from oven; stir in cheese and chili crisp. Sprinkle with cilantro. Serve warm in warmed tortillas.
