Georgia Magazine - August 2020 - 32

GEORGIA Cooks

9 ounces angel hair pasta
2 large sweet corn ears with kernels removed
from the cobs
2 tablespoons olive oil
1 large shallot, peeled, chopped
3 garlic cloves, peeled, minced
1 pint cherry tomatoes
1/2 cup chicken or vegetable stock
2 tablespoons lemon juice
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Romano cheese
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano

ROBIN CONOVER

SUMMER GARDEN PASTA

Summer Garden Pasta

Bring a large pot of salted water to a boil over high heat. When boiling, add the
pasta and cook according to the package instructions.
Meanwhile, spray a large skillet with cooking spray and place over medium-high
heat. Add the corn kernels and sauté 4 minutes, stirring occasionally. Transfer to a
bowl and cover to keep warm. In the same pan, add the oil. When the oil is hot, add the
shallots, garlic and tomatoes. Cook 5 minutes and stir in the stock and lemon juice.
Cook 3 minutes.
Drain pasta and reserve 1/2 cup of the cooking liquid. Divide pasta among
3 serving bowls. Fold butter and reserved corn into the tomato mixture. Add salt and
pepper and enough of the reserved cooking water to loosen the sauce. Pour evenly
over the pasta. Top evenly with the Romano, basil and oregano. Serve warm.
Yields 3 servings.

STUFFED PATTYPAN SQUASH
3 pattypan squash, blossom ends trimmed
to sit flat
4 slices bacon, cooked, crumbled
4 green onions, sliced
1 large garlic clove, peeled, minced
3/4 cup crumbled leftover cornbread or soft
breadcrumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1 tablespoon olive oil

Place an inch of water in a large
saucepan and bring to a boil over
medium-high heat. Add the squash and
cover. Cook 1 minute.
Meanwhile, lightly coat with cooking
spray the bottom of a baking dish large
enough to hold the squash and set aside.

32

Georgia Magazine

August 2020

In a mixing bowl, stir together the bacon,
onions, garlic, cornbread or breadcrumbs, Parmesan, garlic salt, pepper,
paprika and cayenne. Preheat oven to
350 degrees.
Drain squash and, when cool
enough to handle, slice off the stem ends
for stuffing. Using a spoon, carefully
scoop out the insides into a colander.
Discard the seeds, if desired, and press
the remaining squash bits with the back
of a spoon to remove excess moisture.
Add to the bacon mixture, stirring well.
Place the squash with the stem end
up in the prepared baking dish. Stuff each
center evenly with the bacon mixture.
Drizzle the tops with olive oil, cover with
aluminum foil and bake for 15 minutes.
Let stand 5 minutes before serving warm.
Yields 3 servings.

CHEESY SQUASH CASSEROLE
3 pounds yellow squash, cut into 1/4-inch
slices
1 small white onion, peeled, chopped
4 teaspoons kosher salt, divided
16 saltine crackers, divided
1-1/2 cups shredded sharp Cheddar cheese,
divided
1/2 cup mayonnaise
1 egg, lightly beaten
2 tablespoons unsalted butter, melted
1/4 teaspoon black pepper

Bring water to a boil in a Dutch oven
over medium-high heat. Add the squash,
onions and 3-1/2 teaspoons of the salt.
Stir often and cook 25 minutes.
Preheat oven to 350 degrees. Lightly
grease an 11x7-inch baking dish and set
aside. Crush 10 crackers and set aside.
Drain and coarsely mash the squash
mixture with a fork. Add the crushed
crackers, 1/2 cup of the cheese, mayonnaise, egg, butter, remaining salt and
pepper. Stir to combine. Transfer to the
prepared baking dish.
Crush the remaining crackers and
sprinkle evenly over the squash. Top with
the remaining cheese. Bake uncovered
30 minutes or until the cheese is melted
and the squash mixture is bubbly. Cool
on a wire rack 5 minutes before serving.
Yields 8 servings.
Tammy Algood develops recipes
that feature farm-fresh food for The
Tennessee Magazine, published by the
Tennessee Electric Cooperative Association in Nashville.
Georgia Magazine - August 2020

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