Cookin' with Carol recipes on NBC5 - July 2007

Serves 6

Primavera is a great way to enjoy a bounty of fresh vegetables.

1 (3-pound) spaghetti squash

Preheat oven to 350° F. Pierce outside surface of squash several times with a fork and place squash in a shallow baking pan. Bake for 1 hour and 15 minutes, or until surface of squash feels slightly soft when pressed with pot mitts. Remove squash from oven and cool at least 15 minutes. Cut squash in half lengthwise and scrape seeds out with a spoon. Scrape cooked squash strands from the shell and place in a medium bowl; reserve. Heat a large skillet over medium heat. Add olive oil and garlic and cook for 10 seconds. Add vegetables and cook for 3 to 5 minutes, until vegetables are tender-crisp, stirring occasionally. While vegetables are cooking, cook spaghetti sauce in a small saucepan over medium heat, until warmed through, stirring occasionally. Add reserved spaghetti squash to the vegetables and cook for 1 to 2 minutes, until mixture is warmed through. Top with warmed spaghetti sauce and sprinkle Parmesan cheese over all to serve.

Notes:

Spaghetti squash is a winter squash (it is available in the summer, however) that somewhat resembles a yellow watermelon. The flesh looks like strands of spaghetti when cooked and separated from the shell. Find near the squash in the produce section of the grocery store. For vegetables in this recipe, try different combinations using broccoli, carrots, bell peppers, sugar snap peas, snow peas, yellow squash, zucchini squash, and/or onions.

(Air Date: July 14, 2007)

Serves 8

Cool the heat of summer and celebrate fresh corn season with this smoky-spicy chilled bean salad.

4 ears fresh sweet corn

Husk corn and remove silks. Rinse ears of corn under cold water. To grill corn, place husked ears of corn on the grill over medium-high heat. Cook with the grill top closed for about 1 to 2 minutes per side (4 to 6 minutes total), until corn is tender and slightly caramelized in some spots. Cool for 5 to 10 minutes and cut corn kernels off the cobs. Combine all remaining ingredients with the corn in a medium bowl, stirring well to mix. Chill 15 to 30 minutes to let flavors blend. Keeps in the refrigerator up to 5 days. Serve as a side dish to grilled meats or fish, as a stand alone salad in lettuce cups, or as a salsa/relish with baked tortilla chips and/or raw vegetable dippers, such as wide bell pepper strips and cucumber slices.

Notes:

For a delicate-sweet flavor, steam or boil corn until tender, about 3 to 4 minutes total. Let cool for 5 to 10 minutes and cut corn kernels off the cob. If desired, you can substitute 2 cups canned corn (drain first), or 2 cups frozen corn (thaw first), for grilled corn.

(Air Date: July 21, 2007)

Serves 6

Combine the art of grilling with the refreshing coolness of a chilled soup and you have a delicious gazpacho that satisfies your summertime tastes.

2 medium tomatoes

Core and halve tomatoes. Wrap garlic in a small piece of foil. Grill tomatoes, bell pepper, onion, and garlic packet over medium heat for 2 to 3 minutes per side, or until golden brown. Place vegetables in a food processor (you can remove tomato peels, if desired, and it is good to coarsely chop the onion before processing). Add cucumber, olive oil, and red wine vinegar. Process for 20 seconds, or until slightly chunky (or longer if you prefer a smoother texture). Season with salt and pepper to taste, if desired. Serve chilled in a decorative bowl with a slice of toasted ciabatta bread.

Notes:

Rather than grilling, you can roast the vegetables in an oven at 400° F for 15 to 20 minutes, or until golden brown. Ciabatta is a soft textured Italian bread with a thin, crisp crust. Substitute any fresh bread of your choice, if desired.

(Air Date: July 28, 2007)