Stuffed Pattypan Squash

Prep Time: 20 minutes
Cook Time: 20 minutes

5 small-medium pattypan squash
2 C cooked brown rice
1 tbsp olive oil
1 C crimini mushrooms
2 C cooking greens (chard, kale, spinach, etc.)
½ C chopped red onion
2 cloves garlic
½ C shredded swiss, cheddar, or mozzarella cheese
½ C ricotta cheese
½ tsp sage
½ tsp thyme

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1. Boil pattypan squash whole  for 15 minutes. Heat saute pan on medium and add oil, mushrooms, onions, garlic, and greens. Add thyme, sage, salt and pepper. Cook 5-7 minutes. Preheat oven to 400 degrees
2. Add the vegetables to mixing bowl. Add the ricotta & rice. Stir to combine and set aside.
3. Remove the squash. Cut off the end and stem so that they sit flat. Using a small knife, cut out a deep pocket.  Repeat with the rest of the. Chop and add it to the mixing bowl.
4. Stuff each squash with the vegetable/cheese mixture.
5. Bake 20 minutes.
6. Remove and top with cheese. Return to oven for 3 minutes until cheese has melted. Serve and enjoy!

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Tomato, Apricot, Feta & Mint Salad

Prep Time: 10 minutes
Assembly Time: 2 minutes


1 pound ripe tomatoes, cut into chunks
3 apricots
Small handful fresh mint leaves
Salt & pepper
Olive Oil
6 oz. feta cheese, roughly crumbled into chunks

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1. Combine tomatoes, apricots, and half of mint in a large bowl and season with salt and pepper. Drizzle with olive oil and toss very gently to coat. Arrange on a serving platter. Add chunks of feta cheese. Sprinkle with remaining mint. Drizzle with more olive oil. Serve.