Stuffed Patty Pans with Roasted Pepper Sauce and Crispy Spuds - Recipe Idea

Love our summer dinners that are heavy in the veg department and loaded with flavour and texture. This sauce we created was super drinkable and has been used often in certain pasta dishes recently like vegetarian lasagna. If you are new here, the big yellow squash is the star of this show. Most people prefer the small golf ball size patty pans but the large ones are wonder vessel for stuffing or shredding.

Started with building the sauce by charring up different coloured bell peppers and sweet ramiro peppers. Removed the skin and transferred into a blend with soaked cashews, nutritional yeast, red Russian garlic, lemon juice, summer savoury, parsley, salt and pepper. Blended and poured into a saucepan and began to heat on low. Throughout the cooking I would give it a splash of homemade broth, if it got too thick. When It was done I mixed in crumbled feta and served on the bottom on the plate. Cut the warba potatoes into wedges and tossed in extra virgin olive oil, salt, pepper and Kailyn's famous garlic powder. Roasted in the oven until golden brown and crispy. Once the sauce hit the stove and potatoes got started in the oven, I worked on hollowing out four large patty pan squashes. Brushed with olive oil, seasonings and then stuffed it with a mixture of leftover rice, broccolini, sweet onion, cubed chicken thighs, kale and gouda cheese. It was all seasoned well with fresh herbs, cumin, coriander, cayenne pepper, salt and pepper. Topped with more gouda cheese and baked until golden brown. Garnished the dish with broccoli micro greens and edible pansy flowers.

You could substitute any other grain, quinoa, millet or couscous. Mix up the protein from beef, lamb, or pork. Toss any of your favourite vegetables in there. Use any of your favourite potato or replace it with celeriac, turnip or any root veg. A playful dish that you can easily change, depending on what you have in your cupboard and cold food storage.