HOW TO SLICE PATTY PAN SQUASH RECIPES

Steps:

• Thaw the frozen vegetables. Place 1 cup frozen lima beans in a shallow bowl at room temperature to thaw. If using frozen corn or okra, add 4 ounces frozen okra and 2 cups frozen corn kernels to the bowl to thaw also.
• Prepare the vegetables. Dice 1 medium bell pepper and 1/2 medium sweet onion (about 1 cup onion), and finely chop 2 garlic cloves. Halve 1 pint grape tomatoes. Trim and slice 4 ounces okra 1/4-inch thick (about 1 cup). Thinly slice 1/4 cup fresh basil leaves. If using fresh corn, remove the husks and cut the kernels from the cob (about 2 cups).
• Chop the bacon. Chop 4 slices bacon into 1/2-inch pieces.
• Cook the bacon until crisp. Cook the bacon in a large cast iron or stainless steel skillet over medium-high heat until the bacon crisps and the fat renders, 8 to 10 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate.
• Cook the onion and pepper until soft. Add the onion, bell pepper, and 1 1/2 teaspoons kosher salt to the bacon fat in the skillet and cook over medium heat until softened, about 5 minutes.
• Cook the garlic until fragrant. Add the garlic and cook until fragrant, about 1 minute.
• Add the remaining vegetables. Stir in the tomatoes, corn, okra, and lima beans, and cook, stirring occasionally, until the vegetables are heated through and tender, 6 to 7 minutes.
• Season the succotash. Stir in 1 tablespoon apple cider vinegar and 1/4 teaspoon black pepper.
• Serve the succotash. Top with the crisped bacon and basil leaves, and serve warm.

Steps:

• 1. Slice the pear lengthways as finely as you can. Toss gently with the salad leaves, a little drizzle each of extra virgin olive oil and red wine vinegar, and a pinch of black pepper.
  2. Scrunch the minced pork in your clean hands with a pinch of seasoning, then shape into a 1cm-thick patty. Rub with 1 teaspoon of olive oil, then place in a large non-stick frying pan on a high heat for 2 minutes, while you halve and toast the bun alongside, removing it when golden.
  3. Flip the burger, then, after 2 minutes, crumble the blue cheese next to it to melt. Move the burger on top of the oozy cheese, jiggle around to coat, then put it on your bun base.
  4. Stack in as much pear and salad as the bun will hold, pop the lid on, squash and devour, with any extra salad on the side.