lunch menus

Summer squash, with its gorgeous and creamy butter-yellow skin, is in the farmers' markets.

When I was a kid, I ate so much squash - fresh from the garden - that I was sure I'd never suffer another bite. The typical dish we ate consisted of a medley of sautéed summer vegetables - squash, zucchini, onions, tomatoes and sweet corn. It was delicious!

But even the tastiest dishes soon grow old if repeated too often. There really are only so many ways to sauté or stuff a squash.

I was intrigued by these Summer Squash Sloppy Joes featured in the July 2006 edition of Cookie

But since we're trying to cut back on meat, rather unsuccessfully, I might add, I thought we'd try this recipe with mushrooms as a replacement for the ground beef or turkey. You might substitute firm crumbled tofu too.

Summer Squash Sloppy Joes
adapted from a recipe by Melissa Clark


* 3 Portobello mushroom caps, diced
* 3 garlic cloves, minced
* 1/2 onion, finely chopped (about 3/4 cup)
* 1 carrot, grated
* 1 1/2 cups summer squash, diced
* 1 6-ounce can tomato paste
* 1 tablespoon mild chili powder
* 1 teaspoon paprika
* 1 teaspoon dried oregano
* Kosher salt and freshly ground black pepper to taste
* 3 ounces cheddar cheese, thinly sliced

* 6 Challah buns

1. Preheat the broiler. In a large skillet over medium-high heat, sauté the mushrooms until browned, about five minutes. Add the garlic, onion and carrots, then sauté another two minutes or until just soft. Finally, add the squash and sauté about a minute more.

2. Stir in the tomato paste and 1 1/4 cups water, stirring until the paste has dissolved. Add the chili powder, paprika, and oregano, and season with the salt and pepper. Reduce heat to medium and continue to cook until the mixture has thickened, 8 to 10 minutes.

3. Divide the cheese among the bottom halves of the Challah buns. Transfer both halves of the buns to the broiler, open-faced, and toast until the cheese has melted and the top buns are toasted.

4. Remove the buns from the oven and fill each sandwich with the squash-and-mushroom mixture. Serve immediately.

For a side dish, try this Asian Coleslaw recipe - a nutty-vinegary, sweet and nice counterpoint to the picquant Sloppy Joes.

Elizabeth launches new lunch & delivery menus

Elizabeth offers a new lunch menu

With more recession-conscious diners opting to eat-in, restaurateurs are re-inventing the wheel with lunch hours.

Sam Martinez and Jeff Mancini's casual neighborhood spot, Elizabeth (265 Elizabeth Street) starts serving a new burger-centric lunch menu and offering delivery specials today. 

Sink your teeth into one of these (or choose the $10 special). 12-4 p.m. Monday through Friday.

Vermont Cheddar Burger 14
lettuce, tomato, dill pickle, special sauce

Blue Cheese Burger 14
sautéed onions

Homemade Veggie Burger 13
soy, mushroom, garlic

Bacon Burger 15
cheddar, lettuce, dill pickle

Mediterranean Lamb Burger 15
feta, olives, cucumbers

Turkey Burger 13
spinach, carrots, shallots

Or have your taste of Elizabeth at home.  Delivery is available daily from noon - 11pm, from Thompson Street to Chrystie and Spring Street to Bond. 

Deliveries outside the normal area can be arranged by calling in advance. Off-premises catering and special events are also available.  Highlights of Elizabeth's new delivery menu are:

New Delivery Menu Specials

Lunch $10
Soup of the Day or Market Green Salad
a Half Sandwich of your choice
*Order five or more lunch specials and get five free sodas*

* * *

Dinner $20
Soup of the Day or Market Green Salad
a Burger of your choice
*Order two or more dinner specials and get one free side of your choice*