I volunteer every Wednesday as a cook in a church-sponsored program that feeds the hungry. Our food comes from the North Texas Food Bank, donations from community gardens, gifts or reduced prices from local food suppliers and items purchased by the church. We often receive large amounts of produce that would spoil before we could serve it, so it is processed and frozen for later use.

The freezers in that kitchen were very full and unmanageable. So last week after serving lunch, we pulled everything out of the freezers and sorted it by cooked and uncooked meats, vegetables, dairy, etc. Then we planned several weekly meals around those items and grouped them together as we returned everything to the freezers.

We’ll need to buy a few things to complete those meals, but we will be providing a healthy, delicious lunch using items we already have, and there’s the added bonus of freeing up freezer space. That exercise got me thinking about my own freezer space and the items in the refrigerator that would be thrown out if not used soon.

What some people refer to as a garbage can dinner started with 4 frozen tuna steaks. I’m sure I bought them as a bulk purchase and those were the few still left. I also found half a bag of frozen lima beans. How else would I use them? In the refrigerator I had a head of cauliflower. It had a dark spot that I removed and I remembered buying it on a whim, with no real plan at the time. That’s what happens. Add in the rest of the mushrooms from the package used in last week’s scallopini, and I had the makings of terrific Asian tuna steaks with stir-fried vegetables served over rice.

Asian Tuna Steaks
4 frozen tuna steaks, thawed
1⁄4 cup sweet chili sauce (like Mae Ploy)
1⁄4 cup rice wine vinegar
1⁄4 cup soy sauce
2 tsp. grated ginger root
2 Tbsp. brown sugar
1⁄4 cup canola oil

Combine all ingredients in a sealable plastic bag and marinate for 20 minutes. Meanwhile, prepare a pot of rice and get the vegetables cleaned and chopped for the stir-fry.

Stir-fried Vegetables
1 onion, julienned
2 peppers, julienned
2 carrots, julienned
2 celery ribs, cut on a bias
8 oz. mushrooms, cleaned and sliced
1 head cauliflower, cleaned and chopped
1⁄2 bag frozen lima beans
2 Tbsp canola oil, divided
1⁄4 cup stir-fry sauce
Salt and pepper

Pop the lima beans in the microwave for 4 minutes. In a large frying pan, heat 1 Tbsp. canola oil on high heat. Cook the cauliflower allowing it to brown lightly, but don’t over-cook it – there should still be some crunch. Remove the cauliflower and add the sliced mushrooms, searing each side until golden brown and then remove.

Add 1 Tbsp. canola oil to the pan and cook the onions, pepper, carrots and celery with a little salt and pepper, stirring often. When the vegetables begin to brown, reduce heat to medium and return all the vegetables to the pan with stir-fry sauce. Gently mix all together and pour into a serving bowl. The great thing about stir-fried vegetables is that the combinations are endless.

Place that same frying pan back on the stove and set heat to medium high. Sear tuna steaks on each side for about 3-4 minutes. Add marinade to the pan, reduce heat to low, cover the pan and cook for 8-10 minutes.
Serve the tuna steaks over rice with the stir-fried vegetables on the side. Drizzle pan sauce over all. Other garnishes may include chopped fresh cilantro or green onions, soy sauce, and Sriracha hot chili sauce.

Hint – Peel and grate leftover fresh ginger root and store with a little oil in the freezer.

I bought a spaghetti squash at the market. A friend grew a few, but planted too close to zucchini and cross pollination caused them to look strange. In hindsight, I should have asked her for one. It still may have baked just fine. I remember when she composted them that they cut more easily than the one I bought.

With difficulty, I finally cut through the gourd and scooped out the seeds. I used a tsp. of olive oil and by spreading it around with my hands, coated each half. Sprinkle the inside flesh with a little salt and pepper and lay cut-side down on a foil-lined baking dish. Bake in a 450-degree oven for about 30 minutes.

Let the squash cool enough to handle. I used a paper towel holding the squash in one hand while pulling out the flesh with a fork into a bowl. The fork helped break it up into little ribbons that looked remarkably like spaghetti noodles. Like pasta, the squash had very little taste, so topping it with marinara or butter and Parmesan is a great idea. However, I made chicken scallopini and it paired nicely.

Chicken Scallopini
8 oz. baby bella mushrooms, cleaned and sliced
4 boneless, skinless chicken breast halves
1 cup flour for dredging and gravy
1⁄2 stick butter, divided
4 Tbsp. olive oil, divided
1 cup chicken broth
1⁄2 cup dry white wine
1⁄2 lemon, juiced
1 Tbsp. capers
Salt and pepper, to taste

Brown the mushrooms in 1 Tbsp. each butter and olive oil over medium heat. While those cook prepare the chicken. Cut the chicken breast halves by slicing through widthwise. Lay a large piece of plastic wrap on the cutting board. One at a time, lay the chicken portion on the plastic wrap. Place another piece of wrap on top. Gently pound the chicken a few times with the flat side of a meat mallet, using a down-and-away motion until it is about 1⁄4 inch thick. The plastic wrap contains the raw chicken, reducing contamination and making clean-up easier.

Remove the mushrooms from the pan, add another Tbsp. each butter and olive oil. Lightly dredge each chicken piece in flour seasoned with salt and pepper. The coating for this recipe is not heavy. When the butter and oil have heated, place four chicken pieces in the pan and cook at medium to medium-high heat for 3 minutes on each side. Remove the chicken and add another Tbsp. each of butter and olive oil. Cook the last four pieces.

Add the remaining butter and olive oil to the pan with 1 Tbsp. dredging flour and stir to incorporate. Let the flour cook a couple of minutes on medium heat. (Throw away remaining dredging flour.) Add chicken broth, wine and lemon juice to pan. Stir until smooth. Add capers and the cooked mushrooms. Let the wine cook a couple of minutes, taste and add salt and pepper if necessary. If the gravy is too thick, add a little more chicken broth.

Serve the chicken over a cup of spaghetti squash topped with the gravy. The recipe serves 8.

While cleaning the fridge last weekend, I found the leftover panzanella salad from a previous dinner using basil, parsley, tomatoes, peppers and cucumbers from my garden. I had added onions, garlic, mozzarella, olives and capers along with leftover French bread from another night’s dinner. By then the bread was soggy and the salad most likely wouldn’t be eaten. I realized that except for the cucumbers, those leftovers would make a fantastic Italian meatloaf.

Strange but true, I picked out the cucumbers and threw them in the compost bowl while removing the soggy bread to a smaller bowl where I broke it up and added 1 egg. That mixture went back into the remaining panzanella ingredients along with 1-1/2 pounds of ground meat. I mixed it all together and shaped it into a loaf topping it with tomato salsa spruced up with a little Worcestershire sauce and tomato paste. It baked for 50 minutes in a 350-degree oven.

While the meatloaf cooked, I boiled about 2 pounds red potatoes, one large peeled sweet potato from my garden and 6 garlic cloves in salty water for 15 minutes. I mashed them with a little leftover goat cheese and heavy cream – we were out of butter and my goal was to clean out the fridge.

As I was writing this, I realized that dinner sounded like something from a Chopped episode where cooks have to create a meal from miscellaneous ingredients. Regardless, the Italian meatloaf served over creamy mashed potatoes was fabulous, possibly the best I’ve ever eaten. The recipe below is my effort to recreate it without the benefit of leftover panzanella salad.

Italian Meatloaf
2 Tbsp. olive oil
3 cloves garlic minced
1 medium onion, chopped
1 green pepper, chopped
1 cup cherry tomatoes, halved
1⁄2 cup Kalamata olives, chopped
1 Tbsp. capers
2 Tbsp. fresh parsley, chopped
2 Tbsp. fresh basil, chopped
1 cup mozzarella cheese, cubed
1-1⁄2 lb. ground meat
1 cup bread crumbs
2 eggs
2 Tbsp. Worcestershire sauce
2 Tbsp. balsamic vinegar
Salt and pepper
1 cup marinara sauce

Sauté the garlic, onion, pepper and tomatoes in olive oil with salt and pepper until tender. Then in a large bowl, mix all the remaining ingredients together – except for the marinara sauce. Shape into a loaf and place on a rack in a baking pan. I used very lean ground beef and skipped the rack. Spread marinara sauce over the top of the loaf. Bake in a 350-degree oven for 50 minutes or until the internal temperature is 160 degrees. Let the meatloaf rest 5-10 minutes before slicing and serving.

Once again, I was lucky to be the recipient of fully cleaned and filleted catfish. There must have been about two pounds. I decided to oven-fry them because my stovetop was occupied with both a pressure canner and a pot of boiling hot water-bath. When it is too hot to work outside, I bring the outside in by heating up the kitchen – at least that’s my husband’s complaint. He didn’t complain about dinner, though.

Oven-fried Catfish
2 lbs. catfish fillets
3/4 cup cornmeal
3/4 cup panko breadcrumbs
1 tsp. thyme
2 tsp. salt
1 tsp. celery seed
1 tsp. onion powder
1 tsp. garlic powder
1⁄2 tsp. pepper
1 cup milk
1 egg

Mix the dry ingredients together in a shallow pan. Whisk the egg and milk together in another shallow pan. Lightly coat a foil-lined sheet pan with cooking spray. Dip each fillet in the milk and then into the dry mixture. Lay the breaded fillets on the sheet pan with space between each – no crowding. Use another pan if necessary.

Finish with a light coat of cooking spray on the top of each fillet. Place the sheet pan in a 415-degree oven and cook for 15 minutes. Check the fish after 10 minutes and flip the fillets. I used my convection setting and did not turn the fish over; however, I only cooked them for about 12 minutes. They were nicely browned on both sides.

While the fillets cooked, I made a side of chopped tomatoes. I started by sautéing onions and a mild chili pepper in olive oil. I added minced garlic and cooked for about a minute. Then I added chopped tomatoes, salt and pepper and continued to cook for about 3 minutes on low heat.

Turn the heat off, cover with a lid and let it sit. The tomatoes should still be firm. Before serving, I added a little balsamic vinegar and chopped kalamata olives.

Red potatoes sounded good too, so I sliced them, added a drizzle of olive oil and a dash of garlic salt and cooked them covered in the microwave for 5 minutes. Then I stirred the potatoes and returned them to the microwave for another 4 minutes. (If I had thought to toast bread slices in the toaster oven, I’d have had every heating appliance in the kitchen working. No wonder David gripes that I’m heating up the house!)

Anyway, I served the catfish with the red potatoes, chopped tomatoes and a dollop of tartar sauce. I made the tartar sauce by stirring together mayonnaise, chopped onion, minced garlic, chopped dill pickles and sauerkraut. Season with salt and pepper. Adding the sauerkraut may seem like an odd choice, but the texture and zest it gives is amazing. Garnish the plate with freshly chopped dill weed.

The next day we had fish tacos for lunch. Just reheat the leftover catfish and place on a wheat tortilla. Spread with tartar sauce and top with chopped cabbage. Yum!

Peppers are beginning to produce well in the garden. In addition to jalapeños, banana and green peppers, I usually plant large chili peppers called Big Daddy. Those peppers are similar to large Hatch chilies. I use them like green peppers, but occasionally I grill them, cover and once cooled, I remove the seeds and blackened skin. They are ready for use in preparing dishes that call for mild chilies or can be frozen for later.

Last Thursday I used them along with avocadoes to make a yummy green enchilada dish.

Creamy Chicken and Avocado Enchiladas
4 boneless, skinless chicken breast halves
Salt, pepper and chili powder for seasoning
2 Tbsp. olive oil
2 onions, chopped
5 mild chili peppers, roasted and chopped
6 oz. Monterrey jack cheese, shredded
12 wheat tortillas

Avocado Cream Sauce
2 Tbsp. butter
2 Tbsp. flour
2 cups chicken broth
3⁄4 cup sour cream
1 tsp. cumin
1 tsp. salt
2 garlic cloves, minced
1⁄2 tsp. pepper
3 avocados, pitted and peeled
1 bunch fresh cilantro, chopped
1 lemon, juiced

Garnishes may include fresh chopped cilantro, sour cream, cheese and jalapeño slices.

Season chicken breasts with salt, pepper and chili powder and brown each side in a large skillet. Remove breasts and sauté onions and peppers in the same skillet. Cut the chicken into bite-sized pieces and return to the pan. Reduce the heat to low, cover and simmer until chicken is done.

Meanwhile prepare the avocado cream sauce by melting butter over medium-high heat. Add flour and stir until golden. Slowly stir in broth, bring to a boil and reduce heat to a simmer for 5 minutes. Stir in sour cream, cumin, salt, garlic and pepper. Remove from heat and transfer mixture to a blender or food processor. Add avocados, cilantro and lemon juice. Pulse until smooth. Taste and adjust seasonings.

To assemble the enchiladas, spread a spoonful of avocado cream sauce down the middle of the tortilla. Then layer the chicken, onion and pepper mixture followed with cheese. Roll tortilla and place seam side down in a lightly greased baking dish. Continue building and rolling the rest of the tortillas. Drizzle about half of the remaining avocado cream sauce on top, cover the dish with foil and bake for 20 minutes in a 375-degree oven.

Serve enchiladas with a dollop of avocado cream sauce and the garnishes of your choice.

I made extra avocado cream sauce because it is great as a dip for chips or vegetables. Also, if you don’t have time to grill chilies, use a can of roasted chilies.

Corn, lovely sweet corn, is still the topic of this week’s column. Last week I grilled dozens of ears, and still have more left from the harvest. I froze a few, shared some with neighbors and grilled a few more. My husband comes home from work and eats one before dinner for a healthy snack. Corn is like gold in my house.

I sell my garden produce at a farmers’ market in Sulphur Springs, but I never bring corn with my vegetables. I explain to the customers who purchase eggs, tomatoes, okra, cucs, zucs, eggplant, yellow squash and freshly baked breads that my husband has declared the corn his own. One lady asked, “Do you not have enough to sell?” I replied, “As far as my husband is concerned, there will never be enough corn.” So, there you go.

I managed to pull aside half a dozen ears for the following recipe. It is the perfect summer-time salad that keeps well in the fridge and is the hit side-dish at any barbecue or cookout. It goes well with just about everything, and is even great alone for a light dinner.

Corn and Black Bean Salad
6 ears of corn, grilled and cut from the cob
2 15-oz. cans black beans (low sodium)
4 cups tomatoes, diced
1 cup red onions, diced
4 tsp. garlic, minced
1 lemon, zested
2 lemons, juiced
1 bunch cilantro, chopped
1⁄4 cup red wine vinegar
1⁄2 cup extra virgin olive oil
1 tsp. fresh oregano, minced
Salt and pepper to taste
3 avocadoes, diced
3-4 jalapeños, minced

Mix the first 12 ingredients together and marinate in the fridge for up to 4 hours. I substituted a can of pinto beans instead of one of the black bean cans. That’s just the way I like it. I also like my avocadoes firm, so I cut them and add them right before serving. The jalapeños are a must for me, but one family member doesn’t handle them well. Trust me, life is often better when you slice them on the side and add them to your own salad if you want the heat.

Please try this delectable salad. It serves many. Go to a local farmers’ market and pick-up as much of the local produce as possible. Subsidize with canned or grocery-store produce as necessary. But seriously, this dish is fresh, easy to make and so good for you and the entire family. Sunday night, I served it with sliced roasted chicken breasts. It was delicious.