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.

Saltimbocca in Italian means “jumps in the mouth.” I’m not sure if that’s because the flavors are so delightful when eating the dish or if it tastes so good that one can’t resist another bite. It is usually made with veal but I’ve always made it with chicken. The dish is common in southern Switzerland, Italy, Spain and Greece.

Each country has its own version and flavor preferences, so there are many variations. I’ve modified my recipe and the following version is low-cal and low-fat.

Stuffed Chicken Saltimbocca
4 boneless, skinless chicken breast halves
6 oz. reduced-fat feta cheese
1 Tbsp. fat free Half & Half
6-8 sage leaves, chopped
1 tsp. garlic salt
1⁄2 tsp. cracked black pepper
1 tsp. olive oil

Butterfly-cut the chicken breast halves by slicing widthwise almost to the other edge. Lay a large piece of plastic wrap on the cutting board. Open each breast, keeping the edge intact, and spread across the plastic wrap. Place another piece of wrap on top of the chicken. Gently pound the chicken 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.

Crumble the feta cheese into a bowl and mix in the Half & Half, sage, garlic salt and pepper. Place a spoonful of the mixture on each flattened chicken breast. Roll up and place on a baking pan. Brush olive oil on each roll and season with a little salt and pepper. Cook in a 400-degree oven for 25 minutes.

Clean the cutting board, utensils and work surface with hot soapy water. Always wash your hands after handling raw chicken and never reuse the cutting board without thoroughly cleaning it first. In fact, it is best to have separate cutting boards when making this dish – one for the raw chicken prep and one for processing the herbs and vegetables.

Salad with Seasoned Bread Crumb Topping
1 Tbsp. butter
1 cup panko bread crumbs
1 tsp. fresh thyme, chopped
1 tsp. garlic salt
3 tomatoes, sliced
1 head romaine lettuce

In a small frying pan, melt butter and add bread crumbs, thyme and garlic salt. Cook on low heat, stirring occasionally, until the bread crumbs are lightly toasted. Wash, drain and tear the lettuce into bite-sized pieces. Serve with tomato slices, a splash of lemon juice (or your preferred dressing) and top with the toasted seasoned bread crumbs.

The stuffed chicken saltimbocca and side salad serves 4, and each serving has about 368 calories and 15 grams of fat. For a full fat version, consider using grated provolone cheese instead of feta and wrapping each breast with thinly sliced bacon or prosciutto before baking.

Keeping up with weeds in the gardens and flower beds is a never-ending job. When I think I’m getting caught up in one area, I look around and realize I’ve fallen behind somewhere else. My hands and nails are stained from pulling weeds and my arms and legs are itchy with bug bites and scratches. Yet when I look back at where I’ve been and the garden looks so neat, I’m happy and feel a sense of accomplishment.

I pulled up the remaining onions and English peas. I also cleared out the lettuce beds that were full of weeds, grasshoppers and the now-bitter greens to make room for eggplant and peppers. I made a stir fry with the peas and a few of the onions – and of course – squash makes its return in this dish too.

Beef and Vegetable Stir Fry
1 lb. beef arm roast, cubed
4 cups squash, chopped
1 cup onion, chopped
4 cups cauliflower, chopped
1 cup red and green bell peppers, chopped
2 cups English peas, divided
1 cup beef broth or stock
8 cups cooked rice
2 eggs

Marinade:
1⁄2 cup soy sauce
1⁄4 cup teriyaki sauce
2 Tbsp. brown sugar
2 Tbsp. rice wine vinegar
2 Tbsp. sesame oil
6 tsp. garlic, minced
1/3 cup onion, minced

Prepare the marinade and combine with the cubed beef in a sealable bag. Place in a bowl and marinate in the refrigerator for at least 8 hours. Flip the bag over a few times to make sure the marinade is coating the meat.

When ready to cook dinner, drain the meat and reserve the marinade. In a small pot, bring the reserved marinade and 1 cup beef broth to a boil and continue to cook until it is reduced by half. Prepare rice and add half the fresh English peas and the eggs to the rice after removing from heat. Stir well and place the lid on top. The eggs will cook and the peas will heat by dinner time.

In a wok or large pan, cook the beef on high heat until done. Remove with a slotted spoon and cook the vegetables in the pan juices. Do not over-cook. They should still have some crunch. Return the beef, pour the marinade sauce over all and stir.

Serve the beef and vegetable mixture over rice. The recipe makes 8-10 servings. Each serving contains about 750 calories and 12 grams of fat. After dinner, the leftovers can be packaged in containers to be taken for lunches during the week.