Patty Pan Squash Breakfast Bowls

After our farmer's summer hiatus it's CSA time again. We've never utilized patty pan squash before and were excited to see a new ingredient in our basket. After reading a few articles online it seems that small patty pan squash like we received can be treated like zucchini or summer squash when prepared but larger, more fibrous patty pan squash should be roasted and stuffed like acorn squash. During our recent trip to Vancouver, we had a great breakfast bowl at a local vegetarian restaurant and wanted to recreate that feel with ingredients from our pantry and patio garden. Thanks to Dave for coming up with this creation!

I think it was good with buffalo sauce drizzled over top but Dave ate the bowl plain.

This week we received: cucumbers, patty pan squash, mixed greens, garlic, carrots, a tomato, hakurei turnips, fennel, and celery.

A Vegetarian and Cooking original.

Ingredients:
-15 ounces black beans, drained and rinsed
-5 ounces diced green chilies
-3 small patty pan squash, cut into small cubes
-Paprika, to taste
-Salt, to taste
-Chili Powder, to taste
-Cumin, to taste
-1 bunch turnip greens, roughly chopped
-1 small onion, diced
-1 garlic scape, thinly sliced
-1 jalapeno pepper, minced
-2 banana peppers, minced
-9 cherry tomatoes, halved
-2 cups cooked white rice
-1 tablespoon lime juice
-4 eggs

Saute black beans and green chilies with a pinch of salt over medium heat, for 10-15 minutes, until the liquid cooks off and the beans begin to get toasted.

Dice the onion and garlic scape, then remove seeds from the jalapeno and banana peppers, and dice those as well. Peel, de-seed and chop the patty pan squash, and saute in a separate pan over medium heat with diced onion, garlic scape and peppers for 3-5 minutes. Chop the turnip greens and add to the saute pan, with a dash each of paprika, chili powder and cumin, and a pinch of salt.

Combine the cooked rice with a touch of salt and the lime juice, serve in four bowls topped with beans, zucchini, sliced cherry tomatoes, an egg fried over-easy, and a sprinkle of fresh chives.