The Treebeard's Cookbook: Treebeard's Broccoli and Carrots

In another life, I worked in downtown Dallas.  And in that life, I got tired of eating the same fast food every friggin' day.  So I finally found a place that made fantastic veggie plates, and that place was Treebeard's in the Plaza of the Americas.  I'm sad to say the restaurant is now long gone, but luckily the one in Houston seems to be chugging along, and they very graciously have created a cookbook that can be purchased by anyone, especially those who are missing the fantastic veggie plates of their former life.  This cookbook is in the running for best purchase of 2023.

Treebeard's Broccoli and Carrots
From The Treebeard's Cookbook

3 pounds broccoli, cut into florets
½ cup (1 stick) unsalted butter
2 tablespoons olive oil
2 teaspoons minced garlic
3 pounds carrots, cut into ½-inch pieces
1½ teaspoons dill seeds
2 teaspoons granulated sugar
½ teaspoon kosher salt
1 teaspoon freshly ground black pepper

Cook broccoli in boiling water 3 to 5 minutes or until just tender. Drain and refresh under cold running water. Drain and set aside.

Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat. Cook garlic. Add carrots, dill seeds, sugar, salt, and ½ teaspoon pepper. Cook, stirring often, for about 15 minutes or until carrots are well browned and caramelized. Transfer carrots to a casserole dish and cover to keep warm.

Add remaining 7 tablespoons butter and ½ teaspoon pepper to the skillet and cook over high heat for about 5 minutes or until butter is fragrant and a deep nutty brown. Add broccoli, mix to coat and cook until broccoli is heated through. Add broccoli to casserole dish with carrots and mix.

Makes 6 to 8 servings

The Red Truck Bakery Farmhouse Cookbook: Squash Casserole with Corn and Crunchy Bread Crumbs

When I went to visit my sister in Maryland, she was baking up a storm.  And I certainly didn't mind.  One of the delicious things to come out of her kitchen was this squash casserole.  I hadn't experienced one with corn in it (which was a fun twist), but what really took it over the top was the cream cheese/Gruyère mixture.  It gave the whole dish a delightful tang that the squash really needed to sing.  I liked it so much that I bought the cookbook as soon as I got back into town.

Note: I used a combo of Costata Romanesco zucchini and zephyr squash, two beautiful unusual squashes they had at the store for the end of the season.  I also added a sprinkle of dried parsley and smoked paprika to the crumb topping.  And as for the garlic, your heart will tell you how much is enough.

Squash Casserole with Corn and Crunchy Bread Crumbs
From The Red Truck Bakery Farmhouse Cookbook

4 pounds yellow squash, trimmed and sliced into ⅓-inch thick rounds
1 (8-ounce) package cream cheese, at room temperature
½ cup half-and-half
1 large egg
1½ cups plain panko bread crumbs, divided use
6 ounces Gruyère or Asiago cheese, shredded (about 1½ cups)
4 ounces grated Parmigiano-Reggiano cheese (about 1 cup), divided use
½ cup chopped fresh parsley
1 tablespoons chopped fresh basil or 2 teaspoons dried basil
3 tablespoons unsalted butter, divided use
2 medium yellow onions, thinly sliced crosswise
2 garlic cloves, minced
2 cups fresh or frozen corn kernels (thawed and patted dry if frozen)
Kosher salt and freshly ground black pepper

Preheat the oven to 350°F and position a rack in the center. Grease a 9x13-inch baking dish with vegetable oil spray.

Bring a large pot of water to a boil over medium-high heat. Add the squash and cook for 5 minutes, or until barely tender. Drain into a colander in the sink.

In a large bowl, whisk together the cream cheese, half-and-half, egg, 1 cup of the panko, the Gruyère, ½ cup of the Parmesan, the parsley, and basil.

Melt 1 tablespoon butter in a large sauté pan or deep skillet over medium heat. Stir in the onions and cook, stirring occasionally, until lightly browned and tender, about 6 minutes. Stir in the garlic and cook for 1 minute more, until fragrant. Remove from the heat.

Add the parcooked squash to the pan along with the cream cheese mixture. Stir in the corn and season with salt and pepper to taste. Pour the mixture into the prepared baking dish and spread it out evenly. Cover tightly with foil and bake on the center rack for 20 minutes.

Meanwhile, in a medium bowl, melt the remaining 2 tablespoons butter and combine with the remaining ½ cup panko and the remaining ½ cup Parmesan, tossing to coat evenly.

Remove the casserole from the oven and uncover. Sprinkle the panko-Parmesan mixture evenly across the top. Move the rack to the upper third of the oven and return the casserole to the rack. Continue to bake, uncovered, for 10 minutes more, or until the Parmesan in the topping has melted and the casserole is heated through. Turn on the broiler and, very briefly, broil to create a golden crust, watching closely so it does not burn. Let the casserole sit for a few minutes before serving.

Makes 6 to 8 servings