Mediterranean Summer Squash & Pinto Bean Skillet with Toasted Sourdough

Mediterranean Summer Squash & Pinto Bean Skillet with Toasted Sourdough is a warm, rustic dish filled with tender summer squash, pinto beans, basil, Parmesan, and savory broth. Perfect for a leisurely lunch or light summer meal with plenty of crusty bread for dipping.

Mediterranean Summer Squash & Pinto Bean Skillet with Toasted Sourdough

During the summer, my husband and I naturally gravitate toward what I like to call Mediterranean Lunch Plates—simple, hearty dishes that fall somewhere between an appetizer and a full meal. They're the kind of recipes that invite you to slow down, gather around the table with a slice of good bread, and enjoy an unhurried lunch filled with good conversation. They aren't complicated, but they always feel special.

This Mediterranean Summer Squash & Pinto Bean Skillet with Toasted Sourdough is exactly that kind of meal. Tender zucchini and yellow squash are gently simmered with sweet shallots, garlic, fresh basil, Parmesan, and pinto beans in a light, flavorful broth that's just begging to be soaked up with toasted sourdough. I love serving it in a large pie plate, where all of those delicious juices collect around the vegetables and beans, making it perfect for dipping every last piece of bread.

I also think beans deserve a little more attention in everyday cooking. They're an inexpensive, satisfying source of both protein and fiber, and they have a wonderful way of turning a vegetable-forward dish into something that's hearty enough to keep you full without feeling heavy. Here, the pinto beans blend beautifully with the summer squash, adding substance while letting the fresh herbs and Parmesan shine.

Best of all, everything comes together on the stovetop, making it a wonderful choice for warm summer days when turning on the oven is the last thing you want to do. It's simple, rustic, and exactly the kind of meal that reminds me to slow down and enjoy both the food and the company around the table.

Enjoy!

-- Ingredients

Every ingredient in this skillet has a purpose, and together they create a simple lunch that's hearty, satisfying, and full of fresh Mediterranean-inspired flavor.

Zucchini - Tender zucchini is one of the stars of this dish. Giving it a quick sear before simmering brings out its natural sweetness while adding beautiful golden edges.

Yellow Squash - Yellow squash adds a second layer of summer flavor and a pop of color that makes the finished skillet feel bright and inviting.

Olive Oil - A good-quality extra virgin olive oil lays the foundation for the entire recipe, helping the vegetables caramelize while adding rich Mediterranean flavor.

Shallot - Shallots become wonderfully sweet as they cook, creating a delicate flavor that blends beautifully with the garlic and herbs.

Garlic - Fresh garlic adds warmth and depth without overpowering the other ingredients.

Pinto Beans - One of the most underrated pantry staples, pinto beans are packed with protein and fiber, making this vegetable-forward dish hearty enough for lunch while keeping it light and satisfying.

Fresh Basil - Fresh basil adds a bright, fragrant finish that tastes like summer and brings all of the flavors together.

Parmesan Cheese - Rather than melting into a creamy sauce, the Parmesan softens into little savory pockets throughout the broth, adding richness and bursts of salty flavor in every spoonful.

Chicken Broth - Chicken broth creates the light, flavorful base that ties everything together and gives you plenty of delicious juices for dipping toasted bread.

Crushed Red Pepper Flakes - Just a touch of crushed red pepper adds gentle warmth without making the dish overly spicy.

Toasted Sourdough - Don't skip the sourdough! Crisp, toasted slices are perfect for scooping up the vegetables, beans, and every last bit of the flavorful broth.

-- Equipment 

Here's the equipment you will need to make this dish.

• Large skillet
• Chef's knife
• Cutting board
• Wooden spoon
• Measuring cups and spoons
• Large shallow serving bowl or pie plate
• Toaster or grill pan for the sourdough

My Go-To's

These are the items I rely on.

• Large skillet - my 12" skillet is a workhorse in my kitchen
• Large shallow serving bowl or pie plate - I use my pie plate as a vessel all the time.  It's not just for making pies!

-- Let's Make It Together

Everything comes together in one skillet, making this an easy recipe for warm summer afternoons. Start by giving the zucchini and yellow squash a good sear until they're lightly golden. That little bit of caramelization adds wonderful flavor and helps the squash hold its shape.

Once the squash is set aside, sauté the shallots until they're soft and sweet before stirring in the garlic. Add the squash back to the skillet along with the chicken broth, fresh basil, Parmesan, and red pepper flakes, then gently stir everything together. Finally, fold in the pinto beans and let the mixture simmer just long enough for the flavors to come together.

Serve it warm in a large shallow bowl or pie plate with plenty of toasted sourdough on the side. Don't be surprised if everyone reaches for one more piece of bread to soak up the flavorful broth—it may be the best part.

-- Perfecting the Cooking Process

The key to this recipe is allowing the squash to develop a little color before adding the broth. Those golden edges create deeper flavor while keeping the vegetables from becoming too soft during simmering. The Parmesan won't melt into a smooth sauce—instead, it creates little savory bites throughout the broth, adding richness without making the dish heavy.

-- Add Your Touch

This recipe is wonderfully flexible, making it easy to adapt with whatever you have on hand. Think of it as a starting point and don't be afraid to make it your own.

• Substitute cannellini or butter beans for the pinto beans.
• Add baby spinach during the last few minutes of cooking.
• Top with crumbled feta instead of Parmesan.
• Finish with toasted pine nuts for extra crunch.
• Add grilled chicken for a heartier dinner. 

Set the Mood

A good meal deserves a great setting. Here are a few easy ways to set the mood when serving this dish.

More Mediterranean-Inspired Recipes

If you enjoy fresh ingredients, rustic flavors, and meals that are simple enough for everyday cooking, here are a few more Mediterranean-inspired recipes to explore.

Mediterranean Quinoa Salad 

Easy Greek Style Turkey Burgers

Marinated Cherry Tomatoes & Angel Hair Pasta

Summer-Fresh Crispy Gnocchi with Burst Tomatoes

More Summer Favorites

Summer cooking doesn't have to be complicated. Some of my favorite recipes celebrate the season with fresh vegetables, simple ingredients, and plenty of opportunities to gather around the table. Here are a few more recipes perfect for warm-weather meals.

Grilled Flank Steak with Salsa Rossa Picante & Crispy Roasted Potatoes

Bacon Cheddar Ranch Burgers

Eggplant & Chicken Sandwiches

From My Kitchen to Yours

Some of my favorite weekends are the ones where lunch isn't rushed. A simple dish in the center of the table, plenty of toasted bread, and time to linger over good conversation—that's what inspired this recipe. I hope it becomes one of those meals you return to whenever you want to slow down, savor the season, and enjoy the simple pleasure of sharing good food.

Before You Start

Why should I brown the squash first?
Browning gives the squash a deeper, sweeter flavor and helps it hold its shape while simmering.

Can I use a different bean?
Absolutely! Cannellini, butter beans, or Great Northern beans all work beautifully.

Is this served as a meal or an appetizer?
It's somewhere in between—that's exactly why I love it. Served with toasted sourdough, it's hearty enough for a leisurely lunch but also works beautifully as part of a larger mezze-style spread.

Can I make this vegetarian?
Yes. Simply substitute vegetable broth for the chicken broth.

Can I make it ahead?
The flavors become even better after a few hours in the refrigerator. Reheat gently on the stovetop, adding a splash of broth if needed.

Lemon Asparagus Orecchiette (Fresh, Easy Spring Pasta)

A fresh and easy lemon asparagus orecchiette pasta made with garlic, Parmesan, and a light, silky sauce. Perfect for spring dinners and ready in about 30 minutes. 

Lemon Asparagus Orecchiette (Fresh, Easy Spring Pasta)

This is the kind of dinner I find myself making on those early spring evenings when I want something fresh, but still comforting. The kind of meal that comes together easily, doesn’t require much planning, and somehow feels a little special anyway.

Asparagus always feels like a signal that the season is shifting, and this simple lemony pasta is one of my favorite ways to use it while it’s at its best. The sauce is light but still silky, the garlic and Parmesan bring just enough richness, and the lemon keeps everything bright and balanced.

It’s simple, it’s fresh, and it’s the kind of recipe that quietly becomes part of your regular rotation.

Enjoy!

Ingredients

Just a few simple ingredients and you'll have a wonderful Spring meal.  

• 1 lb asparagus
• Orecchiette pasta
• Olive oil
• Garlic cloves
• 1lemon - fresh is best, we'll use the zest and the juice
• Parmesan cheese - for the sauce you'll want finely grated cheese
• butter
• Salt & black pepper

-- Let’s Make It Together

Bring a large pot of salted water to a boil and cook the pasta until al dente. Before draining, reserve about 1 cup of pasta water.

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the asparagus and sauté for 4–6 minutes, until crisp-tender and bright green. Add the garlic and cook for about 30 seconds.

Lower the heat to medium and stir in the lemon zest, lemon juice, butter, and about 1/4 cup of the pasta water. Let it come together into a light sauce.

Add the drained pasta and Parmesan cheese. Toss well, adding more pasta water as needed, until the sauce is glossy and lightly coats the pasta.

Finish with salt and black pepper. Taste and adjust with more lemon if needed.

-- Perfecting the Cooking Process

The key to this pasta is the emulsified sauce—that silky, lightly creamy texture comes from combining the pasta water, butter, cheese, and oil while tossing continuously. Don’t rush this step. A little movement and a splash of pasta water make all the difference.

-- Add Your Touch

This pasta is a great base for simple variations.

You can add grilled chicken or shrimp if you want to make it a little heartier, or toss in a handful of spinach at the end for extra greens. A pinch of red pepper flakes adds a little heat, and toasted breadcrumbs on top bring a nice bit of crunch.

It’s also easy to adjust the lemon—keep it subtle or make it a little more pronounced depending on what you’re in the mood for.

Set the Mood

Food is about more than just the recipe—it’s about the moment around the table. Here are a few simple ideas to set the mood when you serve this dish.

If you loved this fresh and simple pasta, here are a few more easy, flavor-packed recipes from the kitchen to try next:

• Spinach Feta Turkey Burgers with Lemon-Dill Yogurt & Salad  — light, flavorful, and perfect for an easy weeknight dinner.
• Blackberry Lemon Poppyseed Muffins — a small batch bake that's bursting with berries and sunshine.
• Marinated Cherry Tomatoes & Angel Hair Pasta — fresh & vibrant, perfect for summer nights.

Save this one for asparagus season—it’s the kind of recipe you’ll come back to again and again.

Before You Start (FAQs)

Can I use a different pasta shape?
Yes—small shapes like shells or farfalle work well and hold the sauce nicely.

Can I make this ahead of time?
It’s best served fresh, but leftovers can be reheated gently with a splash of water to loosen the sauce.

How do I know when the sauce is right?
It should look glossy and lightly creamy, not dry or watery. Add pasta water a little at a time until it comes together.

Can I make this without butter?
Yes, but the butter adds richness and helps create that silky texture.

How much lemon should I use?
Start with less and add more to taste—you can always brighten it up at the end.

 

 

 

4th of July Bash on the Grill: Mushroom Stuffed Cheeseburgers

Juicy cheeseburgers stuffed with jazzed up mushrooms are on the grill for the 4th of July celebration!  Made with your choice of meat and topped just the way you like it!

Mushroom Stuffed Cheeseburgers

Time to warm up that grill and get to cooking some burgers for the 4th of July!  After a year in lock-down we are so ready to celebrate!  We go for the "All American" menu for our 4th of July bash.  First up is a juicy hamburger.  This one is special because it's has the addition of cheese and mushroom.  But the best part is they are not on it....they are inside it!  Yes, that's right a burger stuffed with jazzed up mushrooms and cheese.  Doesn't get much better than this.

With a little pre-prep of the mushrooms these burgers will be on your table in no time.  Another plus is that you can pick your meat of choice.  We made both beef and turkey burgers.  Toppings can be anything you choose.  We had a standard burger topping bar or lettuce, onion, tomatoes, mayo and mustard.  One bite and the stuffing flavors explode in your mouth!  This is one great burger.

What Ingredients do I need?

• ground beef sirloin (10%) or ground chicken or turkey
• Worcestershire sauce
• ground black pepper
• provolone cheese
• baby bella mushrooms
• garlic
• white wine
• butter
• olive oil
• Hamburger buns
• Toppings: lettuce, onion, tomato

Substitutions and Variation

• Choose a different ground meat, turkey and chicken are great options

• Choose a different cheese, cheddar, Gouda, or Swiss
• Don't like mushrooms, leave them out!
• Don't want wine in the mushrooms? leave it out
• Kaiser rolls make great buns
• Brioche buns are a treat
• Flavor the meat with steak sauce instead of Worcestershire sauce
• Make this Asian by adding soy sauce and Hosin

Kitchen Tips and Notes

• Great for making ahead.  Stuff the burgers early in the day and refrigerate until time to grill

• Kids will love a stuffed cheeseburger!
• I always form the bottom patty a little larger and then pinch the top to the sides to cover all the stuffing 

• I always use 10% fat ground sirloin for the flavor.  If you like a juicier burger go for 15 - 20% ground chuck

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More burgers to choose from:

Grilled Ranch Chicken Burgers

Grilled Santa Fe Burgers

Blue Cheese Stuffed Burgers

The Best Stuffed Grilled Cheeseburgers

Butter Burgers

Mushroom Stuffed Cheeseburgers

serves 4

1 lb. ground beef sirloin (10%) or ground chicken or turkey
1 tbsp Worcestershire sauce

1/2 teaspoon ground black pepper

2 slices provolone cheese, halved

1 cup baby bella mushrooms, sliced

1 clove garlic, minced

2 Tablespoons white wine

1 Tablespoon butter

1 Tablespoon olive oil

4 Hamburger buns
Toppings:  lettuce, onion, tomato

In a large skillet, medium high heat, add butter and olive oil.  When hot add the mushrooms.  Cook about 1 minutes until starting to brown and wilt.  Add in minced garlic and the wine.  Continue to cook until mushrooms are brown and tender.  Remove from the pan.  

In a large bowl, combine beef, Worcestershire sauce and pepper, very lightly mixing to combine.  Divide the mixture in half and take one half, forming 4 thin patties.  Top 2 of the patties with 1/2 slice of cheese and 1/2 of the cooked mushrooms.  Top with the other two remaining patties and press edges to seal and make sure that the stuffing is all inside.  Repeat with the remaining half of the ground beef to make two more burgers.  

Grill burgers, uncovered, over medium-high heat 5-6 minutes on each side or until a thermometer inserted in meat portion reads 160 degrees.  Toast your hamburgers buns on the grill and serve.

Summer Fresh Recipe Series: Lemon Raspberry Dutch Baby

A tender, eggy, over-sized pancake laced with bright lemon and topped with tart fresh raspberries.  As wonderful to eat as it is spectacular to look at, no one has to know how easy this is to make!

It's starting to get hot outside but I'm still in baking mode.  So the only time of day I can tolerate my oven being on is early in the morning.  Which brings us to my 4th installment of my Summer Fresh Recipe Series.  Great recipes using summer produce that fresh and light.  Let's talk breakfast!

Last week was the long 4th of July weekend.  I hope you had an enjoyable time.  Although not our typical holiday we spent the day in the pool and then we tried to grill, however we ran out of gas about 5 minutes into making dinner.  Don't you hate when the happens!  We switched gear and grilled "inside" and enjoyed our dinner alfresco.

Now Sunday is our day to have a leisurely breakfast.  With the weather warming up, we typically eat most of our meals outdoors.  Something simple but scrumptious is in order.  We're having:

LEMON RASPBERRY DUTCH BABY

Part popover, part crepe, part pancake, this dish combines the best aspects of all three. I like to serve it on lazy Sunday mornings, garnished with fresh berries.  This makes a brunch worthy presentation and is just enough for 2, but certainly can be doubled to serve more.

What do I need to make this?
 - 8" inch cast iron skillet.  This is the perfect size for 2 people and can be used for so many things like skillet cookies, side dishes, fruit crisps, and cooking burgers, steaks and chicken. You can purchase one here.  The size of your pan is crucial when making a Dutch Baby, if you use one too small it will overflow (messy!) or one too big you will have a flat pancake (ugh!) that doesn't get tender and puffy. 

Key Notes:  You want to start off cooking the pancake in a skillet that is screaming hot.  So put it in the oven when you turn it on to preheat the oven.  Place some butter in there as well so it melts.  You want to pour your batter into a very hot skillet, and put it back in the oven to cook.  Once it comes out of the oven you will see tall puffy mounds that are golden brown with darker edges.  Don't be alarmed if the pancake deflates as it cools, this is normal.

Dutch babies are soooo easy to make you will wonder why you don't do this all the time.  To finish is off you will sprinkle on some lemon juice and sprinkle with some confectioner's sugar and top with berries.  

 

Try eating outside like we did and enjoy your breakfast/brunch alfresco and savor the morning!

Enjoy!









Lemon Raspberry Dutch Baby

serves:  2

2 tablespoons butter, divided
1/3 cup  All-Purpose Flour
1/8 teaspoon salt
1 teaspoon sugar
1 tsp lemon zest
1/4 cup milk
1/2 teaspoon vanilla extract
2 large eggs

1/2 lemon, squeezed

powdered sugar
1/3 fresh raspberries

Preheat the oven to 425°F.  Using an 8" cast iron skillet add one tablespoon of butter and place it in the oven as it preheats, to heat the pan and melt the butter.

To a medium bowl add the flour, salt, sugar, and lemon zest.  In a small bowl whisk together the milk, vanilla, and eggs. Add the liquid ingredients to the dry and whisk until smooth; a almost smooth.  Melt the remaining tablespoon of butter and stir it into the batter.

Remove the skillet from the oven and place on the stove.  Pour the batter into the pan. Place the skillet back in to the oven and bake for 15-20 minutes, until golden and puffed with some deeper brown patches.

Remove from the oven and sprinkle with lemon juice and powdered sugar. Garnish with berries and serve immediately.

Cajun Roasted Potatoes

Yum

I have a problem.  A serious "cookbook" problem.  Seriously.

I don't know any other person, other than my mother, that collects so many cookbooks! Honestly it can't control myself.  I have a wonderful bookcase full of different collections of cookbooks, and then I had to go and get a Kindle!  Oh man, I'm in big trouble.  How easy is it to just download a cookbook for reference and not see how many you have accumulated?  I know!  It's a real problem.

So putting one of those cookbooks to good use I got on my Kindle and found one I haven't looked at yet.  I just basically read it cover to cover and bookmarked all the recipes I wanted to try.  

The Weeknight Dinner Cookbook by Mary Younkin, creator of BarefootintheKitchen.com

I was looking for items for my weekly dinner menu that were quick for a weeknight meal and found the perfect side dish, Cajun Roasted Potatoes.

CAJUN ROASTED POTATOES

Potatoes are in season now:  You can find potatoes in the stores, in all sizes, shapes and colors.  I went to Sprouts for my weekly shopping, and found a bag of small yellow potatoes that were so cute, I new they would be perfect for this dish. Any of your favorite potatoes will work well with this dish.

What do I need to make these?:  A good baking sheet is a must.  Here's a commercial grade sheet pan that I always use and swear by. A good set of tongs such as these, is always handy to have as well.  

What are the spices used?  With this recipe we will make our own Cajun spice blend using, onion powder, garlic powder, oregano, paprika, thyme, cayenne, salt, and black pepper.  This is a great recipe to make your own spice blend for use with other items such as chicken, burgers, fish etc.  

They turned out fantastic!  Perfect with my dinner.  These spicy potatoes are a great side dish for roasted meats.  They would also be great for breakfast with some eggs and sausage!  The spicy blend pops in your mouth with a bit of heat and tons of flavor.   Any leftovers can be kept in the refrigerator for a couple of days and quickly reheated in a skillet or microwave.

Enjoy!







Cajun Roasted Potatoes

5 tbsp. olive oil, divided
1 tbsp. smoked or plain paprika
1 tbsp. granulated garlic or garlic powder
2 tsp kosher salt
2 tsp freshly ground black pepper
2 tsp granulated onion or onion powder
2 tsp dried oregano
2 tsp dried thyme
1/2 - 1 tsp cayenne pepper
4 lb small red or yellow potatoes
Unsalted butter, for serving (optional)

Preheat the oven to 450 degrees.  Lightly grease a large baking sheet with 1 tablespoon of the olive oil.  Stir together the herbs and spices with the remaining 4 tablespoons oil in a large mixing bowl.  Wash and dry the potatoes.  Slice each potato in half.  Add them to the bowl with the spice mixture and toss well with your hand to thoroughly coat.  

Spread the potatoes on the baking pan.  Roast for 30 minutes, until the potatoes are tender and beginning to crisp.  Stir with a metal spatula and roast for an additional 10 minutes, until lightly browned and crisp.  Serve with soft butter on the side, for dipping, if desired.  

Cook's Notes:  If your potatoes are bigger then 1 to 1 1/2 inches, you'll want to quarter them (instead of simply halving them) to make sure they pick up plenty of flavor from the seasonings.  Adjust the amount of cayenne for less heat, if that is your preference.

source:  The Weeknight Dinner Cookbook by Mary Younkin, creator of BarefootintheKitchen.com