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Squashy Joes with Potato-Cucumber Salad

Although we love our seasonal veggies front-and-center, this recipe is an excellent way to sneak them in, bolstering the flavors of a classic sloppy joe with the natural sweetness of summer squash. The tangy barbecue sauce kicks in to tie the sandwich together, while a creamy potato salad made with cool cucumber and zippy dill lends a refreshing touch on the side.

Prep Time: 20 Min Cook Time: 25 Min

About the Dish Order Next Week's Menu! Sheri Castle

Cucumber Beer

It’s great when you can find a complementary flavor between food and beer. It really makes the task of pairing simpler. In this case, we have a strong cucumber element in the dish, so we’ll go with a cucumber flavored beer.

Wicked Weed Imperial Coolcumber, Asheville, North Carolina

Albarino - Rias Baixas, Spain

Cucumber and dill bring about a cooling influence, and a white wine with moderate alcohol will keep the pairing as cool as a cucumber. Albarino gives a zap of crisp citrus notes that make it very refreshing to drink with the potato salad. The ripeness of fruit works well with the tangy sweetness of the barbeque sauce as well.

Pazo Senorans Albarino, Rias Baixas, Spain


MISE EN PLACE • Quarter potatoes. • Peel and quarter onion. Thinly slice 1 quarter. Chop remaining 3 quarters. • Finely chop summer squash. • Dice tomato. • Thinly slice cucumber. • Pick and chop dill fronds. • Split buns.
• Place potatoes in a saucepan, and cover with water. Place over high heat. • When water boils, reduce heat to medium. Simmer until tender, about 8 minutes.
• While potatoes cook, in a medium bowl whisk together 2 tablespoons vinegar and 1/4 teaspoon kosher salt. • Drain potatoes. • Add to vinegar, and stir gently to coat. Let stand until cool, stirring occasionally.
Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chopped onion and squash. Cook, stirring often, until tender, about 5 minutes.
Add turkey. Cook, stirring and breaking up meat, until turkey is no longer pink, about 5 minutes.
Fold in tomato, barbecue sauce, chili powder and remaining 1 tablespoon vinegar. Simmer 5 minutes, stirring often.
While turkey simmers, add cucumber, sliced onion, sour cream and dill to potatoes. Toss well. Taste and adjust seasoning as desired with kosher salt.
• Toast buns as desired. • Taste turkey mixture, and adjust seasoning as desired. • Divide turkey between buns. • Serve with potato salad, and enjoy!


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