Summer Squash and Zucchini Skillet
This is a tasty way to enjoy summer squash and zucchini from the garden. Feel free to use diced plum tomatoes or tomato wedges in place of the cherry tomatoes.
Ingrediants:
- 2 medium yellow summer squash
- 2 medium zucchini
- 3 tablespoons olive oil
- 3 cloves garlic, finely minced
- 1 to 2 tablespoons chopped fresh basil, or 1 teaspoon dried leaf basil
- 1 teaspoon dried leaf oregano
- Dash dried marjoram
- 2 tablespoons chopped fresh parsley
- 6 to 12 cherry tomatoes or grape tomatoes, cut in quarters
Preparation:
Cut zucchini and summer squash into quarters, lengthwise, then cut in thin slices. Heat olive oil over medium heat; add zucchini, summer squash, and garlic and sauti, stirring frequently, until tender.
Meanwhile, combine remaining ingredients. When squash is tender add the tomato and herb mixture to the pan. Continue cooking, stirring, for just a couple of minutes, until hot and well combined.
Potato, Green Bean and Cherry Tomato Salad
Ingrediants:
- 1-1/4 pounds slender green beans, trimmed
- 2 pounds small red-skinned new potatoes, quartered
- 6 tablespoons drained capers
- 3 tablespoons white wine vinegar
- 2 tablespoons chopped fresh Italian parsley
- 1/3 cup olive oil
- 8 tablespoons fresh orange juice
- 1 1-pint basket cherry tomatoes, halved
Cook beans in pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to medium bowl. Refresh under cold running water. Drain well. Cook potatoes in pot of boiling salted water until just tender, about 8 minutes. Drain. Transfer to large bowl. Add 2 tablespoons orange juice and 2 tablespoons vinegar; toss to coat. Cool to room temperature, occasionally stirring gently. Add green beans, tomatoes and parsley to potatoes. Whisk remaining 6 tablespoons orange juice, 1 tablespoon vinegar, oil and capers in small bowl to blend. Season dressing to taste with salt and pepper. Add dressing to salad and toss to combine. (Can be made 2 hours ahead. Let stand at room temperature.) Makes 6 servings.
Stuffed Veggie Burger Peppers
Ingrediants:
- Fresh, bell peppers (use all varieties)
- 4 garlic cloves, minced
- 1 teaspoon garlic powder
- 1 teaspoon ground marjoram
- 1 cup cooked barley
- 1/2 cup sunflower seeds, toasted
- 1/4 cup sesame paste
- 1/4 cup peanut oil, for frying (optional)
- 1 celery stalk, diced
- 1 medium onion, diced
- 2 teaspoons Italian seasoning
- 1 lb. mushrooms, washed, chopped
- 1 cup cooked rolled oats
- 1/2 cup pecans, toasted
- 2 tablespoons soy sauce
- Freshly grated Parmesan cheese
Preheat oven to 375 degrees. In a saucepan, combine celery, garlic, garlic powder, onion, Italian seasoning, and marjoram, and saute in the olive oil. Add the mushrooms, and cook until the liquid evaporates. In a mixing bowl, combine the barley, oats, sunflower seeds, pecans, sesame paste, and soy sauce with the saute mixture. Mix all of the ingredients thoroughly, and stuff into cleaned and seeded bell peppers. Bake 30 to 40 minutes until done. Top with freshly grated Parmesan cheese.
