Summer Veggie Dishes

While I am not a big fan of the Summer heat, I absolutely love the variety of fresh vegetables and herbs available from the farmers markets and our small garden.  I just choose what looks good or what has popped up in the garden and then force myself to come up with new ideas.  Here are a few from this week!

Summer Squash Bake

5 small yellow squash
4 tbsp butter
1/4 cup diced yellow onion
1/2 cup prepared whole wheat bread crumbs
2 tbsp grated parmesan cheese

Slice squash and toss with onions, salt and pepper.  Dot top with 2 tbsp butter.  Metl remaining 2 tbsp and mix with bread crumbs.  Bake at 400 for 30 minutes, turning mixture once between cooking time.  Top with bread crumbs and parmesan cheese.  Bake for additional 15 minutes.

Fresh Summer squash from our garden

Warm Heirloom Tomato Salad

1 roasted red pepper from jar sliced

¼ cup meditteranean olives

Raw

1 can artichoke hearts sliced in half

10-15 fresh basil leaves

1 cup chopped spring onion

1 pint cherry/grape/pear heirloom tomatoes

2 tbsp olive oil

Eat as a raw salad or warm in the oven at 350 for 15 minutes.  Eat as a side dish or a condiment to fish or chicken.  Toss with pasta or cooked grains.

Leftovers tossed with chicken

Warmed

Roasted Asparagus

One bunch thin asparagus trimmed

3 garlic cloves chopped

2 tbsp olive oil

salt and pepper

Toss asparagus with olive oil, garlic and salt/pepper.  Roast at 400 for 20 minutes or until tender and slightly carmelized.

 Let us know if you give any of these a try!

Brittany