Just A Pinch- Summer Vegetables

Compiled by Teresa Vinson

This time of year, fresh vegetables are abundant. Many people have gardens, but, if you don’t grow your own, you can find excellent choices at the farmers market. I’m sharing new recipes using fresh vegetables that I’ve recently tried. When these vegetables are abundant, I make two recipes at one time and freeze one for later use. It is nice to come home from work and take a ready prepared dish out of the freezer and pop in the oven.

Squash Dressing
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Squash Dressing
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Ingredients
Servings:
Instructions
  1. Place sliced squash and chopped onion in a large pot covered with water. Add the chicken bouillon cubes, salt, and butter. Cook until tender. Crumble the cornbread and the biscuits, and pour the squash mixture over the bread. Add the beaten eggs. Use an electric mixer and beat until smooth consistency. Next add the spices, salt and sugar. Mix well and place in a casserole dish. Bake for approximately 60 minutes or until done. Do not overcook or it will be dry. This time of year everyone has an abundance of squash, and this is a good way to use them. I also made a double batch of this and froze one for later use.
Caprese Salad
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Caprese Salad
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Instructions
  1. Cut the tomatoes into thick slices and arrange them on a platter, layering with the sliced cheese and the basil. Roll the basil leaves and slice in small slices. This will make them look like ribbon. Sprinkle with kosher salt and pepper. Drizzle a small amount of balsamic vinegar over the top.
Lemon Roasted Turnips with Bacon and Thyme
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Lemon Roasted Turnips with Bacon and Thyme
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Ingredients
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Instructions
  1. Preheat oven to 475 degrees. Line a large jelly-roll pan with foil or parchment paper. Cook bacon in a large skillet over medium-high heat 8-10 minutes or until crisp. Remove bacon with a slotted spoon and drain on paper towels, reserving 2 tablespoons drippings in a large bowl. Stir turnips and the next 5 ingredients into drippings in bowl. Place in a single later on prepared pan. Bake at 475 degrees for 40-50 minutes or until golden brown and tender, rotating and turning half way through. Remove from oven. Sprinkle with thyme, lemon juice, and bacon. Season with salt and pepper to taste. Note: I cooked my bacon in whole pieces on sheet cake pan in the oven at 425 degrees. This is much easier than frying and does not make a mess. When cool, I cut it into small pieces. You can also use potatoes instead of turnips, however the turnips are delicious. I usually do not like turnips.
Marinated Vegetable Salad
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Marinated Vegetable Salad
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Ingredients
Dressing
Servings:
Instructions
  1. Mix well and enjoy. You can also add a chopped Jalapeno pepper if you like it hot. Serve this as a salad or with chips as a dip.
Marinated Cucumbers & Onions
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In the summer time I keep a bowl of this in the refrigerator at all times.
Marinated Cucumbers & Onions
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In the summer time I keep a bowl of this in the refrigerator at all times.
Ingredients
Marinade
Servings:
Instructions
  1. Chill until ready to serve.
Fresh Green Beans with New Potatoes and Onions
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Fresh Green Beans with New Potatoes and Onions
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Instructions
  1. Place beans in a stew pot with 3-4 chicken bouillon cubes and fresh onions chopped in large pieces. Cook for 10 minutes. Add new potatoes and a package of country ham seasoning pieces. Cover and cook until tender. This is delicious.
Zucchini Bread
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Zucchini Bread
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Ingredients
Servings:
Instructions
  1. Preheat oven to 325 degrees. Combine sugar, oil, eggs, vanilla, and zucchini and mix well. Sift together the dry ingredients and spices and add to mixture. Stir in nuts and raisins. Pour in two lightly greased and floured loaf pans and bake for 1 hour. I shred zucchini and freeze two cups in each freezer bag. When I am ready to make bread the zucchini is ready.
Eggplant Parmesan
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I made this several times during the summer when eggplant was in abundance. I even froze some to eat later. However, we seem to eat it immediately it is so good. The eggplant is baked and not fried so it is a healthier version.
Eggplant Parmesan
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I made this several times during the summer when eggplant was in abundance. I even froze some to eat later. However, we seem to eat it immediately it is so good. The eggplant is baked and not fried so it is a healthier version.
Ingredients
Servings:
Instructions
  1. Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels Preheat oven to 350 degrees. Grease a baking sheet. Mix bread crumbs and ¼ cup Parmesan cheese together in a bowl. Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on prepared baking sheet. Bake in the preheated oven until browned and crisp, about 5 minutes per side. Cover the bottom of a 9 x 13 inch casserole dish with a layer of spaghetti sauce. Top with a layer of eggplant slices. Sprinkle about 1 tablespoon of the remaining Parmesan cheese and 1/3 of the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil. Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.