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.
Ingredients
- 6-8 small yellow squash sliced
- 1 medium onion, chopped fine
- 6 chicken bullion cubes
- 1 batch of your favorite cornbread, crumbled
- 4 biscuits, crumbled
- 6 eggs
- 1 teaspoon sage
- 1/2 teaspoon garlic salt
- 1 stick real butter
- 1 teaspoon salt
- 1 tablespoons sugar
Servings:
Instructions
- 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.
Ingredients
- 3 ripe tomatoes
- 12 ounces fresh mozzarella, thickly sliced
- 1 large bunch fresh basil leaves
- balsamic vinegar
- Kosher salt
- black pepper
Servings:
Instructions
- 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.
Ingredients
- 1/2 pound thick cut bacon chopped
- 3 pounds turnips cut into half-inch wedges
- 1 large sweet onion sliced
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon sorghum
- 2 teaspoons fresh lemon zest
- 1 tablespoon fresh thyme
- 1 teaspoon fresh lemon juice
- table salt and freshly ground pepper
Servings:
Instructions
- 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.
Ingredients
- 4 tomatoes peeled and chopped
- 1 sweet onion chopped
- 1 green pepper chopped
- 3 cucumbers seeds removed, chopped
Dressing
- 2 tablespoons Worcestershire Sauce
- 4 tablespoons white vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
Servings:
Instructions
- 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.
Ingredients
- 5-6 cucumbers sliced
- 1 large sweet onion
Marinade
- 1 cup white vinegar
- 1/2 cup ice water
- 1/4 cup sugar or sweetener
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Servings:
Instructions
- Chill until ready to serve.
Instructions
- 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.
Ingredients
- 2 cups shredded zucchini
- 2 cups sugar
- 1 cup oil
- 3 eggs
- 1 teaspoon vanilla
- 3 cups flour
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- 1 cup raisins
- 1 cup chopped nuts
Servings:
Instructions
- 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.
Ingredients
- 2-3 eggplants cut in 1/2-inch slices
- 1 tablespoon salt or as needed
- 1 cup Italian-styles bread crumbs
- 1/4 cup fresh grated Parmesan cheese
- 2 eggs beaten
- 1 28 ounce jar garlic and tomato pasta sauce
- 1/4 cup fresh grated Parmesan cheese
- 1 16 ounce package shredded mozzarella cheese
- 1/2 teaspoon dried basil
Servings:
Instructions
- 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.
