Eat your VEGGIES!

It's bounty time in the garden....well sort of if we're talking about my garden. It's been a slow summer since we've had lots of rain, but little sunshine. The tomatoes are finally turning. Have you been enjoying garden fresh or farm fresh veggies?

Here are some summer veggie recipes I've tried and can recommend....

Veggies & Feta (inspired by Alyson Jenkins' Summer Veggies & Feta recipe)

1 Tbls. olive oil

1 clove garlic, minced

1/2 onion, chopped

1 med. zuccini, chopped

1 med yellow summer squash, chopped

A handful of grape tomatoes, halved

About 4 large fresh basil leaves, chopped

salt & pepper

Feta

Saute the onion and garlic in heated olive oil over medium-high heat. Add veggies & saute for about 5 minutes. Sprinkle with salt and pepper. Add tomatoes & basil. Heat through. Transfer to plate & sprinkle with feta or serve feta as a topping.

Fresh Corn Salad (Kristiina Sorensen's recipe)

(adjust the amount of ingredients to your liking)

6 ears of corn, cut off the cob

1 large Roma tomato, diced

2 green onions, chopped (or chopped sweet onion)

1 can black beans (optional)

1 med. bell pepper, chopped

1/4 cup fresh cilantro, chopped

Combine all of the above. Season with salt and pepper to taste. You may want to stop there and serve.

If you want a dressing, drizzle with a little olive oil & juice from 1/2 of 1 lime.

Potato Salad with Dill (from Sherene Ing, Arlington, MA)

3 pounds Yukon gold potatoes, peeled

Kosher salt and black pepper

2 stalks celery

1 cup mayonnaise

1 small red onion, finely chopped (about 1/2 cup)

1/4 cup fresh dill, chopped

1 to 2 tablespoons vinegar

1/2 lemon juiced

1 tablespoon regular Dijon mustard

Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.

Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)

Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.

When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.

The following recipes can be found by clicking on the recipe title....

Roasted Asparagus with Parmesan

Alyson's Broiled Asparagus with Balsamic and Parmesan

Fried Zucchini Strings

Baked Sweet Potato Fries

Peas and Prosciutto

Do you have a favorite veggie recipe? I'd love to add it to the list. Either add it through commenting below, or send it to me through email & I'll add it to this blog post. rebecca@menzie.org.

There's always the pick & eat way to eat your garden veggies:)

Bon Appétit!

Rebecca