Despite lack of rain, and high heat, the lettuce plants are still producing.
I'm sharing some recipes we really like, and they use all types of squash. We buy locally ground corn meal, use farm fresh ingredients, organic, and utilize all the bounty from the garden(s).
1 tsp. baking soda
1 cup sour cream
2 Tbsp. honey
3/4 cup mashed squash, at room temperature
2 cups corn meal
1 1/2 tsp. salt
1 1/2 Tbsp. butter
Preheat oven to 350°F.
Dissolve the soda in the buttermilk. Stir in the sour cream and incorporate the honey in a thin stream.
In a medium bowl, beat the eggs, add the squash, corn meal, salt and liquid mixture.
Melt the butter in a 9" pie plate or baking dish and tilt the pan to coat the dish well and pour the excess butter into the batter.
Stir in, and pour into baking dish.
Bake 30-40 minutes, on until batter is set in center. Serve hot with butter.
2 med. zucchini, sliced
1 med. onion, thinly sliced or chopped
1 tbsp. dried oregano
4 med. garlic cloves, minced
1/4 tsp. crushed red pepper flakes
Vegetable oil spray
1/2 cup chopped walnuts, dry-roasted (we use locally grown)
2 tsp. olive oil
1 tsp salt
Notes: As for the linguine, I use an entire box. I also don't use the oil spray, I use olive oil instead.
Meanwhile, heat a large nonstick skillet over med-high heat. Cook the zucchini and onion for 8 minutes or until beginning to lightly brown on the edges, stirring frequently. Transfer to plate.
Put the oregano, garlic, and red pepper flakes in the skillet. Lightly spray with vegetable oil spray (or use olive oil). Cook for 4 min. or until beginning to lightly brown.
Stir the zucchini mixture into the seasoning mixture. Stir in the pasta and reserved pasta water. Cook for 30 sec. or until most of the liquid has evaporated. Remove from the heat.
Stir in the walnuts, oil and salt. Toss gently.
Summer Vegetable Spaghetti
(adapted from The Cardiac Recovery Cookbook)
2 cups organic onions diced
2 cups organic tomatoes, peeled and chopped
2 cups yellow and green squash, sliced
1 1/2 cups fresh green beans
2 Tbsp. organic fresh parsley, minced
2-5 cloves of garlic, minced (adjust to your taste)
1/2-1 tsp. chili powder
1/4 tsp. salt
1 6 oz. can tomato paste
1 box spaghetti (cook separately)
1/2 cup or more Parmesan cheese, grated
In a large skillet, combine the onions, tomatoes, squash, green beans (note: save time and pre-boil the green beans or they take longer to become tender), parsley, garlic, chili powder, salt, pepper, and 2/3 cup of water.
Cook for 10 minutes, then stir in tomato paste. Cover and cook until vegetables are tender (15 min. or longer).
In another pot cook your spaghetti noodles per package directions and drain.
You can spoon the sauce over the noodles and top with cheese, or mix all together.
NOTE: I add a jar of canned tomato sauce (homemade) to this recipe for my family.
Yellow Squash Patties: This recipe comes from Allrecipes on-line and the link will take you directly to another family favorite recipe. If you have a lot of yellow squash, these are delicious. Especially when topped with the sour cream.
Zucchini Pie is another recipe from Allrecipes that we enjoy when we have extra zucchini.