Fresh Vegetable Recipes

[angel-jd1]

I LOVE fresh veggie season!! This is one of my FAVORITE veggie recipes.....I could probably eat the entire caserole dish all by myself.

I made squash caserole tonight.

3 small yellow squash

1 zucchini

1 onion chopped

Tomatoes....either 3-4 large fresh or a large can of diced

can of tomato sauce (maybe)

Bacon Diced (I used hormel black label)

Salt and Pepper to taste

Cook bacon in a small skillet. add onion to cook a little. While that is cooking dice up the squash into small thin slices. Dice the tomatoes. I sometimes look at the amount of liquid to see if there is enough, if you are using fresh tomatoes you might add a can of tomato sauce for more liquid. Put all of the above ingredients into a large caserole dish and cook for about an hour on 350-375 deg. Test the squash for doneness....serve hot! Enjoy!

-Jessica

[BRUMI1968]

A good way to make Brussels sprouts:

clean the brussels

cut off the yucky tips

peel the outside bits off

then slice them very thin

you should now have a huge pile of tiny brussels parts.

put olive oil in sautee pan and sautee the buggers.

Do this only for about five minutes

put in balsamic vineagar at the end

serve

if you eat dairy, sprinkle parmesan on the top

(I don't, and prefer them w/o anyway).

Much better than boiled.

Granted, Brussels aren't in season yet...but they will be come Fall/Winter.

[natalunia]

Here are my 2 faves. I've been eating these recipes since I was 2 or 3 years old.

Cucumbers in Mayo

1 large cucumber + Mayonaisse (whatever type you want, just not Miracle Whip- that's not mayo), cover the cucumbers and stir + celery salt to taste, cover and refrigerate any uneaten servings.

Fried Eggplant

1 large eggplant, thinly sliced, but not peeled

cornmeal, salt

Slice the eggplant thinly (.5 to 2 mm thick), lay out slices (not overlapping) on wax paper, salt the slices, wait 10 to 30 minutes for the salt to draw the water out, then dredge the slices in a bowl of plain cornmeal, fry dredged slices in sunflower or canola oil until cornmeal color begins to turna pale brown (usually 5-7 minutes), remove from oil, and let them drain off the excess oil (I just put them on layers of paper towels).

[indyceliac]

I LOVE my fresh veggies too! Just some other quick suggestions..try using them stuffed..stuffed zucchini boats (my kids will eat them this way), stuffed tomatoes, stuffed peppers, etc. You can fill them with anything rice, ground meat or turkey..

its great for a light summer meal with a salad.

[Green12]

Granted, Brussels aren't in season yet...but they will be come Fall/Winter.

I love Brussel Sprouts! This is a good recipe thanks

[Green12]

This is my favorite summer-fall tomato recipe, it is to die for with summer tomatoes.

Caprese Marinated Tomatoes

5 roma tomatoes, washed and sliced thin or thick to your preference

1-2 clove garlic, minced

1/4 cup extra virgin olive oil

1 teaspoon salt

1 teaspoon dried basil OR oregano (not both) You can use fresh basil or oregano if preferred, just remember to chopped finely and use a little less than dried.

1 lemon, juice of

Mix all ingredients together in large bowl and set out on the counter for a couple of hours, stirring occasionally. The salt will bring out the juice and flavor of the tomatoes as it sets. Taste, and add more seasoning if needed.

I use this as a side dish, or on sandwiches, or with eggs...very versatile. I like to alternate making them with basil or oregano for a different taste, I even have used cilantro for variety.

[Green12]

I posted this in another thread but it fits this category perfectly for fresh summer vegetable recipes, from my July/August Natural Health issue:

Zucchini "Angel-Hair" with fresh Pesto

3 medium zucchini peeled

1 medium green zebra tomato (or any heirloom variety), seeded and chopped

1 tbsp EV olive oil

pinch sea salt and freshly ground black pepper (and more to taste)

Pesto

2 cups fresh basil leaves

1 tsp minced garlic

1/2 c raw pine nuts

1/4 c plus 2 tbsp EV olive oil

1 tsp sea salt

pinch freshly ground black pepper

Using a vegetable peeler, slice zucchini flesh into lengthwise strips, stack the strips and with a knife slice into thinner "noodles (this is your "angel hair") discard any seeds. Place zucchini noodles into a medium bowl and add chopped tomato, olive oil, sea salt, and pepper.

Place all pesto ingredients in a blender, or food processor, and puree until smooth.

Gently toss the zucchini and tomato mixture with the pesto to coat. Season with additional salt and pepper to taste. Garnish with whole raw pine nuts, and basil leaves (optional)

You could also garnish with parmesan cheese.

Sounds good, I want to try it with yellow summer squash too