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By Pat Mills
This is about the time gardens start to produce those wonderful veggies and we need some new good recipes to use them up. Fresh vegetables can be a meal all by themselves. I can’t get enough. – Pat
Fresh mozzarella tomato salad
3 medium tomatoes, sliced
8 ounces of fresh mozzarella cheese, thinly sliced
¼ cup olive oil
2 tablespoons minced fresh basil
¼ teaspoon salt
¼ teaspoon coarsely ground pepper
Alternate tomato and cheese slices on a platter. Drizzle with oil; sprinkle with the basil, salt, and pepper. Serve immediately. Yield: 6 servings.
Colorful vegetable medley
2 medium yellow summer squash, sliced
4 teaspoons olive oil
1-1½ cups fresh sugar snap peas
1-1½ cups halved cherry tomatoes
3 tablespoons minced fresh parsley
2 tablespoons lemon juice
½ teaspoon coriander
1/8 teaspoon ground pepper
¼ teaspoon salt
In a large nonstick skillet, sauté the squash in oil for 3 minutes. Add peas and tomatoes; sauté 2-3 minutes longer or until squash is crisp-tender. Sprinkle with parsley, lemon juice, coriander, salt, and pepper; toss to coat. Yield: 4 servings.
Italian cucumber salad
2 medium cucumbers, peeled and sliced
1 cup halved cherry tomatoes
1 cup sliced red onion
½ cup chopped green pepper
½ cup Italian salad dressing
In a large bowl, combine all of the ingredients; cover and refrigerate until serving. Serve with a slotted spoon. Yield: 8 serving.
Bell pepper slaw
2 teaspoons butter or margarine, melted
2 teaspoons all-purpose flour
1/3 cup half-and-half cream
1 egg yolk
2 teaspoons vinegar
1 teaspoon sugar
¼ to ½ teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup finely shredded cabbage
2 tablespoons each diced sweet red pepper, green pepper, and celery
In a saucepan, whisk butter and flour until smooth. In a bowl, whisk cream and egg yolk gradually add to butter mixture. Add vinegar, sugar, mustard, salt and pepper. Bring to a boil, stirring constantly until thickened and bubbly (the dressing will be very thick). In a bowl, combine the cabbage, peppers, and celery. Add warm dressing and toss to coat. Cover and refrigerate for at least 2 hours. Yield: 2 servings.
Zucchini and corn sauté
2 medium zucchinis, thinly sliced
1 medium green pepper, thinly sliced
1 medium sweet red pepper, thinly sliced
2 to 3 tablespoons vegetable oil, optional
2 cups fresh or frozen corn
1 teaspoon garlic salt, optional
½ teaspoon Italian seasoning
In a large skillet, sauté zucchini and peppers in oil until crisp-tender, amount 4 minutes. Add remaining ingredients; sauté 3-4 minutes longer or until the corn is tender. Yield: 10 servings.
• Slicing tomatoes: The best way to cut through the skin of a tomato is with a serrated, not straight-edged knife. Cut a tomato vertically, from stem end to blossom end, for slices that will be less juicy and hold their shape better.
• To keep parsley fresh, wash the entire bunch in warm water. Then shake off all excess moisture, wrap in a paper towel and seal it in a plastic bag.