Category Archives: Garden Recipes

Squash Recipes

Pesto and Grilled Yellow Squash

Pesto and Grilled Yellow Squash

Ingredients:

1/2 cup fresh basil – chopped
1 garlic clove – minced
1/4 cup toasted pine nuts
2 teaspoons of lemon juice
1 tablespoon olive oil
2 medium yellow squash sliced 1/4 inch thick
1 tablespoon parmesan cheese
canola oil

Equipment:

Grill
Mixing bowl

Directions:

Pesto – In the mixing bowl mix the basil, pine nuts, olive oil, parmesan cheese, garlic and lemon juice. After mixing add salt to taste.

Cooking – Lightly coat the yellow squash in canola oil and salt and pepper each side. Place on grill and cook under slightly crisp (grill marks) on both sides. When done take off and put a spoon full of pesto on each slice.

This is a great side dish for both pasta and meat.

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Tomato Recipes

Roasted Tomato Soup Recipe

Roasted Tomato Soup

Roasted Tomato Soup is a hearty flavorful food. It is considered an easy recipe to follow. The heavy cream brings it all home in flavor.

Ingredients

2 1/2 pounds fresh tomatoes
6 cloves garlic – peeled
2 small yellow onions – sliced
1/2 cup extra-virgin olive oil
Salt and black pepper
1 quart chicken stock
2 bay leaves
4 tablespoons butter
1/2 cup chopped fresh basil leaves
3/4 cup heavy cream

Directions

Preheat oven to 450 degrees F.

Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot. Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Add basil leaves. Pour contents into a blender or use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock – you do not need to add the remainder. In fact if the vegetables are fresh there may be enough liquid content already. Season to taste with salt and freshly ground black pepper.

garden vegetable cooking and simple living cooking. Tomatoes are a must in your garden you should try to grow tomatoes

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Squash Recipes

Roasted Yellow Squash and Vegetables

Roasted Yellow Squash and Vegetables

Roasted Yellow Squash and Vegetables is simple to make. You can change up for different root and other vegetables.

Ingredients

Pam cooking spray
3 medium bell peppers (Go with different colors) – seeded and quartered
2 yellow summer squash – cut lengthwise
1 large red onion – sliced thickly
12 ounces canned artichoke hearts, without oil, drained
1 teaspoon dried thyme (you can try rosemary for a change)
1/2 teaspoon table salt
1/4 teaspoon black pepper, freshly ground

Directions:

Preheat oven to 450ºF. Coat baking sheet with Pam cooking spray. Arrange peppers, squash, zucchini, onion and artichokes on prepared baking sheet, flesh side up, and coat vegetables with cooking spray; sprinkle with thyme, salt and black pepper.
Roast until vegetables are tender and golden brown, about 20 to 25 minutes. Chop vegetables into bite-size pieces and serve. Yields about 3/4 cup per serving.

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Squash Recipes

Yellow Squash Casserole

Yellow Squash Casserole

Yellow Squash Casserole not much to this recipe, just combine ingredients and bake

Ingredients:

3 cups sliced cooked yellow summer squash
2 cups shredded mild cheddar cheese
4 ounces chopped mild green chiles
1 cup saltine crackers, crushed
1 cup milk

Directions:

Combine all ingredients in baking dish. Bake in 1 1/2 to 2-quart casserole in oven at 350° for 1 hour

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Squash Recipes

Stuffed Yellow Squash – Vegetarian Style

Stuffed Yellow Squash – Vegetarian Style

Stuffed Yellow Squash makes a great main course or a side dish with any meat (please not fish)

Ingredients:

3 medium yellow squash
4 ounces salted butter
1/2 cup leeks – chopped
1/2 cup onions – chopped
1 bell pepper – chopped
1 tablespoon parsley – chopped
1 teaspoon minced garlic
3/4 cup grated Parmesan cheese
1 1/2 cups plain bread crumbs
Salt and pepper to taste
1/4 cup water

Directions:

Take squash and cut lengthwise. Remove seeds and discard, take squash flesh out of the skin by using a teaspoon. Chop yellow squash into small pieces. Combine chopped squash set aside. Add butter to saucepan on medium heat and add leeks. Cook until tender. Add minced garlic and chopped squash. Cook until yellow squash is tender. Add bread crumbs, Parmesan cheese and parsley. Stir mixture and remove from heat. Season with salt and pepper to taste.

Stuff each hollowed squash with vegetable mixture. Place stuffed side up in a casserole dish with 1/4 cup of water. Cover and bake in 350 degree oven for approximately 20 minutes.

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Squash Recipes

Stuffed Yellow Squash

Stuffed Yellow Squash

For a great main course dish make Stuffed Yellow Squash. You can add herbs like thyme or sage but go easy. In a pinch, you can try zucchini.

Ingredients:

4 to 6 medium yellow squash – Butternut is best but summer squash is also good
6 ounces sausage – go with a sweet sausage
1 medium onion – chopped
1 bell pepper – chopped
1 large carrot – chopped
1 celery stalk – chopped
2 cups of breadcrumbs – you can go with seasoned or unseasoned, whichever you like best
salt and pepper

Directions:

Bake squash whole until just tender – remove and carefully cut in half lengthwise. Scoop out squash pulp and seeds taking care not to break shells – discard. Place squash shells in a baking dish.

In skillet over medium-high heat, cook sausage with onion, bell pepper, carrot and celery until vegetables are tender and sausage is lightly browned. Add salt and pepper to taste; remove from heat. Add bread crumbs, and season with salt to taste salt. Add a little water if the mixture is too dry.

Stuff squash shells with the sausage mixture; bake at 375° until browned. This can be treated as a main dish.