Summer Recipes

Summer Recipes

Summer Corn Salad

5 tsp. olive oil, divided
1 Tbsp. lime juice
¼ tsp. salt
¼ tsp. hot pepper sauce
1 ½ cups fresh or frozen corn, thawed
1 ½ cups cherry tomatoes, halved
½ cup finely chopped cucumber
¼ cup finely chopped red onion
2 Tbsp. minced fresh basil or 2 tsp. dried basil
¼ cup crumbled feta cheese

1. In a small bowl, whisk 4 tsp. oil, lime juice, salt and pepper sauce; set aside.
2. In a large skillet, cook and stir corn in remaining oil over medium-high heat until tender. Transfer to a salad bowl; cool slightly. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat.
3. Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving.

Zucchini Onion Pie

3 eggs
1 cup grated Parmesan cheese
½ cup canola oil
1 Tbsp. minced fresh parsley
1 garlic clove, minced
¼ tsp. salt
1/8 tsp. pepper
3 cups sliced zucchini
1 cup biscuit/baking mix
1 small onion, chopped

In a large bowl, whisk the first seven ingredients. Stir in the zucchini, baking mix and onion. Pour into a greased 9-inch deep dish pie plate. Bake at 350 degrees for 25-35 minutes or until lightly browned.

Garden Veg Salad

3 large tomatoes, chopped 2 Tbsp. olive oil
1 cup chopped cucumber 1 Tbsp. white vinegar
1 medium sweet yellow or red pepper, chopped ¾ tsp. pepper
¾ cup chopped zucchini ½ tsp. salt
1 small red onion, finely chopped ½ tsp. ground cumin
½ cup chopped fresh cilantro Tortilla chips
1 jalapeno pepper, seeded and finely chopped

In a large bowl, combine all ingredients; toss to combine. Refridgerate, covered, until serving. Serve with chips.

Herb Roasted Garlic

2 heads garlic
2 tsp. olive oil
1 tsp. thyme, dried
½ tsp. sage, dried
¼ tsp. rosemary, dried and chopped
¼ tsp. black pepper

1. Preheat the oven to 400 degrees. Slice the tops off two heads of garlic, exposing the tips of the cloves. Place each bulb on a square of aluminum foil. Use a butter knife to gently loosen the cloves within the head, being careful not to completely separate them.
2. Combine all remaining ingredients and pour over both heads of garlic.
3. Wrap up each foil packet, place on a sheet tray and roast for 30 minutes, or until cloves are lightly browned and soft.
4. Remove from oven to slightly cool. Squeeze each clove to remove it from the papery skin.
5. Store in a sealed container in the refrigerator for up to 7 days.
6. Makes 6 servings, two teaspoons per serving

Use on bread, in soups, and in stews!

Lemon Green Beans

1 pound green beans
2 Tbsp. water
1 ½ Tbsp. dried minced onion
1 Tbsp. lemon juice
1 ½ tsp. real bacon bits
¼ tsp. salt
¼ tsp. pepper

Place the beans, water, and onion in a 1-qt. microwave-safe dish. Cover and microwave on high for 5 -6 minutes or until crisp-tender.; drain. Stir in the remaining ingredients.

Broccoli-Orange Salad

4 cups fresh broccoli flowerets (about 1 ½ lbs. fresh broccoli)
1 small purple onion, thinly sliced and separated into rings
½ cup raisins
½ cup pecan pieces, toasted
¾ cup mayonnaise or salad dressing
¼ cup sugar
1 ½ Tbsp. white vinegar
1 (11-oz.) can mandarin oranges, drained

1. Combine first 4 ingredients in a bowl; set aside
2. Combine mayonnaise, sugar, and vinegar; add to broccoli mixture, stirring to coat. Gently stir in mandarin oranges.
3. Cover and refrigerate at least 3 hours.

Zucchini Crab Cakes

2 cups grated raw zucchini
¼ cup Parmesan cheese
¾ cup Italian bread crumbs
3 eggs
½ tsp. seafood seasoning
1 heaping Tbsp. mayonnaise

Mix together all ingredients to form cakes and fry lightly. Makes about 8 or 9 cakes.

Zucchini Squares

3 cups zucchini, thinly sliced
1 cup Bisquick
½ cup chopped onion
½ cup oil
½ cup parmesan cheese
½ tsp. oregano
½ tsp. seasoned salt
1 clove garlic
2 tsp. parsley
4 eggs, slightly beaten

Mix all ingredients together and bake in a 9 x 13 pan until nicely browned.

Parmesan Zucchini Strips

1/3 cup seasoned bread crumbs
¼ cup nonfat Parmesan cheese topping
4 small zucchini, quartered lengthwise
¼ cup egg substitute

In a bowl, combine the bread crumbs and cheese topping. Dip zucchini in egg substitute, then in crumb mixture. Place on a baking sheet coated with nonstick cooking spray. Bake at 450 degrees for 20 – 25 minutes or until golden brown and tender. Yield: 4 servings.

Squash and Mushroom Medley

1 large yellow summer squash, chopped
1 large zucchini, chopped
1 medium onion, chopped
2 tsp. butter
1 can (7 oz.) mushroom stems and pieces, drained
2 garlic cloves, minced
¼ tsp. salt
1/8 tsp. pepper

Saute squash, zucchini and onion in butter in a large skillet until tender. Add the mushrooms, garlic, salt and pepper; sauté 2 -3 minutes longer or until heated through.

Summer Skillet

2 to 3 sm. Zucchini 1 can stewed tomatoes
2 sm. Yellow squash 1 Tbsp. sugar
1 lg. onion 1 ½ tsp. seasoned salt (important)
2 Tbsp. butter or margarine Grated cheddar cheese

Into a large skillet, slice zucchini, squash and onions. Add margarine, tomatoes, sugar and seasoned salt. Put on lid and cook over low heat until tender. Remove from heat. Sprinkle cheese generously all over top. Put lid back on and let cheese melt (off flame). Serve right in the skillet.

Grilled Corn Medley

3 medium ears sweet corn, cut into 2-in. pieces
1 medium sweet red pepper, cut into 1-in. pieces
1 medium zucchini, sliced
20 small fresh mushrooms
¼ cup creamy Caesar salad dressing
¼ tsp. salt
¼ tsp. pepper

Combine all ingredients in a large bowl; toss to coat. Transfer to a disposable foil pan. Grill, covered over medium-hot heat for 5 minutes; stir. Grill 3-5 minutes longer or until vegetables are tender.

Mandarin Watermelon Salad

4 ½ cups cubed seedless watermelon
1 can (11 oz.) mandarin oranges, drained
½ small red onion, sliced
¼ cup crumbled feta cheese
2 Tbsp. minced fresh mint
2 Tbsp. minced fresh cilantro
2 Tbsp. lime juice
1 Tbsp. minced fresh parsley

Place all ingredients in a large bowl; gently toss to combine. Serve immediately.

Watermelon Ice

3 cups watermelon chunks
¾ cup sugar
2 Tbsp. lemon juice

Combine in a blender. Blend until smooth. Put in freezer tray. Just before it is solid, blend again and return to freezer.

Sweet-Sour Green Beans

4 cups cut fresh green beans
4 chopped bacon strips
½ cup chopped onion
2Tbsp. brown sugar
2 Tbsp. vinegar

1. Cook green beans in boiling water for 8 – 10 minutes or until crisp-tender.
2. Cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 4 tsp. drippings.
3. Saute onion in the drippings.
4. Stir in brown sugar and vinegar. Heat through.
5. Stir in cooked green beans and bacon.

Garlic Green Beans

1 lb. fresh green beans, trimmed
¼ cup water
3 garlic cloves, minced
1/3 cup minced fresh parsley
1 Tbsp. butter, melted
1/8 tsp. salt
1/8 tsp. pepper

Place beans, water and garlic in a 2-qt. microwave-safe dish. Cover and microwave on high for 4-5 minutes or until beans are crisp-tender. Stir in the remaining ingredients.

Broccoli Salad with Cucumber

2 cups fresh broccoli florets
2/3 cup chopped cucumber
½ cup shredded cheddar cheese
½ cup mayonnaise
3 Tbsp. chopped onion
3 Tbsp. bacon bits

Place all ingredients in a large bowl and toss to coat. Cover and refrigerate until serving.

Walnut Zucchini sauté

2 medium zucchini, cut into ¼ in. slices
1/3 cup chopped walnuts
2 tsp. olive oil
1 tsp. butter
3 garlic cloves, minced.
¼ tsp. salt
¼ tsp. pepper

Saute zucchini and walnuts in oil and butter in a large skillet until zucchini is tender. Add the garlic, salt and pepper; cook and stir for 1 minute.

Zucchini ‘n’ Corn Saute

1 small zucchini, thinly slice
½ medium sweet red or green pepper, julienned
1 Tbsp. canola oil
½ cup fresh sweet corn
¼ tsp. garlic salt
¼ tsp. Italian seasoning

Tomato Pie

5 to 6 sliced tomatoes
1 unbaked pie crust
8 oz. shredded mozzarella cheese
½ to ¾ C. mayonnaise, reg. of light
Salt and pepper
Garlic powder
Basil and oregano
Parsley

Spread tomatoes on paper towels and drain well. Bake pie crust for 5 minutes in a 450 degree oven. Lower oven temperature to 350 degrees. Layer tomatoes in pie crust. Sprinkle with seasonings. Add another layer of tomatoes and sprinkle with seasonings. (this should fill the pie crust.). Mix cheese and mayonnaise. Cover top of pie with cheese mixture, making sure to seal edges. Bake for 35 to 40 minutes. Makes 6 to 8 servings.

Vidalia Onion Casserole

3 large Vidalia Onions (or Candy Onions)
8 oz. Swiss cheese, sliced or grated
1 sleeve Ritz Crackers
¼ C. melted butter
2 eggs
1 C. milk

Crush crackers and put in a 9 x 13 in. casserole dish. Pour melted butter over and press to form a crust. Slice onions and layer with cheese. End with a layer of cheese on top. Beat eggs with milk and pour over onions and cheese. Bake in a 375 degree oven for 25 minutes or until golden brown and bubbly. Makes 8 servings.