Friday, August 12, 2011

Summer Vegetable Dishes

When I came home from a weekend away I had three green peppers and 6 cucumbers. It didn't take us long to eat those, but we picked more cucumbers this afternoon. I grew three plants up a wire fence piece, and they are doing wonderfully. I thought I'd share fresh vegetable recipes today. I'm only growing tomatoes, green peppers and cumcumbers this year, but we have three farmer's markets within a half hour of our house that I can visit to buy fresh produce.

Green Beans With Tomato

1 pound fresh green beans
2 tbsp. olive oil
1 tbsp. minced onion
1 clove garlic, minced
2 tbsp. minced green pepper
1 cup diced tomato
1/2 tsp. salt
1/4 tsp. pepper

Cook the beans in salted water until just tender. Drain. Heat the oil. Add the onion, garlic and green pepper. Cook over medium heat until soft. Add tomato, salt and pepper. Cook for 8-10 minutes. Stir occasionally. Add beans and heat through. 6 servings.

Tomato Cabbage Stir Fry

1/4 cup butter or margarine
5 cups finely cut cabbage, chopped or cut into strips
2 cups chopped tomatoes
1/2 cup chopped sweet onion
1 tsp. salt
1/2 tsp. pepper

Melt the butter in a large skillet; saute the onion for a minute or so. Add the other ingredients and cook covered for 8-10 minutes. If there is a lot of liquid uncover and cook for a few minutes to reduce.

Cucumbers with Sour Cream

5-6 medium cucumbers, peeled and sliced
2 tbsp. vinegar, lemon juice or juice from pickles
1 tsp. salt
1 cup sour cream
3 tbsp. grated or finely minced onion

Combine the salt, sour cream, onion and vinegar. Stir in the sliced cucumbers. Chill for at least 2 hours.

Marinated Tomatoes

5 large tomatoes
1/4 cup olive oil
1 1/2 tbsp. lemon juice
1/2 clove garlic, minced
1/2 tsp. salt
1 tsp. or so of chopped fresh oregano
1/2 tsp. ground black pepper

Slice the tomatoes. Combine the other ingredients and drizzle over the tomatoes.
You can chill them, or serve room temperature.

Sweet Corn Stir Fry

2 tbsp. butter or margarine
3 cups fresh corn, cut from cob
1/2 cup light cream
2 tbsp. fresh chives, minced
1 clove garlic, minced
1/2 tsp. salt
1/2 tsp. pepper
Optional: Parmesan cheese

Melt butter in a skillet. Add the other ingredients. Cover and simmer until the corn is tender, about 10-15 minutes. Sprinkle cheese over the top before servings. 6 servings.

On OFL we have harvesting and cooking tips from Green Bell Peppers:


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