Saturday, August 20, 2011

Summer Vegetables on the Table

It's hard to believe we are heading into the end of August. My oldest son started college as a freshman, my other two will go into 6th and 12th grade the Tuesday after Labor Day, and before we know it Fall will bring cooler weather. Vegetable and herb harvests are going strong around the country so I thought I would share more fresh vegetable recipes today. Remember, if you don't grow your own, watch for roadside stands to pick up local produce.

Squash with Carrots

3 tbsp. water
2 tbsp. vegetable or olive oil
3 cups summer squash, any variety
3 cups grated carrots
3/4 cup chopped onion
1 tsp. each minced fresh parsley, oregano and thyme
1/2-1 tsp. salt
1/2 tsp. ground black pepper
1 tbsp. butter or margarine

Saute the onions until tender in the oil. Add the squash, carrots and water to the onion. Cover and simmer 5 minutes. Add the remaining ingredients, cover and cook, stirring occasionally until just tender. Makes 6 servings.

Note: You can substitute other fresh herbs such as dill, marjoram, summer savory, rosemary, sage or chives.

Green Bean Salad

1/4 cup vegetable or olive oil
1 tbsp. vinegar
1 tsp. salt
1/2 tsp. ground black pepper
1 tsp. fresh, minced rosemary
1 clove garlic, mashed
3 cups green beans, cooked until just tender

Combine all the ingredients except the green beans. Whisk until combined, pour over the beans and toss gently. Cover and chill at least 4 hours. Remove the garlic clove. Serve chilled. 6 servings.

Lima Bean Basil Salad

3/4 cup vegetable or olive oil
1/2 cup vinegar
3-5 tbsp. chopped fresh basil, any variety
1 tsp. salt
1 tbsp. sugar
1/2 cup chopped green onion or chives
6 cups cooked lima beans (just tender)

Mix the oil, vinegar, basil, salt, sugar and onion. Pour over the lima beans, toss. Cover and chill at least 4 hours.

Lastly, I have a recipe for a buttermilk dressing that can be used as a dip for vegetables. I love cutting up green bell pepper, cucumbers and carrots for dipping.

Buttermilk Herb Dressing

1 cup buttermilk
1 cup cottage cheese, any variety
3 tbsp. chopped green onion or chives
2 tbsp. lemon juice
1 tsp. salt
2 cloves garlic, peeled and minced

Process this in a blender or food processor. Keep refrigerated.

On OFL I have some great recipes for using basil: