Cucumber Salad

Adapted from Simply in Season, serves 4

Date made: 6/19/2011

1 cucumber, sliced*

1/2 c onion, sliced

3/4 c plain yogurt

1 tsp dried dill

Place cucumbers and onion in large bowl and sprinkle with 1 tsp salt.

Let stand for 1 hour, and drain.

Add yogurt and dill to cucumbers.  Mix well and serve.

Hot German Green Bean Salad

Adapted from Simply in Season, serves 4-6
Date made: 6/19/2011

1 lb green beans, trimmed*
3 slices bacon
2 Tbsp sugar
1 Tbsp white wine vinegar
1/2 tsp salt
1 small onion, sliced into rings*
1/4 c cold water
2 tsp corn starch

Cook green beans in boiling water until barely tender.
Drain, reserving 1/4 c cooking liquid, and set aside.
Fry bacon until crisp, and remove all up 2 Tbsp of drippings from the fry pan.
Drain bacon and crumble, set aside.
Add sugar, vinegar, salt, and onion to bacon drippings along with green bean cooking liquid.
Mix water and cornstarch together in bowl until dissolved.
Stir into fry pan, and cook until thick and clear, stirring constantly.
Add cooked beans and heat through.  Sprinkle with bacon and serve.

Stuffed Eggplant

Adapted from Simply in Season, serves 2-4
Date made: 6/19/2011

1 large eggplant*
1 small onion, chopped
1 c canned corn, drained
10 oz can Rotel
1 clove garlic, minced
1/2 tsp dried oregano
1/2 tsp ground cumin
1/4 c bread crumbs
1/2 c Parmesan cheese, grated

Split eggplant lengthwise, scoop out seeds, and discard.  Carefully, cut aware and reserve flesh to form 2 shells, each 1/2-in thick.
Cook onion in frypan until softened.
Add corn, Rotel, chopped eggplant flesh, garlic, and spices.  Turn heat to high and boil, stirring often, until liquid evaporates, about 5 minutes.
Add bread crumbs and 1/4 c Parmesan cheese and mix well.  Place eggplant shells in baking dish and fill with vegetable mixture.
Bake in preheated oven at 350F for 30-35 minutes.
Sprinkly remaining Parmesan cheese on filled eggplant halves.  Return to the oven and bake until cheese begins to brown, 12-15 minutes.
Remove from oven and let stand for 5 minutes.

Okra Curry

Adapted from Simply in Season, serves 4
Date made: 6/14/2011

1/2 c onion, sliced
1/4 tsp garlic, minced
1/4 tsp ground ginger
1/4 tsp ground turmeric
1/4 tsp chili powder
1 lb okra, trimmed and sliced*
1/2 tsp salt
1 medium heirloom tomato, chopped*

In fry pan, saute onion in 2 tbsp oil until golden.  Add ginger, garlic, and spices, and saute for a few minutes.  Add okra and salt, and cook for a few minutes.
Add tomatoes and fry for a few minutes until liquid evaporates.

Summer Garden Ratatouille

Adapted from Simply in Season, serves 4-6
Date made: 6/14/2011

2 onions, chopped*
4 cloves garlic, minced
1 bay leaf
2 tsp dried basil
1 tsp dried rosemary
1 1/2 tsp salt
1 tsp dried oregano
1 medium patty pan squash, chopped*
3 small yellow squash, chopped*
2 green peppers, sliced*
2 c heirloom tomatoes, chopped*
12 oz of pasta

Saute onions, garlic, and bay leafe in 3 Tbsp of olive oil for about 5 minutes.
Add patty pan squash and salt and herbs to pan.  Cover and cook over medium heat, stirring occasionally until squash is soft, about 15-20 minutes.
In large soup pot of boiling water, start cooking pasta according to package directions.
Add yellow squash, green peppers, and tomatoes, and simmer until peppers and squash are tender, about 10 minutes.  Serve over pasta.

Great Green Vegetable Pasta

Adapted from Simply in Season, serves 4
Date made: 5/2/2011

1 c ricotta cheese
1/2 c milk*
1/3 c Parmesan cheese, freshly grated
1 clove garlic, minced
2 tsp dried basil
2 tsp dried parsley
1/2 tsp salt
12 oz penne pasta
2 1/2 c broccoli florets*
1 1/2 c zucchini, sliced*
3/4 c green beans*
1/2 c peas*
1/4 c green onions*

Stir together ricotta cheese, milk, Parmesan cheese, garlic, basil, parsley, and salt and set aside.
In large soup pot of boiling water, start cooking pasta according to package directions.
Stir in broccoli 6 minutes before pasta is done.  Boil 3 minutes, and stir in zucchini and green beans.  Boil 2 minutes, and stir in peas and green onions.
Boil 1 minute, remove from heat.  Drain well, and return to soup pot.
Add ricotta cheese mixture to pasta and vegetables, and mix well.