If you’re up to cooking this week, here are some fun internet recipes to try with this week’s summer fruit abundance:
Roasted Beets & Sautéed Beet Greens
adapted from AllRecipes.com
Preheat the oven to 350 degrees. Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems and yellow leaves, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
When the roasted beets are almost done, heat olive oil in a skillet over medium-low heat. Add chopped garlic and onions if on hand, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.
Deep fried summer squash
adapted from SouthernFood.about.com
Combine 4 beaten eggs, ¾ cup milk, and 1¼ teaspoons salt. Thinly slice 7 medium summer squash. Dip squash slices in the egg batter, then roll in flour until well coated. Fry in deep hot fat, about 360°, until golden brown.
Braised Green Beans & Summer Vegetables
adapted from RecipeLand.com
Heat olive oil in a large skillet over medium heat. Add onion or garlic and cook, stirring, until softened and beginning to brown, about 2 minutes. Add about ½ cup white wine (or broth) and bring to a boil. Add trimmed green beans from one share (1 lb.), reduce heat to a simmer, cover and cook for 10 minutes, stirring once or twice. Add chopped summer squash (or zucchini) and chopped tomatoes and continue cooking until the vegetables are tender, 8 to 10 minutes more. Season with salt and pepper. Serve sprinkled with Parmesan cheese.
Zucchini Cheddar Bake
adapted from SouthernFood.about.com
Preheat oven to 350°. Butter a 2-quart casserole. Slice two medium zucchini and arrange in casserole. Top with tomato slices, then sprinkle with chopped basil. Add salt and pepper to taste. Top with shredded cheddar cheese. Bake for 50 to 60 minutes. (For a heartier version, spread pre-cooked rice or other grain as the first layer in the pan.)
Cucumber sandwiches
adapted from AllRecipes.com
In a medium bowl, mix together 1 package cream cheese, 1⁄2 cup mayonnaise and salt and pepper to taste (or add a packet of your favorite powdered dressing spice mix). Refrigerate for at least 6 hours, or preferably overnight.
Spread the cream cheese blend onto slices of French bread or rye bread. Top with a cucumber slice, and sprinkle with dill. You can make as many or few as you like. the cream cheese mixture keeps for about a week in the refrigerator!
Remember! All of this week’s veggies can be enjoyed raw! Get out your favorite dip or dressing, wash and chop some veggies, and then relax in the shade and snack!!!!!
