Fresh Garden to Table Recipes

Food, Recipes
on July 27, 2014
Summer Salad Recipe
Mark Boughton Photography
https://americanprofile.com/wp-content/uploads/2014/07/mint-cucumber-salad-150x150.jpg

Fresh summer produce makes for terrific seasonal casseroles, salads and sides. These three recipes showcase summer squash, cucumbers and tomatoes beautifully—ideal for your next neighborhood potluck.

Fresh Squash Casserole

Fresh Garden to Table Recipes

Mark Boughton Photography

3 tablespoons butter
1 tablespoon olive oil
1 medium onion, chopped
1 garlic clove, chopped
2 pounds zucchini, sliced
3 eggs
1/2 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon fresh thyme leaves
1/4 cup panko (Japanese breadcrumbs)
1/4 cup grated Parmigiano Reggiano cheese

1. Preheat oven to 350f.
2. Heat butter and oil in a large skillet. add onion and garlic and cook 2 minutes. add zucchini and yellow squash. cover and cook over medium heat 15 minutes, stirring occasionally. With a slotted spoon, transfer mixture to a buttered 2-quart casserole.
3. combine eggs, half-and-half, salt, pepper and thyme. pour over squash and mix well. Bake 35 minutes. remove from oven and top with panko and cheese. place under broiler and broil until brown, about 3 minutes. Serves 8.

Nutritional facts per serving: 161 calories, 11g fat, 99mg cholesterol, 7g protein, 11g carbohydrates, 3g fiber, 409mg sodium

—Recipe by Liz Shenk, Nashville, Tenn.

Minted Cucumber and Tomato Salad

Fresh Garden to Table Recipes

Mark Boughton Photography 

4 tablespoons red wine vinegar
4 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 medium cucumber, peeled, seeded, and sliced 1/2-inch thick
5 plum tomatoes, chopped into 3/4-inch pieces
2 tablespoons diced red onion
2 teaspoons chopped fresh mint

1. Combine vinegar, sugar, salt and pepper. mix well to combine.
2. in a separate bowl, combine remaining ingredients.
3. add dressing to vegetables and mix well.
4. refrigerate at least 30 minutes before serving, mixing occasionally. Serve chilled. Serves 4.

Nutritional facts per serving: 60 calories, 0g fat, 0mg cholesterol, 2g protein, 13g carbohydrates, 2g fiber, 320mg sodium

—Recipe courtesy of USDA’s Chef in the Garden series

Summer Corn Salad

Fresh Garden to Table Recipes

Mark Boughton Photography 

6 ears corn, husked and cleaned
1 large onion, chopped
1/4 cup chopped fresh basil
1/4 cup olive oil
2 tablespoons white vinegar
1/2 teaspoon salt
Freshly ground black pepper

1. cut kernels off cobs with a sharp knife.
2. in a large bowl, toss together corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. refrigerate. Serve chilled. Serves 6.

Nutritional facts per serving: 240 calories, 10g fat, 0mg cholesterol, 6g protein, 0g carbohydrates, 5g fiber, 210mg sodium

—Recipe courtesy of USDA’s Chef in the Garden series

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