Here we are, almost to the end of August and Labor Day begins the month of September. Farmers’ markets are laden with surpluses of homegrown vegetables, or baked goods, jams and jellies. One of our friends dropped off several bags of yellow squash, zucchini and cucumbers which, of course, got me in a creative mood.
Again, we do not have a lot of storage space in our small home, so while I froze shredded zucchini and yellow squash for dessert bread making, the rest was eaten. First off was a refreshing cucumber salad which can be eaten by itself, or used to make those dainty, English style, cucumber sandwiches served with tea.
Cucumber Salad
Ingredients:
2 large cucumbers
½ cup mayonnaise
1 Tbsp. dried dill
¼ tsp. salt
Option: Adding diced or julienned red onion gives added crunch.
Preparation:
Cut ends off cucumbers (discard and put in composting bin), and cut into 1/8-inch-thick slices. Place in medium sized bowl, add mayonnaise, dill and salt; gently fold to not break up cucumber slices.
Makes 2 to 3 cups of salad, depending on how large cucumbers are.
Note: Remove the skin? That is strictly up to you. You can remove it all, or use a peeler to remove skin in waves to make it more decorative.
To make cucumber sandwiches, use square white or wheat bread, and cut off edges. Spoon one layer of salad onto one slice of bread, top with other slice; press down slightly and cut into 4 triangles. Let rest for about 5 minutes to make sure salad is adhering to the bread.
So, when you are having friends over for a tea party, serve these little sandwiches along with scones and fairy cakes. Your guests will be quite impressed with your English flair for the fancy.
What about using vegetables in casserole making? That is where some of the zucchini and yellow squash surplus comes in handy. This is also where all-time favorite recipes are reinvented into something extraordinary. Take, for example, Broccoli and Cheese casserole. This recipe can be so simple by using butter and melted cheese only; to creating a creamy sauce that coats the tongue in a rich blanket of flavors. While same old, same old is easy to do, try thinking, “Let’s try something different this time!”
Vegetable Casserole
Ingredients:
16 oz. chopped mushrooms
2 Tbsp. butter
1 Tbsp. saltless seasoning mixture
3 medium sized zucchini, chopped
3 medium sized yellow squash, chopped
1/2 cup mayonnaise
3/4 cup plain Greek yogurt
3/4 cup ranch dressing
2 eggs, beaten
12 oz. package shredded sharp Cheddar cheese, divided in half
1 tsp. ground black pepper
6 oz. package French fried onion strips
Preparation:
Preheat oven to 350F; spray a 2-quart casserole dish with nonstick cooking spray. In a large skillet, medium heat, sauté' mushrooms in butter for five minutes. Add seasoning mixture, zucchini, yellow squash; mix together, sauté' for additional minute and remove from heat. While mushrooms are cooking, mix together, in a medium bowl, the mayonnaise, yogurt, ranch dressing, eggs, half the shredded cheese, black pepper and onion strips.
Into a large bowl, put in the vegetable mixture; add the wet mixture from the medium bowl and mix to coat the vegetables evenly. Spoon all into the casserole dish; cover with aluminum foil and bake for 45 minutes.
Remove foil, sprinkle remaining half of cheese evenly over top and bake for an additional 15 minutes. Let cool for 10 minutes before serving.
Makes 8 servings.
Want something without having to use dairy products? Make a vegetable stir fry that is a kaleidoscope of colors, using exotic ingredients that will excite the taste buds. This is a basic recipe and vegetables can be changed according to tastes, or availability. Using a Wok is preferred, but if not available, a large nonstick skillet will do.
Vegetable Stir Fry
Ingredients:
3 Tbsp. sesame oil (if not available, use peanut)
1 small red onion, slivered
1 small red bell pepper, cut into strips
1 small zucchini and yellow squash, cut diagonally into ¼ inch slices
1 cup snow peas (if not available, use sugar snap peas)
1 tsp. minced garlic
½ cup diced tomatoes
¼ cup each soy and hoisin sauces
½ tsp. ground ginger
Preparation:
In a Wok, or large nonstick skillet, heat oil on high. Sauté onions and bell pepper till they just start to soften; about 5 minutes. Add in zucchini, squash, peas; cook another 5 minutes before adding in garlic, tomatoes, sauces and ginger; mix together thoroughly.
Reduce heat to low, cover and let simmer for 10 minutes.
Makes 4 servings; can be served as is, or with rice or Asian noodles.
Want more protein in this meal, add cut up tofu, chicken, beef or pork while sauteing the onions and bell pepper, then add the rest of the ingredients to complete. If using a seafood item, usually they cook better within the last five minutes of completion.
Have a vegetable surplus as summer slides into autumn, now you have some delicious options for your dining table. …and here’s a novel idea, if you happen to have a lot of one type, and neighbors also have only one type, get together and have a cooking party. It is a pleasant way of, not only learning new recipes, but getting to know each other in a unique way.
Mary Cokeour
