Summer Squash and Zucchini

3 medium summer squash or Zucchini or a combo of the 2

1 small onion, diced

1 t. minced garlic

1 T. butter

Salt and peper to taste

Directions:
Slice the squash/zucchini into rounds.  Put squash and onion in a pot and cover with water. Add garlic, butter, salt and pepper. Cover pot, bring water to a boil and boil until tender about 10 minutes.  Drain and add more salt and pepper to taste.

Caprese Salad

Our garden is in full production mode right now!  We're loving all our fresh veggies straight out of our backyard.  The challenge; however, continues to come up with new ways to eat said veggies (especially the tomatoes).  I made this yummy side tonight.


2 large fresh tomatoes cut into 4 slices each

6 oz. fresh mozzerella, cut into 8 slices

8 large basil leaves

olive oil
balsamic vinegar
salt and pepper

Layer tomato, cheese and basil alternately in a circle on a serving dish.  Drizzle with oil, vinegar, and season with salt and pepper. 

Garden Green Beans

2 lbs. of fresh green beans, stemmed and snapped
1 T. salt
8 oz. bacon, chopped
1 onion, diced
6 T. butter, cut into pieces
Black pepper

In a stockpot, bring 4 quarts of water to a boil.  Add green beans and 1 T. salt.  Cook, uncovered for 30 minutes or until almost done.  Drain Beans.

In a large skillet, cook bacon over medium heat for 5 minutes.  Add onion; cook 3-4 minutes.  Add green beans; cook uncovered for 15 minutes, stirring occasionally.  Add butter, stirring until melted.  Season with salt and pepper.

Summer Foods: Cucumber Dill Spread

My summer foods is all made with fresh summer veggies, either picked by us or else shared from other gardens.


4 oz cream cheese
1/3 c. mayo
1 small cucumber, peeled and finely diced
dill (fresh or dried) to taste
salt and pepper

Mix all. We served ours up on French bread slices, crackers and good ole white bread. I topped Alan's with a fresh sliced tomato.