‘Tis the season of vegetables fresh from the garden, so I thought I’d share a couple of recipes that I made last week that we really enjoyed.
The first one was made with yellow squash. Generally it only takes one or two yellow squash plants to produce enough squash that you can eat it every day. More plants will have you sending it home with friends and family or the delivery man, and when no one shows up at your house you might resort to leaving a few on the doorsteps of random strangers and rushing off before you are caught.
With the yellow squash coming on fast and furious, and with no visitors in sight, I decided to look for new recipes for yellow squash. An internet search led me to this recipe. http://diethood.com/garlic-parmesan-yellow-squash-chips/
I decided to make this (or something similar) as a side dish for our dinner one night. The ingredients were simple –
Yellow Squash cut into 1/4 inch slices
About 3 Tablespoons of Olive Oil
1 cup Parmesan Cheese
1 cup bread crumbs (I used Italian seasoned bread crumbs)
1 Teaspoon garlic powder
I put the olive oil in one bowl and mixed the bread crumbs, parmesan cheese, and garlic powder in a second bowl. I dipped the squash slices first in olive oil coating both sides, then in the bread crumb mixture.
At this point my instructions vary from the original recipe. Rather than a metal baking pan lined with parchment paper, I placed the slices in my 9×13 Pyrex baking dish. Since I didn’t know if my Pyrex could handle the 450 cooking temperature, I set my oven at 350. I baked them for about 15 minutes flipped each one over and baked for another 15 minutes.
These didn’t turn out crispy like the original recipe, nor did I want them to. Since they were a side dish we would be eating them with a fork not as a finger food. The breaded yellow squash was a delightful side dish. When my husband repeated several times how good it was and went back for a second helping, I decided this recipe was a keeper and good enough to share with you.
Swiss chard is another garden vegetable that is very prolific. We start picking the green leaves when they are young and tender and they continue to grow back throughout the summer. We sauté them with garlic, use in stir fries and soups and eat raw in salads. If we try to give swiss chard to friends or neighbors they often reply that they don’t know what swiss chard is or have never eaten it. We describe it as being like a hardy spinach. That’s what trigger this next recipe idea.
We do like a good spinach artichoke dip but we don’t grow spinach. I decided to find a good recipe for spinach-artichoke dip and substitute swiss chard for the spinach. I started with this recipe http://www.food.com/recipe/spinach-artichoke-dip-1209 . I read the reviews and suggestion’s for changes that people made then I came up with this recipe.
1/2 cup grated Asiago cheese
1/2 cup grated parmesan cheese
1 cup grated mozzarella cheese
10 oz. fresh swiss chard finely chopped
1 can artichoke hearts drained and chopped
8 oz. cream cheese softened
2/3 cup sour cream
1/3 cup mayonnaise
several garlic cloves minced equal to about 2 or 3 teaspoons
about 1/4 teaspoon crushed red pepper flakes
I mixed together the first 5 ingredients in one bowl and mixed the last 5 ingredient in a second bowl. Then I mixed the two mixtures together. I put it in a one quart casserole dish and baked it at 350 degrees for 30-35 minutes.
We ate this with tortilla chips. “That’s really good” was my husbands response. He was right. “I’m not sure I will ever want to order spinach dip at a restaurant again” he said. We both had seconds and left overs were eaten the following day with lunch. Can you make it and freeze it he asked me last night, and I am planning on doing just that later this week. Obviously this is another recipe that I want to keep around, and in recording it here I have accomplished that and shared it with you as well.
If you decide to try either of these recipes please let me know what you think by leaving your comments on this page, and if you have a recipe that is worth sharing I would love for you to do so.