Tomato Zucchini Mushroom Casserole
It feels and looks like the end of summer is on its way, which means the end of our garden veggie supply! I’m sad, but then that means the holidays are around the corner and what’s more fun than planning and cooking for Thanksgiving and Christmas?
This recipe is one that I found on Facebook. I have found some really terrific recipes from this source and this one uses some of our beloved garden veggies.
Tomato Zucchini Mushroom Casserole:
4 small to medium zucchini
1/2 medium onion
3 medium tomatoes
1 pkg. fresh mushrooms
1 Tbsp salt
1 tsp garlic powder
2 tsp basil (dried)
1 tsp red pepper flakes (optional )
3 Tbsp chopped parsley
6 Tbsp olive oil
4 oz. cheddar cheese, shredded
sprig fresh basil
Preheat the oven to 350 degrees. Peel and dice the onion, slice zucchini and mushrooms, dice tomatoes. Layer half the veggies in an 8”x 8” greased casserole or glass baking dish, mixing up the colors to create a festive look. Sprinkle half the salt, garlic, basil, red pepper flakes and parsley over the veggies. Pour half the olive oil over veggies and half the cheese, then layer the other half of veggies, the rest of seasonings, followed by remaining olive oil. Bake for 20 minutes; remove casserole and sprinkle with the remaining cheese. Return to oven and bake another 15 minutes until veggies are tender. Serve hot, garnish with fresh basil if desired.
Summer corn chowder
I know soup is more a cool weather meal but these cooler days are putting me in the mood! Actually I can eat soup almost anytime, it’s generally a one pot meal and there seems to always be leftovers for another meal. It takes a little time to put together but then you can sit back and just wait until its done. I often use the crock pot. This is one of my favorites and it uses edamane (shelled soy beans) which I had never used before making this soup! I like trying new things, it’s available in the frozen veggie area of the grocery frozen foods. Try it. I think you will like it!
Summer corn chowder
4 ears fresh corn or 2 cups frozen corn
1 – 14 oz. vegetable broth
1 12 oz. pkg. frozen edamane (shelled soy beans)
10 oz baby peas or lima beans
1 large onion, chopped
2 tsp. chopped fresh majoram or 1 tsp. dried
1/2 tsp. salt, 1/2 tsp. pepper
1 can cream style corn
1 cup cubed cooked ham
1 5 oz. can evaporated milk
1 tsp. worcestershire sauce
In large kettle bring corn, broth, onion, salt, pepper, majoram, edamane and peas to a boil, cover and simmer 10 minutes. Add milk, cream corn, ham and w. sauce, heat til hot and serve.
Enjoy our fall weather and have a great week!
Creamy Ranch Pea Salad
Creamy Ranch Pea Salad:
8 bacon slices, fried crisp and crumbled
2 cups green peas, fresh or frozen
(I used the whole bag)
2 cups canned chick peas, drained and rinsed
1 small head cauliflower, chopped in a
1/2 cup celery, diced
1/2 cup green onions, diced
1 1/2 cups salted cashews
salt and pepper to taste
1 cup ranch dressing - add a little more if you
think the salad is too dry
1/2 cup sour cream
3 teaspoons Dijon mustard
Mix together ranch dressing, Dijon mustard, sour cream, salt and pepper in a small bowl until completely blended; set aside. In a large bowl combine peas, chickpeas, celery, onions, cashews, cauliflower, bacon and cashews until well mixed. Add the dressing and mix until everything is evenly coated. Cover and refrigerate for at least an hour before serving. (I made it the night before.) Enjoy our beautiful fall weather and have a great week!