Tag: Summer Squash
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Oven Fried Zucchini Spears
[av_textblock size=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” font_color=” color=” av-desktop-hide=” av-medium-hide=” av-small-hide=” av-mini-hide=” id=” custom_class=” av_uid=”] Oven Fried Zucchini Spears From Nina Marcinowski Ingredients: 2 medium zucchini or yellow squash not peeled 3 tablespoons bread crumbs 1 tablespoon Parmesan ½ teaspoon basil, dry 1 teaspoon oregano, dry ¼ teaspoon garlic powder ⅛ teaspoon pepper ½ teaspoon salt…
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Greek Baked Zucchini
[av_textblock size=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” font_color=” color=” av-desktop-hide=” av-medium-hide=” av-small-hide=” av-mini-hide=” id=” custom_class=” av_uid=”] Greek Baked Zucchini from Nina Marcinowski Ingredients: 4 large tomatoes, peeled and chopped 1 clove garlic minced ½ cup olive oil 1 teaspoon honey 1 teaspoon oregano 1 teaspoon dry mint Salt and pepper to taste 6 cups zucchini sliced thin,…
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Baked Squash Gratin
from Nina Marcinowski Serves 4 Ingredients: 1 onion chopped 2 cloves crushed garlic 2 lbs. squash sliced very thin (I use the slicing side of my grater) ½ cup butter melted 2 cup shredded cheese, (any flavor, I like cheddar mixed with mozzarella) ½ cup bread crumbs ¼ cup parmesan cheese ¼ cup milk Directions:…
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Baked Potatoes Topped with Spicy Vegetable Stew
from Vegetarian Times Serves 4 Ingredients: 1 minced clove garlic 1 tablespoon chili powder 1 teaspoon ground cumin 14 oz. can diced tomatoes, or enough fresh ½ cup vegetable broth 19 oz. can black beans rinsed and drained 1 cup diced yellow squash, and green squash 2 tablespoons chopped cilantro Salt and pepper to taste…
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Albondigas Soup
From Laura Rankin Ingredients 2 Tbsp olive oil 1 large onion, chopped 1 large garlic clove, minced 3 quarts of chicken stock or beef stock OR water OR a mixture of both (we usually use half stock half water as the meatballs will create their own stock). ½ cup of tomato sauce ½ lb of…