SUMMER VEGGIES

For this month’s “Recipe” we’re trying something different. Typically when we share a recipe we share a single recipe, this month we thought it’d be nice to share ideas for multiple vegetables because we know gardens are exploding this time of year. Keep reading for some of our staff’s favorite ways to eat all the summer vegetables!

Tomatoes:

SIMPLE TOMATO SAUCE! -SHAUNTEE

1. Crush tomatoes
2. Season (garlic, salt, pepper, basil)
3. Add olive oil
4. Reduce in a shallow pan on medium heat

TOMATO* SANDWICHES. YUM. -ALICE

1. Toast a slice or two of a sturdy bread
2. Rub a clove of garlic on the toast
3. Spread with mayonnaise (if you like)
4. Top with slices of tomato
5. Sprinkle with salt & pepper

*EQUALLY DELICIOUS WITH CUCUMBER INSTEAD OF TOMATO

Squash:

BREADED & FRIED. IT IS NOT HEALTHY, BUT IT’S SO YUMMY.* -HEATHER

1. Slice Squash into desired shape

1. Make an eggwash with a dash of milk, salt & pepper
2. Flour sliced squash
3. Fry in oil
4. Ignore the guilty feelings, not everything has to be healthy

*APPLIES TO ZUCCHINI AS WELL

ROASTED WITH ROOT VEGETABLES.

Especially yummy as a leftover addition to eggs for breakfast the next day.

1. Preheat oven to 400° F
2. Gather & chop all the vegetables you don’t know how to use
3. Toss them in your favorite oil & spices
4. Absolutely include garlic & onion
5. Spread on a pan, don’t overcrowd
6. Roast for 30 minutes or so, checking for doneness

Zucchini:

ZUCCHINI BREAD!

Heather makes the best chocolate chip zucchini bread for the office, but she insists that there’s no secret recipe, so we’re placing a link to a generic recipe here. Add chocolate chips to make it extra tasty.

Misty is also a boss at making zucchini bread, she suggests doubling the amount of shredded zucchini in any bread recipe to make it more moist and healthy. She has a really cool recipe & story that I’ll share below.

ZUCCHINI FRIES

1. Preheat oven to 350° F
2. Cut zucchini into “french fry” shapes
3. Prepare a seasoned egg-wash, flour, & breadcrumbs*
4. Dip fries into egg wash, then flour, egg wash again, completed with breadcrumbs
5. If you have a roasting rack, they will stay nice and crispy without flipping, but if you don’t have a rack, roast for 10 minutes, flip, and roast for 10 more
6. These are delicious with any sauce you or your family like. Some ideas include marinara, tzatziki, or hummus.

*TO MAKE A FANCIER VERSION, ADD SOME SHREDDED PARMESAN CHEESE TO THE BREADCRUMBS

AMISH ZUCCHINI BREAD

Misty got the following recipe & book when she was writing her senior thesis on Amish childbirth. She got to interview Dr. Elton Layman who delivered 6,000 babies at home!

Cucumber:

BASIC SUMMER SALAD -ALICE

1. Chop up tomatoes, cucumbers, & onion
2. Season with salt & pepper
3. Drizzle with lemon juice (or vinegar) and olive oil to taste
4. Dress it up! Some of my favorite things to bulk up this salad are feta cheese, quinoa or chickpeas, & dipping some toast into the leftover juices. SO GOOD.

SPA PURPOSES -SHAUNTEE

Just put some cucumber slices on or under your eyes. Voila.