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Tomatoes, Peppers, Zucchinis – Recipe Ideas for the Coming Harvest
Most people are overwhelmed by how much a single zucchini plant can produce. I like to plant summer squash for the yellow color because I already have enough green from the chilies I grow. I’ll probably give some away this year. You too can share your garden with others by hosting a garden party. Whether you’re serving others or just your immediate family, here are some ideas on how to use up all those veggies.
I also have lettuce in the garden, which grows in a sheltered, shady spot. If you have the same, you can always make a really attractive salad with lettuce leaves, yellow summer squash, tomatoes and chili peppers. If you grow pumpkins, you can add more color by adding some edible pumpkin flowers or using a single flower as a decoration. Sprinkle on some sharp cheddar or feta cheese for a little zing. Everything is enough when it comes to a salad filled with vegetables.
You can also use fresh garden vegetables as an appetizer or snack. In the meantime, prepare a zucchini sandwich with cream cheese. Hollow out part of a zucchini or tomato and fill with a mixture of the insides you hollowed out and some cheese. Add chopped pieces of other vegetables for color. Zucchini pairs well with peanuts, so hollow out the squash after cutting it in half. Fill with cottage cheese and sprinkle with chopped peanuts. Add some celery with fresh chopped chives or other herbs from the garden.
French fries are an easy and quick way to use up these garden vegetables. I start with the peppers, because they take a little longer to cook, and cut them up in a large pan with a little butter. While they are simmering, I add slices of chicken or pork until they are almost done.
Whether you use meat or not, different spice blends create different meals. For example, I can add curry powder for an Indian flavor. A dash or two of ground cloves can add more depth to the flavor. For a Mexican twist, add chili powder, cumin, garlic and onion, and maybe even a little cinnamon. The peppers should add enough heat. If you are not keen on hot things, you can try an aromatic arrangement of herbs with an Italian blend of oregano, basil, rosemary and thyme. Some of these may be in your garden. Fresh herbs are added right at the end of cooking, because they cook so quickly. Dried herbs work a little better, as they can be added a little earlier.
Add the tomato chunks to the stew, and save the summer squash and zucchini (along with the herbs) until last. I don’t bother peeling my tomatoes, but you can if you want. If you have a sweet tooth, try a mixture with honey and ginger. Adding honey is a great way to neutralize a fritter if you’ve added too much heat. Other good combinations are honey and lemongrass or honey and mustard.
Once you’ve chopped it all up, you can present this stir-fry in a number of ways. You can puree some cooked vegetables and then add them back to the main dish and serve as a hearty stew or soup. Add some water to thin if necessary. Pair this with a side salad for a complete meal. For a real fried rice, you can cook some rice. If you used an Italian seasoning mix, serve it over your favorite pasta. If you used Mexican spices, serve it with a side of beans or rice or wrap it in a tortilla.
Vegetables can also be grilled or grilled. Skewer pieces of summer squash, whole tomatoes or pieces of larger tomatoes and peppers. They should all be about the same size. Brush with oil or butter to prevent sticking. Season your zucchini or summer squash by adding garlic and onion powder, black pepper, paprika, or other seasoning to the butter or oil before tossing. If you’re one to plan ahead, you can marinate the squash and mushrooms ahead of time. If you are a carnivore, marinate the meat with vegetables. Set aside some of the marinade for basting, but before adding the raw meat.
Vegetables aren’t just for salads and dinners. Chop some tomatoes, zucchini and peppers into scrambled eggs for a healthy breakfast. Add some feta cheese as a tangy topping.
You’ve done a lot of hard work planting, weeding and watering your summer vegetables. Now is the time to enjoy them. Play around with some of these ideas or create some flavor combinations of your own. If you are unsure of your skills, use your favorite meat or vegetable seasoning mix. Experimenting with spices brings out your inner chef and allows you to serve the same simple vegetables again and again with different flavor combinations throughout the harvest season.
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