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Fresh From the Farmers’ Almanac Kitchen: Recipes From the Garden

Whether you’re working the soil with your hands or supporting your local farmer at the farmers’ market, the summer crops are coming in. Wondering what to do with those fresh veggies and herbs? Try these summer fresh recipes.

Summer Squash Au Gratin

3-5 summer squash cut into 1/4 to 1/2-inch rounds
1 cup green pepper chunks
1/2 cup onions, sliced thin
2 tbsp. olive oil
1 cup croutons
2 large tomatoes, chopped
Salt and pepper to taste
3/4 cup sharp cheddar cheese, grated

In a skillet, heat olive oil over high heat and gently sauté the squash, green pepper, and onion for 2-3 minutes. Add the croutons, tomatoes, salt, and pepper. Mix well and continue to cook for an additional minute. Remove from heat and place in a suitable casserole dish. Top with the cheese and place about 8 inches under preheated broiler until the cheese has just melted. Serve as a side dish or light lunch.

Eggplant Parmesan

1 medium eggplant
1 small onion, chopped
1 clove garlic, minced
2 tsp. olive or vegetable oil
1 (15-oz.) can tomato sauce
1 tbsp. parsley, minced
1/2 tsp. salt
1/2 tsp. oregano
1/2 tsp. basil
Frying oil
Parmesan cheese
3 slices or more mozzarella cheese

Peel and slice eggplant. Sprinkle with salt. Weight down with a plate; set aside an hour.
In a saucepan, sauté onion and garlic until tender, but not brown. Add tomato sauce, parsley, salt, oregano, and basil. Cover and simmer 10 minutes. Rinse eggplant slices and dry. Coat lightly with flour; shake off excess. Fry until golden. Drain on absorbent paper. Place a layer of eggplant slices in a baking dish. Cover with some of the sauce and a sprinkling of Parmesan cheese. Repeat; end with sauce. Place mozzarella slices on top. Bake at 350°F until eggplant pierces easily with a fork – about 30 minutes. Makes 4-6 servings.

Zucchini Bread

1 cup chopped walnuts or pecans
1 1/2 cups shredded zucchini (about 1 medium zucchini)
1/2 cup vegetable oil
1 cup granulated sugar
2 large eggs, lightly beaten
2 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. baking powder
1 1/2 cups all-purpose flour

Preheat oven to 350°F. In a mixing bowl, combine oil, sugar, eggs, vanilla, baking soda, cinnamon, salt, and baking powder. Beat on medium speed approximately 30 seconds until ingredients are blended. Add flour and mix until moistened. Stir in nuts and zucchini. Pour batter into a greased and floured loaf pan. Bake approximately 65 to 75 minutes or until loaf is done.

Fresh Basil Pesto

2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or chopped walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

Combine the basil and pine nuts (or chopped walnuts) in a food processor; pulse a few times. Add garlic, and pulse a few times more. Add olive oil in a steady stream while running food processor. Stop processor and scrape sides with spatula. Add cheese and pulse until blended. Add salt and pepper to taste. Makes 1 cup. Serve on pasta, baked potatoes, or toasted bread.