In Season Recipes

Summer squash is everywhere. My son is growing it, co-workers are giving it away and I'm trying my best to use it up.

Tonight's dinner: tasty, easy, nutritious and most importantly, uses squash!

1. 2 6-oz. salmon fillets-fresh or frozen and thawed
2. 2 zucchini, or yellow summer squash or one of each, whatever you've got, halved lengthwise and thinly sliced
3. 1/4 red onion, thinly sliced
4. 1 tsp fresh dill, chopped
5. 2 slices lemon-use the rest of the lemon for the juice
6. 1 tbsp fresh lemon juice
7. Extra virgin olive oil, for drizzling
8. Salt and freshly ground pepper

1. Preheat the oven to 350 degrees F. Prepare two large pieces of parchment paper by folding them in half to crease. Then open the papers and lay flat.
2. On one side of the crease, place half of the zucchini, red onion, dill, and one lemon slice. Drizzle with olive oil and sprinkle with salt and pepper. Place a salmon fillet on top and drizzle with the lemon juice. Season with salt and pepper. Repeat with the second piece of parchment paper and remaining ingredients.
3. Fold the parchment paper over the salmon to close, making a half-moon shape. Seal the open sides by folding small pleats in the paper. Place the parchment packets on a rimmed baking sheet and bake for 15-20 minutes until the salmon is opaque. Serve warm. Easy clean-up too, just toss the parchment paper away, wipe off the baking sheet and call it done!

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That does look delicious.

Summer squash is finally done here in the south (I'm in TN). Always glad to see it come and more glad to see it go. We've eaten a lot of squash lately.

The pears are now ready. We have 6 trees and they are overachievers. I turn most of them into pearsauce and freeze it but have a few more creative dessert recipes everyone enjoys and that use PEARS. A new favorite of mine is this one.

1. 4 Bartlett pears, peeled and diced-about 8-10 home grown pears, they are smaller and the goal here is to use PEARS
2. 1/2 cup dried unsweetened cranberries-use reduced/low sugar variety if you can't find unsweetened
3. 1/4 cup honey- a bit less if cranberries are sweetened
4. 1 tbsp lemon juice
5. 2 tsp cinnamon, divided
6. 1/4 tsp ground ginger
7. 2/3 cup walnuts, finely chopped-or hazelnuts (also ripe in our yard) or pecans (yum)
8. 1/3 cup unsweetened coconut flakes, chopped
9. 2 tbsp coconut oil, melted
10. 1 tbsp ghee- or grassfed organic butter or regular butter melted
11. 1/4 tsp salt

1. Preheat the oven to 350 degrees F. Place the pears and cranberries in a 9-inch pie dish. Drizzle with honey and lemon juice, and sprinkle with one teaspoon of cinnamon and the ginger. Toss to coat.
2. In a small bowl, stir together the walnuts, coconut flakes, coconut oil, ghee, salt, and remaining teaspoon of cinnamon. Spoon the topping over the pear mixture. Bake for 40-45 minutes, until lightly browned and bubbling. Let rest for 5 minutes before serving. So easy/ I serve w chilled canned coconut milk as I don't eat much dairy (a little ghee sometimes), but fresh whipped cream would be good too, or ice cream if you are very bad!!! LOL.

labelle, your pear recipe sounds yummy.

and Marilyn, glad to see you back here--you always have a wonderful garden and I love your jars of your own tomatoes for your pizza sauce.

Perfect meal--Marilyn's pizza followed by labelle's baked pears for dessert!!

lovely garden Teka

I have recently gotten some really wonderful green peppers and tomatoes. And the smell of those peppers made me crave a childhood favorite--a green pepper tomato stew that the Hungarians call lecso. So I have a pot of that on my stove right now. It is pretty simple to make. The traditional recipe calls for frying the onion in bacon but I just use olive oil since I am a vegetarian. You chop an onion and sautee it in olive oil until it is wilted; then you add paprika to taste (from 1/2 tsp to 1 tsp); then add green peppers cut into 1/2 inch strips and finally add tomatoes that ideally have been peeoled and cut into 1/8ths (I am lazy so mine are not peeled). Cook on low heat until everything is soft and mingle--perhaps 20 o 30 minutes. Serve any way you like--you can add a frankfuter to make it more substantial or you can leave it as is. I am just going to have my lecso over rice for lunch today.

It is interesting how these childhood flavors creep into our lives later on.

Hope all are well. Hugs.

Mandy1313

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3-16, thanks for the peanut sauce recipe. It sounds so simple to make. By the way, you can add additional vegetables to the lecso if you are trying to increase your vegetable intake--zucchini is delicious in it (I sometimes throw zucchini or yellow squash in).

I hope you all have a wonderful weekend.

Hugs.

Mandy1313

Happy Thanksgiving to everyone! May you have a wonderful holiday and may there be peace for all.

Mandy1313

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