Chopped Salad With A Twist

I think we can all agree that a simple chopped vegetable salad while yummy, isn't anything to write home about. Well, I'm about to change that! I have to admit while skimming the pages of my latest giveaway cookbook, Gooseberry Patch's Fresh from the Farmstand, I glanced over this recipe probably three times before something unique and interesting caught me eye! We love zucchini and really enjoy the flavor and crunch of eating it raw, but most often I prepare it in a cooked dish. So when I saw this salad included chopped zucchini I was not only intrigued, but excited. What a great addition to a simple veggie side for any grilled meal! The person who contributed this recipe says she now takes it to friends' in place of a green salad and it's always a hit; and I can totally understand why! The freshness of the veggies is outstanding, the dressing is simple and the flavor of the zucchini really shines through! With summer on the way and weekly trips to the farmer's market just around the corner, this could be thrown together in no time b/c I usually have everything on hand! If your salad selection could use a little updating, but with familiar flavors, this is sure to please!

*For a chance to win this cookbook for yourself, click here.*

Israeli Salad Adapted from Fresh From the Farmstand
3 Roma tomatoes, seeded and chopped
1 English cucumber, chopped
2 green onions, chopped
1 zucchini, chopped
2 TBS grapeseed oil
1 TBS lemon juice
Salt and Pepper to taste
1 1/2 tsp dried parsley

Mix all ingredients in a large bowl. Cover and chill until serving.

 Contributed by Lydia Reaume Ontario, Canada and found on page 80

Shared on Lady Behind The Curtain Apr. 18, 2012
Shared on Newlyweds Blog Apr. 18, 2012 
Shared on It's A Keeper Apr. 19, 2012 
Shared on Miz Helen's Country Cottage Apr. 19, 2012 
Shared on The Country Cook Apr. 20, 2012

Salads at Very Good Recipes
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New Veggie Anyone?

Okay, I guess that title is a little misleading. I have not been in the greenhouse coming up w/ some new hybrid vegetable. Instead, I'm talking about one that I hardly ever think to make! So, while it's not actually "new" it was to us, and such a refreshing change from the regular crowd. I try really hard to include a veggie in every meal, in some way, and sometimes I find myself thinking "If I eat one more carrot, floret of broccoli, kernel of corn, or green bean....I'm going to lose it. And I love veggies!!! It's just like everything else in life, we fall into ruts w/ our food, and when I notice it happening, I know it's my job to fix it, and fast. When making my meal plan for last week, I was once again trying to think of new and/or creative veggie side dishes, and lo and behold zucchini popped into my head. I don't know why I don't think of it more, b/c we love it, but for whatever reason, this time it did. I started looking around the Internet for inspiration, but actually found more ideas than exact recipes. So I just ran w/ those, added some of my own, and the outcome was something interesting, "different", and most important, delicious! If you are looking for something new to try tonight, or are trying to introduce a variety of vegetables to your kids, this might be just the "new" thing for you too!

Sauteed Zucchini
5 small zucchini, cut into coin shapes about 1/4" thick
1 TBS olive oil
1 clove garlic, minced
Salt and Pepper to taste
A pinch each of dried thyme, basil and oregano
1 TBS butter
2 TBS dried bread crumbs
1/8 tsp paprika
2 tsp dried parsley, plus extra for garnish

In a large skillet, heat olive oil to medium. Place zucchini in pan w/ garlic, dried seasonings, salt and pepper. Saute, stirring occasionally, until brown and tender, about 10 minutes. (Be careful, once they start to brown, they can burn very easily). Remove and drain on a paper towel. Wipe out skillet. Melt butter and add bread crumbs, paprika and 2 tsp dried parsley. Stir until browned. Top zucchini w/ bread topping and garnish w/ extra parsley.

Shared on Lady Behind The Curtain Jan. 18, 2012
Shared on This Chick Cooks Jan. 18, 2012 
Shared on Newlyweds Blog Jan. 18, 2012 
Shared on Miz Helen's Country Cottage Jan. 19, 2012 
Shared on It's A Keeper Jan. 19, 2012 
Shared on The Country Cook Jan. 20, 2012

Zucchini at Very Good Recipes
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Summer Bounty Take 2

Back in June I posted a recipe for Stuffed Zucchini b/c let's face it, during the summer months those of us who planted them, have them coming out of our ears! Well, unless you live in one of the states, like Indiana, which has been hit w/ one of the driest, hottest summers in recent memory and your garden isn't quite up to par. That is us. My "boys" love to garden and theirs isn't doing too bad, but usually by now I have zucchini and yellow squash to feed the neighborhood! Luckily we have so many farmer's markets around the city, whatever they aren't harvesting from our backyard, I can usually find w/ no problem. That was the case last week when I visited the market. I was looking for tomatoes and sweet corn. I came home w/ beautiful vine ripened tomatoes, yellow squash and zucchini. Who says I'm not flexible! So then it was time to decide what to do w/ the squash. So I figured somewhere out there has to be a casserole that would fit the bill, and wouldn't you know I found just that at Taste of Home. I swear, there is no recipe you could need or want that they don't have at least one of, and usually 100s of choices. This one includes mushrooms, another one of our favorites and I think it's hearty enough it could be a main dish for those vegetarians out there and/or those looking for a light summer supper. Summer time gives us so many wonderful fresh foods to enjoy, don't be left behind when the season is over and it's apple picking time :)

Summer Squash Casserole

2 medium yellow squash, diced
1 large zucchini, diced
1/2 lb. fresh mushrooms, sliced
1 c. chopped onion
2 TBS olive oil
8 oz shredded cheddar cheese
1 can cream of mushroom soup
1/2 c. sour cream
1/2 tsp salt
1 cup crushed Ritz crackers ( about 25 crackers)
1 TBS butter, melted

In a large skillet, saute summer squash, zucchini, onion and mushrooms in oil until tender. Drain. In a large bowl combine vegetable mixture, cheese, soup, sour cream and salt. Transfer to a greased 3 quart casserole dish. Combine cracker crumbs and butter. Sprinkle over vegetable mixture. Bake uncovered at 350 for 25-30 minutes or until bubbly.

Shared on Mangoes and Chutney Aug. 12, 2011
Shared on It's A Keeper Aug. 12, 2011

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