Grilled Yellow Squash

This is a tasty way to use up all the yellow squash you have pouring out of your garden every summer. I also do this same thing with zucchini.

Ingredients

• 4 medium yellow squash

• ½ cup extra virgin olive oil

• 2 cloves garlic, crushed

• salt and pepper to taste

Directions

• Step 1

  Preheat the grill for medium heat.

• Step 2

  Cut the squash horizontally into 1/4 inch to 1/2 inch thick slices so that you have nice long strips that won't fall through the grill.

• Step 3

  Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat until the garlic starts to sizzle and become fragrant. Brush the slices of squash with the garlic oil, and season with salt and pepper.

• Step 4

  Grill squash slices for 5 to 10 minutes per side, until they reach the desired tenderness. Brush with additional garlic oil, and turn occasionally to prevent sticking or burning.

Squash Casserole

When summer squash season rolls around and you need a way to use up your yellow squash bounty, what better dish to make than a creamy, cheesy, and buttery squash casserole? This classic combines fresh squash and onion with a creamy sauce and a crunchy cracker-Cheddar cheese topping.

Ingredients

• 4 cups sliced yellow squash

• ½ cup chopped onion

• ¼ cup water, or more as needed

• 35 buttery round crackers, crushed

• 1 cup shredded Cheddar cheese

• 2 eggs, beaten

• ¾ cup milk

• ¼ cup butter, melted

• 1 teaspoon salt

• ground black pepper to taste

• 2 tablespoons butter

Directions

• Step 1

  Preheat oven to 400 degrees F.

• Step 2

  Place squash and onion in a large skillet over medium heat. Pour in water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.

• Step 3

  Mix cracker crumbs and cheese together in a medium bowl. Stir half of the cracker mixture into the cooked squash and onions.

• Step 4

  Mix eggs and milk together in a small bowl, then add to squash mixture.

• Step 5

  Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into the prepared baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.

• Step 6

  Bake in the preheated oven until lightly browned, about 25 minutes.

Vintage Lemonade

In the 1800s, a simple yet revitalizing lemonade recipe emerged, combining freshly squeezed lemons, cold water, and just the right amount of sugar flavored by the peel. This classic concoction provided a delightful balance of sweet and tangy flavors, offering a perfect way to beat the summer heat. Embrace a taste of the past with this timeless lemonade recipe that continues to stand the test of time.

Ingredients

• 5 lemons

• 1 ¼ cups white sugar

• 1 ¼ quarts water

Directions

1. Peel the rinds from the 5 lemons and cut them into 1/2 inch slices. Set the lemons aside.

2. Place the rinds in a bowl and sprinkle the sugar over them. Let this stand for about one hour, so that the sugar begins to soak up the oils from the lemons.

3. Bring water to a boil in a covered saucepan and then pour the hot water over the sugared lemon rinds. Allow this mixture to cool for 20 minutes and then remove the rinds.

4. Squeeze the lemons into another bowl. Pour the juice through a strainer into the sugar mixture. Stir well, pour into pitcher and pop it in the fridge! Serve with ice cubes.

TexMex Pasta Salad

Try this southwestern twist on a summer favorite at you next cookout.

Ingredients

• ½ (16 ounce) package rotini pasta

• ⅓ cup vegetable oil

• ¼ cup fresh lime juice

• 2 tablespoons chili powder, or to taste

• 2 teaspoons ground cumin

• ½ teaspoon salt

• 2 cloves garlic, crushed

• 1 ½ cups whole kernel corn

• 1 (15 ounce) can black beans, drained and rinsed

• ½ cup diced green bell pepper

• ½ cup diced red bell pepper

• ½ cup fresh cilantro leaves

• 1 cup chopped roma (plum) tomatoes

Directions

• Step 1

  Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

• Step 2

  In a large bowl combine oil, lime juice, chili powder, cumin, salt and garlic. Stir in pasta and set aside to cool to room temperature, stirring occasionally.

• Step 3

  Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.

Presto Dill Pesto

Dill pesto is one of my favorite ways to kick up the flavor on broiled or baked fish. It's also very good served over grilled or roasted veggies. I use a small bunch of dill from the garden or my hydroponics system during the winter.

Ingredients

• 1 bunch fresh dill, chopped

• 1 tablespoon walnuts

• 1 tablespoon freshly grated Parmesan cheese

• ½ lemon, zested and juiced

• 1 clove garlic, peeled and quartered

• ⅛ teaspoon salt

• freshly ground black pepper to taste

• 1 pinch red pepper flakes (Optional)

• 2 tablespoons olive oil

Directions

• Step 1

  Place dill fronds (a few stems are OK), walnuts, lemon juice, lemon zest, garlic, salt, pepper, and red pepper flakes into the bowl of a food processor. If you have a mini or small food processor, it will be large enough for this recipe.

• Step 2

  Pulse until everything is minced well, scraping down the sides as necessary. With the machine running, drizzle in the olive oil, blending for a few seconds until smooth.

• Step 3

  If not serving immediately, store the pesto in an airtight container and chill until ready to use.

Zucchini Pizza Bake

I walked into our production building today to be greeted by a bag of zucchini on a table. We’ve now reached that give-it-to-anyone time of the season. Really. One plant is enough.

Ingredients

• 4 cups shredded unpeeled zucchini

• ½ teaspoon salt

• 2 eggs, lightly beaten

• ½ cup grated Parmesan cheese

• 2 cups shredded mozzarella cheese

• 1 cup shredded Monterey Jack cheese

• 1 pound ground beef

• ½ cup chopped onion

• 1 (15 ounce) can Italian-style tomato sauce

• 1 teaspoon Italian seasoning

• 1 green bell pepper, chopped

• ½ cup sliced fresh mushrooms

• ½ cup sliced black olives

Directions

• Step 1

  Preheat an oven to 400 degrees F (200 degrees C). Place the zucchini in a colander and sprinkle with salt; let drain for 15 minutes then squeeze out the moisture.

• Step 2

  Combine the zucchini, eggs, Parmesan, 1 cup mozzarella, and 1/2 cup Monterey Jack in a large bowl. Press the mixture into a greased 9x13 inch baking dish. Bake, uncovered, in the preheated oven for 20 minutes.

• Step 3

  While the zucchini crust is baking, heat a large skillet over medium-high heat and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the tomato sauce and Italian seasoning.

• Step 4

  Spoon the sauce mixture over the baked zucchini crust. Top with the bell pepper, mushrooms, black olives, and the remaining mozzarella and Monterey Jack cheeses. Return to the preheated oven and bake for 20 minutes or until heated through. Let sit for 5 minutes before serving.