Tuesday, May 29, 2012
Saturday, May 12, 2012
|Summer squash Local farm verses store bought|
Any way the other reason is to share a quick and easy recipe for all who love a good vegetable side. I never really enjoyed squash unless really cooked, but now I can eat it like a cucumber. The taste is a little lighter and the color get me every time. The bright and cheeriness from across the aisle at the supermarket or even the shine as I pass Mr. Produce man. SUMMER SQUASH its what's for dinner.
Vegetable Pie = vegetables baked and served in a pie plate
You need :
3 or 4 summer squash sliced
enough to fill a regular pie plate
1 large tomato
1/2 cup of snow peas
salt and pepper
a little olive oil or butter
Now once you have all your veggies ready this is very simple. Place squash in pie plate, then tomato slices. Mound your spinach on top followed by your snow peas. Now salt and pepper the top of your pie adding a little olive oil. You can also cut tablespoons of butter and place on the sides of your pie dish. Cover with aluminum foil and push down on the top of your pie so it become flattened. Your veggies are getting ready to bake. Place in oven and bake on 350 for 30 minutes. Ready when they are tender and bubbly.
Options are all up to you. I love to make this all the time but I switch veggies around too.
(use zucchini add onions or mushrooms) I also make a aluminum foil bag in place of the pie plate when cooking on the grill. No hot kitchen in the summer! As long as you make sure your veggies are fresh and your seasonings simple, this is also a gluten friendly dish. You would be surprised how some veggies in your supermarket have been given food starch to keep fresh or even fresh frozen veggies can also have gluten in them.