Recipes for a Bumper Crop of Garden Fresh Squash and Tomatoes

I'll never forget one summer day that I looked in my fridge and cupboards, trying to figure out what to make for dinner. We were low on groceries, but thanks to a summer harvest, we had plenty of squash. The first recipe that I'll share with you, Zucchini Linguini, was my own creation that night, and was a big hit with my family. The second recipe, Squash Stir-Fry, is an easy side dish I came up with. Though simple, it is fine enough to serve to company. The third recipe, Veggie Grilled Cheese, is the easiest one of all. It's a quick and easy lunch, and is a great way to sneak some vegetables into your family's diet. Best of all, all of the recipes are an excellent way to use up a bountiful summer harvest, whether it be from your own garden, farmers' market or the gardens of friends and family members.

Zucchini Linguini
Ingredients:

3 zucchini, shredded
1 lb linguini
3 tbsp. butter
3 cloves garlic, peeled and minced
1/2 cup grated parmesan cheese
salt and black pepper to taste
1/4 - 1/2 cup milk or cream

Cook the linguini in boiling water, according to the instructions on the package.

While the linguini is cooking, melt the butter in a skillet and saute the garlic and zucchini until soft.

Drain the cooked linguini and return it to the cooking pot.

Stir into the linguini the cooked garlic and zucchini, grated parmesan cheese and salt and pepper. Add in milk or cream a little at a time. You want enough milk or cream to moisten the linguini, but not enough to make it soupy.

Serve immediately with garlic bread and a tossed green salad.

Serves 4-6

Squash Stir-Fry
Ingredients:

2 medium zucchini, sliced
2 medium crookneck squash, sliced
1/2 a red onion, thinly sliced
3 cloves garlic, peeled and finely minced
1/2 bunch of cilantro, stems removed and chopped
3 tablespoons butter
salt and pepper to taste

Melt the butter in a large skillet and saute the garlic for about 30 seconds. Add in the zucchini and crookneck squash and red onions. Cook over medium heat, stirring occasionally, until the squash is tender. Sprinkle with salt and pepper, and top with chopped cilantro.

Serves 4

Veggie Grilled Cheese Sandwiches
Ingredients:

4 slices bread
1 tomato, thinly sliced
1/2 small zucchini, sliced paper thin
4 slices processed American cheese
1 tbsp softened butter or margarine
black pepper

Spread butter on one side of each of the slices of bread. Place two slices of bread, butter side down, in a skillet that has been heated on medium heat.

Quickly add one slice of cheese to each slice of bread, half of the tomato slices and half of the zucchini and sprinkle with black pepper to taste. Top the vegetables with another slice of cheese and bread, with the buttered side out.

Cook until the bottom of each sandwich is golden brown. Flip over and cook until the second side of each sandwich are golden brown.

Grilled cheese sandwiches are great served with tomato soup. To jazz up canned tomato soup, try adding in a little spice. For instance, when I made this tonight, I sprinkled a bit of Cajun seasoning and garlic powder into the tomato soup before heating it to give it a bit of zip.