Vegetarian Treats that Make the Most Out of Summer Vegetables

If you're a busy career person, like I am, you may hardly have the time to whip up fresh meals, made from scratch, for your family. Convenience takes precedence over flavor, and many times the harvests of each season are overlooked.

Not anymore! I have collected for you, today, two of my favorite, easy dishes that feature warm summer vegetables, such as corn and zucchini squash. Even if the kids or certain family members are picky eaters, these side dishes will add color, variety, and a boost of nutrition to the dinner table. So take a little time out of your day to enjoy the sunny weather and farm-fresh goodness that only home-cooking can provide!

Avocado - Corn Salad

serves 4

4 small ripe avocados, peeled, seeded and diced
2 C. fresh corn kernels
4 medium tomatoes, seeded and diced
1/2 C. diced green pepper
5 T. fresh lime juice
2 T. minced fresh cilantro leaves
1/2 t. minced jalapeno pepper
Salt to taste

In a bowl, gently combine the avocado, corn kernels, tomatoes, peppers, lime juice and salt. Cover and refrigerate until ready to serve. Makes an excellent side to a tuna fillet, or, if you're a vegetarian, a veggie burger!

The next recipe is a sweet bread, chock-full of hearty goodness, and not too sweet. It is reminiscent of Grandma's fragrant baked goods, and the kids can enjoy it anytime as a healthy snack.

Zucchini Carrot Bread

makes 1 Loaf

1 1/2 C. all-purpose Flour
1 C. sugar
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/4 t. ground ginger
1 egg, lightly beaten
1/2 C. oil
1 C. grated zucchini
1/2 C. grated carrots
1/2 C. chopped walnuts or pecans
Powdered sugar (optional)

In a large mixing bowl stir together flour, sugar, baking powder, baking soda, salt, and ginger. Set aside. In a medium bowl, beat egg, add the oil, grated zucchini, and grated carrots. Mix well and add to the flour mixture, stirring only until the flour is incorporated. Fold in the nuts. Do not over mix the batter or the bread may become dry and chewy. Scrape the batter into a well-greased 9-inch bread pan and bake in a preheated 375-degree oven for 50 minutes. Remove from the oven and let the bread cool in the pan for five minutes, then turn out onto a rack or plate. Delicious served warm or cool dusted with powdered sugar.

I know this recipe is good because my Grandma used to make it! Yummy!

Enjoy the spirit of the season, and have a lovely summer.