Sauteed Zucchini Coins

Ingredients:

1 tablespoon olive oil
2 cups thinly sliced yellow zucchini
2 cups thinly sliced green zucchini
1 teaspoon dill weed
2 tablespoons fresh cilantro
2 green onions, chopped
2 tablespoons lemon juice

Directions:

In a large, nonstick frying pan, heat the oil over medium heat. Add the zucchini slices and saute until their colors intensify, about 5 minutes. Add the dill, cilantro and scallions and stir until evenly mixed. Transfer to a serving bowl. Sprinkle with lemon juice and serve immediately.

Summer Vegetable Tian

Ingredients:

1 Tbsp olive oil
1 medium yellow onion
1 tsp minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 tsp dried thyme
to taste salt & pepper
1 cup shredded Italian cheese

Instructions:

Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes).

While the onion and garlic are sauteing, thinly slice the rest of the vegetables.
Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.

Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

Chinese Marinated Carrots & Celery

Ingredients:

1/2 lb carrots
1/2 lb celery stalks
1 teaspoon salt
1 tablespoon sugar
2 tablespoons sesame oil
2 tablespoons soy sauce
2 teaspoons cider vinegar
Pinch of cayenne pepper

Directions:

Cut celery and carrots into 2 inch slices and season with salt and let sit for 10 minutes. Rinse and pat dry.

Mix all other ingredients and pour over vegetables and toss to coat. Refrigerate for 30 minutes and serve.

Fresh Cucumber Salad

7 cups unpeeled cucumbers - sliced thin (I peeled mine)

1 cup sliced onions

1 cup sliced green peppers

1 tbsp salt

1 cup white vinegar

2 cups sugar

1 tsp celery seed

1 tsp mustard seed

Mix cucumbers, onions, peppers and salt; set aside.

Put vinegar, sugar, celery seed and mustard seed in a pot and bring to a boil.

Remove from heat and let cool for one hour.

Pour mixture over cucumbers.

Put in jars and store in refrigerator.

Will keep up to 2 months.

Makes 2 quart jars.