Baked Ziti & Summer Veggies

[recipe title=”Baked Ziti & Summer Veggies” difficulty=”easy”]

  • 4 oz Ziti Noodles, uncooked
  • 1 Tbsp Olive Oil
  • 2 Yellow Squash, chopped
  • 1 Zucchini, chopped
  • ½ cup Chopped Onion
  • 2 Tomatoes, chopped
  • 2 cloves Garlic, chopped
  • 1 cup Shredded Mozzarella Cheese
  • 2 Tbsp Chopped Basil
  • 2 tsp Oregano, fresh
  • ¾ tsp Salt
  • â…› tsp Red Pepper
  • ¼ cup Ricotta Cheese
  • 1 Egg, beaten

Cook pasta. Drain.

Preheat Oven to 400°.

Heat large skillet over medium-high heat. Add Olive Oil to pan. Add Squash, Zucchini, & Onion and sauté for 5 min. Add Tomato & Garlic and sauté for 3 min more. Remove from heat and stir in Pasta, ½ cup Mozzarella, Herbs, ½ tsp Salt, & Pepper.

Combine Ricotta, remaining Salt, & Egg. Stir into Pasta mixture. Spoon into a greased baking dish. Sprinkle with remaining Mozzarella.

Bake at 400° for 15min or until bubbly and browned.

Recipe from Cooking Light 2011

Tortellini and Tomato Salad

[recipe title=”Tortellini and Tomato Salad” difficulty=”easy”]

  • 18oz package Cheese tortellini
  • ½ cup Olive Oil
  • ½ cup Parmesan Cheese, grated
  • 3 Tbsp Lemon Juice
  • 2 cloves Garlic
  • 1 tsp Worcestershire Sauce
  • ½ tsp Salt
  • 2 cup Cherry Tomatoes, halved
  • 1 cup Corn Kernels, (about 2 ears) fresh or (1 can) canned
  • ½ cup Green Onions, thinly sliced
  • ½ cup Fresh Basil, chopped

Prepare Tortellini according to package directions.

Process Olive Oil, Cheese, Lemon Juice, Garlic, Worcestershire, and Salt in blender or food processor until smooth. Toss olive oil mixture with hot Tortellini, Tomatoes, Corn, Green Onions, and Basil. Serve immediately.

Recipe from Southern Living 2011

Elmwood Stock Farm’s Asparagus, Garlic, & Chicken Pasta

[recipe title=”Elmwood Stock Farm’s Asparagus, Garlic, & Chicken Pasta” difficulty=”easy”]

  • 3 cups Penne Pasta, cooked
  • 1 Tbsp Olive Oil
  • ½ Vidalia Onion, sliced thinly
  • 2 Garlic Greens, thinly sliced (or 2 cloves Garlic, minced)
  • ½ cup Chicken Broth
  • 1 bunch Asparagus
  • 2 Chicken Breasts, cooked and sliced
  • ½ tsp Salt
  • ½ tsp Red Pepper Flakes
  • Black Pepper to taste
  • 2oz Cream Cheese
  • 2 Tbsp Grated Parmesan Cheese

In a large pan, heat the Oil. Sauté the Onions, Garlic, and Red Pepper Flakes until softened.

Snap the Asparagus into penne sized pieces and add to the Onions. Add a small amount of the Broth and cover to lightly steam the asparagus.

When the Asparagus begins to soften, add the Chicken and the rest of the Broth. Stir in the Salt, Pepper, Cream Cheese, and Parmesan. When the Cream Cheese is melted, stir in the drained Pasta and mix well.

Recipe from

Summer Squash & White Bean Sauté

[recipe title=”Summer Squash & White Bean Sauté” difficulty=”easy”]

  • 1 Tbsp Extra Virgin Olive Oil
  • 1 medium Onion Sliced
  • 2 cloves Garlic, minced
  • 1 Zucchini, halved lengthwise & sliced
  • 1 Yellow Squash, halved lengthwise & sliced
  • 1 Tbsp Fresh Oregano (or 1 tsp dried), chopped
  • ¼ tsp Salt
  • ¼ tsp Pepper
  • 1 can Cannellini or Northern Beans, drained and rinsed
  • 2 medium Tomatoes, chopped
  • 1 Tbsp Red-Wine Vinegar
  • â…“ cup Shredded Parmesan Cheese

Heat oil in Large Skillet over Medium Heat. Add Onion & Garlic and cook, stirring, about 3 min (until just beginning to soften).

Add Zucchini, Squash, Oregano, Salt, & Pepper and stir to combine. Reduce heat to Low, cover, and cook, stirring once, until veggies are tender-crisp (3-5 min).

Stir in Beans, Tomatoes, Vinegar. Increase heat to Medium and cook, stirring, until heated through (about 2 min). Remove from heat and stir in Cheese.

Adapted from an Eating Well Recipe From 2008

Zucchini Creole with Tomatoes and Peppers

[recipe title=”Zucchini Creole with Tomatoes and Peppers” difficulty=”easy”]
1 ½ – 2 lbs Sliced Zucchini
8oz Sliced Mushrooms
1 large Green Bell Pepper, sliced thinly
1 clove Garlic, minced
2 tsp dried Basil, crumbled
1 Tbsp Butter, melted
½ tsp Salt
¼ tsp Pepper
½ tsp Sugar
¼ tsp Worcestershire Sauce
2 Medium Tomatoes, peeled and chopped

Combine Zucchini, Mushrooms, Green Pepper, Garlic, Butter, Salt, Pepper, Sugar, & Worcestershire Sauce in a large Skillet.

Cook for 5 min over Medium Heat. Add Tomatoes and cook for 5 min more or until tender. Serve Hot.

French Toast

[recipe title=”French Toast” difficulty=”easy”]

  • 2 Eggs
  • ½ cup Milk
  • ¼ tsp Vanilla Extract

Beat together Eggs, Milk, Vanilla Extract.

Dip Bread, one slice at a time into the Egg mixture.

Cook in 2-3 Tbsp Margarine or Butter for 3-4 minutes per side or until brown.

Serve with Syrup or Powdered Sugar.

Roasted Rosemary Sweet Potatoes

[recipe title=”Roasted Rosemary Sweet Potatoes” difficulty=”easy”]
3 medium Sweet Potatoes, cubed
3 branches Fresh Rosemary, chopped
¼ tsp Salt
¼ tsp Pepper
3 Tbsp Olive Oil
2 clover Garlic, minced

Heat oven to 400°.

Place Sweet Potatoes, Garlic, Rosemary, Salt, Pepper, and Oil in a bowl. Mix well.

Place mixture into a baking dish and bake for 25min. Remove from oven, stir, and bake for another 25 min. Serve.

Lemon Ginger Broccoli

[recipe title=”Lemon Ginger Broccoli” difficulty=”easy”]
1 Tbsp Olive Oil
1 Tbsp Lemon Juice (or juice from ½ Lemon)
½ tsp Salt
1 clove Garlic, minced
¼ tsp Grated Fresh Ginger
¼ tsp Lemon Zest
1 head Fresh Broccoli

Whisk Lemon Juice, Salt, Garlic, Ginger, and Lemon Peel in small bowl. Set Aside.

Cut Broccoli into Florets and steam until tender. Toss with Dressing. Serve warm.

Eggplant Casserole

[recipe title=”Eggplant Casserole” difficulty=”easy”]

  • 1 medium Eggplant, chopped
  • 1 small Onion, diced
  • 1 Red Pepper, chopped
  • 1 Zucchini, chopped
  • ¼ cup Oil-Based Dressing (ie: Kraft Italian)
  • 14.5oz can Italian Style Diced Tomatoes
  • ½ cup Shredded Cheddar Cheese
  • ½ cup Shredded Parmesan Cheese

Sauté the Veggies in the Dressing until tender. Add diced tomatoes and cook for an additional 15 min, allowing the mixture to reduce slightly.

Transfer the mixture to a baking dish and top with the Cheeses. Bake at 350° for 15min or until cheese melts.

Grilled Zucchini

[recipe title=”Grilled Zucchini” difficulty=”easy”]
6 medium Zucchini
¼ cup Olive Oil
1 tsp + 1 Tbsp Salt
1 tsp Pepper
3 Lemons, zested

Cut off tops and bottoms of Zucchini and slice them into quarters, lengthwise. Place in a large Ziploc bag. Drizzle in Olive Oil, 1 tsp Salt, 1 Tbsp Lemon Zest, and Juice of 2 Lemons. Seal, shake, and allow to marinate for 15-20 min.

Heat grill to medium. Grill the Zucchini on all three sides until tender. Remove to a plate.Chop the remaining salt and zest together until it becomes Lemon-Salt. Sprinkle over Zucchini and serve.

Recipe from: The Pioneer Woman Cooks