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

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.

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.

Wilted Lettuce Salad

[recipe title=”Wilted Lettuce Salad” difficulty=”easy”]

  • Leaf Lettuce
  • 1 bunch Green Onions, Chopped
  • 1 bunch Radishes, sliced
  • 4 slices Bacon
  • 1 Tbsp Mayonnaise
  • 1 Tbsp Sugar
  • 3 Tbsp Vinegar
  • Salt & Pepper

Mix Lettuce, Onions, and Radishes together in a bowl.

Fry Bacon, saving grease, and crumble. Sprinkle over lettuce mixture.

Mix together remaining ingredients in small bowl. Toss with Salad. Drizzle hot bacon grease over top to wilt lettuce. Serve immediately.

Herb & Green Onion Quiche

[recipe title=”Herb & Green Onion Quiche” difficulty=”easy”]

(Jayne Close)

  • 1 recipe pie crust
  • ½ – 1 cup shredded or crumbled cheeses
  • 1 bunch green onions, chopped
  • 8 eggs
  • 2–4 tbsp chopped fresh herbs
  • ¾ cup cream or milk
  • ¼ cup chopped green garlic or garlic scapes (or 1-2 tsp garlic)
  • salt and pepper
Place pie crust in a greased pie pan.  Sprinkle green onions, herbs, and green garlic/scapes on pastry (if using garlic, you might want to sauté in a bit of olive oil for a milder garlic taste before adding).  Then sprinkle on cheeses.  Whisk eggs with cream and pour over the onion and herb mixture.  Sprinkle with salt and pepper to taste.  Bake at 350° for approximately 40–45 minutes, or until golden brown.   (Can add greens, bacon, cubed ham, sausage, other vegetables to this basic recipe.)

Bok Choy Stir Fry

[recipe title=”Bok Choy Stir Fry” difficulty=”easy”]

(Jayne Close)

  • 2 lb Bok Choy or Chinese cabbage
  • 1/3 cup dried hot red pepper
    (or chopped fresh hot pepper)
  • 1/4 c chopped green garlic or garlic scapes or
  • 2 tsp minced garlic
  • 3 tbsp peanut oil
  • 2 tbsp chopped fresh ginger
  • 1/2 tsp sugar
  • 1 tsp salt
  • 2 tbsp broth or water
Wash and chop cabbage/choi into 1 – 1/2 inch pieces. Dice pepper.  Heat oil in wok, stir in ginger and garlic, toss for one minute.  Add cabbage and pepper, cook for 2 minutes stirring constantly.  Stir in sugar and salt, then add broth.  Cover and cook for 2- 3 minutes until cabbage is tender but still crunchy. (Can add green onions, pine nuts, a few drops of sesame oil or other vegetables.  Can also add shrimp or chicken.)