Recipe Notes
by

We are very blessed to have an abundance of fresh vegetables this time of year. However, after a few weeks of repeatedly preparing vegetables the same way, maybe it’s time to try a new recipe or two!

Marinated Tomatoes

3 large tomatoes

1/3 cup olive oil

¼ cup red wine vinegar

1 tsp. salt

¼ tsp. pepper

½ clove garlic, crushed

1 TBSP chopped parsley

1 TBSP chopped basil

2 TBSP finely chopped onion

Cut the tomatoes into ½-inch thick slices and arrange in a large, shallow dish; set aside.

Combine the remaining ingredients in a jar; cover tightly and shake vigorously. Pour over the tomato slices.

Cover and marinate in the refrigerator several hours.

Yields: six servings.

Cheese-frosted Cauliflower

1 medium head cauliflower

½-cup mayonnaise

2 tsp. prepared mustard

1 cup shredded cheddar cheese

Paprika

Wash the cauliflower, remove leaves and cut out the base. Cook covered in boiling, salted water, until just tender; drain. Place the cauliflower in a shallow baking dish.

Combine the mayonnaise and mustard; spread over the cauliflower.

Bake at 375 degrees for five minutes. Top with cheese. Bake until the cheese melts, about five additional minutes. Sprinkle with paprika and serve.

Yields: six servings.

Spicy Zucchini

1 tsp. margarine

Vegetable cooking spray

1 medium zucchini, diced

1 cup chopped onion

1 cup seeded, chopped, unpeeled tomato

1½ tsp. brown sugar

¼ tsp. curry powder

1 TBSP grated Parmesan cheese

Coat a large skillet with cooking spray. Melt the margarine in the skillet, over low heat. Add the zucchini and onion, and sauté until tender. Stir in the tomato, brown sugar and curry powder. Cover and cook one minute. Sprinkle the zucchini mixture with Parmesan cheese. Serve warm.

Yields: four servings.

Acorn Squash and Sausage

3 medium acorn squash

½ tsp. salt

Boiling water

1½ pounds bulk pork sausage

¼ cup and 2 TBSP packed brown sugar

3 TBSP margarine or butter

Cut the squash in half lengthwise. Remove seeds and sprinkle with salt. Place cut side down in a shallow baking dish. Add boiling water until it is ½-inch deep in the baking dish. Bake, uncovered, at 375 degrees for 35 minutes; drain.

Cook the sausage in a large skillet over medium heat until browned, stirring to crumble the meat. Remove from the heat; drain.

Place 1 TBSP of the brown sugar and 1½ tsp. butter in each squash cavity. Spoon the sausage into the squash halves.

Bake uncovered at 350 degrees for about 25 minutes.