I could just sit on the swing and chow down on those peas.  That's how I like to eat them!

RECIPE OF THE WEEK

Beet and Egg Salad

2 cups of cooked diced beets

2 hard boiled eggs diced

2 Tablespoons of chopped onion

Combine cold beets with the eggs and onions.  Chill.  Serve with dressing

 

Bright Red Tomatoes Make My Mouth Water

There are a wide variety of vegetables this week.

RECIPE OF THE WEEK

Tomato Zucchini Casserole

2 cups of breadcrumbs

6 Tablespoons of melted butter

1 teasoppon on oregano

2 eggs, beaten

1/2 teaspoon of salt

2 Tablespoons of butter

2 cups of chopped zucchini

1 green pepper, peeled and chopped

1 onion, peeled and chopped

1 clove of garlic, minced

6 tomatoes, chopped

1 Tablespoon of chili powder 

salt and pepper

2-3 cups of grated cheese

Combine crumbs, butter, oregano, eggs, and salt.  Press half of the mixture into a 9x13 pan.  Heat 2 Tablespoons of butter in a skillet.  Sauté zucchini, peppers, onion, and garlic until tender.  Add tomatoes; cook for 5 minutes.  Drain off liquid.  Add chili powder, salt, and pepper.  Spread the mixture on the crust.  Cover with cheese and sprinkle with remaining crumbs.  Bake at 350 degrees for 45 minutes.

 

Some Of My Favorites

 

What a beautiful bunch of veggies!

RECIPE OF THE WEEK

Kale and Onions

2 pounds of white onions, peeled

1 teaspoon salt, divided

1 1/2 pounds of kale, washed, trimmed and chopped

2 Tablespoons of butter

2 Tablespoons of flour

3/4 teaspoon of rosemary leaves

1/8 teaspoon of pepper

1 cup of milk

3/4 teaspoons of Worcestershire sauce

Bring 1 inch of water toa boil in a large kettle; add onions and 1/2 teaspoon of salt.  Reduce heat, cover, and simmer for 10 minutes.  Add kale.  Cover: cook for 5 minutes.  Drain.  Melt butter in a small saucepan.  Stir in flour, rosemary, perrer, and 1/2 teaspoon of salt.  Cook until smooth.  Gradually stir in milk and Worcestershire sauce.  Stir constantly until the mixture boils and thickens.  To serve, place kale and onions on a serving platter and spoon the sauce on top.

Another Lovely Box

I see some wonderful summer strawberries hiding under the Swiss chard.

Have you ever had a strawberry omelet? 

 

RECIPE OF THE WEEK

STRAWBERRY OMELET

2 cups of whole strawberries

1 Tablespoon of sugar

4 eggs, separated

1/2 teaspoon of salt

1 Tablespoon of lemon juice

1 Tablespoon of butter

Toss the strawberries with the sugar. Beat the egg whites until they stand in firm peaks.  Beat yolks and salt in another bowl until they are thick. Beat in the lemon juice.  Fold in the egg whites until now streaks of yellow show.  Melt the butter in a skillet.  Pour in eggs.  Cook, lifting the cooked portion around the edge so uncooked eggs flow underneath.  Cook until the mixture is set.  Remove to a serving plate.  Spoon 1/2 of the strawberries onto 1/2 of the omelet.  Fold the omelet over the berries.  Spoon the remaining berries on top.