Squash Pie

 We altered this recipe to fit our needs. The recipe below is for 2 tarts/pies

Ingredients:
2 yellow squash, 1/4" discs
2 zucchini, 1/4" discs
2 onions, chopped
2 garlic cloves, minced
2 peppers, diced
chicotta
Follow Your Heart Feta crumbles
Thyme
Basil
2 Wholly Gluten free pie shells

Directions: we basically followed the directions from vitacost. We spread the chicotta on the bottom the pie shell. added the sauteed veggies and herbs. We topped it with more chicotta and the feta. We baked it at 400 for 25-30 minutes.

Menu 7/18-7/22

 

Monday: Squash Pie

Tuesday: Dinner with friends

Wednesday:  Skillet Chilaquiles with fresh mango, FoK Summer 2022, p 28

Thursday: Grilled Summer Veggie Wraps, FoK Summer 2022, p 42

Friday: All American Burgers, FoK Summer 2022, p 51 

Menu 7/11-7/15

The garden is coming in and the new Forks Over Knives Summer 2022 magazine has some amazing recipes to try. This ginger lemonade looks amazing!!!

Monday: Tomato Peach Platter Forks Over Knives Summer 2022, P 63 

Tuesday: dinner with friends

Wednesday: Sweet Potato Black Bean Salad

Thursday: Corn and Tomato Salad Forks Over Knives Summer 2022, P 34

Friday: Jambalaya Wraps Forks Over Knives Summer 2033, P 39

Beta Burgers from Chris Wark

 The Beta Burger - Recipe from Beat Cancer Kitchen (chrisbeatcancer.com)

We didn't fry them or add oil. We baked them at 350 for 10 minutes on each side. They turned out nice; however, I like the beet, bean and mushroom burgers better.

Menu 7/4-7/8

 Monday: Spaghetti

Tuesday: dinner with friends or tacos at home

Wednesday: Nacho Salad

Thursday: Zucchini Bread with Vegetable Kabobs

Friday: Summer Rolls with slaw

Gazpacho Soup

 

There are many things I love about a summer garden, but fresh gazpacho soup and tomato sandwiches top the list. Everything but the vinegar and lemon juice is from the garden. The cayenne pepper we dried and ground last summer. We used our juicer and juiced some tomatoes for the juice.

Ingredients:
4-6 tomatoes
2-4 cucumbers
2 garlic
1.5 cups peppers (Banana and Pippin)
1 red onion
2 TBS red wine vinegar
2 TBS lemon juice
1/2 cup tomato juice
1/4 olive water
salt and pepper to taste
a dash of cayenne pepper

Put everything in the blender and pulse to desired consistency.

Menu 6/27-7/1

 Monday: Chickpea salad with gazpacho soup

Tuesday: Taco's at home if it rains or dinner with friends, if it doesn't

Wednesday: Squash Basil Pasta

Ingredients

4 servings

1/4 cup olive water

8 garlic cloves, thinly sliced

2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced

Kosher salt

1 teaspoon red pepper flakes, plus more for serving

12 ounces , ziti, or other large tube pasta

1/2 pinenut and garlic ground as a parmesan 

1 tablespoon fresh lemon juice

1/2 cup basil leaves

Step 1

Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash; season with salt. Cook, tossing occasionally, until squash begins to break down and gets jammy (they may start to stick to the skillet a bit, which means you are there!), 12–15 minutes. Toss in 1 tsp. Aleppo-style pepper.

Step 2

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.

Step 3

Transfer pasta to skillet using a slotted spoon or spider and add 1/2 cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.

Step 4

Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil

Thursday: Pesto Bake

Friday: Bean, Beet, mushroom burgers with sweet potatoes and grilled veggies