Center Stage Vegetable Meals
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Main Dish VegetablesOne great way to use extra summer squash is to cut them in half lengthwise and scoop out their flesh (saving it for another use). Use the zucchini shells as holders for your favorite fresh homemade ravioli filling mixture, then cover and bake until tender and top with fresh tomato or cheese sauce.
 Many of us are familiar with traditional stuffed cabbage rolls but try some variations using the abundant bright green leaves of nutritious, tasty Swiss chard. Cut out the chard stems and reserve. Then dip the leaves briefly in a big pot of boiling water to make them limp. Put a tablespoon of stuffing in the center of each leaf, tuck over the ends and roll up the leaves like fat cigars.
A filling made of a rice mixture seasoned with sautéed garlic and onion, fresh chopped herbs, lemon juice and toasted chopped nuts is delicious. Another filling I like is a combination of rice, sautéed mushrooms and grated cheese or try sautéed Italian or Chinese sausage, bread crumbs and herbs bound together with a beaten egg.
After stuffing and rolling up the chard leaves, chop up the reserved chard stems and put into a big deep pot. Lay the chard bundles over the stems and add enough seasoned chicken or vegetable broth to cover the stems. Steam/braise the rolls for 7-10 minutes until cooked through, then serve with or without grated cheese. With a loaf of crunchy bread and a robust wine, these stuffed rolls make a savory dinner (and terrific leftovers to heat in the microwave for lunch the next day). |
Renee's Garden Shopping List: Zucchini, "Tri-color Mix" includes seeds for buttercup yellow, and bright and dark green squash. Chard, "Bright Lights" is highly ornamental with sweet, mild flavor in a rainbow of colors. Basil, "Italian Pesto" has a full bodied, zesty flavor and glossy dark green leaves Tomato, "Rainbow's End" includes 3 different color coded seeds for a rainbow of the best heirloom varieties. Eggplant, "Italian Trio" includes seeds for succulent purple-black, magenta and rose white fruits. Peppers, "Jewel Tones Sweet Bells" include gold, red and orange hybrid bells in one packet. Squash, "Summer Scallop Trio" includes 3 different pattypans in yellow, bright green and dark green.
To purchase Renee's Garden Seeds, click here
Try more great recipes from Renee's cookbooks:  |
Don’t neglect to make full summer nights extra memorable with a big aromatic pesto feast. Combine in a food processor: 3 cups of loosely packed fresh basil leaves, 1/2 cup chopped parsley, 3-5 large garlic cloves, 1/2 cup pine nuts, 1 teaspoon fresh oregano, 1/2 teaspoon pepper. Add 1/2 to 3/4 cup of fruity extra virgin olive oil and process just enough to make a smooth paste. Add one cup of freshly grated Parmesan or Asiago cheese and salt to taste. Serve over hot pasta, using a little of the pasta water to help spread the sauce evenly, or enjoy the pesto on grilled portabella mushrooms or hot baked potatoes.
I also like to halve fully ripe tomatoes, brush with olive oil and chopped garlic and bake them at 350 degrees for an hour or so until they are tender and concentrated in flavor. Then top with a generous dollop of pesto sauce and pop under the broiler just for a minute or two. With crusty bread to sop up the juices, this makes a fabulous supper dish! Pesto sauce is also great with fresh grilled corn on the cob. A combination of grilled vegetables, like eggplant slices and chunks of sweet peppers and summer squash topped with pesto sauce and served over rice is another great main dish meal.
Main Dish VegetablesOne great way to use extra summer squash is to cut them in half lengthwise and scoop out their flesh (saving it for another use). Use the zucchini shells as holders for your favorite fresh homemade ravioli filling mixture, then cover and bake until tender and top with fresh tomato or cheese sauce.
Many of us are familiar with traditional stuffed cabbage rolls but try some variations using the abundant bright green leaves of nutritious, tasty Swiss chard. Cut out the chard stems and reserve. Then dip the leaves briefly in a big pot of boiling water to make them limp. Put a tablespoon of stuffing in the center of each leaf, tuck over the ends and roll up the leaves like fat cigars.
A filling made of a rice mixture seasoned with sautéed garlic and onion, fresh chopped herbs, lemon juice and toasted chopped nuts is delicious. Another filling I like is a combination of rice, sautéed mushrooms and grated cheese or try sautéed Italian or Chinese sausage, bread crumbs and herbs bound together with a beaten egg.
After stuffing and rolling up the chard leaves, chop up the reserved chard stems and put into a big deep pot. Lay the chard bundles over the stems and add enough seasoned chicken or vegetable broth to cover the stems. Steam/braise the rolls for 7-10 minutes until cooked through, then serve with or without grated cheese. With a loaf of crunchy bread and a robust wine, these stuffed rolls make a savory dinner (and terrific leftovers to heat in the microwave for lunch the next day). |
Renee's Garden Shopping List: Zucchini, "Tri-color Mix" includes seeds for buttercup yellow, and bright and dark green squash. Chard, "Bright Lights" is highly ornamental with sweet, mild flavor in a rainbow of colors. Basil, "Italian Pesto" has a full bodied, zesty flavor and glossy dark green leaves Tomato, "Rainbow's End" includes 3 different color coded seeds for a rainbow of the best heirloom varieties. Eggplant, "Italian Trio" includes seeds for succulent purple-black, magenta and rose white fruits. Peppers, "Jewel Tones Sweet Bells" include gold, red and orange hybrid bells in one packet. Squash, "Summer Scallop Trio" includes 3 different pattypans in yellow, bright green and dark green.
To purchase Renee's Garden Seeds, click here
Try more great recipes from Renee's cookbooks: |
Don’t neglect to make full summer nights extra memorable with a big aromatic pesto feast. Combine in a food processor: 3 cups of loosely packed fresh basil leaves, 1/2 cup chopped parsley, 3-5 large garlic cloves, 1/2 cup pine nuts, 1 teaspoon fresh oregano, 1/2 teaspoon pepper. Add 1/2 to 3/4 cup of fruity extra virgin olive oil and process just enough to make a smooth paste. Add one cup of freshly grated Parmesan or Asiago cheese and salt to taste. Serve over hot pasta, using a little of the pasta water to help spread the sauce evenly, or enjoy the pesto on grilled portabella mushrooms or hot baked potatoes.
I also like to halve fully ripe tomatoes, brush with olive oil and chopped garlic and bake them at 350 degrees for an hour or so until they are tender and concentrated in flavor. Then top with a generous dollop of pesto sauce and pop under the broiler just for a minute or two. With crusty bread to sop up the juices, this makes a fabulous supper dish! Pesto sauce is also great with fresh grilled corn on the cob. A combination of grilled vegetables, like eggplant slices and chunks of sweet peppers and summer squash topped with pesto sauce and served over rice is another great main dish meal.