If you’re lucky enough to have a garden and lucky enough to keep it watered during this drought-like weather (so many water restrictions these days!) you are probably at the point where the fruits of  your labors are beginning to ripen.  AND if you’re not growing your own, I’m not – not to worry – there is SO MUCH fresh, delicious and downright healthy vegetables in abundance in the Green Markets and fruit and vegetable stands everywhere that you SHOULD NEVER  buy your vegetables in the grocery store at this time of the year!!

JERSEY TOMATOES !! One day I’m going to do a blog JUST on Jersey tomatoes, but not today.  Here’s a few tasty recipes that will utilize your tomatoes.

Jersey Tomatoes

COLD TOMATO SOUP with ROSEMARY

2 slices of state French or Italian white bread, crusts removed

3 lb ripe tomatoes, peeled seeded and roughly chopped

1 tsp fresh rosemary leaves

1 -2  small garlic cloves, peeled

1 cup chicken stock

Salt + ground Pepper to taste

Juice of one lemon or more to taste

Soak bread in cold water briefly, squeeze dry and combine in a blender with tomatoes, and garlic (may have to do in 2 batches).  Drizzle stock into blender at low-speed, blend until smooth.  Pour mixture into bowl, season with salt and pepper – Chill and serve

Yield: 4 servings   Time: 15 minutes plus chilling time Source: New York Times

Ever been invited to a picnic and you need to bring a side dish? Yellow squash is a prolific vegetable at this time of year.  You might consider these casseroles as an alternative vegetable dish.

YELLOW  SQUASH CASSEROLE

1  1/2 LB yellow squash

1/2 cup chopped onion

1/4 cup chopped sweet pepper

Par boil first 3 ingredients

1/4 cup margarine melted

1/2 cup mayonnaise

1 cup sliced water chestnuts

1/2 cup grated cheddar cheese

pinch of sugar

2 eggs beaten

seasoned bread crumbs

Mix water chestnuts, grated cheese, margarine, eggs, mayonnaise and sugar in a bowl.  Add the par boiled ingredients  and spread in baking dish.  Top with some butter slice and seasoned bread crumbs.

Bake: 300 degrees  for 30 minutes

SUMMER SQUASH CASSEROLE (variation)

6 cups summer squash sliced

1/4 cup chopped onion

1 can cream of chicken soup

1 cup low fat sour cream

1 8oz package of stuffing mix

1/2 cup melted margarine

Par boil sliced squash and onion in salted water (5 min).  Drain and set aside .  Combine with soup and sour cream in large bowl.    Fold in the squash and onions.  Combine the stuffing mix and melted margarine.  Spread half of the stuffing mix in an 8″x12″ baking dish and spoon vegetable mix on top.  Sprinkle remaining stuffing on top.

BAKE: 350 degrees Time: 25-30 minutes

It seemed like such a good idea to plant those Sugar Snap Peas in the spring….now what?

SUGAR SNAP PEAS with MINT DRESSING

To trim a sugar snap pea, snap off the stem end, pull away the string;then remove the small fiber from the pointed end

1 lb sugar snap peas, trimmed

3 Tbsp finely chopped shallots

3 Tbsp rice-wine vinegar

1 tsp honey

1 tsp Dijon mustard

6 Tbsp olive oil

1 1/2 cups fresh mint leaves, roughly chopped

fresh ground pepper

Bring a small sauce pan of salted water to boil;  prepare an ice bath.  Add the peas to the boiling water, and cook until bright green and crunchy(about 1 minute).  Using a slotted spoon, transfer the peas to ice bath until cold.  Drain peas in a colander, transfer to a serving dish.  Combine shallots, vinegar, honey, mustard, olive oil, and mint in a jar with a lid.  Season with salt and pepper.  Cover and shake vigorously until well combined.  Let dressing stand 10 minutes. Pour dressing over peas – Toss and serve.

recipe from Martha Stewart Living