Summer Vegetable Recipes

To make use of your summer vegetable harvest, try these recipes for onion pie, traditional bean salad, garden vegetables, salade andalous, vegetable salad and vinaigrette dressing, and Indian squash.
By Lizabeth A. Stickle
July/August 1983
Add to My MSN

Clockwise from top: vegetable salad, traditional bean salad, garden vegetables, Indian squash, Salade Andalouse, and onion pie.
PHOTO: MOTHER EARTH NEWS


Content Tools

Related Content

Meatless Monday: Hamersley’s Bistro Vegetable Tian

Chef Gordon Hamersley's Vegetable Tian makes use of tomatoes, squash and eggplant--all in their prim...

The Perfect Tomato Sandwich

When the right bread envelopes sun-ripened tomatoes, one of the most righteous tastes of summer is y...

Heirloom Spotlight: The History of Beans

Read this excerpt about heirloom beans from Heirloom Vegetable Gardening: A Master Gardener's Guide ...

A New Blogger at The Farm Community

For more than 40 years, The Farm Community in Tennessee has been on the forefront of farming, garden...

It's July, that one time of year when our gardens are producing vegetables faster than most of us can think up recipes to use them in. Since your growings should be freshly picked—or at least immediately refrigerated—to capture that marvelous flavor and those precious nutrients, the seasonal superabundance can exhaust your menu repertory. So here are a few ideas for luscious summer meals, created by some imaginative chefs right here in MOTHERland. Bon appetit!

Onion Pie

–Sarah Struby

3 cups of sliced onions
3 tablespoons of butter
1 pint of sour cream
2 eggs, slightly beaten
1 1/2 teaspoons of salt,
1/4 teaspoon of pepper
1 1/8 teaspoon of ginger
2 teaspoons of caraway seeds
paprika
pastry for a 9-inch pie


Slowly sauté the onions in butter until they're soft and golden brown. Then mix all of the other ingredients (except the caraway seeds and paprika) together in a bowl and add the onions. Turn the mixture Into a 9-inch pie pan lined with pastry from your favorite recipe, sprinkle with caraway seeds and paprika, and bake at 350°F for 20 to 30 minutes, or until the pie is firm enough that a knife stuck into it comes out clean. Cut the pie into six individual servings.

Traditional Bean Salad

–Helen Popvich

1 pound of green beans, cooked
1 pound of yellow wax beans, cooked
1 pound of red kidney beans, cooked
1/2 cup of chopped green pepper
1 large onion, chopped
1 teaspoon of sugar
2/3 cup of salad or olive oil
1 1/2 teaspoons of salt
1/2 teaspoon of pepper
 

Mix all of the ingredients in a large bowl and refrigerate for at least two hours before serving. For best results, let the salad chill overnight, then serve it to eight diners. 

Garden Vegetables

–Paul Parce

1 medium onion
1 pound of carrots
1 bunch of celery
1 /4 pound of butter
a pinch of nutmeg
1 teaspoon of salt
1 teaspoon of pepper
 

Wash and peel the vegetables. Cut them into julienne strips 1/4" wide and 1 1/2" long. Then melt the butter in a skillet and add the nutmeg. Toss in the onions to simmer until they're "clear." Add the carrots, celery, salt and pepper, and cook the vegetables until they're al dente (crisp to the bite). This will provide a colorful dish for eight people.

Vegetable Salad

–Lizabeth Stickle

1 head of broccoli
1/2 head of cauliflower
3 large tomatoes
1 small yellow squash
3 spring onions
1 cucumber
6 radishes
2 ounces of sunflower seeds
 

Chop and combine all of the vegetables in a large bowl. Than add vinaigrette dressing (see the recipe below), and toss the salad until the vegetables are coated. Sprinkle the sunflower seeds on top and chill the mixture for about two hours before serving it to eight salad-fanciers.

Vinaigrette Dressing

2 teaspoons of salt
1 teaspoon of black pepper
4 teaspoons of vinegar
1 teaspoon of dry mustard
4 tablespoons of salad oil
 

Combine the salt, pepper, vinegar, and mustard in a small bowl or salad dressing shaker. Slowly add the oil, and then mix the dressing well.

Salade Andalouse

–Paul Parce

1/2 head of iceberg lettuce (or its leaf equivalent)
6 stalks of celery
6 large, ripe tomatoes
1/2 cup of mayonnaise
2 teaspoons of black pepper
2 tablespoons of dill weed
1/2 teaspoon of salt
1/2 teaspoon of white pepper
 

To prepare six individual salads carefully wash and drain all the vegetables. Then chop the lettuce and celery into small pieces and place them in a mixing bowl add the mayonnaise, black pepper, and dill weed, and let the mixture marinate an hour in the refrigerator. Next cut the tomatoes in half and score them lightly. Sprinkle the salt arid white pepper over them and place 1 1/2 ounces of the lettuce-celery mixture on the cut sides of the tomato halves. Chill the salad-topped tomatoes for an hour before serving.

Indian Squash

–Lizabeth Stickle

6 yellow squash
1 tablespoon of unrefined oil
1 medium onion, chopped
1 medium tomato, chopped
1 cup of whole-kernel corn
1 egg yolk, beaten salt and pepper to taste
1/2 cup of whole wheat bread crumbs
about 1 tablespoon of butter
 

Parboil the squash and cut them into halves lengthwise. Scoop out the centers and, putting the shells aside to drain thoroughly, place the pulp in a medium-sized bowl. Next, sauté the onions in the oil and add the tomato, corn and egg yolk to the pot with the squash centers. Toss in salt and pepper to suit your taste, and pour in the cooked onions. Simmer the mixture briefly. Now, place the vegetable shells in a baking dish and fill them with the brew. Top the stuffed "boats" with buttered bread crumbs and bake them at 380°F for 30 minutes: This recipe will serve six happy squash-lovers.


Previous | 1 | 2 | Next






Post a comment below.

 








Subscribe Today - Pay Now & Save 66% Off the Cover Price

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Lighten the Strain on the Earth and Your Budget

MOTHER EARTH NEWS is the guide to living — as one reader stated — “with little money and abundant happiness.” Every issue is an invaluable guide to leading a more sustainable life, covering ideas from fighting rising energy costs and protecting the environment to avoiding unnecessary spending on processed food. You’ll find tips for slashing heating bills; growing fresh, natural produce at home; and more. MOTHER EARTH NEWS helps you cut costs without sacrificing modern luxuries.

At MOTHER EARTH NEWS, we are dedicated to conserving our planet’s natural resources while helping you conserve your financial resources. That’s why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.00 (USA only).

You may also use the Bill Me option and pay $17.00 for 6 issues.