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.

| July/August 1983

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
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.

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