Using End-of Summer Vegetables in Meals

Using End-of-Summer Vegetables in Meals

Although the end of summer is rapidly approaching, many of our gardens have an abundance of produce. MyPlate is recommending that half of our plate should be comprised of fruits and vegetables. With an abundance of produce there are many opportunities to incorporate fresh produce into meal planning.

Zucchini is producing well this year. Here are some ways to enjoy salsa.

     • It can be thinly sliced and placed in a foil pouch. Drizzle with olive oil and a little sea salt and grilled.

     • Zucchini can be sliced and added to salads.

     • Consider adding zucchini to a vegetable quiche or frittata.

 Tomatoes are slowly ripening in Northeast Wisconsin. There are so many ways to use tomatoes.

     • Slice them thinly and place in a food dehydrator. I have been sprinkling some slices with Italian seasoning or dried basil. When dry store in an air-tight container.

     • Make fresh salsa. I chop up tomatoes, onions and assortment of peppers. Add lime juice and sea salt to taste.

     • Grill tomatoes. Slice and use pastry brush to spread with olive oil. Sprinkle with salt. Place oiled side down on grill. In about five minutes turn slices and finish cooking.

 Peppers are a great addition of flavor to meals.

     • For extra flavor add peppers to lettuce salads.

     • Add to soups, pizza, and pasta dishes.
     • Make stuffed peppers with leftover rice.