These is a simple recipe for a side dishes that uses some vegetables from your garden.

Things You Will Need

What you will need for the Saute of Squash, Onions and Peppers:

1/4 Cup of extra-virgin olive oil

1 Cup sliced red onion

1 Cup sliced red bell pepper

1 Cup sliced yellow squash

1 Cup sliced zucchini

1 Tablespoon minced garlic

1/2 Teaspoon of salt

1/4 Teaspoon of ground pepper

1/4 Teaspoon of lemon juice

1 Tablespoon of unsalted butter

Wooden spoon

Saute pan

Step 1

Butternut squash saute cooking

In a saute pan heat the oil over low heat. Then add the onion and the red bell pepper and saute until wilted but don't brown them. Add squash, zucchini, garlic, salt and pepper and stir to combine. Add the lemon juice drop by drop and be careful not to add too much. Stir with a wooden spatula about two minutes. Serves 4 to 6.

Step 2

Squash saute

How To Cook Cauliflower Fritters Food Dish

This is a dish for fresh cauliflower that would be good to take to a picnic or potluck dinner.

What you need:

1 fresh cauliflower

1/2 cup flour

2 eggs lightly beaten

1/2 cup vegetable oil

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

4 tablespoons unsalted butter

Parsley chopped as a garnish

1 tablespoon of vegetable oil

Step 3

Cauliflower Fritters ready to eat

Trim the cauliflower and cut into flowerets. Steam the cauliflower eight to ten minutes and then puree in the blender. In a large mixing bowl combine cauliflower with flour, eggs, and a tablespoon of vegetable oil. Heat a skillet and add remaining oil and butter and drop the cauliflower mixture in the oil and fry until golden brown on both sides two to three minutes.

Step 4

Zucchini and tomatoes mmmm!

How To Cook Zucchini Merveille Food Dish

This tasty zucchini dish uses up lots of items that may already be in your pantry.

What you need:

1 1/2 pound of zucchini diced

3 large onions

1 clove of garlic

1 can of tomatoes 14 oz

1/4 teaspoon thyme

1/4 teaspoon oregano

1/4 teaspoon marjoram

1 lemon

2 tablespoons olive oil

1 cup chicken stock

1 cup white wine

1/4 teaspoon salt

1/4 teaspoon black pepper

A wooden spoon

1 teaspoon lemon zest

Step 5

The zucchini is almost as big as the baby

In a saucepan heat two tablespoons olive oil briefly on medium heat and then add onions and garlic and saute stirring with a wooden spoon. Now add the tomatoes, the stock, the wine, lemon juice, lemon zest, herbs and salt and pepper to taste. Bring to a boil and add zucchini and then cook about ten minutes and then serve.

These are some great recipes for potluck dinners and summertime picnics. Enjoy!

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