FRESH FROM THE GARDEN:

Baked Ziti and Summer Veggies FRESH FROM THE GARDEN: Creative Recipes Using Farmers Market Produce 4 oz uncooked ziti pasta 1 Tbsp olive oil 2 cups chopped yellow squash 1 cup chopped zucchini 1/2 cup chopped onion 2 cups chopped tomato 2 garlic cloves, minced 1 cup (4 oz) shredded part-skim mozzarella cheese, divided 2 Tbsp chopped fresh bail 2 tsp chopped fresh oregano 3/4 tsp salt, divided 1/8 tsp crushed dried red pepper 1/4 cup (2 oz) part-skim ricotta cheese 1 large egg, lightly beaten Cooking spray 1) Cook pasta according to package directions, omitting salt and fat; drain. 2) Preheat oven to 400 degrees. 3) Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 tsp salt, and pepper. 4) Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8 square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400 degrees for 15 minutes, or until bubbly and browned. Makes 4 servings (about 1 1/2 cups each). Calories 301; Fat 12.1 gm; Protein 16.5 gm; Carbohydrate 32.8 gm; Fiber 4.1 gm; Cholesterol 65 mg; Sodium 640 mg; Calcium 291 mg Cooking Light, July 2011

String Beans and Summer Squash 1 Tbsp extra-virgin olive oil 1 lb green and/or yellow wax beans, trimmed and halved crosswise 1 large summer squash, halved lengthwise, then cut crosswise into 1/2 slices 2 medium cloves garlic, minced 1/4 tsp salt 1/4 tsp freshly ground black pepper 1/2 cup reduced-sodium chicken broth or vegetable broth 1 tsp dried marjoram or 2 tsp fresh chopped marjoram 1) Heat oil in a large skillet over medium-high heat. Add beans, squash, garlic, salt and pepper and cook, stirring occasionally, until the vegetables are beginning to brown, about 3 minutes. 2) Add broth, cover and reduce the heat to medium. Cook until the beans are tender-crisp, 4 to 5 minutes. Remove from heat and stir in marjoram. Makes 6 servings (about 3/4 cup each). Calories 59; Fat 3 gm; Cholesterol 0 mg; Carbohydrate 8 gm; Protein 2 gm; Fiber 3 gm; Sodium 145 mg; Potassium 275 mg Eating Well, July/August 2012

Strawberry-Corn Salsa 2 cups fresh strawberries, chopped 2 cups grape tomatoes, chopped 4 ears of shucked corn, cooked in boiling water for 7 minutes, chilled in ice water (10 oz frozen corn, thawed, may be substituted) 2 green onion, chopped 3 Tbsp minced fresh cilantro 1/3 cup extra-virgin olive oil 2 Tbsp raspberry vinegar 2 Tbsp lime juice 1/2 tsp salt Baked tortilla chips 1) Drain corn on the cob well; pat dry. Stand cobs upright on cutting board, and slice down sides with a sharp knife to remove corn kernels. Place into a large bowl. 2) Add strawberries, tomatoes, onions, and cilantro to the corn. 3) In a small bowl, whisk the oil, vinegar, lime juice and salt together. Drizzle over corn mixture; toss gently to coat. Refrigerate for 1 hour. Serve with chips. **Also makes a delicious accompaniment to fish tacos or grilled salmon. Makes 22 servings (1/4 cup each). Without chips: Calories 49; Fat 3 gm; Cholesterol 0 mg; Sodium 56 mg; Carbohydrate 5 gm; Fiber 1 gm; Protein 1 gm Adapted from Taste of Home Healthy Cooking, April/May 2012

Baja Butternut Squash Soup 1 1/2 lbs (1 small to medium size) butternut or other winter squash 1 tsp canola or extra-virgin olive oil 2 stalks celery, chopped 1 small onion, diced 1 carrot, chopped 1 tsp ground cumin 1/4-1/2 tsp ground chipotle chile 1/8 tsp ground cloves 6 cups vegetable broth 1 tsp sea salt 1/4 tsp freshly ground black pepper 1/2 cup nonfat plain yogurt 2 Tbsp snipped fresh chives or chopped parsley 1) Preheat oven to 350 degrees. 2) Cut squash in half and seed. Place the halves on a baking sheet, cut-side down. Bake until tender when pierced with a knife, 45 minutes to an hour. Scoop out flesh when cool enough to handle. 3) Heat oil in a large saucepan over medium heat. Add celery, onion, and carrot and stir to coat. Cover, reduce heat to medium-low and cook, stirring frequently, until soft, 8 to 10 minutes. Stir in the squash flesh, cumin, chile to taste, and cloves. Add broth and simmer, covered, until the vegetables are very tender, 20 to 25 minutes. 4) Puree the soup with an immersion blender or a regular blender (in batches) until smooth. (Use caution when pureeing hot liquids.) Season with salt and pepper. Garnish with a drizzle of yogurt and sprinkle of chives or parsley. Makes about 10 servings (about 3/4 cup each). Calories 60; Fat 1 gm; Cholesterol 0 mg; Carbohydrate 12 gm; Protein 2 gm; Fiber 3 gm; Sodium 532 mg; Potassium 249 mg Eating Well, January/February 2009

Stuffed Red Peppers with Brown Rice and Zucchini 4 red bell peppers (about 6 oz each) 2 tsp extra-virgin olive oil 1 medium (8 oz) zucchini, cut into small (1/4 ) dice 2/3 cup diced onion 1/2 cup diced celery 3/4 tsp dried Italian seasoning 1/4 tsp salt (optional) 1/8 tsp freshly ground black pepper 1 1/2 cups cooked brown rice 2 Tbsp toasted pine nuts * 4 Tbsp vegetable broth 1) Slice tops off bell peppers; remove seeds and fibrous portions. Bring large pot of water to a boil. Add bell peppers, cover and cook 5 minutes or until bell peppers start to soften. Remove with tongs; drain upside down on paper towels. 2) Preheat oven to 375 degrees. Heat oil in large skillet coated with nonstick cooking spray over medium-high heat. Add zucchini, onion, celery, Italian seasoning, salt if desired, and black pepper. Cook, stirring occasionally, 7 minutes, or until zucchini is brown in spots and tender. Reduce heat if browning too quickly. 3) Combine rice, zucchini mixture, pine nuts and broth in large bowl. Spoon into bell peppers (about 3/4 cup per pepper). Transfer to shallow baking dish coated with cooking spray. Bake 15 minutes or until hot. Makes 4 servings (1 stuffed bell pepper per serving) *To toast pine nuts, place nuts in small, dry skillet over medium-low heat. Cook, stirring often 3 to 5 minutes, or until golden. Immediately transfer to small bowl. Calories 191; Fat 6 gm; Protein 5 gm; Carbohydrate 29 gm; Cholesterol 0 mg; Fiber 5 gm; Sodium 59 mg Diabetic Cooking, May/June 2012

Garden Side Dish 2 1/3 cups reduced-sodium chicken broth 2 cups chopped onion, divided 3 Tbsp reduced-sodium soy sauce 1 Tbsp butter 1/2 tsp dried thyme 3 cups instant brown rice 4 cups fresh cauliflower florets 4 cups fresh broccoli florets 2 medium sweet red peppers, cut into short, thin slices (julienne) 2 Tbsp olive oil 2 garlic cloves, minced 1/2 cup salted cashew halves 1 cup (4 oz) shredded cheddar cheese 1) In a Dutch oven, combine the broth, 1 cup onion, soy sauce, butter and thyme. Bring to a boil; stir in rice. Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Remove from the heat; let stand covered for 5 minutes. 2) Meanwhile, in a large skillet or another Dutch oven, sauté the cauliflower, broccoli, peppers and remaining onion in oil until crisp-tender. Add garlic; cook 1 minute longer. Spoon over rice. 3) Sprinkle with cashews and shredded cheese. Cover and let stand until cheese is melted. Makes 12 servings (about 3/4 cup each). Calories 224; Fat 10 gm; Cholesterol 13 mg; Sodium 391 mg; Carbohydrate 26 gm; Fiber 4 gm; Protein 8 gm Taste of Home Healthy Cooking, April/May 2012

Crumb-Crusted Pork Roast with Root Vegetables* 1 boneless pork loin roast (2 to 3 lbs.) 4 1/2 tsp honey 1 Tbsp molasses 1 1/2 tsp spicy brown mustard 2 tsp rubbed sage 1 tsp dried thyme 1 tsp dried rosemary, crushed 1/2 cup soft whole wheat bread crumbs 2 Tbsp grated Parmesan cheese 1 large celery root, peeled and cut into 1/2 cubes 1 large rutabaga, peeled and cut into 1/2 cubes 1 large sweet potato or yam, peeled and cut into 1/2 cubes 1 large onion, cut into wedges 2 Tbsp canola or extra-virgin olive oil 1/2 tsp salt 1/4 tsp freshly ground black pepper 1) Place roast on a rack in a shallow roasting pan coated with cooking spray. In a small bowl, combine honey, molasses, and mustard; brush over roast. In another small bowl, combine sage, thyme and rosemary; set aside. Combine the bread crumbs, Parmesan cheese and 2 tsp of herb mixture; press onto surface of the roast. 2) In a resealable plastic bag, combine celery root, rutabaga, sweet potato, onion, oil, salt, pepper and remaining herb mixture; toss to coat. Arrange vegetables around roast. 3) Bake, uncovered, at 350 degrees for 1 1/2 to 1 3/4 hours or until a meat thermometer reads 160 degrees. Transfer to a warm serving platter. Let stand for 10-15 minutes before slicing. Makes 8 servings. *If desired, substitute other vegetables such as zucchini, carrots, celery, parsnips, or butternut squash. Per 3 oz cooked pork and 3/4 cup vegetables: Calories 302; Fat 10 gm; Cholesterol 57 mg; Sodium 313 mg; Carbohydrate 29 gm; Fiber 5 gm; Protein 25 gm Adapted from Taste of Home Healthy Cooking, October/November 2011

Crispy Kale Chips 1 large bunch of kale, tough stems removed, leaves torn into pieces (about 16 cups) 1 Tbsp extra-virgin olive oil 1/4 tsp salt 1) Position oven racks in upper third and center of oven; preheat to 400 degrees. 2) If kale is wet, very thoroughly pat dry with a clean kitchen towel; transfer to a large bowl. Drizzle the kale with oil and sprinkle with salt. Using your hands, massage the oil and salt onto the kale leaves to evenly coat. Fill 2 large rimmed baking sheets with a layer of kale, making sure the leaves don t overlap. (If kale won t all fit, make the chips in batches.) 3) Bake until most leaves are crisp, switching the pans back to front, and top to bottom halfway through, 8 to 12 minutes total. (If baking a batch on just one sheet, start checking after 8 minutes to prevent burning.) Serve immediately, or store in airtight container at room temperature for up to 2 days. Makes 4 servings (about 2 cups each). Calories 110; Fat 5 gm; Cholesterol 0 mg; Carbohydrate 16 gm; Protein 5 gm; Fiber 6 gm; Sodium 210 mg Eating Well, September/October 2011

Zu-Canoes 2 medium 2 wide zucchini 1/2 tsp salt, divided 1/2 tsp freshly ground pepper, divided 1 Tbsp extra-virgin olive oil 1 Tbsp white wine vinegar 1 Tbsp minced shallot 1 cup quartered grape or cherry tomatoes 1/2 cup diced mozzarella cheese, preferably fresh 1/4 cup thinly sliced fresh basil 1) Trim both ends off zucchini; cut in half lengthwise. Cut a thin slice off the backs so each half sits flat. Scoop out the pulp leaving a 1/4 shell. Finely chop the pulp; set aside. 2) Place zucchini halves in a microwave-safe shallow dish. Sprinkle with 1/4 tsp each salt and pepper. Cover and microwave on HIGH until tender-crisp, 3 to 4 minutes. (OR steam in a steamer basket over 1 boiling water in a large skillet or pot.) 3) Whisk oil, vinegar, shallot and the remaining 1/4 tsp salt and pepper together in a medium bowl. Add tomatoes, cheese, basil, and reserved zucchini pulp; toss to combine. Divide the filling among the zucchini halves. Makes 4 servings. Calories 87; Fat 4 gm; Cholesterol 3 mg; Carbohydrate 7 gm; Protein 7 gm; Fiber 2 gm; Sodium 408 mg Eating Well, July/August 2011

Quick Pickled Dilly Green Beans 1/4 cup chopped fresh dill 1/2 lb green beans, trimmed 1 cup white wine vinegar 1 cup water 2 tsp sugar 2 tsp salt 2 tsp pickling spice 1 clove garlic, peeled 1) Combine dill and green beans in medium bowl. 2) Combine vinegar and remaining ingredients in a small saucepan. Bring to a boil, and cook 1 minute, or until sugar and salt dissolve. Pour over bean mixture. Let stand 2 hours. Drain or serve with a slotted spoon. Makes 12 servings (about 1/3 cup each). Calories 6; Fat 0 gm; Protein 0.4 gm; Carbohydrate 1.4 gm; Fiber 0.7 gm; Cholesterol 0 mg; Sodium 41 mg Cooking Light, June 2012

Tomatoes Roasted with Rosemary and Lemon 1/4 cup chopped fresh flat-leaf parsley 1 Tbsp chopped fresh rosemary 1 Tbsp extra-virgin olive oil 2 tsp grated lemon rind 1/2 tsp salt 1/2 tsp freshly ground black pepper 4 lb plum tomatoes, quartered lengthwise 3 garlic cloves, minced 1) Preheat oven to 400 degrees. 2) Place all ingredients in a large bowl; toss well to combine. Place tomato mixture in a 13 x 9 baking dish. Bake at 400 degrees for 30 minutes, stirring every 10 minutes. Remove mixture from oven. 3) Preheat broiler. 4) Broil tomatoes for 10 minutes or until they begin to brown. Remove from oven; stir gently to combine. (Tomatoes may be chilled after cooking and placed in heavy-duty zip-top plastic bags; freeze for up to 3 months. Use as side dish, or as pasta topping.) Makes 10 servings (1/2 cup each). Calories 53; Fat 2 gm; Protein 1.7 gm; Carbohydrate 9 gm; Fiber 2.2 gm; Cholesterol 0 mg; Sodium 131 mg Cooking Light

Broiled Zucchini with Lemon, Basil and Hot Pepper 1 lb (4 medium or 3 large) zucchini Salt 1 Tbsp extra-virgin olive oil 1/2 tsp crushed red pepper flakes Juice of 1 large lemon 1 Tbsp slivered fresh basil leaves (about 12 leaves) 1) Slice zucchini on the diagonal so you have longish oval slices about 1/4 thick. Place in colander, sprinkle evenly with salt, and let sit in the sink for 30 minutes. Rinse well and pat dry with paper towels. 2) Preheat the broiler. Place zucchini slices on a baking sheet that has been coated with nonstick cooking spray. Brush zucchini with olive oil. Grill about 10 inches from heat for 7 to 12 minutes, until still bright green around edges and just barely beginning to brown on top. 3) Remove from oven and transfer to serving dish. Sprinkle with hot pepper flakes and toss with lemon juice and basil. Makes 6 servings. Calories 33; Fat 2 gm; Protein 1 gm; Carbohydrate 3 gm; Cholesterol 0 mg; Sodium 2 mg Adapted from Mediterranean Light by Martha Rose Shulman, Bantam Books, 1989

Potato-Zucchini Skillet Pancakes 3 cups shredded peeled Yukon Gold potato (about 1 lb) 2 cups shredded zucchini (about 8 oz) 1 cup shredded onion (about 1 small) 1/2 cup egg substitute (or 2 beaten eggs) 1/4 cup dry breadcrumbs 1/4 tsp salt Dash of freshly ground black pepper 4 tsp canola or olive oil, divided 1) Place potatoes, zucchini and onion in a clean kitchen towel; squeeze out excess liquid. Combine potato mixture, egg substitute (or eggs), bread crumbs, salt and pepper in a large bowl and stir to combine. 2) Heat 1 tsp of oil in a nonstick skillet over medium heat. Spoon about 1 cup potato mixture into hot pan, spreading to a 6 diameter. Cook 3 minutes on each side or until lightly browned and cooked through. Transfer to a plate and keep warm. Repeat procedure with remaining 3 tsp oil and remaining potato mixture. Serve as a side dish with chicken or beef. Makes 4 servings (1 pancake each). Adapted from Cooking Light Annual Recipes, 2007