What to do with those extra garden goodies...

Fried Veggies

Try coliflower, zuccini or even onions!
Cut veggies into bite size pieces. Dip them into two beaten eggs and then into a bowl of bread crumbs. Fry in oil until golden brown on each side, about 3 minutes per side. Drain on paper towel or brown paper bag, and serve!

Italian Stir Fry

1 lb green beans, steamed until slightly soft
1 medium zuccini
3 tomatoes (or 1 can stewed tomatoes)
1 medium onion
2 cloves garlic
2 tbsp. oil
salt and pepper to taste

Combine all ingredients in frying pan and heat, stirring occasionally, until vegetables are soft to bite.
Fresh Salad, hold the lettuce
3 tomatoes
2 small cucumbers
1 clove garlic
1⁄2 onion
Fresh mozzerella
Basil leaves
Combine ingredients and top with salt, pepper, olive oil and balsamic vineager.

Grilled Veggies

Rub chopped zucchini, squash, mushrooms, onions or bell peppers with olive oil, salt, pepper, chopped garlic and fresh thyme.
Grill for 2 minutes on each side, and serve!Have a great garden recipe or tip? Drop us a line!

ebruckner@happeningsmagazinepa.com