Here is another yummy looking way to use the tomatoes.
 

BHG.com  /  Recipes & Cooking

Farmer's Market Grilled Cheese

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Ingredients

• 1/4
  cup mayonnaise
• 2
  cups fresh baby spinach
• 1
  teaspoon minced garlic
• 1/4
  teaspoon salt
• 1/4
  teaspoon pepper
• 8
  1/2-inch-thick slices sourdough bread
• 2
  tablespoons olive oil
• 1/2
  3 1/2 - 4 ounce package garlic-and-herb goat cheese, softened
• 1
  small zucchini, thinly sliced lengthwise
• 1
  tomato, sliced

Directions

1. In a blender or food processor combine the mayonnaise, 1 cup of the spinach, the garlic, salt, and pepper. Set aside.

2. Brush one side of each slice of bread with the olive oil; place, oiled side down, on waxed paper. Spread goat cheese on half of the slices; layer zucchini, tomato, and remaining spinach on top. Spread some of the spinach mayonnaise on remaining slices; place bread on top of vegetables, spread side down.

3. Cook sandwiches in a very large skillet over medium-high heat for 6 to 8 minutes or until bread is golden brown, turning once. Pass any remaining spinach mayonnaise.

Need some ideas on how to use all of these yummy tomatoes? This looks so good.

BHG.com  /  Recipes & Cooking

Artichoke Flatbread

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Makes: 4 servings

Prep: 15 mins Grill: 4 mins

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Ingredients

• 4
  whole wheat flat bread (naan)
• 3
  tablespoons olive oil
• 6
  cups fresh spinach leaves
• 6
  ounces garlic and herb flavored goat cheese, crumbled
• 2
  6 ounce jar marinated artichoke hearts, drained and chopped
• 1
  medium tomato, chopped
• 1/2
  teaspoon salt
• 1/4
  teaspoon pepper
• Pizza seasoning (optional)

Directions

1. Brush both sides of flat breads lightly with some of the oil. For a charcoal grill, place the flat breads on the rack of an uncovered grill directly over medium coals for 2 minutes or until golden. (For a gas grill, preheat grill. Reduce heat to medium. Add flat breads to grill rack. Cover and grill as above.) Remove from heat.

2. Top the grilled side of each flat bread with spinach, cheese, artichoke hearts, and tomato. Sprinkle with salt and pepper. Return to grill rack and grill about 2 minutes more until bottoms are browned and toppings are heated through. Top with pizza seasoning. Makes 4 servings.

This looked so good. I found this from jamiecooksitup.net

Crispy Baked Zucchini Fries

Time: 15 minutes prep + 20-30 minutes baking

Yield: 4 servings

Recipe from Jamie Cooks It Up!

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1 zucchini, medium sized will do

1 egg

1/4 C milk

1 1/2 C panko bread crumbs

1 1/2 t Italian seasoning

1/2 t granulated garlic

2 T Parmesan cheese

1/4 t salt

1/8 teaspoon pepper

Marinara Sauce, recipe found here. 

1. Find yourself a medium zucchini. Pick it from your garden, beg it off a friend or buy one at the store. Cut the ends off.

Slice it in half

and then slice each half into 1/2 inch strips.

Separate the strips in two and lay them face down.

Slice each group into strips, like this...

How lovely! You are going to be, like some kind of strip cutting wizard.

Truly.

2. Crack and egg and toss it into a loaf pan. (The egg...not the shell). Take a fork and beat the egg until it's nice and frothy. Add 1/4 cup of milk and whisk it in.

3. Pour 1 1/2 cups of Panko bread crumbs into another loaf pan.

4. Add 1 1/2 teaspoons Italian seasoning, 1/2 teaspoon granulated garlic, 2 tablespoon Parmesan cheese, 1/4 teaspoon salt and 1/8 teaspoon of pepper to the panko bread crumbs. Give it a nice stir to combine.

5. Dredge each zucchini slice into the egg mixture

and then press it into the seasoned panko bread crumbs.

6. Place each coated zucchini fry on a cookie sheet that has been sprayed with cooking spray. 
7. Bake at 425 degrees for 20-30 minutes, or until golden brown and crispy. Sprinkle them with a bit more salt when they come out of the oven. Serve with marinara sauce, click here for a super recipe.  

Enjoy!

QUICK GARDEN VEGETABLE SIDE DISH
One of my other favorite ways to use the vegetables from my garden (or ones you buy at the store) is this quick and healthy vegetable side dish. There isn't a fancy name for this recipe, it's just something I throw together for a quick side dish and a way to get my kids to eat their vegetables. I just coarsely chop up any vegetables I have on hand in the fridge (zucchinis (there's always tons of those going around!), onions, mushrooms, bell peppers, etc.) and toss them in a drizzle of olive oil (or you can use butter for more flavor). I sprinkle the veggies with Montreal Steak Seasoning (my ALL time favorite seasoning!) and Johnny's Garlic Spread (my second favorite seasoning--both you can get at Costco in BULK!!) and put it in the oven on a cooking stone. I broil this at 450 degrees until the vegetables are slightly soft and have a few crispy edges (like they were grilled on the barbie). Put your pan down on the lowest rack to prevent burning. You can also just bake these vegetables, but I like the crispiness of the veggies verses the soggy-overcooked flavor baking gives. This is just a quick option to skewered vegetables without all of the skewering! I served these tonight with the Teriyaki Pork from this weeks menu planner and it was AWESOME!!

Have you tried the beets yet?

We cooked some of the beets in our steamer last week and let me tell you.. they were really delicious! Of course I smother them with butter after steaming them and also salt and pepper. The flavor was so good. We have some different kinds of beets growing in the garden. Most are the dark red  beets but some of them are golden beets. They have a very mild and yummy flavor. I would encourage everyone to try them. Its fun to try new things.
I found a recipe for beets that looked really good. I will post it . Please add any recipes that you have. Lets share our skills!

Beets with Onion and Cumin

By: SHECOOKS2 

"If you like beets, you'll love this recipe. For those who don't like beets, they may just change their minds."

• 2 tablespoons canola oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 1/2 teaspoons cumin seed
• 2 tablespoons all-purpose flour
• 5 medium beets, peeled and quartered
• 2 tomatoes - peeled, seeded and chopped
• 1 1/2 cups water
• 1 teaspoon salt

Directions

1. Heat a medium saucepan over medium-high heat. Pour in oil and saute onion and garlic until translucent. Mix in cumin seed and saute an additional 2 minutes. Sprinkle in flour and saute 1 minute more.
2. Stir in beets, tomatoes, water, and salt. Reduce heat to low, cover pan with lid, and allow to simmer 30 to 45 minutes, until beets are tender.

Just a few yummy recipes to try with our yummy little summer squash!

YELLOW CROOKNECK SQUASH

SQUASH CASSEROLE: 2 lb. yellow squash, chopped 2 sm. onions, chopped 1 can cream of chicken soup 1 sm. can pimientos 1 (8 oz.) pkg. dairy sour cream Salt and pepper 1 (1 lb.) pkg. herb stuffing mix 1 c. butter, melted Cook the squash and onions until about half done. Drain well. Add the soup, pimientos, sour cream, and salt and pepper to taste. Combine stuffing mix and butter. Line a large baking dish with half of stuffing mixture. Pour squash mixture on top, then cover with the other half of stuffing mixture. Bake in 350 degree oven for 40 minutes. CHEDDAR SQUASH BAKE: 6 c. yellow squash, unpared, thinly sliced 2 egg yolks, slightly beaten 1 c. dairy sour cream 2 tbsp. all purpose flour 2 egg whites, stiffly beaten 1 1/2 c. sharp natural Cheddar cheese, shredded 6 slices crisp-cooked bacon, drained and crumbled 1 tbsp. butter 1/4 c. fine dry bread crumbs Simmer squash until tender; drain; sprinkle with salt. Combine egg yolks, sour cream and flour; fold in egg whites. Place half the squash in a 12 1/2 x 7 1/2 x 2 inch baking dish. Top with half the egg mixture, half the cheese, and all the bacon. Repeat layers of squash, egg mixture and cheese. Melt butter; stir in crumbs; sprinkle over all. Bake at 350 degrees for 20 to 25 minutes. Makes 8 - 10 servings.

Squashed Squash

Ingredients:

2 Yellow Crookneck Squash 1 clove Garlic, pressed 1 teaspoon Olive Oil Butter to taste

Steps:

1. Cut 2 yellow squash into small chunks.
2. Place in a small saucepan.
3. Add the garlic clove and the teaspoon of olive oil.
4. Add water to fill the pan about 1/4-inch deep.
5. Bring to a boil.
6. Reduce heat and simmer for 5 to 7 minutes.
7. Remove from heat and drain.
8. Add butter to taste.
9. Mash until chunky.
10. Season with salt and pepper to taste

Serves 2

Crookneck Squash Frittata

1 Video | Photo: Crookneck Squash Frittata Recipe

Ingredients

• 1 pound small yellow crookneck, trimmed and cut into 1/8-inch thick slices
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh rosemary leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon freshly ground black pepper
• 6 large eggs, beaten
• 1/2 cup whole milk ricotta cheese
• 1/2-ounce grated Parmesan

Directions

Heat the oven to the high broil setting. Set a rack in the oven 3 to 4-inches from the broiler.

In a medium bowl toss the sliced squash with the oil, rosemary, salt, nutmeg and pepper. Lay the squash in a single layer on a cooling rack set inside a foil lined half sheet pan. Broil until the squash is golden brown on 1 side, about 8 to 10 minutes.
Whisk the eggs, ricotta, and Parmesan together in a medium mixing bowl. Put the squash in a 10-inch nonstick, oven-safe saute pan set over medium heat. Pour the egg mixture into the pan and stir with a silicone spatula to make sure egg gets under the squash. Cook without stirring until the egg mixture has set on the bottom and begins to set on top, about 4 to 5 minutes. Put the pan under the broiler until lightly browned and puffy, about 3 to 4 minutes. Loosen the frittata from the pan by moving a rubber spatula around the edges. Slide the frittata onto a plate or other serving dish, and cut into 6 servings. Serve warm or at room temperature.