Elle's Kitchen: Garden Mish-Mash

Late July at my American Homestead means we

start to harvest veggies from the garden.  Here,

at Avalon, we have half of our back garden as a 

picturesque area with a pond, a butterfly garden,

perennial plantings and a gazebo.  The other half

of the garden is the working area, it has the clothes

line for drying clothes, the garden sheds and our

kitchen garden.

A few nights ago I pulled a few things out of the 

garden to make a vegetarian dish.  It is a bit

ratatouille-ish and a bit Shepherd's pie-ish but

I just called it Garden Mish Mash.

Ingredients:

1 zuchinni and 1 summer squash - quarted and sliced

1 onion, diced

3 cloves of garlic, pressed

olive oil

Hunt's fire-roasted diced tomatoes

mashed potatoes - we had some left over.

Heat some olive oil and saute onion until 

translucent, 3 to 5 minutes.

Add garlic, zucchini and summer squash,  cover

and simmer until squash is softened, about 5 minutes.

Add tomatoes and cover again and simmer for about

5 to 10 minutes.  You want the flavors to come together.

Place the mixture in individual ovenproof 

casseroles. (I bought these in the markets 

in Spain and I smile every time I use them.)

Top with the mashed potatoes,  (if using 

leftovers, microwave for a minute) swirl a fork

through the potatoes to make ridges, I 

sprinkled some smoked papkika on top for

added color.

Put them under the broiler until the potatoes

begin to brown.

I served mine with some fresh picked Emerite 

Filet pole beans (I highly recommend them) that 

I steamed, then tossed with some butter and lemon 

zest ~ perfection!