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Thursday, July 24, 2014

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.


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!

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