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!
