I’m not sure where the summer has gone.  I had grand plans for my last summer before hitting 30.  Grow my garden, become a TurboFire master, work less during the week.  All good intentions that have gone out the window.  Except the garden.  Somehow I’ve managed to cultivate a mutant cucumber plant.  I could post for a week about the various cucumber salads I’ve been making to use them.  For you, I’ll space them out.  Especially since I can’t stand the thought of cucumber again tonight.

The one thing I have managed to make progress on this summer is going through my grandmother’s old recipes.  I’m trying to get her favorites down to one little cookbook.  She definately spent a lot of time when she was home reading magazines/newspapers – I had several spiral noteboos full of recipes that had been stapled in to various sheets of paper.  Lots of Jello salads.  One of the recipes was for a Lobster gelatine salad, stuffed into a Lobster mold.  (Of which, we did find the lobster mold in one of her cupboards).  I can’t imagine putting a plat of Lobster gelatine salad in front of DH. 

They say you shouldn’t eat anything that your grandmother wouldn’t recognize for food.  After seeing the recipes of the 50’s – 70’s, I think I need to look to my great-grandmothers.

I love that the trend is going back towards natural foods.  Although I have been busy this summer (and not blogging), I have been cooking quite a lot to use the CSA veggies.  Guess you’ve got to focus your energy somewhere.  I managed to make this recipe one night after work – it’s one of like, 3 meals I’ve managed to make after work this summer, but it was worth getting home by 7 to make it!

Cheesy AND veggies...you can't go wrong

Baked Pasta with Summer Veggies
Adapted from Cooking Light

6 ounces cooked pasta
1 Tbsp olive oil
2 yellow summer squash
1 zucchini, diced
1 medium onion, diced
8 ounces mushrooms, sliced
3 large tomatoes, diced
2 garlic cloves, minced
4 ounces lowfat shredded mozzerella cheese, divided
2 Tbsp chopped fresh basil
1 tsp dried oregano
3/4 tsp salt, divided
1/4 tsp crushed red pepper
2 ounces part-skim ricotta cheese
1 large egg, slightly beaten

Cook pasta according to directions with no salt.  Drain.
Heat over to 400 degrees
Heat a large skillet over medium heat.  Add oil.  Add squash, zucchini, onion and mushrooms to pan.  Saute for 5 – 7 minutes until veggies start to soften.  Add garlic and tomatoes.  Saute for 3 minutes until cooked.  Stir in cooked pasta, 1/2 of the mozzerella, herbs, 1/2 of the salt, and pepper.
Combine ricotta cheese, egg, and remaining salt.  Stir into the pasta mixture.  Poor into a CorningWare dish that is coated with cooking spray.  Top with remaining mozzerella.  Bake for 15 minutes uncovered until bubbly and thick.

Use whatever veggies you have on hand – DH didn’t mind this at all (if he has to eat vegetarian one night a week).

At some point, I need to start cooking my grandmother’s recipes.  Strawberry Jello salad baked into angel food cake anyone?

Beth