Tuesday, July 29, 2008


Our garden is reaping great yellow summer squash, zucchini, cucumbers, and tomatoes! It's so exciting to go out everyday and see what's ready to be picked!
Here are my two favorite recipes from last week for the summer squash.

  • 1-3/4 cups sugar
  • 1/2 cup vegetable oil
  • 1/4 cup butter, softened
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 cups finely shredded yellow summer squash (remove the seeds)
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup sliced almonds (optional)


In a large mixing bowl, beat the sugar, oil and butter. Add the eggs, buttermilk and vanilla; mix well. Combine the flour, cocoa, baking soda, baking powder, cinnamon and cloves; gradually add to oil mixture. Stir in the squash, chocolate chips and almonds.
Pour into a greased and floured bundt pan. Bake at 325° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Top with powdered sugar glaze if desired. Keep covered. Cake will stay fresh and moist for several days.

This recipe is one that I made up, so it's totally to our taste...I guess that's my disclaimer! The kids love all the fresh vegetables, and it's easy to change it up and use whatever produce we have on hand.
Grilled Chicken Breasts cubed or shredded
Whole wheat penne pasta
Fresh vegetables--diced tomatoes, broccoli, zucchini, summer squash, carrots
1 cup of chicken broth (or 1 bullion cube)
Fresh or dried basil
Italian blend cheese

Cook pasta until al dente. Add chicken, vegetables, broth, and basil. Simmer until vegetables are slightly steamed.
Top with sprinkles of cheese.