Layered Summer Vegetables

3 medium zucchini, sliced
coarse salt, to taste
pepper, to taste
oregano, to taste
3 medium tomatoes, sliced
2 sweet onions, sliced
3 cups mozzarella cheese, grated

Preheat oven to 350F.
In an oiled baking dish cover bottom with layer of zucchini. Sprinkle with spices. Arrange tomato slices on top, covering completely. Lightly sprinkle with spices. Next add the onions and sprinkle with cheese.
Bake 45-60minutes.

Onion Rings

1 large onion, cut into 1/4 inch slices
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 egg
1 cup milk, or as needed
3/4 cup dry bread crumbs
seasoned salt to taste
1 quart oil for frying, or as needed

Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.

Broccoli Salad

10 slices bacon
1 head fresh broccoli, cut into bite size pieces
1/4 c red onion, chopped
1/2 c raisins
3 T white wine vinegar
2 T white sugar
1 c mayonnaise
1 c sunflower seeds

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
Before serving, toss salad with crumbled bacon and sunflower seeds.

Zucchini con Queso

Vegetables:
2 tbsp butter
2 tbsp extra virgin olive oil
2 pounds (about 5 c) zucchini, cut in fat matchsticks
1 small onion, cut into thin strips
1 garlic clove, minced
1 large bell pepper (any color), cut into thin strips
2 small Roma tomatoes, cut into strips
1/2 tsp oregano
1/2 tsp salt

Sauce:
1 tbsp butter
1 tbsp extra virgin olive oil
1 garlic clove, minced
10 oz evaporated milk
1/4 cup sour cream
4 oz Pepper Jack cheese, grated

In a large skillet, melt the butter and olive oil together over medium heat. Add the zucchini, onion, and bell pepper. Saute for 5-7 minutes, until wilted. Add the garlic, tomato, and seasonings and cook for about 15 minutes, until vegetables are very tender.
While vegetables cook, make the cheese sauce. Melt butter and olive oil together in a saucepan over medium heat. Add the garlic and saute briefly. Add the milk and crema and heat through. Stir in the grated cheese, cover the pot, and remove pot from heat. Stir again in intervals. Keep the sauce warm.
When vegetables are done, add cheese sauce to them and combine well. Serve immediately.

Zucchini Parmesan Casserole

4 cups peeled zucchini, diced or chopped
1 c Bisquick
1/2 t oregano
1/2 c oil
1/2 c grated Parmesan cheese
1/2 c chopped onion
1/2 t garlic powder
salt & pepper to taste
4 eggs, beaten
2 t dried parsley
2 T basil

Mix all together and bake in ungreased 2 quart casserole at 350 degrees for 40 minutes. Remove cover for last 15 minutes.

Sauteed Zucchini

1/4 c butter
1-2 small zucchini, sliced thinly
1 small onion, halved and sliced thinly
2-3 cloves garlic, minced
salt and pepper, to taste

Melt butter in a large skillet. Add garlic and saute until fragrant, about one minute. Add zucchini and onions. Cook, stirring often, until zucchini starts to look translucent and onions are tender.

Vegetable Pasta Salad

1 c cooked orzo pasta
1 c lightly steamed asparagus, cut into bite-size pieces
1/2 c chopped carrots
1/2 c chopped green onions
1/2 c chopped yellow summer squash
1 c chopped fresh spinach
1 c small cherry tomatoes
1/4 c vinagrette salad dressing
2 T grated parmesan cheese
1/4 t salt

Combine the ingredients in a large bowl. Toss to coat with dressing and parmesan.

Corn on the Cob Spread

2/3 c unsalted butter, softened
1 1/2 T grated parmesan cheese
1 t oregano
1/2 t Tabasco sauce

In a small bowl combine ingredients until combined. Spread on hot ears of corn and enjoy.

Company Corn

2 - 10 oz. packages frozen corn
1 medium onion, chopped
1/4 c chopped celery
1/3 c butter
2 t dried parsley
1 t salt
1/2 t thyme
1/2 t white pepper
3/4 c sour cream
1 T lemon juice

Cook corn according to package instructions. Meanwhile, in a large saucepan, saute onion and celery in butter until tender. Stir in the parsley, salt, thyme and pepper. Drain corn; combine with onion mixture. Stir in sour cream and lemon juice. Serve immediately.

Cauliflower with Bacon and Mushrooms

4 slices bacon
1 T butter (or olive oil)
small head cauliflower, cut into small bite-size pieces
8 oz. mushrooms, cut in half, then into thick slices
1/2 red onion, diced into small pieces
1/2 cup chopped fresh parsley
3 cloves garlic, minced
salt and pepper to taste
pinch of red pepper flakes to taste

Cut bacon into small crosswise strips, then cook in large frying pan until quite crisp. Remove from pan and leave at least1 tsp of the fat in the pan (I left it all), add butter or olive oil, heat for 1 minute, then add cauliflower and mushrooms and cook over very high heat, stirring constantly, for about 5 minutes. Add onions and cook about 2 minutes more, or until veggies seem nearly done and are starting to brown a bit. Add bacon and parsley and cook 2-3 minutes more. Add 1/4 cup water, then scrape pan to get browned bits off and cook until water has evaporated. Put the lid on the pot to steam a few minutes if you like your cauliflower more tender. Season with salt and pepper and red pepper flakes to taste and serve hot.

Scalloped Potatoes

2 T unsalted butter

1 small onion, minced

2 medium garlic cloves, minced

2 T flour

3 c heavy cream

1 c whole milk

1 t dried thyme

2 bay leaves

2 t salt

1/2 t ground black pepper

6 cups russet potatoes, cut into 1/8-inch-thick slices

1 c shredded cheddar cheese

Heat oven to 350 degrees. Meanwhile, melt butter in large pan over medium-high heat until foaming subsides, about 1 minute. Add onion and sauté until it turns soft and begins to brown, about 4 minutes. Add garlic and sauté until fragrant, about 30 seconds. Sprinkle flour over onions and garlic and cook a few minutes. Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to simmer. Cover, adjusting heat as necessary to maintain light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes.

Remove and discard bay leaves. Transfer potato mixture to 3-quart gratin dish and sprinkle with cheese. Bake until cream has thickened and is bubbling around sides and top is golden brown, about 20 minutes. Cool for 5 minutes before serving.

Zesty Green Beans

2 lbs. fresh green beans
1 pkg dry Italian salad dressing mix
1/4 c. butter, melted
1/4 c. parmesan cheese

Cook green beans. Drain. Add mixture of other ingredients. Heat in a baking dish in the oven before serving.

Joe's Crab Shack Buttered Parsley Potatoes

1 1/2 lb small red potatoes, cut into bite-sized chunks
1/4 t salt
2 T fresh parsley, finely chopped
4 T butter

Ina medium pan pan potatoes & salt and cover with water. Bring to a soft boil over medium heat. Cook, uncovered, until fork tender. When tender, drain & place back into pan. Add parsley & butter & cover. Cook on low heat for 20-30 minutes. Stir occasionally to distribute butter & parsley. When ready to serve season with salt & pepper.

Parmesan Roasted Asparagus

2 1/2 pounds fresh asparagus (about 30 large)
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated parmesan cheese
2 lemons cut in wedges, for serving

Preheat oven to 400F. Lay the asparagus in a single layer on a sheet pan and drizzle with the oil. Sprinkle with salt and pepper, then roast for 15 to 20 minutes until tender. Sprinkle with the parmesan cheese and return to the oven for one minute to melt the cheese. Serve with lemon wedges.

"Dirty" Ranch Mashed Potatoes

2 lbs. small red potatoes
Salt
1 packet dry Ranch salad dressing/dip mix
1/2 cup butter
1 cup milk or heavy cream
1 brick cream cheese
3 slices crisped bacon (optional)
Do not peel the potatoes (but do wash them well). Chop potatoes into small chunks & drop into a large pan of water. Salt the potatoes when the water begins to boil. Cook just until potatoes are tender and can be stabbed with a fork.
Drain & place in a large bowl (I use my stand mixer). Add butter & milk or cream. Smash with hand smasher, or use electric mixer. Add cream cheese, bacon & ranch mix.
Beat until smooth. You can add more cream to get your desired consistency.
Serve warm.