Recipes

Time honored recipes from those featured on the CUPS show

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Crookneck Squash and Tomato Slices

Check out the video: Organic Foods: Backyard Agriculture A simple idea led two women into a thriving new enterprise. Creating backyard mini-farms for homeowners who want to start growing their own fresh herbs and vegetables, but lack the time or resources to do it themselves. The following recipe is a favorite of Robyn’s, which came from her mom’s collection of recipes. Simple, yet flavorful!

Ingredients:

  • 4 yellow crookneck squash, sliced 1/4 in thick
  • 4 medium tomatoes, sliced 1/4 in thick
  • 2 green onions, minced
  • 4 tbsp olive oil
  • 2 tbsp wine vinegar
  • 1 tbsp Dijon style mustard
  • 1/2 tsp salt and pepper

Instructions:

  1. In a lightly oiled 1 quart shallow baking dish, alternate squash and tomato slices.
  2. Sprinkle with green onions.
  3. . Combine oil, vinegar, mustard, salt and pepper. Drizzle over vegetables.
  4. Bake at 400 degrees for 10-15 minutes.
  5. Let cool before serving; the flavor will be superior. *Another option: Slices of eggplant can be added. Increase baking time to 35 minutes and top with Parmesan cheese.

Yield: Serves 2-4 people

Recipe courtesy of Robyn’s Mom, directly from her kitchen.

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