By Ginger Isham
It’s wonderful to have Scratch ‘N’ Earth Farm so close by. When in need of a veggie, I can go next door. A recent need for summer squash for a recipe was filled from their stand.
Golden Squash, Pepper and Tomato Gratin
3 tablespoons oil
1 medium red onion, chopped
2 cloves garlic, sliced thin
2 yellow summer squash, cut into 1/4 inch rounds
1 red pepper, coarsely chopped
pinch of salt
1/4 cup fresh basil leaves, chopped fine
1/2 cup plus 2 tablespoons grated Parmesan cheese
1 pound of tomatoes, thick sliced
1/2 cup panko breadcrumbs (or plain crumbs)
Cook onions and garlic in 2 tablespoons oil until tender. Add squash, red pepper and dash of salt and cook 7-10 minutes until tender, stir often. Stir in basil and 2 tablespoons Parmesan cheese. Place this mixture in an 11×7-inch baking dish. Top with sliced tomatoes, add sprinkle of salt, breadcrumbs and rest of cheese. Drizzle last tablespoon oil over this. Bake in 375-degree oven for about 20 minutes until heated well and topping is crisp.
Spinach Rice Casserole
1 small onion, chopped
1 clove garlic, chopped fine
1 tablespoon oil
1 14-ounce can cut up Italian-style tomatoes
1 teaspoon oregano or basil
8 ounces tofu, drained
2 cups cooked brown rice
1 package (16 ounces) fresh baby spinach, wilted
1/2 cup shredded Swiss cheese
pinch of salt and pepper
1 tablespoon toasted sesame seeds
Cook onion and garlic in oil until tender, add tomatoes and oregano. Bring to boil and simmer 2-3 minutes. Place tofu in food processor and process until smooth. Add to tomato mix and stir in rice, spinach, half of cheese, salt and pepper. Put in a 2-quart, greased baking dish. Sprinkle rest of cheese on top and bake at 350 degrees for 30 minutes.
Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.