Summer Squash Casserole

An abundance of summer squash has me looking for new recipes. This casserole is a combination of several recipes I discovered. It combines the best of the best in a delicious side dish—tender-crisp squash topped with crunchy, buttery crackers.. As usual, I downsized the recipe that follows and I tend to eye-ball the sour cream and cheese . . . adding what I think looks like just the right amount without overdoing. 

Summer Squash Casserole    About 8-12 servings 

2 tablespoons olive oil

About 2 to 2 1/2 lbs. summer squash, cut  into 1/4" slices – half and cut out seeds if squash is larger (I used a combo of yellow crookneck and zucchini squash)

1 medium onion chopped (yellow, white or red)

Kosher salt & pepper to taste

1/4 teaspoon cayenne pepper, optional

1 tablespoons fresh oregano, chopped

1 cup shredded Cheddar cheese (or use 1/2 c. Cheddar & 1/2 cup Pepper Jack cheese)

8 ounces sour cream

Topping:

1/2 cup Parmesan cheese

1 sleeve buttery crackers such as Ritz 

2 tablespoons melted butter

1. Pre-heat oven to 350°F. Lightly spray a 12-inch cast iron skillet or a 9"x9" casserole dish with cooking spray.
2. In a large skillet, heat the oil over medium-high heat. Add the sliced squash and onion and cook, stirring occasionally, until the vegetables have slightly softened but are still tender-crisp, about 6 to 7 minutes. 
3. In a large mixing bowl, stir together the sour cream, salt, pepper, cayenne and oregano. Fold in Cheddar cheese, and sour cream.
4. Fold in the cooked squash mixture. 
   
5. Transfer to the prepared baking vessel and sprinkle Parmesan over the top of casserole.
6. In a separate medium bowl, use a fork to stir together the crushed crackers with the melted butter. Sprinkle the mixture evenly over the top of the casserole.
   
7. Bake about 25 minutes, uncovered, until bubbly and topping is starting to brown slightly

Recipe without photos . . . Summer Squash Casserole    About 8-12 servings 

2 tablespoons olive oil

About 2 to 2 1/2 lbs. summer squash, cut  into 1/4" slices – half and cut out seeds if squash is larger (I used a combo of yellow crookneck and zucchini squash)

1 medium onion chopped (yellow, white or red)

Kosher salt & pepper to taste

1/4 teaspoon ccayenne pepper, optional

1 tablespoons fresh oregano, chopped

1 cup shredded Cheddar cheese (or use 1/2 c. Cheddar & 1/2 cup Pepper Jack cheese)

8 ounces sour cream

Topping:

1/2 cup Parmesan cheese

1 sleeve buttery crackers, such as Ritz 

2 tablespoons melted butter

1. Pre-heat oven to 350°F. Lightly spray a 12-inch cast iron skillet or a 9"x9" casserole dish with cooking spray.
2. In a large skillet, heat the oil over medium-high heat. Add the sliced squash and onion and cook, stirring occasionally, until the vegetables have slightly softened but are still tender-crisp, about 6 to 7 minutes. 
3. In a large mixing bowl, stir together the sour cream, salt, pepper, cayenne and oregano. Fold in Cheddar cheese, and sour cream.
4. Fold in the cooked squash mixture. 
5. Transfer to the prepared baking vessel and sprinkle Parmesan over the top of casserole.
6. In a separate medium bowl, use a fork to stir together the crushed crackers with the melted butter. Sprinkle the mixture evenly over the top of the casserole.
7. Bake about 25 minutes, uncovered, until bubbly and topping is starting to brown slightly.

Skillet Eggs and Vegetables

Quick to make, this is a recipe from The Family Dinner Project, a website filled with food, fun and conversation about things that matter. It offers delicious food, often quick-to-make recipes and encourages families to gather around the table. 

Skillet Eggs and Vegetables is a great way to utilize garden fresh vegetables and fresh herbs. I made it for a quick and satisfying supper and served it with a slice of toasted bread.

oject.org

Skillet Eggs and Vegetables for 2 

1 tablespoons olive oil

1/2 onion, thinly sliced (I used a combination of red and white)

1 - 1 1/2 cups of raw vegetables, cut into chunks. Use what you have on hand: peppers, halved cherry tomatoes, asparagus, kale, mushrooms, cauliflower….  I also threw in some fresh herbs to the mix. 

Salt & pepper

2 eggs

Parmesan cheese for sprinkling on top if desired

1. Preheat the oven to 400°F. 
2. Sauté the onion (and peppers if using) in olive oil until translucent.
3. Add the other vegetables and fresh herbs if using; cook until they soften. Season with salt and pepper.
   
   
   
4. Crack the eggs one at a time on top of the vegetable mixture, arranging so each has a little room around it.
   
   
   
5. Sprinkle the Parmesan cheese on top if desired. 
6. Put the whole saucepan in the oven and bake for about 5 minutes (less if you like your yolks runny, and more if you want them totally firm).
   
   
   
   

Recipe without photos . . .

Skillet Eggs and Vegetables for 2 

1 tablespoons olive oil

1/2 onion, thinly sliced (I used a combination of red and white)

1 - 1 1/2 cups of raw vegetables, cut into chunks. Use what you have on hand: peppers, halved cherry tomatoes, asparagus, kale, mushrooms, cauliflower….  I also threw in some fresh herbs to the mix. 

Salt & pepper

2 eggs

Parmesan cheese for sprinkling on top if desired

1. Preheat the oven to 400°F. 
2. Sauté the onion (and peppers if using) in olive oil until translucent.
3. Add the other vegetables and fresh herbs if using; cook until they soften. Season with salt and pepper.
4. Crack the eggs one at a time on top of the vegetable mixture, arranging so each has a little room around it.
5. Sprinkle the Parmesan cheese on top if desired. 
6. Put the whole saucepan in the oven and bake for about 5 minutes (less if you like your yolks runny, and more if you want them totally firm).

  

Marinated Summer Squash Salad

This quick and colorful medley that includes fresh zucchini and yellow (croockneck) squash is a flavorful way to use up our garden bounty. 
Red peppers could be used instead of the pimentos and other vegetables could be added.

Marinated Summer Squash Salad     About 6 servings
2 smaller zucchini, seeded & sliced thin
1 smaller yellow (crookneck) squash, seeded and sliced thin
1/2 of a smaller red onion - cut in half and thinly slice
1 large button mushroom, quartered & sliced
About 3 to 4 tablespoons jarred pimientos
Dressing
3 tablespoons vegetable oil (I used sunflower oil)
2 tablespoons rice vinegar
1 tablespoon mayonnaise
1/2 teaspoon dill weed
1/2 teaspoon garlic salt
1/4 teaspoon celery seed
1/4 teaspoon pepper

1. Combine veggies in a bowl.
   
2. Add all dressing ingredients to a jar and shake vigorously.

   

   Wright Farms Sunflower Oil is produced in Kansas — the Sunflower State!

3. Add half the dressing to salad. mix and allow salad to marinate several hours or overnght.
4. Add leftover dressing to the salad right before serving — add just as much as needed and store any extra in the refrigerator. 

Recipe without photos . . .

Marinated Summer Squash Salad     About 6 servings

2 smaller zucchini, seeded & sliced thin
1 smaller yellow (crookneck) squash, seeded and sliced thin
1/2 of a smaller red onion - cut in half and thinly slice
1 large button mushroom, quartered & sliced
About 3 to 4 tablespoons jarred pimientos
Dressing
3 tablespoons vegetable oil (I used sunflower oil)
2 tablespoons rice vinegar
1 tablespoon mayonnaise
1/2 teaspoon dill weed
1/2 teaspoon garlic salt
1/4 teaspoon celery seed
1/4 teaspoon pepper

1. Combine veggies in a bowl.
2. Add all dressing ingredients to a jar and shake vigorously.
3. Add half the dressing to salad, mix and allow salad to marinate several hours or overnght.
4. Add leftover dressing to the salad right before serving — add just as much as needed and store any extra in the refrigerator. 

Zucchini-nested Egg - breakfast is ready!

Zucchini-nested Egg served with
sliced tomatoes & basil.

Breakfast is ready! Spiralized zucchini became a nest for an egg. Not quite hashbrowns but quite tasty . . . and a good way to use up some of our summer squash. Plus, it's low in carbs, too.



Zucchini-nested Egg     1 serving
Summer squash such as zucchini or yellow
Salt & pepper to taste
Italian seasoning or another seasoning of your choice.
Egg

1. Using a spiralizer, turn out enough zucchini "noodles" for a nest.
   
2. Spray a stick-free skillet with pan release and heat it to medium temperature.
3. Add the zucchini "noodles" arranging them in a nest and season with salt, pepper and other seasoning as desired.  Cook for about 3 minutes.
   
4. Then, flip and add a lid; steam for 2 to 3 minutes until they reach desired consistency (I like mine a bit crunchy.)
   
5. Make an opening in the nest, add egg + salt and pepper, then cover and cook to desired doneness.
   
   
   
   

Recipe without photos . . .

Zucchini-nested Egg     1 serving

Summer squash such as zucchini or yellow
Salt & pepper to taste
Italian seasoning or another seasoning of your choice.
Egg

1. Using a spiralizer, turn out enough zucchini "noodles" for a nest.
2. Spray a stick-free skillet with pan release and heat it to medium temperature.
3. Add the zucchini "noodles" arranging them in a nest and season with salt, pepper and other seasoning as desired.  Cook for about 3 minutes.
4. Then, flip and add a lid; steam for 2 to 3 minutes until they reach desired consistency (I like mine a bit crunchy.)
5. Make an opening in the nest, add egg + salt and pepper, then cover and cook to desired doneness.

Ham & Okra Soup w/ end-of-summer garden veggies

It's the end of summer so this is soup contains a little of this and that! From the garden: okra, onions, green peppers, carrots, potatoes, even a small yellow squash. Other ingredients I had on hand included ham, olive oil, celery, brown basmati rice, seasonings and homemade pork stock. The whole idea is to utilize what is available to create a favorable soup that appeals to your family. 

Ham & Okra Soup w/ end-of-summer garden veggies

About 2 tablespoons olive oil
About 1 cup (more or less) of cubed ham
1 small to medium onion, finely chopped
2 medium green peppers, finely chopped
1 stack celery, finely chopped
1 carrot, diced
1/2 cup brown basmati rice (any variety of rice should work)
1 yellow squash, finely chopped
1 potato, cubed
About 3 cups+ pork stock (chicken stock could be used)
5 to 6  tomatoes, skin & seeds removed, diced (or use a 15 oz. can of diced tomatoes)
1 cup+ sliced okra
1/2 to 1 teaspoon smoked paprika (or use regular paprika)
1/4 teaspoon dry mustard
A sprinkling of dried red pepper flakes
Kosher salt and coarse black pepper to taste

1. Heat oil in Dutch oven over medium-high heat. Add ham and allow to lightly brown.
   
2. Add onions, green pepper, celery and carrots and sauté until partially tender.
   
3. Stir in rice.
   
4. Add squash, potatoes and stock.
   
5. Add tomatoes, okra and seasonings.
   
6. Bring to a boil and then reduce heat, cover and simmer until veggies and rice are tender and flavors meld (at least 30 minutes. And, then enjoy . . .
   
   
   
   Recipe without photos . . .
   Ham & Okra Soup w/ end-of-summer garden veggies
   About 2 tablespoons olive oil
   About 1 cup (more or less) of cubed ham
   1 small to medium onion, finely chopped
   2 medium green peppers, finely chopped
   1 stack celery, finely chopped
   1 carrot, diced
   1/2 cup brown basmati rice (any variety of rice should work)
   1 yellow squash, finely chopped
   1 potato, cubed
   About 3 cups+ pork stock (chicken broth could be used)
   5 to 6  tomatoes, skin & seeds removed, diced (or use a 15 oz. can of diced tomatoes)
   1 cup+ sliced okra
   1/2 to 1 teaspoon smoked paprika (or use regular paprika)
   1/4 teaspoon dry mustard
   A sprinkling of dried red pepper flakes
   Kosher salt and coarse black pepper to taste
   
   
   1. Heat oil in Dutch oven over medium-high heat. Add ham and allow to lightly brown.
   2. Add onions, green pepper, celery and carrots and sauté until partially tender.
   3. Stir in rice.
   4. Add squash, potatoes and stock.
   5. Add tomatoes, okra and seasonings.
   6. Bring to a boil and then reduce heat, cover and simmer until veggies and rice are tender and flavors meld (at least 30 minutes.

Yellow (Crookneck) Squash Casserole

Squash harvesting has begun so I'm experimenting with yellow squash recipes. Inspired by several online recipes, we deemed this version quite TASTY! Reminiscent of a corn casserole, this tender squash dish has a custard base, just enough cheese for flavor and a crunchy topping. 
I actually prepared the casserole in advance, refrigerated it in a Pyrex casserole dish and then baked it right before dinner.

Yellow (Crookneck) Squash Casserole
About 1 tablespoon vegetable oil
1/2 cup chopped onion
4 cups sliced small yellow squash (if using larger squash, scoop out larger seeds and dice)
About 35 crackers, crushed (I used a combination of CHEEZ-IT and saltine crackers to equal a heaping cup; I "crushed" them in a blender to a fine consistency.)
1 cup shredded Cheddar cheese
2 eggs
3/4 cup milk or half-and-half
1/4 cup softened butter
1/2 teaspoon salt
Pinch or two of black pepper

1. Heat oil. Add onions and sauté until tender. Add squash and a small amount of water. Cover and cook just until squash is tender, about 5 minutes. Drain well and place in casserole dish.
   
2. In a bowl, mix together cracker crumbs and cheese. 
   
3. Stir half of cracker-cheese mixture into the cooked squash and onions.
4. In another bowl mix together eggs, milk (or half & half), softened butter, salt and pepper.  
   
5. Pour egg mixture over squash mixture.
   
6. Sprinkle with remaining cracker mixture.
   
7. Bake in a preheat 400° over for 25 minutes or until lightly browned and a little crispy on top.

Other yellow squash recipes on our site include:

Sautéed Summer Squash

Summer Squash Soup

Crispy (Yellow) Summer Squash Pancakes w/ Fry Sauce

Little Yellow Crooknecks

Recipe without photos . . .

Yellow (Crookneck) Squash Casserole

About 1 tablespoon vegetable oil
1/2 cup chopped onion
4 cups sliced small yellow squash (if using larger squash, scoop out larger seeds and dice)
About 35 crackers, crushed (I used a combination of CHEEZ-IT and saltine crackers to equal a heaping cup; I "crushed" them in a blender to a fine consistency.)
1 cup shredded Cheddar cheese
2 eggs
3/4 cup milk or half-and-half
1/4 cup softened butter
1/2 teaspoon salt
Pinch or two of black pepper

1. Heat oil. Add onions and sauté until tender. Add squash and a small amount of water. Cover and cook just until squash is tender, about 5 minutes. Drain well and place in casserole dish.
2. In a bowl, mix together cracker crumbs and cheese. 
3. Stir half of cracker-cheese mixture into the cooked squash and onions.
4. In another bowl mix together eggs, milk (or half & half), softened butter, salt and pepper.  
5. Pour egg mixture over squash mixture.
6. Sprinkle with remaining cracker mixture.
7. Bake in a preheat 400° over for 25 minutes or until lightly browned and a little crispy on top.

Crispy (Yellow) Summer Squash Pancakes w/ Fry Sauce

As the weather cools off our garden is at peak production, and so these crispy summer squash pancakes are yet another way to use some of our yellow crookneck squash. They were a great savory side dish and a nice accompaniment to our smoked country ribs.

Crispy Summer (Yellow) Squash Pancakes   Makes about 4 to 6 pancakes
2 medium yellow summer squash, grated on the medium holes of a box grater and squeezed dry
2 tablespoons chopped chives
1 jalapeño, seeded & finely chopped
1 egg, beaten
About 1/4 cup flour
1 teaspoon baking powder
Kosher salt and pepper
About 4 to 6 tablespoons canola oil for frying
Fry Sauce* and extra chives for serving, if desired.

1. In a medium bowl, combine the squash, chives, jalapeno, egg, flour and baking powder. Season with salt and pepper and mix gently to combine.
   
2. In a skillet, heat about 2 tablespoons of oil.
3. Spoon heaping 1/4 to 1/3 cup mounds of the batter not the skillet and press lightly to flatten.
   
4. Cook over moderate heat until golden, about 3 minutes. 
5. Flip the pancakes, add 1 tablespoon more of the oil if needed; cook until golden and crisp, about 2 minutes longer.
   
6. Drain on paper towels.
7. Repeat the remaining oil and batter.
8. Serve pancakes hot with a dollop of Fry Sauce* and chives.

*Fry Sauce -- mix 2 parts mayonnaise with 1 part ketchup.

Or, try our Zucchini Pancake recipe.

Recipe without photos . . .
Crispy Summer (Yellow) Squash Pancakes   Makes about 4 to 6 pancakes
2 medium yellow summer squash, grated on the medium holes of a box grater and squeezed dry
2 tablespoons chopped chives
1 jalapeño, seeded & finely chopped
1 egg, beaten
About 1/4 cup flour
1 teaspoon baking powder
Kosher salt and pepper
About 4 to 6 tablespoons canola oil for frying
Fry Sauce* and extra chives for serving, if desired.

1. In a medium bowl, combine the squash, chives, jalapeno, egg, flour and baking powder. Season with salt and pepper and mix gently to combine.
2. In a skillet, heat about 2 tablespoons of oil.
3. Spoon heaping 1/4 to  1/3 cup mounds of the batter not the skillet and press lightly to flatten.
4. Cook over moderate heat until golden, about 3 minutes. 
5. Flip the pancakes, add 1 tablespoon more of oil if needed; cook until golden and crisp, about 2 minutes longer.
6. Drain on paper towels.
7. Repeat the remaining oil and batter.
8. Serve pancakes hot with a dollop of Fry Sauce* and chives.

*Fry Sauce -- mix 2 parts mayonnaise with 1 part ketchup.

Summer Squash Side Dish & Soup – one now, one later

Sautéed squash side dish for dinner; leftovers become soup! In truth, the soup was an afterthought — a very yummy one indeed!
The recipe is rather vague since it was an attempt to use up an zucchini and yellow squash and I tend to go by taste versus exact measurements.

Sautéed Summer Squash -- a side dish
Drizzle of olive oil
Yellow or white onion, diced
Red pepper, diced
Sliced (about 1/4" thick) zucchini and yellow (crookneck) squash -- if larger squash are used, cut into quarters and remove seeds
Kosher salt and coarse pepper to taste
Fresh herbs, torn or chopped: basil, oregano, parsley, thyme

1. Heat oil in a skillet.
2. Add diced onions and pepper and sauté until almost tender.
   
3. Add sliced squash. Season with salt, pepper and herbs. Sauté several minutes and then put lid on skillet and steam lightly—just until squash is tender-crisp.
   

Summer  Squash Soup -- great for lunch or as the first course for dinner
See ingredient list in above recipe
Chicken broth or stock
Sour cream

1. Follow directions for Sautéed Summer Squash (above).
2. Add chicken broth to achieve desired consistency. Taste and adjust seasonings according.
3. Add lid to pot and steam soup until veggies are tender.
   
4. Cool slightly and then use an immersion blender to create a somewhat smooth soup. I prefer to leave some smaller sized chunks for veggies in the soup.
   
5. Add additional chicken broth if desired to achieve desired consistency and again check for seasonings.
6. Serve with a dollop of sour cream.
   

Recipes without photos . . .
Sautéed Summer Squash -- a side dish
Drizzle of olive oil
Yellow or white onion, diced
Red pepper, diced
Sliced (about 1/4" thick) zucchini and yellow (crookneck) squash  -- if larger squash are used, cut into quarters and remove seeds
Kosher salt and coarse pepper to taste
Fresh herbs, torn or chopped: basil, oregano, parsley, thyme

1. Heat oil in a skillet.
2. Add diced onions and pepper and sauté until almost tender.
3. Add sliced squash. Season with salt, pepper and herbs. Sauté several minutes and then put lid on skillet and steam lightly—just until squash is tender-crisp.

Summer  Squash Soup -- great for lunch or as the first course for dinner
See ingredient list in above recipe
Chicken broth or stock
Sour cream

1. Follow directions for Sautéed Summer Squash (above).
2. Add chicken broth to achieve desired consistency. Taste and adjust seasonings according.
3. Add lid to pot and steam soup until veggies are tender.
4. Cool slightly and then use an immersion blender to create a somewhat smooth soup. I prefer to leave some smaller sized chunks for veggies in the soup.
5. Add additional chicken broth if desired to achieve desired consistency and again check for seasonings.
6. Serve with a dollop of sour cream.

Ratatouille – a dish of summer’s bounty

When our friend, Cale, joined us for an evening of cooking, our inspiration was the vegetables growing in our garden. Ratatouille seemed like a great way to use the veggies and since none of us had ever made it, we checked out several recipes and then adapted them to utilize what we had on hand and our own particular tastes.  (We added mushrooms that are not traditionally included in this French dish.)

The results were fantastic and we all vowed to make this recipe again.

Our ratatouille is a mixture of recipes from Martha Stewart and Emeril Lagasse

+ a few of our own ideas thrown in for good measure!

Ratatouille       Makes 1½ to 2 quarts

1  (14.5 oz.) can diced tomatoes or an equivalent amount of fresh tomatoes, peeled and diced

3 to 4 tablespoons olive oil—divided use

1 Japanese eggplant, diced medium to large

Barry & Cale prepping the veggies.

Kosher salt and ground pepper

1 large yellow or white diced large

1 head garlic, cloves smashed and peeled

1 to 2 bell peppers (any color), seeded and diced medium to large

About 3 to 4 small squash (zucchini & yellow crooknecks, or all zucchini), diced medium to large

About 4 button mushrooms, sliced

1 bay leaf

1 tablespoon fresh oregano leaves

1 teaspoon fresh thyme leaves

2 to 3 tablespoons red-wine vinegar

   

1.  Preheat oven to 350°

2.  Place tomatoes and juices on a rimmed baking sheet Drizzle with 1 tablespoon olive oil and bake until thickened, 30 minutes, stirring every 10 minutes.

3.  Meanwhile, in a colander, toss eggplant with about a teaspoon of salt. Let sit 20 minutes, then squeeze out excess liquid.

4.  In a large Dutch oven or heavy pot, heat 2 to 3 tablespoons oil over medium.

5.  Add onion and cook, stirring occasionally, until translucent, 5 minutes. Add garlic last few minutes of cooking.

6.  Add peppers and cook, stirring, until crisp-tender, 4 minutes.

7.  Season with salt and pepper.

8.  Add tomatoes, eggplant, squash, mushrooms, bay leaf, oregano and thyme to pot.

9.  Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetables are tender but not mushy, 10 to 15 minutes.

10.  Season to taste with vinegar, salt, and pepper.

11.  Remove bay leaf before serving.

Dinner is served . . .

Recipe without photos . . .

Ratatouille       Makes 1½ to 2 quarts

1  (14.5 oz.) can diced tomatoes or an equivalent amount of fresh tomatoes, peeled and diced

3 to 4 tablespoons olive oil—divided use

1 Japanese eggplant, diced medium to large

Kosher salt and ground pepper

1 large yellow or white diced large

1 head garlic, cloves smashed and peeled

1 to 2 bell peppers (any color), seeded and diced medium to large

About 3 to 4 small squash (zucchini & yellow crooknecks, or all zucchini), diced medium to large

About 4 button mushrooms, sliced

1 bay leaf

1 tablespoon fresh oregano leaves

1 teaspoon fresh thyme leaves

2 to 3 tablespoons red-wine vinegar

    

1.  Preheat oven to 350°

2.  Place tomatoes and juices on a rimmed baking sheet Drizzle with 1 tablespoon olive oil and bake until thickened, 30 minutes, stirring every 10 minutes.

3.  Meanwhile, in a colander, toss eggplant with about a teaspoon of salt. Let sit 20 minutes, then squeeze out excess liquid. 

4.  In a large Dutch oven or heavy pot, heat 2 to 3 tablespoons oil over medium. 

5.  Add onion and cook, stirring occasionally, until translucent, 5 minutes. Add garlic last few minutes of cooking. 

6.  Add peppers and cook, stirring, until crisp-tender, 4 minutes. 

7.  Season with salt and pepper. 

8.  Add tomatoes, eggplant, squash, mushrooms, bay leaf, oregano and thyme to pot. 

9.  Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetables are tender but not mushy, 10 to 15 minutes. 

10.  Season to taste with vinegar, salt, and pepper. 

11.  Remove bay leaf before serving. 

Excited about . . . Garden Vegetable Stew with or without Dumplings

     A few weeks ago, two young boys and their mom came to our house to visit.  Before they left, they picked vegetable in our garden. They were both super excited and the youngest one said to his mom, “When we get home you can make vegetable stew!”

     His words were my inspiration and now I, too, am EXCITED about garden vegetable stew. As a matter of fact I’ve made it three times in the last three weeks.

     The meatless stew is full of flavor and quite filling; Barry didn’t even miss the meat. And, if you really want a hearty dish, I’ve added a variation that includes topping the stew with dumplings made from a homemade baking mix.

     And, of course, since it’s garden vegetable stew, use whatever veggies and herbs  are available in your garden or at the Farmer’s Market.

Garden Vegetable Stew

2 to 3 tablespoons olive oil

1 small to medium onion, diced

1 green pepper, diced

2 or 3 summer squash, such as yellow crooknecks or zucchini, diced

A handful or two of okra, cut into about ½” chunks

2 or 3 carrots, diced

2 or 3 potatoes, diced

1 or 2 handfuls of kale, stems removed and finely chopped

3 or 4 bushy sprigs of fresh thyme

4 of 5 sprigs of parsley

1  bay leaf

About 1 ½ to 2  cups peeled and chopped tomatoes

Kosher salt and coarse ground black pepper

32 oz. carton beef, chicken or vegetarian broth — divided use (may or may not use it all)

1. Heat oil over medium heat in Dutch oven or stockpot. Add diced onions and green pepper and sauté until tender.
   
2. Add diced summer squash, chunked okra, diced carrots and potatoes.
   
3. Add finely chopped kale. 
4. Tie kitchen string around the base of the thyme and parsley, immerse into veggies, tying the string about the handles of the pot for easy removal. Add bay leaf.
   
5. Add tomatoes + salt and pepper to taste.
   
6. Add about half the carton of broth. Bring stew to a boil, reduce heat, add lid and allow the stew to simmer until veggies are tender, about 30 to 45 minutes or longer. Check occasionally, adding more broth as needed. Taste and adjust seasoning accordingly. 
   

Stew with Dumplings

I made just a small batch of dumplings to go with this stew. For the full size recipe, to our link—Easy Dumplings.

½ cup Baking Mix, homemade or commercial (such as Bisquick®)

2 to 3 tablespoons milk

1. Add milk to the Baking Mix all at once, stirring about 30 strokes.
2. Add enough broth to the stew to make it soup like. (At this point, I use the rest of the 32 oz. box of broth)
3. Bring stew/soup to a boil.
4. Drop by teaspoons (as in dinner table teaspoon) on top of boiling stew.
   
5. Cover and simmer 12 minutes without removing cover.
   

Recipes without photos . . .

Garden Vegetable Stew

2 to 3 tablespoons olive oil

1 small to medium onion, diced

1 green pepper, diced

2 or 3 summer squash, such as yellow crooknecks or zucchini, diced

A handful or two of okra, cut into about ½” chunks

2 or 3 carrots, diced

2 or 3 potatoes, diced

1 or 2 handfuls of kale, stems removed and finely chopped

3 or 4 bushy sprigs of fresh thyme

4 of 5 sprigs of parsley

1  bay leaf

About 1 ½ to 2  cups peeled and chopped tomatoes

Kosher salt and coarse ground black pepper

32 oz. carton beef, chicken or vegetarian broth — divided use (may or may not use it all)

1. Heat oil over medium heat in Dutch oven or stockpot. Add diced onions and green pepper and sauté until tender.
2. Add diced summer squash, chunked okra, diced carrots and potatoes.
3. Add finely chopped kale. 
4. Tie kitchen string around the base of the thyme and parsley, immerse into veggies, tying the string about the handles of the pot for easy removal. Add bay leaf.
5. Add tomatoes + salt and pepper to taste.
6. Add about half the carton of broth. Bring stew to a boil, reduce heat, add lid and allow the stew to simmer until veggies are tender, about 30 to 45 minutes or longer. Check occasionally, adding more broth as needed. Taste and adjust seasoning accordingly. 

Stew with Dumplings

I made just a small batch of dumplings to go with this stew. For the full size recipe, to our link—Easy Dumplings.

½ cup Baking Mix, homemade or commercial (such as Bisquick®)

2 to 3 tablespoons milk

1. Add milk to the Baking Mix all at once, stirring about 30 strokes.
2. Add enough broth to the stew to make it soup like. (At this point, I use the rest of the 32 oz. box of broth)
3. Bring stew/soup to a boil.
4. Drop by teaspoons (as in dinner table teaspoon) on top of boiling stew.
5. Cover and simmer 12 minutes without removing cover.