There is nothing as tasty as fresh, home-grown vegetables prepared just right. Summer is my favorite time to make these meals come together; and it is always more fun to sit outside on the porch and observe the sunsets of the season while you enjoy your meat-less (sometimes) meal with a cup of wine and some homemade bread.
Here are a few of my favorite summer vegetable recipes/meal plans:
CORNBREAD AND CABBAGE
1 cabbage head
1 onion (chopped)
1 tsp. salt
1 drained can of chopped tomatoes
1 small tub sour cream
4 ounce pkg. cream cheese
Cornbread crumbs (obtain from leftovers)
1 stick butter
1lb. ground beef
Boil cabbage until slightly tender. Set aside. Brown beef and onions, stir in chopped tomatoes. Drain. Stir cream cheese and sour cream into meat mixture. Drain cabbage and layer the bottom of a casserole dish. Place meat mixture on top of cabbage and then crumble cornbread over meat. Melt butter and pour over whole dish. Bake at 350 degrees. Take out to serve whenever cornbread crumbs begin to brown.
GRATED CARROTS WITH SQUASH
4 cups cooked squash
1 grated carrot
1 onion chopped
1 cup sour cream
1 can cream of chicken soup
1 pkg. crushed soda crackers
1 stick butter
Set aside half of crushed crackers for spreading on top before cooking. Melt butter and mix with the other half of crushed crackers. Use cracker mixture to line the bottom of a casserole dish sprayed with Pam cooking spray. Mix squash, sour cream, chopped onion, grated carrot and chicken soup together. Pour into dish over cracker crust. Sprinkle remaining cracker crumbs over top of dish. Bake at 375 degrees for 30 minutes.