September 22, 2019
Using up Summer Produce
By Linda Dansbury

Well, it feels like summer, but tomorrow marks the official end of summer and with the shorter days and cool nights, the summer crops are coming to a close. I am still enjoying some of them, and mixing in some fall greens as well.

Sweet peppers, onions, Swiss chard, herbs, tomatoes - I made a large frittata - which is one of my go-to meals. I make a large one and then can have it for a few days, eating leftovers for lunch or even breakfast. Saute chopped onions and peppers until soft. I also had green beans from my garden so I steamed some of those and added them to the pan. Once cooked, I added in some chopped Swiss chard, salt and pepper, and then added the beaten eggs. Topped with cheese and sliced tomatoes and placed it in a 375 degree oven for about 15 minutes or until set. Sprinkled with fresh herbs and enjoyed.

Onions, hot pepper, a bit of Swiss chard, cilantro - Made a broth for mussels and even added a bit of slivered Swiss chard to that. It added a nice flavor and crunch.

Onions, garlic, kale, butternut squash - the sweetness of butternut squash is a nice counter to the kale and onions. I had used half of a baked squash just as a side dish and had the other half left so I added it to a saute of the rest of the ingredients along with salt and pepper and a few bits of chevre cheese and toasted pine nuts added at the end. It was really delicious.