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Green Beans with BaconIngredients

    2 1/2 pounds green beans, trimmed
    3 bacon slices
    1/2 cup chopped shallots

    1 teaspoon freshly squeezed lemon juice
    1/4 teaspoon salt
    1/4 teaspoon freshly ground black pepper


Cook green beans in boiling water for 5 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.

Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add shallots to drippings in pan; sauté 4 minutes or until tender. Add beans, juice, salt, and pepper to pan; toss to combine. Cook 5 minutes or until thoroughly heated, stirring often. Remove from heat. Sprinkle bacon over bean mixture; toss.


With only a few ingredients, this recipe highlights the delicious taste of zucchini. Serve it as a main dish with a salad or side, no matter what you choose you won't be disappointed.

Cheesy Zucchini BakeIngredients:

2 medium-sized zucchini, cut in slices or half-moon slices
2 medium-sized yellow squash, cut in slices or half-moon slices
2-4 tablespoons chopped fresh basil
2 tablespoons thinly sliced green onion
1/2 teaspoon dried thyme
3/4 teaspoon garlic powder
1/2 cup + 1/2 cup low-fat white cheese
1/2 cup coarsely grated Parmesan
salt and pepper to taste


Preheat oven to 350F/180C. Spray an 8" x 8" baking dish with olive oil or non-stick spray. Wash the squash and cut in slices or half-moon slices. Wash basil, spin dry or dry with paper towels and finely chop. Slice green onions.

Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed. Season with salt and fresh ground black pepper. Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.

When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese. Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked. Serve hot.

SuccotashSummers in the South provide us with an abundance of fresh veggies from our own gardens or local markets. A way to mix these together is in succotash, which is simply a mixed vegetable dish. Give this recipe a try and enjoy all the flavors the different vegetables have to offer.


1 1/2 cups fresh lima beans
1 tablespoon olive oil
1 tablespoon unsalted butter
1 1/2 cups chopped onion
1 garlic clove, minced
2 cups chopped zucchini
1 1/2 cups corn kernels
2 medium red tomatoes, chopped
1 teaspoon hot sauce
1 tablespoon chopped fresh basil
salt and pepper to taste


Simmer the lima beans in lightly salted water until tender, about 15 minutes. Drain.

In a large skillet, heat the oil and butter over medium heat. Add the chopped onion and sprinkle with salt. Cook, stirring occasionally, until soft and translucent. Add the garlic and cook for 1 minute. Add the zucchini and cook, stirring occasionally, until slightly softened (about 5 minutes). Add the lima beans, corn, tomatoes, and hot sauce. Stir to combine.

Reduce heat to medium-low and cover skillet. Cook until heated through and tomatoes are soft, about 10 minutes. Stir occasionally. Add chopped basil and stir to combine. Add salt and pepper to taste. Transfer to a bowl to serve.

Squash CasseroleWhen you grow squash in the garden, you usually have an abundance of it. In the South, where we know how to cook a casserole, this is a great problem to have. This squash casserole recipe is sure to put a smile on everyone's face.


8 cups yellow summer squash, sliced
1 1/4 cups sweet Vidalia onion, sliced
3 tablespoons butter, melted
4 medium eggs, beaten
1/2 cup shredded Parmesan cheese
2 cups shredded cheddar cheese
1/3 cup mayonnaise
salt and pepper to taste
1 1/2 cups crushed crackers or breadcrumbs


Preheat oven to 350 degrees. Steam (or saute) squash and onion until soft. Drain excess water and divide cooked squash among two greased 8 x 8 baking pans or one 13 x 9 baking pan.

Smash squash with the back of a fork or potato masher (it doesn’t have to be mush, just a little smashed). In another bowl, whisk together butter, eggs, Parmesan, cheddar, mayo, and salt and pepper.

Divide and pour over squash in baking pans. Divide and sprinkle crackers (or breadcrumbs) over the top of the casserole. Bake at 350 degrees for 20-25 minutes until cooked through and topping is browned.

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