Garden Gems... even little gardens can produce wonder things

Even Little Gardens are plentiful!

These are fruits from our garden...technically Summer Squash:)

Now of course I need recipes to make the most of these gifts from our garden.

I saw this recipe on the cooking channel -devour the blog.

The herbs I would use are fresh thyme from my garden because it compliments lemon nicely.
I wold also a touch of salt and pepper freshly ground and some Parmesan cheese...I am getting hungry:)

• Use a mandoline to thinly slice summer squashes in different colors of green and yellow to make this colorful, no-cook Summer Squash Salad. The squash will soften after it’s topped with lemon juice, olive oil and herbs.

My Mom use to slice summer squash about a 1/2 of inch thick and parboil them for about 4 minutes-drain. Then  add a couple tablespoons of butter and grated Parmesan cheese  on low heat until cheese and butter melts-really good.

I like to cut my squash into wedges and grill them. Recipe below

Ingredients: 

• 1 lb. yellow squash wedged
• 1 tsp.. fresh parsley, minced
• 1/2 tsp. oregano fresh oregano minced
• 1 tsp fresh lemon juice
• 1 tsp. dried Italian seasoning
• 2 Tbs. olive oil 
• 1/2 tsp. fresh ground Salt
• 1/2 tsp fresh ground Black Pepper

Directions:

Cut summer squash into equal wedges about 3 inches long.

In a small bowl add Olive oil, lemon juice, fresh herbs and dried seasonings stir. Drizzle over Summer squash wedges. Place on medium low grill heat. Grill on each side for 2-3 minutes until tender.