Fresh Summer Recipes

I love fresh vegetables from the garden in the summer. My parents have a fabulous garden and we have been enjoying fresh tomatoes, peas, cucumbers, okra and squash this summer. I have been on a cooking spree this morning and wanted to share a few ways to enjoy those garden fresh veggies. First of all, toast some french bread or buy some bagel crisps and try this delicious bruschetta recipe from my friend Amanda. Peel and dice four or five fresh tomatoes, add some chopped fresh basil, a couple tablespoons of extra virgin olive oil, a tablespoon or two of balsamic vinegar, and salt and pepper to taste. Put in the fridge and let the flavors combine and you have some fabulous bruschetta to snack on. Or, you can try Paula's tomato pie or cold cucumber salad. Happy Cooking!

Cold Cucumber Salad
2-3 cucumbers
1 teaspoon kosher salt
1 teaspoon white vinegar
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon chopped fresh dill or dried dill
Freshly ground black pepper

Peel and slice the cucumbers and put them in a glass bowl. Sprinkle them with salt and vinegar. Cover and let stand for 30 minutes. Pour off the excess liquid and drain in colander for about 30 minutes to allow complete drainage. Add the mayonnaise, sour cream, dill and pepper, and mix well. Cover and refrigerate until serving time.

Tomato Pie
4 tomatoes, peeled and sliced
10 fresh basil leaves or dried basil
Chopped 1/2 cup chopped green onion
1 (9-inch) prebaked deep dish pie shell
1 cup grated mozzarella
1 cup grated cheddar
1 cup mayonnaise
Salt and pepper

Preheat oven to 350 degrees F.
Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes. Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned. To serve, cut into slices and serve warm.