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Life and Times of a Busy Woman

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Recipe from my garden

Posted by Range Officer Rhonda on July 9, 2008

Today I had to clear some counters of the produce from my garden that seems to be taking over. Here is what I came up with:

Squash Parmigiana

2 yellow squash per person, cut into large chunks

1/2 zuchinni per person, cut into large chunks

12 medium tomatoes, peeled & pureed

1 medium or two small onions, pureed

1 clove of garlic, pressed over tomatoes & diced very small

Herbs to taste (thyme, basil, oregano, cilantro, sage picked fresh & diced small) I use fresh from my garden, but you can probably substitute with dried store bought. If you don’t have a ‘feel’ for herbs and their uses, just put in a tablespoon or two of dried salt free ‘Italian Seasoning’ mix.

1/2 teaspoon grated sea salt (OK – this wasn’t from the garden)

small flavorful pepper – I used a pimienta (diced finely)

Simmer tomatoes and all ingredients except squash over low heat for 15 minutes.

Lightly grease a baking dish with Extra Virgin Olive oil (not from my garden)

Spread squash in baking dish. Pour tomato sauce over squash. Generously grate some Parmesan on top, bake for 20 minutes at 400 degree. This works well if you include one breast of roasted chicken for each person in the pan. I roast the chicken for 30 minutes before I add the squash, tomato sauce and parmesan. The tomato sauce recipe is approx. enough for 4 chicken breasts and squash for 4 persons. Not only does it SMELL great, the taste was fantastic. Serve with your favorite hot bread.

Cooking tips: For those of you that don’t know how to peel a tomato, heat a pan of water to boil. Place tomatoes in boiling water for 30 seconds. Remove and place in a bowl of ice water. Peel & snip top off. For the onions, you should know to remove the outer dry skin or first slick layer of skin before you chop it. For the garlic, same deal as with the onion – peel outer layer. I puree my tomatoes, onion & garlic because my family doesn’t like chunks. (Go figure?) Personally, I prefer sliced & diced to puree.

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