More Recipes for week of June 26th

Stuffed Summer Squash (save for next week as summer squash could not be picked due to inclement weather)

Summer squash Yellow cheese, diced fine Cream or milk Salt & pepper Bread crumbs, fine Butter

Depending on size of squash, allow 1/2 per person. Parboil whole squash in salted water until tender. Remove, slice in half lengthwise. Scoop out center of squash and place in bowl an equal amount of finely diced yellow cheese. Add a little cream or milk, salt & pepper lightly, and return to squash shell. Top with fine bread crumbs, dot with butter, and bake until cheese is melted.

Buttered Fresh Peas: Shell peas just before cooking and place in a small amount of boiling salted water. Add a pinch of sugar, if desired.Cover and simmer till just tender (cooking time will depend upon the size and age of the peas).Drain and season with salt & melted butter. Variations: These may be cooked with pearl onions, diced fresh carrots, new potatoes and/or a bechamel sauce added.

Fresh peas Heat a small amount of vegetable oil (maybe 1 tbsp) in a heavy pot. Add the fresh peas and "stir-fry" for a couple of minutes. Add enough water to cover the peas by at least an inch, and bring to a boil. Reduce heat, partially cover, and simmer for approximately 20 - 30 minutes. The cooking time may vary depending on the size on the peas, so take a sample after 15 minutes to check for doneness. Add salt to taste near the end of the cooking time.

Summer Vegetable Rice Salad (from http://www.recipelink.com/) 2 cups long grain brown rice, cooked 1 cup cherry tomatoes, stemmed and halved 1/2 cup peas, cooked 1/2 cup summer squash, diced 1/4 cup green onions, thinly sliced 1/4 cup celery, thinly sliced 3/4 cup low-fat or nonfat sour cream 3 Tbsp. herb vinegar 2 Tbsp. fresh herbs to match the vinegar, such as dill, basil, parsley, thyme, chives, garlic chives, or tarragon, minced

In a large nonreactive bowl combine the rice, tomatoes, peas, squash, onions and celery. In a small nonreactive bowl, combine remaining ingredients. Pour over rice mixture and toss until all ingredients are coated. Cover and refrigerate for several hours before serving to allow flavors to blend. Servings: 4