This week are menus are very veggiecentric due to the goodies coming from the garden.
Summer Squash and Tomatoes – Add Cheese – Yum!
The last of the Snow Peas with Carrots and Chik’n Strips
Beets – Okay, my husband already had this for breakfast this morning. Yes, beets and the beets greens.
Gnocchi with Alfredo Sauce
Cucumber Salad with the last of the Radishes
I’m hoping for Green Beans by the end of the week.
From the Recipe “Vault”
Cheesey Italian Green Beans
Cook 1 small package of Italian Green Beans (or use fresh, of course) in 1/2 cup water and a teaspoon of instant onion broth.
Put this in a casserole dish.
Top with 3 tomatoes sliced, 1 teaspoon dried minced onion, 1/2 teaspoon salt, 1 teaspoon oregano, and 2 ounces (or more) shredded mozzarella cheese. Bake 30 minutes at 325 degrees. Enjoy!
What’s on your menu?
P.S. Enjoy some Fourth Of July Fun at Bry-Back Manor!