Summer Squash

2 med. Zucchini squash
2 med. Pattypan squash
2 med. Yellow crookneck squash
¼ c. olive oil
4 green onions, white part, sliced
¼ tsp. dried basil
¼ tsp. oregano
¼ tsp. thyme leaves
¼ tsp. Rosemary
2 Tbsp. Red wine vinegar
Salt & pepper to taste

Rinse and scrub squash. Slice evenly.

On a cookie sheet place squashes, onions and seasonings. Toss with oil and place in a 350 degree oven for about 30 minutes until the vegetables are tender. Before serving toss with vinegar. Salt and pepper as needed.

You can also do this on the stove top if desired.

Parmesan Butternut Squash

I like butternut squash and this is a tasty & easy recipe from Better Home & Garden magazine.

1 ½ to 1 ¾ lb. Butternut Squash, peeled, seeded and cut into 3/4” pieces
2 Tbsp. Olive oil
1/3 c. Parmesan cheese, grated
1 tsp. Dried thyme, sage or basil, crushed



Preheat oven to 425 degrees F. Coat a 15 x 10” baking pan with nonstick cooking spray. Place squash in prepared pan. Drizzle with oil and sprinkle with salt & pepper, toss to coat.



Roast 15 minutes. Stir squash; roast 5 minutes more, stir in cheese and herbs. Roast 5 minutes or until squash is tender.parmesan-butternut-squash-2




4th of July

Yesterday was the 4th of July.  We had tri tip and chicken with a sweet potato & squash side dish and Red, White and Blue Coleslaw.  Everything was delicious!!  The coleslaw is one of our favorites and easy to make.  Below is the recipe for you to try the next time you have a barbecue.

Red White and Blue Coleslaw

¾ c. mayonnaise
¼ c. sour cream
1 c. crumbled blue cheese
4 tsp. Red wine vinegar
1 lg. Garlic clove, minced
1 ½ tsp. Salt
¼ tsp. Granular sugar substitute


½ med. Head green cabbage, cored & thinly sliced (about 6 cups)
½ med. Head red cabbage, cored & thinly sliced(about 6 cups)

Combine all dressing ingredients in a large bowl. Add cabbage and toss well. Cover and chill at least 1 hour before serving (Can be made ahead. Store in an airtight container and refrigerate up to 24 hours.)