Again, we have been blessed with a bounty of fresh produce.  Most of you will have received tomatoes, summer squash, ancho or poblano chilies, potatoes, onions and melons.  These are the gifts of summer.

Fresh tomatoes are a true blessing.  One large fresh tomato contains only 25 calories, no fat, no cholesterol and only 10 mg of sodium, while providing you with 1 gram of fiber, one of protein, 30% of your daily requirement of vitamin A and 35% of your daily vitamin C needs.  And fresh, summer tomatoes are sooooooooooooo delicious.    Try simply serving them sliced, and sprinkled with a bit of vinegar and olive oil and a grinding of black pepper.  Add sliced fresh cucumbers and thinly sliced sweet purple onion rings and you have a delectable and healthy summer dish.  Scatter it with

some croutons you have made from stale bread and it’s even better.

Summer Squash Sauté Serves 4 to 6   1 or 2 tablespoons of olive or other vegetable oil 1 or 2 onions, cut into thin rings and the rings cut in half 2 or 3 cloves of garlic, minced 4 or 5 summer squash, cut into 1/4 inch slices A pinch of mixed dry herbs – (Italian seasoning)   A bit of chicken, beef or vegetable broth *   Salt and pepper to taste A bit of parmesan cheese

Heat the olive oil in a heavy skillet and gently sauté the onion and garlic until the onion is pinkish, soft and translucent.  Add the sliced summer squash and herbs and continue to sauté over moderate heat until the squash is lightly browned on both sides.  Add about one quarter to one half cup of broth, cover with a lid and steam to desired degree of doneness.  Season to taste with salt and pepper and add a sprinkling of parmesan cheese before serving.

* You can make this from powdered bouillon; simply mix a bit of the bouillon with hot water to taste.

Summer Squash and Tomato Skillet Serves 4 to 6   1 or 2 tablespoons of olive or other vegetable oil 1 onion, diced 2 or 3 cloves of garlic, minced 2 or 3 tomatoes, diced 1 teaspoon mixed dry herbs – (Italian Seasoning)   3 or 4 summer squash, cut into 1/4-inch slices Broth *

Salt and pepper to taste

 Heat the oil in a heavy skillet over moderate heat and sauté the onion and garlic until the onion is just beginning to brown.  Add the diced tomatoes and dry herbs and continue to sauté until the tomatoes are beginning to release their juices; about 2 to 3 minutes.  Add the summer squash and a bit of broth.  Cover with a lid and steam the vegetables to desired degree of doneness.   You may add a seeded and thinly sliced ancho or poblano chili as well. This is an excellent vegetable dish served on its own, or try serving it with your favorite pasta. 

* You can make this from powdered bouillon; simply mix a bit of the bouillon with hot water to taste.