August pleases us with an abundance of vegetables like no other summer month. And this should be used. If you are just thinking of what to cook from a crop from a garden, we offer you recipes from seasonal vegetables.
Eggplant is a frequent guest on our table in summer. Any housewife knows how to cook eggplants. We suggest trying an unusual recipe. Cut 4 eggplants into cubes and fill with 3 beaten eggs. We mix them every 10 minutes for an hour. As a result, the egg mixture should be completely absorbed. Pass 2 chopped onions until golden brown. Next, according to the recipe, cook the eggplants in oil with onions for 5 minutes. Add a handful of dried mushrooms, 1 chopped tomato, simmer until tender and lightly pepper. Salt is not required here. This appetizer will conquer even those who are indifferent to eggplant.
Zucchini is not far behind eggplant in popularity. How to cook zucchini to delight the whole family? One of the best options is a hearty Spanish omelet. Cut into circles 2 zucchini and 3-4 peeled potatoes. First, fry the zucchini until tender and transfer to a bowl. Then brown the potatoes with 2 cloves of minced garlic. Return the zucchini to the pan, pour the vegetables with a mixture of 6 beaten eggs, salt and pepper, add a pinch of dried thyme. We fry the omelet for another 10 minutes, and you can serve it to the table. This zucchini recipe perfectly diversifies the family breakfast menu.
Taste the color
Bell pepper is one of August's favorite vegetables, as if deliberately invented for stuffing. First of all, we will deal with the filling. Combine 300 g of minced meat, 2 bread slices soaked in milk, 50 g of boiled rice, a bunch of chopped parsley, salt and pepper to taste. Cut off the tops of 5 bell peppers and boil them in salted water for 3 minutes. Cool and stuff the peppers, place them in a baking dish and cover with foil. We bake them in the oven for 35 minutes at a temperature of 200 ° C. Then remove the foil, sprinkle the peppers with cheese a little, cover with the cut tops and cook for another 15 minutes. Choose multi-colored fruits, and the finished dish will look especially beautiful and appetizing.
Eat and lose weight
Juicy stalks and aromatic celery can be added to any meal. What is the best way to cook celery? If you are slimming, diet soup is what you need. Scald 2 tomatoes with boiling water, remove the skin from them and cut into cubes. Grind 3 onions, 5 sweet green peppers and 10 celery stalks in the same way. Finely chop the medium head of cabbage. We put all the vegetables in a saucepan, fill with water and bring to a boil. Add salt and spices, cook until tender. Then drain the broth, puree the vegetables in a blender and combine them with the broth. Do homemakers like better soups? Then supplement this recipe with celery with cream or meat broth.
Turnip is a vegetable that we rarely think of. And in vain, because this is a storehouse of vitamins. So a summer turnip salad recipe will perfectly decorate the seasonal menu. Cut into strips 3 medium carrots, 2 turnips and 1 large apple (after peeling it from the peel and seeds). Prepare a dressing for a light salad: mix 1 tsp. olive oil, juice of half a lemon, ½ tsp. brown sugar. Season the salad, add your favorite spices: dried rosemary or thyme will work well. Turnip salad is good both by itself and as a side dish.
Okroshka the old fashioned way
Another undeservedly forgotten root vegetable is the radish. And by the way, it makes a wonderful summer okroshka. Boil 300 g of beef, 5-6 potatoes and 4 eggs. Let them cool and cut into small cubes. Chop 3 cucumbers and a head of onions, preferably sweet varieties. Peel the medium-sized radish, rub it on a fine grater and combine with the rest of the products. At the end, add a bunch of chopped dill. Pour the mixture with 2 liters of white kvass, season with 3 tbsp. l. sour cream, 1 tsp. mustard and mix. If required, cool okroshka and serve.
Green beans are another wonderful seasonal vegetable. Casseroles are especially successful from it. We disassemble into inflorescences of 100 g of broccoli and cauliflower, cut 150 g of mushrooms into plates, add a glass of green beans. Lubricate the heat-resistant form with oil and pour vegetables and mushrooms into it. Fill them with a mixture of 6 eggs, 150 ml of milk, a pinch of salt and pepper. Put 100 g of grated cheese on top and send the mold to an oven preheated to 180 ° C for 40 minutes. Let the casserole cool and cut into portions. This recipe will always come to the rescue when you need to quickly feed the household.
What kind of seasonal vegetable dishes do your family like? Perhaps this year you have grown something special in your own garden? Share your garden achievements and interesting recipes with other readers.