Come and see what I will be cooking up on Marilyns Treats this week!
Serving this week 6-24- to 6-28. On Tuesday is Carnival Squash with Apples and Thyme grown right in our garden. Wednesday I am also cooking from our garden with Sautéed Zucchini Coins. And on Friday another garden favorite my husband’s Maple Roasted Sweet Potatoes inspired by Weight Watchers. Enjoy this summer bounty!
If you missed what I served up last week please click Serving This Week 6-17 to 6-21
This Carnival or Celebration squash was the main part of dinner last night. The corn and watermelon added even more hand sown goodies that were lovingly nurtured all summer. Carnival squash is a sweet squash, so it is best mixed with sour or salty additions to bring out all the natural flavors. Now you all know what a carb and sugar loving gal I am, but this squash just seemed to hit the right chord with me. This recipe would also go well with acorn and butternut squash also, but I hope you are able to find this at a farmers market or local store. Mind you, this squash got as big as a seedless watermelon so one will go a long way. Don’t you just want to give it a try?
Instead of breaded and fried, these sautéed zucchini coins are lightly sauteed and tossed with herbs. This reduced-fat version also features olive oil, which is mainly monounsaturated fat. Zucchini is a great side for almost any meal. It is great as part of a veggie meal too! My family loves zucchini straight from the garden. We never get tired of finding ways to incorporate zucchini in our meals.
Roasting sweet potatoes is even easier than boiling and mashing them. Maple syrup glaze transforms this ultra-simple dish into something sublime. These Maple Roasted sweet potatoes are the perfect accompaniment with any main dish. They are low in calories and the vegetables are good for you too. The kids love them and won’t give you a hard time about having to eat them. It is like having dessert during the main meal!