Green Beans with Apples and Bacon

• 6 bacon strips, diced
• 1 small onion, diced
• 1 package fresh green beans cut into 2 inch pieces
• 2 apples, chopped
• 3 tablespoons brown sugar
• 3 tablespoons cider vinegar
• 2 tablespoons dried parsley flakes
• Salt and pepper to taste

1. In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Stir in the remaining ingredients. Reduce heat; cover and simmer until the apple and beans are tender.

Summer Squash and Sweet Corn Casserole

• 8 T. (1/2 c. or 1 stick) unsalted butter, divided
• 5-6 medium yellow squash, sliced, approximately 3 pounds
• 1½ c. Vidalia onion, diced
• 1 c. sweet corn kernels
• 2 t. Kosher salt, divided
• 2 large eggs, lightly beaten
• 1-8 oz light sour cream
• 1½ c. mild cheddar cheese, finely shredded
• 1 T. fresh thyme leaves
• ½ t. freshly ground black pepper
• 2 sleeves of Ritz crackers, coarsely crushed
• ½ c. mild cheddar cheese, finely shredded
• 1 t. thyme leaves

1. Slice squash into ¼” rounds.Dice onion. Melt 4 tablespoons of the butter in a medium skillet. Cook squash, corn and onions in melted butter and 1 teaspoon of the salt, stirring frequently, until centers of squash are tender, about 10-12 minutes.
2. Place squash mixture in a colander over a bowl and allow any excess water to drain off for about 30 minutes. This step cannot be skipped ! You don’t want your casserole to be soggy!
3. Stir together the beaten eggs, sour cream, cheese, thyme, pepper and remaining salt.
4. Gently fold in the squash mixture.
5. Spoon into prepared 2 quart dish..
6. Sprinkle lightly with a dusting of sugar, if desired.( I didn’t do this step because I forgot, but Katherine recommended it.)
7. Microwave the remaining butter in a bowl for 20-25 seconds.
8. Toss together crackers, melted butter and cheese.
9. Sprinkle mixture over the squash and bake 30-40 minutes until golden in a 350 degree preheated oven. Time may vary due the depth of the dish you choose to use.

Summer Zucchini & Tomato Saute

• 2 small zucchini, halved length wise then sliced into half-moons
• 2 medium tomatoes, diced in large pieces
• 1 small sweet onion, diced in large pieces
• 1 Tablespoon olive oil
• 2 Tablespoon butter
• 4 Tablespoons fresh Parmesan cheese, grated
• 1/2 teaspoon fresh basil, chopped
• 1/2 teaspoon black pepper
• Salt to taste

1. In a large skillet over medium high heat, add butter and oil.
2. Add zucchini, onion and tomatoes, and saute for about 5 minutes.
3. Add basil, salt and pepper, stir.
4. Pour into serving dish, top with Parmesan cheese.
5. Serve hot, with more cheese if desired.