ake a bulk amount of tomatoes.
Plastic freezer bags or freezer containers.
**Great for skillet meals, casseroles, salsa, or soups.
1. Skin and chop tomatoes.
2 .Add into freezer safe container/bag.
3. Measure portions out and label the container so that you can just pop one out and toss it right into a recipe!
Mozzarella Tomato Spears @thewildharvest
Ingredients:
4 large tomatoes, sliced
1/2 cup basil, chopped
1 Tbsp olive oil
1 cup mozzarella
1 cup parmesan
Directions:
1. Preheat the oven to 400 degrees.
2. Line a baking sheet with parchment paper.
3. Spread out the tomato slices on the baking sheet. Top each slice with cheese, basil, and drizzle with olive oil.
4. Bake for 10 min or until cheese is melted.
5. Turn off the oven and turn on the broiler, broil for 2-3 min.
6. Enjoy!
**Also try this on a grill, line the grill rack with foil.
Squash Casserole @thewildharvest
Ingredients:
1 Tbsp olive oil
1 cup water
2 cups squash, sliced (zucchini, yellow, or both)
1 cup string beans, chopped
1 white onion, diced
2 cloves of garlic, chopped
Salt and pepper
1 cup milk (any kind)
2 eggs, beaten
2 cups bread crumbs (I shredded Ezekiel bread)
1 cup cheddar cheese (I used a dairy free brand)
Directions:
1. Heat oil in a skillet.
2. Add chopped onions and garlic, cook until transparent.
3. Add sliced squash and beans, pour in water, cover, and steam for about 5 min or until squash is soft.
4. Preheat oven to 400 degrees.
5. In a medium bowl, mix bread crumb and cheese together.
6. Separate half of the bread mixture into a smaller bowl.
7. Add beaten eggs and milk to the larger bowl with bread mixture, mix well.
8. Pour the squash into a 9" by 13” baking dish, stir in egg mixture, then top with the remaining bread crumbs and cheese. Salt and pepper well.
9. Bake for 25 min.
Zucchini Fritters @thewildharvest
Serves 4
Ingredients:
1 lb of yellow squash, unpeeled
1/2 medium onion
1 large egg
1 tsp salt
1/4 teaspoon freshly ground black pepper
1 tsp garlic powder
2 Tbsp butter (for frying)
Directions:
1. Shred the squash and squeeze out the extra moisture.
2. Finely chop the onion, set aside.
3. Heat a large skillet over medium heat.
4. In a bowl beat the egg with the salt, pepper, , and garlic powder. Add in the squash and onion.
5. Add half the butter to the warmed skillet and spoon in the fritter mixture. About a 1/4 cup measurement.
6. Fry on each side for about 4-5 min.
Quick Refrigerator Pickles @thewildharves
Serving 2 cups
Ingredients:
2 cups thinly sliced pickling cucumbers
1/2 cup Apple Cider Vinegar
1 1/2 tsp salt
2 Tbsp chopped fresh dill
Directions:
1. Add cucumber slices into a 1 pint jar
2. Add vinegar, salt, and dill. Tighten lid and shake well.
3. Place the jar in the refrigerator for about 6 hours. Shake the jar well every few hours.
Chocolate Zucchini Bread @thewildharvest
Serves 6-8
Ingredients:
2 cups shredded zucchini
1 1/4 cup almond flour
1/4 cup cacao powder (cacao not cocoa)
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
3/4 cup sugar
1 large egg
6 Tbsp butter, melted
1 tsp vanilla
1/4 cup chocolate chips
Directions:
1. Preheat oven to 350 degrees
2. Grease a loaf pan
3. Grate zucchini, squeeze with a paper towel and set in a colander to drain the excess.
4. Mix together flour, cacao, baking soda, salt, and cinnamon.
5. In a separate bowl beat the egg and sugar until smooth. Add in the melted butter and vanilla, beat until smooth and well mixed.
6. Add the shredded zucchini into the wet ingredients, then pour the dry ingredients into the wet. Mix well.
7. Fold in about half of the chocolate chips.
8. Pour mixture into loaf pan then top with remaining chocolate chips.
9. Bake for 1 hour or until done. Check by inserting a skewer in the center and making sure it comes out clean.
