SQUASH CASSEROLE

Put that mandolin to use again!

Slice up 5 Summer squash, 2 zucchini and 2 medium onions.
Throw a stick of butter into a pan (...a good pan mind you...) and simmer those onions until they are transparent.
Add some pepper and salt too...(1/4 tsp of each)



Once the onions are just about carmelized, add the squash and zucchini and simmer until they wilt...about 10 minutes or so.



While the squash and zucchini are do what they need to do, chop up a green pepper and add it to the concoction.



Once all is wilted and bubblin', layer the veggies into a buttered casserole dish: a layer of veggies topped with pinches of Vermont sharp cheddar cheese. Repeat until all the veggies are used up and you end with a good layer of cheddar on top.

Cook in an oven at 325 degrees for about 20 minutes or until you see little bubbles of cheese dancing around.

Serve with fried chicken or a good ol' filet of flounder.



Y'all come to the house...there's always somethin' on the table!

COOL CUCUMBER SALAD

4-5 cucumbers
2 medium sweet onions
1/4 cup "lite" olive oil (no need for extra virgin...we want olives that have been squeezed plenty of times but still maintain their taste)
1/2 cup to 2/3 cup of a good mayonnaise...if you like mayo go for it!
1/4 cup white vinegar
1 tbsp seeded mustard (Plochmann's or the like)
1/2 tsp dill, a bit less if you use it fresh from the garden
1/4 tsp Sea salt
1/4 tsp Black pepper

>Using a mandolin...or a very steady hand...thinly slice 4-5 cucumbers and 2 medium sized onions.
>Place them in a pretty bowl (...like this gem from Dean & DeLuca!)
>Salt and pepper the slices and set aside while you mix up the mayo base.



>Whisk together the olive oil,vinegar and mayonnaise thoroughly.
>Add the mustard into the base mixture.
>Slowly fold in the dill...not too fast to avoid clumping the dill into the mix.
>Gently combine the base and the veggies.
>Chill until ready to serve.



This salad is the perfect side for a lite lunch of egg salad and pumpernickel sandwiches or for an early supper on a summer Saturday with freshly grilled chicken breasts.

Y'all come to the house...there's always somethin' on the table!