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NORTHWOODS COOKS: Enjoy the garden's bounty

Tomatoes picked fresh from the garden and roasted with garlic and herbs are a nice accompaniment to any meal but go especially well with corn on the cob and pasta.

Summer rains and sunshine have produced a bountiful garden harvest. Here are some recipes to make use of the harvested vegetables.

Zucchini noodles with pesto and chicken

This healthy summer dinner substitutes "zoodles" (zucchini noodles) for pasta to slash calories and carbs. It is even better served the next day, when the zucchini has soaked up the herby pesto sauce.

4 medium-large zucchini (about 2 pounds), trimmed

3/4 teaspoon salt, divided

2 cups packed fresh basil leaves

1/4 cup pine nuts, toasted

1/4 cup grated Parmesan cheese

1/4 cup, plus 2 tablespoons extra-virgin olive oil, divided

2 tablespoons lemon juice

1 large clove garlic, quartered

1/2 teaspoon ground pepper

1 pound boneless, skinless chicken breast, cut into 1-inch pieces

Using a spiral vegetable slicer, cut zucchini lengthwise into long, thin strands. Give the strands a chop here and there so the noodles aren't too long. Place the zucchini in a colander and toss with 1/4 teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess liquid. Meanwhile, place basil, pine nuts, Parmesan, 1/4 cup oil, lemon juice, garlic, pepper and 1/4 teaspoon salt in a mini food processor. Process until almost smooth. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken in one layer; sprinkle with the remaining 1/4 teaspoon salt. Cook, stirring, until just cooked through, about 5 minutes. Transfer to a large bowl and stir in 3 tablespoons of the pesto. Add the remaining 1 tablespoon oil to the pan. Add drained zucchini noodles and toss gently until hot, 2 to 3 minutes. Transfer to the bowl with the chicken. Add remaining pesto and toss gently to coat.

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Lemon roasted cauliflower

1 head cauliflower

3 tablespoons olive oil

lemon zest from 1 lemon

1/2 teaspoon garlic powder

1/2 teaspoon Italian seasoning

1/4 teaspoon salt

1/4 teaspoon pepper

2 teaspoons lemon juice

Preheat oven to 425 degrees. Combine olive oil, lemon zest, garlic powder, Italian seasoning, salt pepper and lemon juice. Wash cauliflower and break apart into similarly sized pieces. Toss cauliflower with prepared oil and seasoning mixture and mix well. Roast 10-15 minutes.

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Roasted tomatoes with garlic

4 cups grape or sliced garden tomatoes

4 cloves of sliced garlic

2 tablespoons olive oil

Salt and pepper to taste

Preheat an oven to 450 degrees. Place a piece of aluminum foil over a baking sheet. Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Bake tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.

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Yellow squash hotdish

3/4 cup milk

1/4 cup butter, melted

1 teaspoon salt

ground black pepper to taste

2 tablespoons butter

Preheat oven to 400 degrees. Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl. In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter. Bake in preheated oven for 25 minutes, or until lightly browned.

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