features many recipes that can be made with summer’s bounty fresh from the garden or farmer’s market. Here are a few to sample.

Garden Fresh Tomato Soup

4 cups chopped fresh tomatoes

1 sliced onion

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4 whole cloves garlic

2 cups chicken broth

2 Tbsp. butter

2 Tbsp. all-purpose flour

1 tsp. salt

2 tsp. white sugar, or to taste

In a stockpot, over medium heat, combine tomatoes, onion, garlic and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.

In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.

Garden Veggie Pizza Squares

8-oz. package refrigerated crescent rolls

8-oz. package cream cheese, softened

1-oz. package Ranch-style dressing mix

2 medium carrots, finely chopped

1/2 cup chopped red bell peppers

1/2 cup chopped green bell peppers

1/2 cup fresh broccoli, chopped

1/2 cup chopped green onions

Preheat oven to 375 degrees. Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.

Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator, approximately 1 hour. Cut into bite-size squares to serve.

Summer Corn Salad

6 ears corn, husked and cleaned

3 large tomatoes, diced

1 large onion, diced

1/4 cup chopped fresh basil

1/4 cup olive oil

2 Tbsp. white vinegar

salt and pepper to taste

Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.

In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.

Skillet Summer Squash

4 slices bacon, cut into small pieces

1 onion, chopped

2 lbs. summer squash, sliced diagonally 1/2 inch thick

1 pinch salt and ground black pepper to taste

Cook and stir bacon in a skillet over medium heat until crisp, 8 to 10 minutes. Add onions and cook in the bacon drippings until softened, 3 to 5 minutes. Add squash, salt, and black pepper; stir to coat.

Cover skillet and cook squash mixture over low heat until tender, about 25 minutes.

Easy Roasted Vegetable Lasagna

3 servings olive oil cooking spray

2 medium zucchini, sliced

2 medium peppers, cut in 1-inch pieces

8-oz. package sliced fresh mushrooms

1 onion, cut into 8 wedges

1 Tbsp. chopped fresh basil

1 clove garlic, pressed

1/2 tsp. salt

1/4 tsp. ground black pepper

12 lasagna noodles

2 (28-oz) jars pasta sauce

16-oz. package shredded mozzarella cheese

1 cup freshly shredded Parmesan cheese

Preheat oven to 400 degrees. Spray a large baking sheet with cooking spray. Arrange zucchini, peppers, mushrooms, and onion wedges on a prepared baking sheet. Scatter basil and garlic over vegetables and spray with cooking spray. Season with salt and black pepper.

Bake in preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes.

Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.

Bring pasta sauce to a simmer in a saucepan over medium-high heat. Mix mozzarella cheese and Parmesan cheese in a bowl.

Pour about 1/3 cup pasta sauce in a 9-by-13-inch baking dish. Layer 3 lasagna noodles over sauce. Spread about 1/4 of the roasted vegetables over noodles and top with about 1/4 of the sauce. Sprinkle 1/4 of the mozzarella-Parmesan cheese mixture over the sauce. Repeat layers 3 more times, ending with the cheese.

Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes. Allow lasagna to rest for 10 minutes before slicing.

Readers are invited to submit four to five of their favorite recipes to enjoy, along with a note about what makes them special. Send recipes to and they may appear in a future issue.