What to do with all those summer vegetables

We don’t always have a thriving garden, but this year I have more veggies than I know what to do with.
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And I have to say, going into the backyard to select food for dinner is so awesome. Letting any of these pretty veggies go to waste is tragic. Here are some of our favorite ways to use garden zucchini, tomatoes, cucumbers and basil.

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Watermelon Cucumber Mint Salad

I have a garden stuffed with vegetables, but my food assignment for last night’s neighborhood barbecue was fruit.  This recipe was perfect because it mixes both fruit and fresh veggies from the garden. And it’s a hit.

Toss together:

4 cups of seedless watermelon cut into chunks

2 medium sized cucumbers peeled and sliced

2 Tbsp fresh mint, chopped

1 Tbsp olive oil

1 Tbsp lime juice

1/2 cup crumbled Feta cheese

Salt to taste

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Zucchini, Bacon, Tomato Stir Fry

This is the best, easiest side dish ever. It’s a great way to use garden zucchinis and tomatoes.

Saute in 1 tablespoon of olive oil (or in a pan sprayed with cooking spray):

1 or 2 medium zucchinis, sliced

1 or 2 tomatoes, chopped

3 slices of bacon (or turkey bacon) chopped

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Basil Pesto Sauce

This pesto sauce is my new favorite way to use fresh basil. (Thanks Sharon.) It is also GREAT on the zucchini-tomato-bacon stir fry. Or on chicken. Or on a salad. Or on pasta. Or in a cup with a little spoon.

Mix together in a food processor or blender:

1 cup mayonnaise (I use Miracle Whip instead for lower calorie)

3 Tbsp fresh basil

2 Tbsp lemon juice

4 Tbsp sour cream

1/4 tsp oregano

1 green onion

1 Tbsp Dijon mustard

1/2 cup white vinegar

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