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Quick veggies and rice, a make- it -easy harvest dinner

Updated on October 6, 2011

Use up those squash

Do you still have a bundle of yellow squash and garden vegetables you just cannot get rid of? Don't let them go bad. Here is a harvest recipe that is great tasting and won't waste the crops.

Trim off the ends of at least four yellow squash. Cut the squash into slices or coins. Add slices of any other garden vegtables you are trying to use up. You can try eggplant and zucchini, cucumbers or potatoes, even cubes of butternut squash. Add some slices of red onion and green peppers. Then, add all the vegetables to a fry pan oiled with flax seed or virgin olive oil. Cook at medium heat. Add one half stick of melted butter or butter substitute and one small crushed tomato. Stir in 2 tablespoons of crushed garlic. Continue stirring.

While cooking Sprinke with parsley, sage, rosemary, and thyme and a light dash of red pepper flakes. Go very easy with the pepper flakes. Use only a few. Cook for 10 to 15 minutes.

Crush a handfull of your favorite crackers over the cooked mixture. Serve over cooked white rice. Salt and pepper to taste. It is that quick and simple. It cost next to nothing and this dish is very healthy.

By Joanne Kathleen Farrell, author of Liberty for the Lion shield

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