I know, I know. This is the last weekend of summer. But at least for me, our produce (tomatoes) are right now in their fullest production mode, so we can have these things for a while yet.

My tiny garden which is almost entirely tomatoes this year.

My tiny garden which is almost entirely tomatoes this year.

Maybe I have mentioned before that we eat most things a maximum of once each year. My menu planning involves looking at what we ate this time last year and eating it again if we liked it or trying something else if we did not. I only tell you this because these two recipes are things we eat more often. They are not main dishes which partially accounts for that, but we love them so much that we crave them several times during the summer.

(My apologies that I have no idea where either recipe originated. If you saw my stashes of untried recipe clippings, you would understand. Both appear to be from magazines, but there is no indication which magazines.)

First, a salad:

Tomato-and-Cucumber Salad with Dill

Tomato-and-Cucumber Salad with Dill

Tomato-and-Cucumber Salad with Dill
-2 Tablespoons fresh lemon juice
-2 Tablespoons olive oil
-1 garlic clove, pressed or minced
-1/2 teaspoon salt
-2 large tomatoes, chopped into bite-size cubes (I sometimes substitute or add cherry tomatoes when I do not have enough large tomatoes)
-2 small cucumbers, peeled, seeded and chopped
-2 scallions (green onions), sliced (I did not know what scallions were until I was out of college, but my mother was not a cook.)
-4 radishes, sliced
-1/4 cup chopped fresh parsley
-1/4 cup chopped fresh dill

Whisk together first 5 ingredients in a small bowl; set aside. Place all vegetables in serving bowl. Pour dressing over vegetables. Toss gently to coat. Yield: 4-6 servings.

Next, a side dish:

Yellow Squash and Tomatoes
-2 medium yellow summer squash, cut in half lengthwise, then into 1/2″ slices. (For the fat part of the squash, I cut the semi-circles into wedges.)

ChoppedSquash
-olive oil (no more than 2 Tablespoons)
-16 cherry tomatoes, halved

HalvedTomatoes
-2 Tablespoons minced, fresh basil

ChoppedBasil
-1/4 teaspoon salt

In a large skillet, saute squash in oil until tender.

SquashSaute

Add the tomatoes, basil and salt. Reduce heat to medium; cook 1-2 minutes longer or until heated through. Yield: 4 servings.

Yellow Squash and Tomatoes

Yellow Squash and Tomatoes

I usually make 1-1/2 recipes of this because 1 is just not enough. One time we made it with something that had couscous. I ate the leftovers for lunch the next day over the couscous. Delightful.

Happy 3-Day Weekend to you who live in the U.S. I’ll be back on Monday.

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