As a cook who loves to garden, and a gardener who loves to cook, finding time for both is hard to do!  Cooking from the garden should be simple, inspired by the ingredients rather than by a recipe.  The following recipes are easy to prepare and can be adapted to a variety of seasonal vegetables.

STUFFED SUMMER MIX SQUASH

Mixed Summer Squash is easy to stuff and makes an excellent light luncheon or impressive side dish.

Summer Squash

1/2 cup ricotta cheese

1 egg

1 finely minced hot pepper

1/3 cup cheddar cheese

2 tablespoons fresh chopped chives

Blanch summer squash in boiling salted water briefly, until just tender.  Scoop out seeds forming a cavity.  Blend together 1/2 cup ricotta cheese with 1 egg.  1 finely minced hot pepper, 1/3 cup cheddar cheese and 2 tablespoons fresh chopped chives.  Stuff the squash and place in an ovenproof pan with 1/2 inch water.  Bake at 350 degrees for 20 minutes or until slightly browned on top.

CREAMY DILL DRESSING

Serve this creamy dressing on the side or drizzle over the open face of lettuce and decorate with traditional garnish.

1 tablespoon Dijon style mustard

1/3 cup heavy cream or yogurt

1/4 cup herb rice vinegar

1/2 cup extra virgin olive oil

1/3 cup chopped dill

Salt and fresh ground pepper

Mix together 1 tablespoon Dijon style mustard with 1/3 cup heavy cream or yogurt.  Blend in 1/4 cup herb rice vinegar, 1/2 cup extra virgin oil, and 1/3 cup chopped dill.  Season with salt and freshly ground pepper.

Cut lettuce in half and serve with Creamy Dill Dressing.  Garnish with dried cranberries, toasted nuts and sections of fresh sweet oranges.

MELON FRUIT SALAD

The only thing better than eating melon fressh from the vine is in a fruit salad.  Mix this delicious watermelon with other fruits in season for a simple and summery dessert

1 watermelon, blueberries, strawberries, raspberries, 2 lemons, 2 tablespoons light brown sugar

Cut the melon in half.  Scoop out balls of fresh melon with a rounded spoon and place in a bowl along with equal parts of blueberries, strawberries and raspberries.  Squeeze in the juice of 2 lemons and sprinkle with 2 tablespoons light brown sugar and toss to coat.  Garnish with slivers of fresh mint or lemon balm.

WE HOPE YOU ENJOY THESE GREAT GARDEN RECIPES.