My garden is finally starting to really produce some fruit and veggies for us, so I’m looking for easy ways to use this bounty! Even better if it doesn’t involve cooking inside, as we’ve turned our a/c down to save some money. So here’s some of my favorites!

Probably my favorite is to slice up cucumbers and/or tomatoes and cover them with balsamic vinegar and water. Plain white vinegar works, too, though the flavor isn’t quite as good. Still, white vinegar is an inexpensive substitute. You can adjust the vinegar and water balance to suit your taste…I like it with a lot of vinegar but I realize I’m a freak. Super simple, and it can stay fresh for several days in the fridge. I like to use this as a substitute for tossed salad. Very healthy!

My second favorite does involve some cooking…boil some tri-color rotini or similar pasta, rinse well and allow to cool. Chop up carrots, cukes, tomatoes (I like cherry or grape tomatoes for this, but large ones work, too) and celery. Put them in a large bowl with the rotini, then add some cheddar cheese and Italian dressing to taste. If there’s anything in particular you don’t like, feel free to leave it out. The pasta and dressing and a few veggies are the only musts for this one. I usually leave out the celery and we occasionally leave out the cheese. It still tastes great and it’s also a good substitute for tossed salad. I occasionally serve it as a side and skip the bread. It’s even better the 2nd and 3rd days…I’ve been known to get a huge bowl of it for lunch and have nothing else!

This summer, we’ve discovered the deliciousness of grilled eggplant. My husband slices it into thick, round pieces, then marinates it for a little while in olive oil and seasonings to taste. He throws the slices on the grill while our meat or chicken is cooking. It’s so good with grilled chicken or steak. Even the kids eat it happily as long as we take the skin off their pieces.

We also like to grill ears of corn. Lay out a piece of foil large enough to wrap the entire ear in. Add a pat of butter or margarine, lay the corn on top, roll it as you shake some seasoning salt or other spices to your taste on it, then wrap up tightly and put on the grill while you cook your meat. The foil and corn will be very hot when you take them off, so allow to cool a bit before eating. We cut the corn off the ears for the kids so it cools faster and they can eat it a bit easier, but this isn’t necessary.

And for dessert, I love love love strawberries and whipped cream. Cap and slice the strawberries, add a little sugar and stick in the fridge for the day or overnight. When you’re ready for a sweet treat, dip some out and add a bit of whipped cream…not Cool Whip, but the real thing. I’ve been told this works well for blueberries, raspberries, and blackberries, too. I’m not growing those so I haven’t tried it but it sure sounds yummy. And I don’t feel guilty about letting my kids have fruit and real whipped cream, even with the small amount of added sugar.

None of these are very labor intensive. The pasta salad especially is a big hit with our extended families. I frequently get asked to make it for holiday meals or potluck style dinners. I’m going to be sad when I can’t wander out to the backyard and pick some veggies for dinner every night!