SUMMER GARDEN RECIPES RECIPES

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SUMMER GARDEN PIE RECIPE | MYRECIPES



Summer Garden Pie Recipe | MyRecipes image

We salted the tomato slices and let them stand for 30 minutes to draw out any excess moisture that could make the pie soggy.

Provided by MyRecipes

Yield 4 to 6 servings

Number Of Ingredients 10

3 large tomatoes, peeled, seeded, and sliced
1 teaspoon salt, divided
½ (15-ounce) package refrigerated piecrusts
4 bacon slices
3 medium-size sweet onions, halved and thinly sliced
1 cup (4 ounces) shredded sharp Cheddar cheese
1 cup mayonnaise
¼ teaspoon pepper
? cup grated Parmesan cheese
2 tablespoons fine, dry breadcrumbs

Steps:

  • Place tomato slices on paper towels, and sprinkle with 1/2 teaspoon salt; let stand 30 minutes.
  • Unfold piecrust, and fit into a 9-inch deep-dish pieplate. Fold edges of piecrust under, and crimp. Line with aluminum foil, and fill with pie weights or dried beans.
  • Bake at 425° for 10 to 12 minutes or until lightly browned. Remove pie weights and foil.
  • Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1 teaspoon drippings in skillet. Crumble bacon, and set aside.
  • Sauté onion in hot drippings in skillet over medium-high heat 8 to 10 minutes or until tender. Spoon onion over prepared piecrust, and top with tomato slices.
  • Stir together Cheddar cheese, mayonnaise, pepper, and remaining 1/2 teaspoon salt. Spread mixture over tomato slices. Combine Parmesan cheese and breadcrumbs; sprinkle over top.
  • Bake at 350° for 30 minutes or until golden. Let stand 5 minutes before serving. Sprinkle with bacon.

SUMMER GARDEN PORK CHOPS RECIPE | ALLRECIPES



Summer Garden Pork Chops Recipe | Allrecipes image

A great way to beat the heat and use the abundant vegetables from your garden. Serve with pasta or bread. You may substitute 1 cup wine or 1 cup water with 2 tablespoons vinegar for the vegetable stock.

Provided by TJEAN

Categories     Main Dishes    Pork    Pork Chop Recipes

Total Time 55 minutes

Prep Time 35 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 16

2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons fresh rosemary
4 pork chops
2 carrots, chopped
1 onion, chopped
1 green bell pepper, chopped
2 leeks, chopped
1 large zucchini, chopped
2 tablespoons minced garlic
5 small tomatoes, coarsely chopped
1 cup vegetable broth
1 cinnamon stick
½ teaspoon ground allspice
? cup olive oil
4 fresh basil leaves

Steps:

  • Grind together salt, garlic powder and rosemary; rub onto chop. In a skillet, lightly brown in as little oil as possible; set aside.
  • Saute carrots, onion, green pepper, leeks, zucchini and garlic. Stir very little until they begin to caramelize or burn slightly. Layer half the vegetable mixture, including the tomatoes, in the bottom of a dutch oven or large saucepan. Arrange the chops on top and then pour the rest of the vegetable mixture on top.
  • Heat the vegetable stock in the saute pan and stir to loosen bits of food on the bottom. Pour over the vegetable and pork chops.
  • Add cinnamon stick, allspice, olive oil and basil. Simmer for 20 minutes.

Nutrition Facts : Calories 373.6 calories, CarbohydrateContent 23 g, CholesterolContent 36.9 mg, FatContent 24.9 g, FiberContent 5 g, ProteinContent 17.4 g, SaturatedFatContent 4.9 g, SodiumContent 1797.7 mg, SugarContent 9.1 g

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