You’ve Used All The Old; Now It’s Time For New Recipes

When garden harvest reaches its peak, supplies from prolific tomato and summer squash plants require special attention.

Old faithful recipes have already been enjoyed. Friends and co-workers have carted away their limit. It’s time for new recipes. This selection for fresh eating and preserving helps use your bountiful harvest.

Cold Tomato-Yogurt Soup

5 cups seeded and chopped tomatoes

1/2 cup sliced green onion

2 tablespoons minced fresh parsley

2 tablespoons minced fresh cilantro

3/4 teaspoon salt

2 teaspoons wine vinegar

1 cup plain nonfat yogurt

2 cups buttermilk

Cayenne pepper, to taste Combine all ingredients, except cayenne, in a blender container; process until smooth. Season to taste with cayenne pepper. Chill well before serving.

Yield: 6 to 8 servings.

Summer Squash Soup

Adapted from Carol Costenbader’s “Preserving Fruits and Vegetables.”

1/2 cup butter or margarine

20 to 24 small yellow summer squash or zucchini, sliced (about 10-12 pounds)

1 to 2 cloves garlic, minced

2 large onions, chopped

10 ounces broccoli, chopped

3 to 4 tablespoons flour

2 cups milk

1/8 teaspoon fresh thyme, snipped

2 cups chicken or vegetable stock

Melt the butter in a skillet and saute the squash, garlic and onions until limp. Add the broccoli and cook until it is also soft and limp.

Mix in the flour, stirring and adjusting heat to avoid scorching. When well combined, remove from heat and gradually add the milk and thyme; mix well.

Return to heat; stir in the stock. Cook until thickened, then reduce heat to low and simmer for 5 minutes.

Serve immediately or pack in clean freezer containers. Seal tightly, label and place in freezer for up to 2 months. To serve after freezing, thaw in the refrigerator and heat gently, stirring occasionally, or thaw and heat in a microwave oven.

Yield: About 10 to 12 pints.

Shrimp, Veggie and Feta Skillet

2 teaspoons olive oil

1 cup eggplant, diced

1/4 cup yellow bell pepper, diced

3 green onions, diced

2 cloves garlic, minced

8 small plum (Roma) tomatoes, blanched, peeled, seeded and diced (fresh or 15-ounce can)

1/4 cup water

1 tablespoon fresh parsley, minced (or 1 teaspoon dried)

1 tablespoon grated lemon peel

1 tablespoon fresh snipped or 1 teaspoon dried oregano

1/4 teaspoon pepper

1/2 pound large shrimp, shelled and deveined

2 ounces feta cheese, crumbled

Heat oil over high heat in a 12-inch non-stick skillet; add eggplant and cook, stirring frequently, until browned on all sides, about 2 minutes.

Add bell pepper, green onions and garlic; saute until the vegetables are softened, about 1 minute. Add remaining ingredients, except the shrimp and cheese; stir to combine. Reduce heat to medium and cook, stirring occasionally, for 3 to 5 minutes.

Add the shrimp to the skillet and saute, turning occasionally, until the shrimp turn pink, 1 to 2 minutes. Add the cheese, stir to combine; cook until the cheese is heated through, about 1 minute. Serve immediately.

Yield: 2 servings.

Nutrition information per serving: 300 calories, 12 grams fat (36 percent fat calories).

Tomato-Pear Chutney

2-1/2 cups peeled, sliced tomatoes

2-1/2 cups peeled, diced pears

1/2 cup chopped green pepper

1/2 cup chopped onion

1 cup sugar

1/2 cup white vinegar

1 teaspoon salt

1/2 teaspoon ground ginger

1/2 teaspoon ground mustard

1/8 teaspoon cayenne pepper

1/4 cup chopped canned pimento

Combine all ingredients except the pimento. Bring to boiling; reduce heat and simmer 1 hour, stirring occasionally until thickened. Add pimento; continue cooking 3 minutes more.

Refrigerate, if being used within a few days. For longer storage, ladle hot chutney into clean, hot jars. Seal. Process 10 minutes in a simmering hot water bath.

Yield: About 3 half-pints.

Cucumber-Tomato Raita

1 medium cucumber

1 teaspoon salt

2 medium tomatoes

1 tablespoon finely chopped onion

1 cup (8 ounces) plain low-fat yogurt

1/4 cup chopped fresh parsley

2 tablespoons chopped fresh cilantro

1 teaspoon ground cumin

Peel the cucumber; cut in half lengthwise. Remove the seeds and cut into thin slices. Sprinkle the slices with salt; let stand for about 40 minutes. Drain cucumber, squeezing to remove excess liquid.

Core tomatoes and cut into 1/2-inch cubes. Toss with cucumber and onion; drain off any liquid.

Combine the yogurt, parsley, cilantro and cumin. Pour over vegetables; mix carefully with a spoon. Cover and refrigerate until ready to serve.

Yield: 4 servings.

Nutrition information per serving: 61 calories, 1 gram fat (15 percent fat calories).

, DataTimes MEMO: Have a food question? Looking for a recipe? Laura Carnie, a certified family and consumer scientist and food consultant in Coeur d’Alene, would like to hear from you. Write to Cook’s Notebook, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210. As many letters as possible will be answered in the newspaper; sorry, no individual replies.

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