From the garden or farmers market, fresh is best

Vegetables and herbs are at peak season right now, so use heartily and often. This amazing abundance from the garden or farmers market won't last long, so get it while you can. Fresh and delicious is best!

Zucchini Tomato Casserole

This recipe calls for zucchini; you may use yellow squash or a combination of zucchini and squash.

2 medium sized zucchini, thinly sliced

1 medium onion, chopped

2 or 3 medium sized tomatoes, sliced

2 cups cheese, using a combination of shredded cheddar and Parmesan, or any combination

1 1/2 cups bread crumbs

1 teaspoon oregano

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon garlic powder

1 teaspoon parsley flakes

In a small bowl mix all the spices, salt and pepper, set aside. Spray a 9x9-inch baking dish with cooking spray, then add a layer of chopped onion, zucchini slices, tomato slices, cheese, and bread crumbs. Sprinkle with spice mixture. Continue layering until you run out of ingredients ending with cheese and bread crumbs on top. Bake in a preheated 375 degree oven, uncovered, for 45 to 50 minutes.

Cheesy Bacon Yellow Squash Casserole

This makes a great side dish for any meal, great for pot lucks and great reheated or leftover.

4 or 5 small to medium yellow squash, unpeeled and sliced in round pieces

4 slices bacon, cooked crisp, drained and crumbled, save drippings

1/3 cup olive oil

1/4 teaspoon black pepper

1/2 teaspoon salt

1/2 teaspoon dried basil or 1 1/2 teaspoons fresh chopped basil

1/2 teaspoon dried parsley or 1 1/2 teaspoons fresh chopped parsley

1/2 teaspoon minced garlic

2 teaspoons white granulated sugar

1 tablespoon bacon drippings

1/4 cup chopped onion

1 cup White Cheddar Cheese-It Cracker crumbs, Ritz or Cheddar Cheese-It Crackers

1 cup shredded cheddar cheese

Slice squash and set aside. Cook bacon, drain and set aside, saving drippings. In a bowl combine and whisk together the olive oil, black pepper, salt, basil, parsley, garlic, sugar, bacon drippings and chopped onion. Pour over squash and toss to cover all the squash. Spread a layer of the squash in a 2 to 3 quart baking dish, sprinkle on half the cheese cracker crumbs, half the crumbled bacon and half the shredded cheese. Top with another layer of squash, cracker crumbs, bacon and cheese. Bake covered with foil in a preheated 350 degree oven for 50 to 55 minutes until squash is done. Makes 6 to 8 servings.

Creamy Cauliflower with Cheddar Cheese and Bacon

This is a fabulous side dish worthy of company. It is so simple, yet so very tasty. This is a pretty side dish with plenty of lovely color.

4 cups cauliflower florets

For the cheese sauce:

4 ounces cream cheese

3 tablespoons butter

1/3 cup milk or whipping cream

1 tablespoon water

1/4 teaspoon salt or to taste

1/8 teaspoon white pepper

2/3 cup shredded Monterrey Jack or Cheddar cheese

In nonstick pan or pot, combine cream cheese, butter, milk or whipping cream, water, salt and white pepper. Whisk occasionally. Stir in Cheddar cheese until it melts and sauce is smooth. Add extra water if necessary 1 tablespoon at a time.

For the topping:

2/3 cup grated sharp Cheddar cheese

4 slices cooked bacon, chopped

2 tablespoons chopped, fresh parsley

Preheat oven to 350 degrees. In pot of boiling water, cook cauliflower until tender, or steam the cauliflower. Drain cauliflower well. On chopping board, chop cauliflower into smaller pieces.

In large bowl, combine cauliflower and cheese sauce. Place cauliflower in 2-quart shallow casserole dish.

To prepare the topping: In small bowl combine 2/3 cup grated Cheddar cheese, bacon and parsley. Sprinkle over the top of the cauliflower.

Bake about 15 minutes, or until slightly browned and bubbly. You may also put the casserole under the broiler for 2 minutes to brown the cauliflower a little more.

Grilled Green Beans

This marinade also works great for broccoli and asparagus.

In a plastic zip-top bag, mix:

Lemon juice

Olive oil

Garlic powder

Salt and pepper

Toss green beans into the bag with the marinade and let marinate for 10 minutes. Place on the grill for 10 more minutes, sprinkle with a little Parmesan. Serve piping hot off the grill.

Rosemary Ranch Chicken Kabobs

1/2 cup olive oil

1/2 cup ranch dressing

3 tablespoons Worcestershire sauce

1 tablespoon minced fresh rosemary

2 teaspoons salt

1 teaspoon lemon juice

1 teaspoon white vinegar

1/4 teaspoon ground black pepper, or to taste

1 tablespoon white sugar, or to taste

5 skinless, boneless chicken breast halves, cut into 1 inch cubes

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Loaded Cauliflower

1 large head of cauliflower cut into bite size pieces (approximately 6 cups)

6-8 strips of bacon, cooked and crumbled

6 tablespoons chopped chives

1/2 cup mayonnaise

1/2 cup sour cream

2 cups Colby Jack cheese

1 (8 ounce) container sliced mushrooms

Preheat oven to 425 degrees. In a large pot boil water and cook cauliflower for 8 to 10 minutes, drain and let cool, being careful not to overcook.

In a large bowl combine sour cream, mayonnaise, 1/2 of crumbled bacon, 3 tablespoons chives, 1 cup of cheese, mushrooms and cauliflower and mix well. Place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. Top with remaining 3 tablespoons chives and serve.

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63702. Recipes published have not been kitchen-tested by Southeast Missourian staff.