With summer coming to an end, you probably have an over-abundance of produce from your garden. Use up those fruits and vegetables with these tasty recipes.

Plus, learn how to freeze and store summer produce with the reader tips below.


Recipes

Zucchini Muffins
These yummy currant and walnut Zucchini Muffins are an excellent way to use up your garden overload of zucchini.
—Peg Gausz, Watchung, New Jersey

Sweet Pepper Burritos
Use these tasty Sweet Pepper Burritos for a meatless but filling meal in minutes. They're so easy to make and great for lunch. Or top with salsa, add a side of refried beans and call it dinner!
—Marian Platt, Sequim, Washington

Greek Garden Salad
Two kinds of peppers, fresh olives and lots of feta cheese will make this colorful Greek Garden Salad up a favorite. For a change of pace, try it with capers and lemon slices on top.
—Glenda Parsonage, Maple Creek, Saskatchewan

Roasted Vegetable Lasagna
This recipe is a favorite of my vegetarian friends. I lightened it by using egg substitute and reduced-fat cheese. I also added a few more vegetables.
—Virginia Anthony, Jacksonville, Florida

Garden Squash Ravioli
I created this Garden Squash Ravioli dish to make the most of an overabundance of yellow squash and zucchini from our garden.
—Teri Christensen, West Jordan, Utah

Orange Chicken and Veggies
A mild maple marinade seasons the chicken, vegetables and fruit in this summery Orange Chicken and Veggies supper.
—Violet Klause, Onoway, Alberta


Freezing & Storage Tips

  • To quickly use a huge supply of garden tomatoes, I wash and core them, then puree in the blender with lemon juice, onion and celery to taste. This makes a great vegetable juice. I simmer several batches until slightly thickened for spaghetti sauce or until very thick for pizza sauce. I store it in the freezer. —Marion W., Greenfield, Wisconsin
  • I use my lettuce spinner to remove moisture from my garden-fresh green beans when I wash and prepare them for the freezer. It removes most of the moisture without all the work. —Bernie B., Franklin, Wisconsin
  • Strawberries and raspberries from your garden can be kept frozen for up to 1 year without sacrificing flavor. Before using, allow them to thaw slowly in the refrigerator. —Simple & Delicious Test Kitchen
  • Love the fresh flavor of rosemary from a summer garden? The hard sharp texture of dried rosemary can be very unappealing. For fresh rosemary all year-round, try growing it in a pot on your kitchen windowsill, or freeze the rosemary from your garden for use this winter. Simply wrap sprigs of fresh rosemary in foil and place in a freezer bag. Freeze for up to 3 months. When using, remember that frozen rosemary has a stronger flavor than fresh. If you must use dried rosemary, try grinding it with a mortar and pestle for a finer texture. Good-quality powdered rosemary is also available. Although it loses its intensity a little sooner than whole dried rosemary, it eliminates the texture many people object to. —Simple & Delicious Test Kitchen