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Summer Berries

Recipes of the Month: July

For July, here are two recipes from KaTom for a delicious triple berry crisp and a baked Italian squash. These recipes pair well with any number of grilled dishes and both are ready to eat in under an hour.

Triple Berry Crisp

Serves: 18

Ingredients:

  • 1-1/2 cups fresh blackberries
  • 1-1/2 cups fresh raspberries
  • 1-1/2 cups fresh blueberries
  • 4 tbsp. white sugar
  • 2 cups all-purpose flour
  • 2 cups rolled oats
  • 1-1/2 cups packed brown sugar
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1-1/2 cups butter

Directions

Preheat oven to 350 degrees F (175 degrees C). In a large mixing bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside. In a separate bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries. Bake in the preheated oven for 30-40 minutes, or until fruit is bubbly and topping is golden brown.

Baked Italian Squash

Serves: 4-6

Ingredients:

  • 2 medium sized yellow squash
  • 2 medium sized zucchini squash
  • 2 tbsp. olive oil
  • 1/2 tsp. oregano
  • 1/2 tsp. garlic salt
  • 1/3 cup shredded parmesan cheese
  • Salt & Pepper to taste

Directions:

Preheat oven to 450 degrees F. Wash, dry, and cut squash into 1/4 inch pieces. Place squash, olive oil, oregano and garlic salt in a large zip lock bag, and shake well until coated evenly. Place in a greased, large, oven-safe casserole dish. Add salt and pepper to taste. Sprinkle 1/2 of the parmesan cheese on top and place in preheated oven for 15-20 minutes. Remove from oven turning squash and sprinkle with remaining parmesan cheese. Return to oven for an additional 15-20 minutes

Squash should be lightly browned and somewhat crisp. If need be, you can place under the broiler for an additional 2-3 minutes for a browner, crisper look.