Complement an Evening Outdoors with the Right Recipes
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.
- 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
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 9×13 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.
- 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
Preheat oven to 450 degrees F. Wash, dry, and cut squash into full-length strips. 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.