In case you guys haven’t figured this out already I live in the suburbs on little over half of an acre. What you see pictured here isn’t nearly half of what has come out of my first “real” garden this year. So don’t let anyone ever tell you that you can’t grow a plethora of fantastic veggies on a small plot in the burbs’. Your neighbors might do a double take over the 5 ft corn stalks as they are driving by one day but they will be enthralled none the less.
The only trouble you might run into is how to utilize all of your produce before it goes to waste. I am in the thralls this summer of Re-learning a Simple Life. The life of my grandparents that involved eating seasonally, canning, and preserving what they grew. It is never to late to learn this simple way of life you know and I am having a blast learning as much as I can and eating fresh from our garden.
For lunch today I was craving some sauteed fresh summer veggies over pasta with a nice delicious creamy sauce. Not quite Alfredo but something close.
My choice of sauce will probably come as no surprise to some of you seeing as how most of ya’ll know I am addicted to all things cheesy. I hear the snickers and giggles out there. Don’t you guys say it…not one peep :) Mornay sauce is very similar to Alfredo sauce. Both are made with Parmesan cheese but with a Mornay sauce you add Gruyere as well…drool. Here’s a little trivia for you this sauce has been around since the Second Empire in France. It was especially enjoyed at the infamous Restaurant Durand during that time.
Here is what you will need for my Summer Vegetable Mornay.
Veggies & Pasta
1 green bell pepper
1 small zucchini
1 small cucumber
1 small yellow squash
1 small eggplant
2 ears of corn
1 can of Del Monte Lima Beans
1 small shallot
1 tblsp extra virgin olive oil
1 small tomato for garnish
salt and pepper to taste
1 box of De Cecco Farfalline
Prep Work:
Boil the Farfalline until el dente and set aside.
Dice the bell pepper, squash and cucumber. Slice the zucchini lengthwise and into approx. 1in pieces. Cut the eggplant into rounds (if it is the skinny variety) otherwise dice cut it. Remove the corn from the cobs. Finely dice the shallot.
Warm the extra virgin olive oil in a skillet over medium high heat. Add all of the prepped veggies including the lima beans into the skillet and saute for approx. 10 minutes. You want the veggies cooked through until just tender yet still firm.
Mornay Sauce
2 cups Bechamel Sauce (see below)
1/3 cup Gruyere cheese
1/3 cup Parmesan cheese
In a sauce pot over medium heat add the grated Gruyere cheese and grated Parmesan cheese to the already heated medium Bechamel sauce. Stir together until the cheese has melted. Serve over vegetables,fish or poultry.
Bechamel Sauce-Medium
2 tblsp butter
2 tblsp flour
1 cup milk
1 small onion, minced (optional)
salt and cayenne or white pepper
Over medium heat melt the butter and, if using onion, stew until soft but not brown. Add the flour and cook, stirring for approx. 3 minutes. Heat the milk and add, stirring until thick and smooth. Season to taste. Cook gently for 5 minutes. Strain before using. Makes 1 cup *Double the recipe for Mornay Sauce*
Plate the pasta into a lovely large serving dish, cover with the beautiful fresh sauteed veggies, add diced tomato and drizzle with creamy Mornay Sauce.
Okay right about now I have the biggest grin plastered on my face only ya’ll can’t see it. Mornay Sauce is one of the easiest yummy sauces to make. Yep, I was TICKLED for sure this afternoon. Not to mention the uber picky monkeys liked it…once I removed a few of the veggies of course, sigh.
I hope that you give it a try, you won’t regret it.
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Another bonus this evening is that CSN Stores.com is working with us again for this Monday is Giving Giveaway. If you weren’t here for the last time that they were a part of our giveaway let me tell you a little bit about them. CSN Stores.com has over 200 different stores to choose from and over 1 million items, including beautiful dining room tables, accessories and cookware! They offer competitive pricing on many name brands that you can’t find with other retail online stores. They are one of the top 3 online U.S. retailers of home and office goods!
Also if you would like a look at how the owner and his wife have created a wonderfully creative and beautiful home utilizing products from CSN Stores.com check out the latest issue of Better Homes and Gardens. You will also find along with the article a product code coupon that you can use at CSN Stores.com
This week we are giving away a 3.5 quart Le Creuset Stoneware Oval serving bowl in Caribbean Blue. That way when you make a large amount of delicious fresh veggies with pasta you will have a lovely serving bowl to hold all of your scrumptious yummies.
Just let me know what you would love to fill the bowl with :)
I am off to bed now because this post has run into the wee hours of the morning. Disrupted schedules… one of the many perks with being part of a swim team. Tonight we had relay’s between all of the different teams in our area.
I can’t wait to hear about some of your favorite dishes. Good Night or actually Good Morning Ya’ll,
Tickled Red
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Hi there guys I'm Shari, but y'all can call me Red.
Southern nut. Perpetual optimist. Food adventurer. Creative dabbler. Lovin' an impromptu surf life with my darlin' & two groms. We're so glad you stopped by! 







{ 39 comments… read them below or add one }
Seriously? Right now I’d fill it with ice and Coronas or Sierra Nevada Ale.
Later when it cools down and I can turn on the oven? Gooey Mac and Cheese. Enchilada casserole. Pesole.
Either one works for me :)
–>Wow,your garden is way ahead of mine. We did pick a few tomatoes yesterday and a few jalepenos.
I would fill the bowl with tomatoes, basil, fresh mozarella and drizzle with balsamic. Yum.
~deb
Caprese is my favorite!! I started in March so it is high gear right now.
That recipe looks great! I would fill the bowl with a big colorful salad full of lots of fresh veggies :)
Thanks for the compliment darlin’! Salads are always yummy right now in this heat.
I now “like you on facebook!
I would fill it with bow-tie and penne pasta, add some steamed broccoli, snow peas, and summer squash, toss in some cold tomato chunks and lots of avocados ….all smothered in my homemade primavera sauce:
one cup mayonnaise (I use Kraft w/olive oil)
juice of 3 lemons or limes
clove of fresh garlic (I add one more clove)
salt and pepper
lots of dried (or fresh chopped) basil
I use my mini processor to mince the garlic cloves, then I add the mayo and lemon juice, basil, and salt and pepper. It takes just a few pulses to blend it nicely.
Thanks, and enjoy!
Your sauce sounds delish! Thanks for sharing.
I am now your fan on facebook.
I wish our garden would yield something…..we are not having great weather here in Washington state!!
I would fill that baby with a spinach salad with warm bacon dressing, and homemade garlic croutons!
Oh yum!! Sorry to hear about your weather darlin’ :( Hope it perks up soon.
I’m a fan on FB!
I’m on the FB too…
So Monkeys???!!!! Pick me this time around! :P
I would fill that bowl with PASTA. I’m pregnant and can’t seem to get enough of it.
Congratulations!! I craved rice and gravy 24-7 with M1 and Strawberries with M2…they eat similar to that now :) weird.
SHRIMP!! Just kidding!
I am in the mood for a huge garlicly Casear Salad…with lots of freshly shaved Parmesan cheese and crusty croutons!
And I’ll share!!!!
I so know that you would fill it with shrimp! Yum…and you had so better share :)
Yum! It’s so rewarding to grow your own fresh food! I’m just finished my herb garden but a veggie one is on the list for next season! Great photos.
If I did have this dish I would fill it with mac n cheese with butternut squash sauce for my little girl!
That sounds superb!! Have you posted that recipe on your blog?
I’d fill it with heirloom tomatoes fresh from the garden rough cut, diced red onion, chopped basil, some olive oil, balsamic vinegar and a pinch of sea salt and cracked pepper. Delicious!
-The Hungry Southerner
http://TheHungrySoutherner.com
Oooooo…very, very nice!! Caprese Salad with some extra’s :)
I just tweeted! And for some reason I do not know why my husband’s gravatar came up in my previous comment. I swear I am not a 40 yr old man!
I thought that you looked great…snicker…just kidding :)
That’s a lovely recipe you shared with us, and that bowl is calling my name…..
I can just see it on my deck table, chilled and full to the top with a cool cucumber salad.
Greek Cucumber Salad? Either way yummy!
And look what I finally figured out how to do:
http://twitter.com/RoseMillsOhio/status/17428073146
You go girl!
Shrimp Remoulade and Angel Hair! One of our favorite “company” dishes…
that blue bowl makes me weak…I would feel it with all of the fresh organic veggies I could get my hands on at the Farmer’s Market and throw in a melange of salad greens, bleu cheese, sweet & spicy roasted nuts and last but not least my fresh lemon/honey dressing….
Tweet tweet!
I would fill it with a cucumber salad. Super simple:
- Chopped garden cucumbers (peeled & without seeds)
- Rice vinegar
- toasted sesame seeds
- pinch of sugar
Chill – sooo good!
I would fill it with sweet watermelon & salty feta with a little reduced balsamic vinegar drizzled on top.
This is so fun & YUMMY recipe BTW!
I’m a “fan” don’t know why I wasn’t already? Because I am a *fan* ya know!
I tweeted… http://tickledred.wordpress.com/2010/06/29/summer-vegetable-mornay-giveaway/#comment-1287
I would fill that baby up with a peach cobbler! If I have to heat up the house by using the oven during the summer it better be for something as delicious as that. I’m having so much fun reading your posts.
I would fill it with fresh berries and pass it around during a movie like popcorn. YUM :D
I tweeted: http://twitter.com/amandasue305/status/17612737720
I’m a fan on facebook! :)
I would break this beauty in with Pasta Carbonara–THEN I would try your veggie medly-my garden is behind yours up here!
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