Summer vegetables are going to be so plentiful soon, I hope. However, today’s recipes are doable even if it’s winter time.

I’ve never even seen real nachos. I draw the line at that much “cheese food.” The nachos today are just a touch salty for my taste and kalamata olives are low on my favorite foods list but that didn’t keep me from eating my share and then some.

I’m right sure I’ve shared the squash recipe with you before, but now you won’t have to hunt it when your squash and zucchini crop is in, and in and in.

Orange Cream Fruit Salad was supposed to taste like the orange/vanilla ice cream bar. It doesn’t, but it’s delicious on its own. It’s so easy to prepare, is good the next day and loves to go to picnics — in the cooler, of course.

Mediterranean Nachos

2 tablespoons finely chopped kalamata olives, drain

2 tablespoons finely chopped sundried tomatoes in oil, drain

2 roma tomatoes, finely diced, well drained

2 scallions, thinly sliced

4 ounces crumbled feta

1 bag restaurant style tortilla chips

Arrange chips in a single layer on a microwavable tray

Sprinkle feta over the chips. Heat until the cheese melts. Sprinkle all the vegetables over the chips. Enjoy immediately.

Orange Cream Fruit Salad

1 (3.4 ounce) box French vanilla instant pudding mix

1 cup half and half

1/2 cup orange juice concentrate

1 (8-ounce) extra creamy Cool Whip, thawed

1 (20-ounce) can pineapple tidbits, drained

1 (11-ounce) can mandarin oranges, drained

1 cup shredded coconut

Grapes, strawberries, blueberries, bananas etc

I’m a medium bowl, whisk together pudding mix, milk and orange juice until smooth.

Fold in Cool Whip and fruit. Chill until serving time. Garnish with coconut and your choice of fruits.

Summer Squash and Zucchini

1 small summer squash and one small zucchini for each serving, halved, quartered and sliced about half-inch thick

1 small sweet onion, finely diced

2 cups bread crumbs

2 cups shredded cheddar cheese or cheese blend of your choice

1-2 tablespoons dried Italian herb mix

1 stick butter, melted

Salt and pepper to taste

Preheat oven to 400 degrees. Spray a 9 by 13 or larger baking dish with Pam. Add all ingredients to a large bowl. Fold gently to mix well. Spread in the prepared baking dish. Bake until bubbly and golden.

Broiled Tomato Stacks

3 large tomatoes, sliced 3/4 inch thick slices

4 ounces shredded cheddar cheese

1/4 cup finely diced onion

8-10 ounces fresh broccoli in very small florets

2 tablespoons butter

Turn oven to broil. Place tomatoes on a pan with sides. Salt tomatoes lightly. Set aside. Place broccoli and onions in a microwave-friendly pie plate. Dot broccoli with butter. Cover with plastic wrap and microwave 3-4 minutes as for fresh vegetables. Layer broccoli and onions on tomato slices. Sprinkle with cheese. Place in oven and broil until cheese melts and broccoli shows a tiny bit of color.

Melanie joined The Daily Times in the early 90s and has served as the Life section editor since 1993. A William Blount and UT alum, Melanie is generally the early arriver who turns on the lights in the newsroom.

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