Backyard Gardens, Supermarket Aisles Brimming With Vegetables

If you’re not already up to your knees in garden vegetables by now, chances are you will be in the next few weeks. Backyard gardens are brimming with prolific crops like tomatoes, cucumbers, onions and carrots. Also, the price of these produce items in supermarkets is so attractive during this bountiful season that even non-gardeners should find the following vegetable recipes irresistible.

Four Onion Gratin combines chopped chives, red and yellow onion slices and leeks in a layered cheese casserole, accented with vermouth. It is an ideal accompaniment to grilled lamb or beef. And the addition of cheese gives a calcium benefit.

Carrot Tart is a sweet carrot treatment that is easily made in the food processor. This dessert is rich in Vitamin A, a plus in today’s beta-carotene-conscious times. For variety, try baking in six individual tarts and doubling the filling for entertaining.

Braised Cucumber and Corn rounds out the selection. FOUR ONION GRATIN

8 ounces mozzarella cheese

8 ounces Jack cheese

1/2 cup seasoned bread crumbs

1 bunch chives, chopped

2 red onions, sliced

2 yellow onions, sliced

4 leeks, white part only, sliced

1/2 cup vermouth

1/4 teaspoon salt

1/8 teaspoon black pepper

Combine cheeses with bread crumbs. In separate bowl, mix chives, onions and leeks. Layer half of onion mixture in 2-quart shallow baking dish. Top with half of cheese mixture. Repeat layers. Pour vermouth over and season with salt and pepper. Cover and bake at 350 degrees 1 hour. Makes 8 servings.

PER SERVING: 241 calories; 16 gm protein; 11 gm carbohydrate; 14 gm fat; 392 mg sodium; 232 mg potassium. USRDA Protein 25% Riboflavin 15% Vitamin A 11% Niacin 02% Vitamin C 18% Calcium 45% Thiamine 04% Iron 05% CARROT TART

1 cup flour

Peel of 1/2 orange, cut into 1-inch pieces

2 tablespoons sugar

1/4 teaspoon salt

1/3 cup chilled butter, cut into 4 pieces

3 tablespoons ice water

1 1/2 cups water

2 tablespoon honey

7 large carrots, peeled and shredded

3 tablespoons orange juice

1 tablespoon lemon juice

Place flour, orange peel, 1 tablespoon sugar and salt in food processor container fitted with metal blade. Process until peel is finely grated, about 20 seconds. Add butter and process about 15 seconds or until mixture resembles coarse meal.

With processor running, add ice water all at once. Process until dough forms ball, not more than 20 seconds.

Transfer dough to lightly floured board and roll out to 11-inch circle, 1/8 inch thick. Line 8-inch pie pan with pastry and flute edges. Bake at 425 degrees 10 to 12 minutes, rotating pan halfway through for evenly browned crust. Cool.

Meanwhile, bring water, honey and remaining 1 tablespoon sugar to boil in 2-quart saucepan. Add carrots, pressing down to make sure they are covered with water. Return to boil, then reduce heat and simmer 15 minutes. Add orange and lemon juices and cook 25 minutes longer or until all liquid is absorbed. Set aside to cool.

Fill cooled crust with cooled carrot filling. Serve slightly chilled or at room temperature. Makes 6 servings.

PER SERVING: 251 calories; 4 gm protein; 37 gm carbohydrate; 10 gm fat; 253 mg sodium; 340 mg potassium. USRDA Protein 06% Riboflavin 08% Vitamin A 194% Niacin 09% Vitamin C 27% Calcium 04% Thiamine 14% Iron 07% BRAISED CUCUMBER AND CORN

1 medium onion, chopped

2 tablespoons unsalted butter

2 tablespoons flour

1/4 teaspoon dill weed

1/4 teaspoon salt

1/8 teaspoon black pepper

1/2 cup water

1/2 teaspoon sugar

2 cups sliced cucumber, cut in halves

2 cups corn kernels

Saute onion in butter until tender. Stir in flour, dill, salt and pepper. Gradually add water, sugar, cucumber and corn. Reduce heat and simmer, covered, 15 minutes, until tender and heated through. Makes 6 servings.

PER SERVING: 129 calories; 3 gm protein; 20 gm carbohydrate; 5 gm fat; 95 mg sodium; 277 mg potassium. USRDA Protein 05% Riboflavin 06% Vitamin A 08% Niacin 07% Vitamin C 23% Calcium 02% Thiamine 10% Iron 05%