Summer Vegetable Stampede

Summer Squash Stir-fry Photographed on Fiesta Dinnerware

We have reached that point during the summer where our gardens are producing fresh vegetables faster than most families can consume them. Even if you don't have your own garden, friends and neighbors who do may kindly press upon you bags bulging with tomatoes, okra, corn, onions and that most prolific of summer vegetables, the zucchini. What to do?

Well, don't get all stressed out about it -- cook it up! Let me count the ways:

First, there is a flavorful vegetable skillet dish called Confetti, a combination of onion, okra, corn and tomatoes. Not heavily spiced, Confetti relies on the flavors of gently sauteéd fresh vegetables. Okra is a hot weather crop commonly grown throughout the South, but it is starting to turn up in Northern supermarkets and is available frozen.

Then, the Summer Squash Stir-fry is a tangy and healthful way to enjoy all that garden-ripe zucchini, yellow squash and tomatoes. And if you have zucchini coming out your ears, bake some Zucchini Nut Bread to eat now or freeze for later.

Finally, for a real treat, get out that deep fryer and make a batch of Fried Onion Rings. You will have to guard these to keep them from being eaten before you get them to the table.

Vegetable lovers will have no trouble resisting the temptation to doctor up some of these recipes with cheese, sauces and spices. And while it is true that the Confetti and Summer Squash Stir-fry can be enlivened with the addition of chopped jalapeño or poblano chiles, try these dishes without resorting to fillers that add unwanted calories and mask the fresh goodness of summer's bounty.

Vegetable Confetti

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cups okra, rinsed, trimmed and sliced
• 2 cups fresh corn (cut from cob)
• 4 large ripe tomatoes, peeled and chopped
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 slices crisp bacon, crumbled