Summer Squash Casserole

6 yellow or pattypan summer squash
1 cup onions, chopped
1 clove garlic, minced
1/4 cup fresh parsley, chopped
1/2 stick butter
2 slices of bread
1 medium bowl ice water
1 egg
Salt and pepper
1 cup cracker crumbs, or enough to cover casserole

Preheat oven to 350 degrees F.

Peel and cut squash into cubes. Boil until tender, about 5 to 7 minutes, and drain. Brown onion, garlic, and parsley in 2 tablespoons butter seasoned with salt and pepper. Soak bread in ice water and wring out; chop fine. Add to onion and garlic mixture; cook, stirring, for 2 to 3 minutes. Add drained squash and cook 2 to 3 minutes more, stirring. Remove from heat. Beat egg and add, allowing it to absorb into the mixture. Season with salt and pepper, if needed.

Place in casserole dish or baking pan. Cover top with cracker crumbs and dot with remaining butter. Bake for 20 to 25 minutes, until the crumbs brown.

Cook's Note: You can refrigerate this dish for up to 2 days before baking, but you should add the bread crumb topping right before you bake.

Recipe courtesy Paula Deen

Summer Lettuce Salad with Buttermilk Dressing

4 cups packed green leaf lettuce (rinsed, crisped, and broken into pieces)
1 cup shelled fresh green peas, uncooked
Buttermilk dressing, recipe follows

Divide the lettuce onto 4 chilled luncheon plates. Top each serving with peas. Drizzle dressing over salads.

Buttermilk Dressing:
2 tablespoons prepared mustard
2 tablespoons cider vinegar
1 tablespoon light brown sugar
1 teaspoon salt
1 teaspoon paprika
1/8 teaspoon hot red pepper
1 cup buttermilk

Recipe courtesy Joanne Lamb Hayes