Oh my goodness, is this delicious. We live in the country and our neighbor had a lot of fresh green beans and zucchini to get rid of. We are literally up to our eyeballs in this stuff. We found this recipe after our 4th day of eating zucchini and green beans. I’m sure glad we did, we are definitely making this again. Yum!

Ingredients

• 1 1/2 lbs. fresh green beans, halved in the middle
• 1 package bacon, crisply cooked
• 2 zucchini, medium-sized, cut to 1/4 inch thickness
• 2 medium onions, diced
• 2 tsp. dried thyme
• pepper, to taste

Directions

1. In a large skillet, start cooking bacon.
2. Meanwhile, wash and cut green beans.
3. Cut zucchini and onion.
4. When bacon is done, put on a plate covered in paper towel to drain the grease.
5. Drain grease from pan, leaving 3 Tbsp. for sauteeing the vegetables.
6. Saute vegetables (including onion) until zucchini is soaked through and beans are crisp.
7. Tip: You could serve this as a side dish instead of a main dish.

Your mouth will be watering for more of this (hey, it’s even better than plain-old fried zucchini). I wish I had more to heat up right now but it was so delicious our family ate it all at dinnertime!

This is a great, tangy salad for potlucks or as an addition to a baked or grilled meat, such as chicken or pork. Broccoli is a vegetable that is chock full of antioxidants, so eat up!

Ingredients:

• 3/4 cup mayo
• 2 Tbsp. sugar
• 2 Tbsp. vinegar
• 1 bunch broccoli, cut up (about 6 cups)
• 6 slices crisp-cooked bacon, crumbled
• 1 small red onion, chopped

Directions:

1. Mix mayo, sugar and vinegar in a large bowl.
2. Add broccoli, bacon and onion. Mix well and cover.
3. Refrigerate for 1 hour or more before serving.
4. Tip: use light mayo to cut out fat.

This recipe was found in the Winter 2008 issue of Kraft Food & Family magazine.