by Macki Jul 24th, 2011 // Swell Suppers

Swell Supper: Garden Bounty Dinner

This summer we planted our first garden:  zucchini, tomatoes, lettuce, strawberries, corn, rhubarb, artichoke, and more!  Sounds amazing, right? Unfortunately our bountiful garden has produced no bounty. So far all we’ve gotten are a few strawberries. Hmm… think we started too late. But Mom came to the rescue! She drove down from Oregon and brought her own garden bounty so I’m using these fresh veggies to make this weeks Swell supper: End of Summer Vegetable Gratin, Parmesan Chicken, a side of pasta, and Strawberry Rhubarb Crumb cake for dessert.

Get started on the strawberry rhubarb crumb cake and  bake in preheated oven for 30-40 minutes. While the cake bakes prep the Parmesan chicken and vegetable gratin.

When the cake is finished replace it with the Parmesan chicken and set the timer for 10 minutes.  After 10 minutes put the vegetable gratin in the oven and set the timer for 20 minutes. The gratin needs less time to cook because the oven is really hot at this point. Boil a pot of water and cook your pasta of choice according to the package – we like capellini. Check both the gratin and chicken after 20 minutes for doneness. Remove from oven and serve your garden bounty supper. Now doesn’t that sound swell?