Ann Marie Ore is here to help us use some of the last vegetables in our summer gardens.Here are her recipes:Boutiful Garden SaladFresh corn-of the cob and cookedZucchini-cubedTomatoes, cherries in Â½ or large cubedSweet onionAvocado cubedUnseasoned bread cubesPlace veggies & bread in a bowl-preferable glass—great colorToss with dressingDressing:Â½ cup EVOO2 Tb balsamic vinegarLemon & zestÂ¼ cup Parsley choppedSea Salt & pepperParmesan cheeseLayered VeggiesZucchiniFresh mozzarellaEggplantFresh mozzarellaTomatoSea salt & pepperExtra Virgin Olive OilSlice all veggies in roundsBegin the layering each stack with Zucchini and continue as above sprinkling with salt, pepper and EVOO on each layerBake in oven 350 for 15-20 minutes-until cheese is melted.Simple Coleslaw with a great dressing Ingredients1 large head green cabbage, cored and shredded (about 3 pounds) 3 carrots, shredded 1 small sweet onion, such as Vidalia or Walla Walla, diced 1 cup Slaw Dressing, recipe follows 1 tablespoon prepared mustard 1 tablespoon dill pickle juice seasoningsDirectionsIn another bowl, combine the salad dressing, mustard, pickle juice, and seasoning mix. Spoon over the cabbage mixture and toss to mix well. Cover and refrigerate for at least 30 minutes and up to 3 days. Slaw Dressing:3 cups Mayo2 cups sugar 1/2 cup prepared yellow mustard Sea salt, pepper, 1 1/2 teaspoons hot sauce 2 tablespoons dill pickle juice In a large jar or bowl, combine all ingredients. Stir well. Cover and refrigerate for at least 24 hours. Additions:Mandarin orangesApplesShredded zucchiniBell pepperEnjoy!