Using that Garden - A week of recipes

Saturday Dinner Menu
Okra Frittata
Green Salad with Creamy Tomatillo Dressing
Chips and Homemade Salsa

Frittata (I make this in a cast iron skillet, but you can use any skillet that is oven proof)
Olive oil for pan
8 eggs
1/2 cup milk
About 2 cups chopped okra
Salt & Pepper
Feta or other cheese

1.  Beat eggs and milk together, then pour into oiled skillet over medium heat.
2.  Promptly add vegetables and stir evenly into egg mixture.  Add cheese.  Cook on low without stirring until eggs are mostly set, then transfer to oven and broil 2-4 min., until lightly golden on top.  Cool to set before serving.

Creamy Tomatillo Salad Dressing
1 package of dry buttermilk Ranch dressing (made according to pkg directions)
2 tomatillos, chopped up
1/2 bunch of cilantro (just rinse and put in, stems and all) (I used the other half in the salsa)
Juice of 1 lime
1 can minced jalapenos
1 garlic clove

1.  Combine in food processor (or blender), and blend until smooth.  Store in refrigerator for up to 2 weeks.