Strawberries

Strawberry Mint Fruit Salad // Uses Mint, Strawberries // Vegetarian

Strawberry Mint Lemonade // Uses Mint, Strawberries // Vegetarian

Salad Turnips

Japanese Turnips with Miso Maple Sauce // Uses Salad Turnips // Vegetarian

List of Other Ways to Enjoy Japanese Salad Turnips

Stir-Fried Baby Turnips with Spring Onions, Green Garlic, and Tofu // Uses Green Garlic, Salad Turnips, Scallions // Vegetarian

Komatsuna

Komatsuna and Shiitake Mushroom Stir Fry // Garlic, Komatsuna // Vegetarian

Komatsuna Slaw // Uses Komatsuna // Vegetarian

Mustard Greens

Creamed Mustardy Mustard Greens // Uses Garlic, Mustard Greens, Onion // Vegetarian

Indian Saag // Uses Garlic, Mustard Greens, Spinach // Vegetarian

Southern-Style Mustard Greens // Uses Garlic, Mustard Greens, Onion, Thyme

Patty Pan Squash

Greek Stewed Green Beans and Yellow Squash with Tomatoes // Uses Dill (or Mint or Parsley), Green Beans, Garlic, Onions, Summer Squash (can also use Patty Pan or Zucchini), Tomatoes // Vegetarian

Pan Fried Patty Pan/Scallop Squash // Uses Patty Pan Squash // Vegetarian
From Heirloom Seed Solutions

Pan frying is one of the simplest ways to prepare this type of squash. Cut the squash in half vertically and scoop out the seeds. Slice the squash (about 1/2 inch thick). Heat a frying pan to medium high. Pour a little olive oil into the pan. Cook the squash for several minutes on each side, until golden brown. Sprinkle with salt and pepper.

Roasted Zucchini and Beets // Uses Beets, Garlic, Zucchini (can use Yellow Crookneck or Patty Pan instead) // Vegetarian

Simple Patty Pan/Scallop Squash // Uses Onion, Patty Pan Squash // Vegetarian
From Heirloom Seed Solutions

• 3 medium squash, thinly sliced
• 2 Tbsp butter or olive oil or coconut oil
• 1 tsp seasoned salt
• 1 dash pepper
• 1/4 tsp minced onion
• 4 Tbsp Parmesan cheese
• 1/4 cup milk

1. Preheat oven to 350 degrees.
2. Spray 1 1/2 quart casserole with cooking spray. Cover bottom with squash. Dot squash with butter or oil.
3. Season with salt, pepper, and onion. 
4. Cover squash with grated Parmesan cheese. Pour milk on top. 

5. Bake covered at 350 degrees for 30 minutes or until squash is tender.