Shepard's Pie

• 1.5 lbs potatoes

• 1 bag green beans, ends trimmed and cut up

• 2 small onions, diced

• 1 small summer squash, diced

• 2 medium peppers, diced

• 1/4 cup water

• 1 t Worcestershire sauce (optional)

• 1 lb ground meat

• 4 T butter, divided

• 1/4 cup milk or cream (optional)

• Salt and pepper to taste

Preheat oven to 425. Chop the potatoes and boil until tender (about 20 minutes). While they are boiling, brown the ground meat in a skillet over medium heat until cooked. Remove from skillet, add 2 T butter, and then the onions, green beans, peppers, summer squash, Worcestershire sauce, and water. Cook until tender, about 5-7 minutes, add back in the meat, and remove from heat. Drain the potatoes, and mash with remaining 2 T butter, milk if using, and salt and pepper. Spread the meat and veggie mixture into an even layer in a 8 x 8 or 9x13 casserole dish (depending on if you want a thick or thin layers of veggies and then potatoes). Spread potatoes over meat, and bake until potatoes are lightly browned, 10-15 minutes.

Kabobs with Huckleberry Sauce

• 6 skewers
• 1 lb pork, chicken, or beef kabob meat
• 1 large summer squash, cut into thick slices
• 2-3 medium peppers, quartered
• 2 medium onions, quartered
• 1 box cherry tomatoes

Sauce:

• 1 box huckleberries, stems removed
• 1/4 c apple cider vinegar
• 1/4 c honey or brown sugar
• 1 small onion, minced
• 1/2 t black pepper
• 1 t salt
• Optional: 1 t ground mustard, 1/2 t chili powder, 1 t garlic powder

Cut meat into bite-sized chunks. Assemble kabobs. Either cook on grill over medium-high heat for 12 minutes, turning once, or cook in oven preheated to 400 for 20-30 minutes, turning every 5-10 minutes. While the kabobs are cooking, put all sauce ingredients into a sauce pan over medium-low heat and reduce for 15 minutes, or until it has thickened and is saucy. When kabobs are done, generously spoon sauce over them. Enjoy!