Each Monday here on WBKR, we share a What's Cookin'? recipe.  We created this segment years ago with the idea of giving you fun recipes that you can try at home. Our guest the fourth Monday of each month is Kelly Bland.  Kelly works for the Daviess County Cooperative Extension Office and specializes in recipes that can and will feed the entire family or a cost that is incredibly affordable.  You can count on her recipes to be healthy and economical.

Today's recipe is a true "farm to table" recipe.  Here's how to make Garden Patch Salad.  Once you round up all the ingredients, the prep time is a breeze.

GARDEN PATCH SALAD

1 pound (about 2) thinly sliced zucchini

1 pound (about 2) thinly sliced yellow squash

1 pound (about 2) peeled and thinly sliced cucumbers

2 thinly sliced bell peppers

Cherry tomatoes, halved

1 thinly sliced white onion

2 tablespoons parsley flakes

2 tablespoons garlic powder

1 tablespoon apple cider vinegar

1 tablespoon olive oil

1/4 teaspoon salt

1 teaspoon black pepper

DIRECTIONS:

In a large serving bowl, toss together all ingredients.

If you're like me, you like to change up what you make for dinner, but you don't have a lot of time to search for new recipes to try.  The Daviess County Cooperative Extension has come up with a fun new recipe club that can help you out.  Here are the details.  By the way, staying true to the office's commitment to being affordable, this club is absolutely free.

What's Cookin'? is brought to you weekly by Kentucky Legend.

Enter your number to get our free mobile app

KEEP READING: 3-ingredient recipes you can make right now

See How School Cafeteria Meals Have Changed Over the Past 100 Years

Using government and news reports, Stacker has traced the history of cafeteria meals from their inception to the present day, with data from news and government reports. Read on to see how various legal acts, food trends, and budget cuts have changed what kids are getting on their trays.