Green Bean Salad
I added feta, red onions from the garden and Annie's Organic Sesame Ginger Dressing.
Zucchini Bread/Cake
Zucchini with garlic, tomato sauce and mozzarella for dinner.
What are you cooking or baking from this bountiful time of the year?
Welcome home, Tonya!
ReplyDeleteWe're eating tons of tomatoes and cukes and peppers right now, and pickling and freezing, and swiss chard. . . life is good!
I can't wait for our zucchini to emerge! We too are going away for a week soon, and I'm looking forward to the treasures we'll be coming home too. Ripening tomatoes, green beans, zukes and cukes, and more chard, broccoli and beets. Yummy!
ReplyDeleteThat zucchini dish looks beautiful and so yummy, I'm going to have to try that for sure. We pick 32 zucchini's yesterday so we will be eating a lot of zucchini! We are also eating lots of beans, cucs, tomatoes, potatoes, chard and lots more, oh the joy of a vegetable garden!
ReplyDeleteYour zucchini dish looks fantastic! I've been canning like crazy... this weekend I harvested a basketful of our green tomato varieties, onions and peppers and canned Salsa Verde. We're getting tons of eggplant, which I salt, weep, rinse, pat dry, and then marinate in balsamic vinegar/pepper/orange juice and grill. YUM!
ReplyDeleteYesterday we had zucchini fried in olive oil and garlic - then I added some sliced hot sausage (that I had already pre cooked)....shredded cheese topped it off. I have the rest of the pre cooked sausage in the freezer for some really quick fixings in the near future. :)
ReplyDeleteWelcome home! You have given me an idea for what to do with our green beans (which Chase is not happy to eat just raw like I am). I told him what you did and he wants to try that.
ReplyDeleteNow I just need to wait for the zucchini to come in. Yum!
Just this morning I made zucchini muffins that went over with rave reviews, I wouldn't know as I am on a cleanse and can't eat them! lol
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Jen
There's a great recipe in Chez Panisse for zucchini, of which I have ooodles right now. Really easy: you make a polenta base with added cheese and place stir fried zucchini, onions, garlic and whatever else you like on top and top if all off with more cheese and salsa. Bake for ten minutes to melt the cheese. Very nice, nutritious and large enough for the family. Beth
ReplyDeleteI want to eat at your house.. We are eating a lot of pesto. You can guess what is doing well in our garden! LOL
ReplyDeletehow are you feeling these last days??
Would love it if you posted the recipe for that last zucchini dish! We have loads of zucchini! I always have a bowl of grated zuc in my fridge and I add it to EVERYTHING this time of year. My husband and I love open faced broiled sandwiches with a bit of meat, cheese, garden fresh tomatoes, and shredded zuc on it. YUM! Our kids are picky eaters. oy vey. So I add the shredded zuc to pasta sauces, browned meat, panini type sandwiches where everything melts together and they can't see it, etc. If they can't see it, it goes down fine. :) Right now our zuc are exploding and our tomatoes are PACKED with green tomatoes so when they explode, we'll be eating tomatoes 3 meals a day. I love just putting them on a slice of homemade bread with some vinegarette type dressing on top. YUM!
ReplyDeleteWelcome home Tonya. It must have been exciting to return home and find a garden overflowing with goodness! The zucchini dish looks like such a nice simple dinner, I will keep it in mind since our zucchini are just starting to produce. Everyone here is anticipating zucchini bread too.
ReplyDeleteWe harvested our first broccoli the other day, very exciting. I think we will even have a few tomatoes ready soon. Finally something more than just greens...
Enjoy getting settled back in at home. I hope to write soon to catch up a bit more.
With love, Renee
Just curious did u steam your beans first before adding the feta and dressing?
ReplyDeleteSounds so yummy! Happy you enjoyed your trip!
ReplyDeleteForgot to tell you I am canning salsa!
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