Grilled zucchini caprese sandwiches, and bacon-corn chowder with shrimp.  This month’s issue of Cooking Light is kicking out some good recipes!  Both of these were great, and I was able to use food from the garden.  I used turley bacon instead of regular bacon.  It didn’t seem to be a problem.  The chowder said 20-minute meals, and by golly, it sure was.  This was a great summery meal.

RECIPES:

Grilled Zucchini Caprese Sandwiches

Bacon-Corn Chowder with Shrimp

 

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