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
