Zucchini and eggplant lasagna, and a salad. This is a great way to use up the over abundance of summer zucchini from the garden. Unfortunately I don’t anymore. It was growing really good and then it just stopped. It’s not a super saucey lasagna if that’s what you’re expecting. It’s a solid recipe though, I made it three times last summer. It’s easy and it lasts a couple days.
RECIPES:
Stir-fried Chinese egg noodles, and zucchini cooked with soy sauce and drizzled with honey. The noodles ended up looking really weird for some reason, but everything tasted okay. I only did a fraction of the chili paste it called for because I don’t like a lot of heat. I also added tofu. I think this is worth another shot to get it right.
RECIPES:
Stuffed peppers, mashed potatoes, homemade pickled beets, and a side salad. This is a classic dish my mom always makes, especially with garden peppers. I had to buy my peppers because my garden isn’t doing too well this year. Either way, it’s actually an easy recipe and I like to call it comfort food. I made the beets with my mandolin slicer too. Great tool!
RECIPES:
Stuffed Peppers:
about 2 lbs ground beef
1 cup cooked rice
chopped onion (I did half a large onion)
1 beaten egg
garlic
salt and pepper
6 red, yellow, orange, or green peppers
2 cans Campbell’s Tomato soup
Mix ingredients together through salt and pepper. Stuff peppers and put in baking dish. Pour on two cans of tomato soup, cover, and bake at 350 for 1 and a half hours. Eat.
Pickled Beets: This is from “The Dinah Shore Cook Book”
1/2 cup white vinegar
1/2 cup water
1/2 sugar
1 tsp salt
1/8 tsp pepper
2 cups sliced cooked beets
In a stainless steel or enamel 2-0quart saucepan, combine vinegar, water, sugar, salt, and pepper. Bring to a boil, stirring until sugar is dissolved, and boil briskly for two minutes. Meanwhile place beets in a deep bowl. Pour hot marinade over beets and let them cool, uncovered, to room temperature. Cover bowl with plastic wrap and refrigerate for at least 12 hours, stirring every few hours to keep slices moist.
Chicken with bourbon peach butter, salad with avocados, and leftover melon gazpacho with “frizzled” prosciutto. I’ve never made any kind of butter before, let alone butter with bourbon in it. I used Maker’s Mark, but I don’t it matters. Making peach butter was really easy, but very time consuming. I didn’t realize it needed to be in the oven for over two hours. Luckily I started dinner early today. I wonder if it’s good on toast? And that soup, it really shines when you have a spoonful of everything. The prosciutto, the fresh mint, and the soup mixture. Weird, but very good. I’m sure you could substitute bacon instead of frizzled prosciutto.
RECIPES:
Chicken with Bourbon Peach Butter
Mixed Greens and Avocado Salad
Melon Gazpacho with Frizzled Proscuito
Chicken tacos with tomatoes and grilled corn, and melon gazpacho soup. The tacos were just okay, but these crazy fruit soups are awesome. Peach and cantaloupe combined, then garnished with “frizzled” prosciutto. Not bad eating.
RECIPES:
Chicken Tacos with Tomatoes and Grilled Corn
Melon Gazpacho with Frizzled Proscuitto
