Roasted veggie and ricotta pizza, and a salad with blue cheese and raspberries. Oops, I forgot to add the fresh garden basil! I’ll add it for the leftovers I suppose. Still a really good tasty way to utilize garden vegetables. I bet you can throw eggplant on here too.
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Grilled chicken thighs with pineapple relish, grilled zucchini with balsamic vinegar, and a garden salad. This took longer than twenty minutes, but it didn’t take an hour. Just lots of chopping. I don’t have a grill or a grill pan so I cooked the chicken on my Foreman grill. It worked just nice. Nice, flavorful, tender, and very summery.
RECIPES:
Grilled Chicken Thighs with Pineapple, Corn, and Bell Pepper Relish
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
Turkey sandwiches with avocado spread, and a salad. Lunch meat and sandwiches are a rarity at our house, so when we have them it seems like such a treat. My mom had a ton of leftover lunch meat and I’m not one to let food go to waste. She also had baked beans leftover. I’m not a huge fan of those, but when food is free, I’m not as picky.
Broccoli and sun dried tomato pasta, and a garden salad. Wow! This was awesome! So awesome I just might make it again next week. I never do that. Part of the awesomeness was that I wasn’t expecting much. This was just a filler recipe. What a nice surprise. It called for shrimp, but I’m I’m already making something with shrimp this week and was too cheap to buy more. This could be good with shrimp, without shrimp, chicken, or even salmon too. Not only good, but easy.
RECIPES:
