Zucchini angel hair pancake, corn on the cob, and a garden salad. Even though I really messed this up, it wasn’t too bad. I think it’s worth another look because I goofed it up so bad. I left out the sour cream and I mixed the marinara sauce in the mix instead of using as a dipping sauce. It felt like my noodle to zucchini ratio was way off too. Good use of garden zucchini though.
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Eggplant stir-fry, seaweed salad, and natto over rice. Aya made this dish with eggplant and peppers from the garden. I don’t think it has an official recipe. Natto is fermented soy beans. They are awful. They smell like stinky feet and taste worse. I guess you need to be Japanese to appreciate that one.
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 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
Pasta with herbed goat cheese and cherry tomatoes, and a garden salad. This was awesome! Anything with goat cheese makes it sound fancier that it really is. And I got to use the basil from my garden for the first time. The smell and taste of fresh basil to me, is the taste of summer. That and ice cream.
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