Our zucchini plants this year are seriously mediocre. It's something with the soil, I think. Usually I end up with more than I could ever possibly use, but I'm actually buying it at the store this year. So sad.
BUT, for those of you with too much zucchini, I offer you this simple side dish. I whipped it up a few nights ago, and I seriously recommend it.
Zucchini on the Grill
- 2 zucchini, halved lengthwise and chopped in 1/2" pieces
- 1/2 of a red onion roughly chopped
- 1 tsp. Herbes de Provence
- zest of 1 lemon
- 2 cloves of garlic, finely chopped (or two cubes of the fantastic frozen stuff from Trader Joe's)
- 1 tbsp olive oil
- Salt & Pepper to taste
Add all of your ingredients into a mixing bowl and toss well. Fire up your grill to medium heat. Dump the contents of your mixing bowl into a grill basket and grill your veggies for 5-7 minutes, or until done.
Easiest side dish ever. Very flexible, too. You could add cherry tomatoes, yellow squash, or whatever your heart desires.
Is there anything better than summer produce?
Last night, I made a caramelized onion pizza with fresh tomatoes (not from our garden just yet–a few more weeks and we'll be swimming in them!) and basil from our garden. We cooked it on a pizza stone outside on the grill. One word: YUM.
I also chopped up a couple of our lemon cucumbers, sprinkled them with crushed red pepper flakes and a bit of thinly sliced red onion and then doused it in seasoned rice vinegar. It will be perfectly marinated by the time my lunch hour rolls around today. Can't wait!
Need I say more?
I originally read about this here and saved it in Google Reader so I could find it again because it definitely seemed like something I'd want to find again! Then, we had a barbeque a few weeks ago with some neighbors, and one of our neighbors had made the same recipe–except she served hers in a pie crust. It's that flexible. Love it.
All you need is a box of Jello sugar free chocolate pudding, 2 cups of fat free milk, and a container of Cool Whip Free.
Prepare the pudding as directed, fold in 3/4 of the container of cool whip, chill and serve with a dollop of the remaining cool whip. We added a bit of extra chocolate to ours. I just melted some chocolate chips in the microwave, spread the melted chocolate onto some parchment paper and then refrigerated until we were ready for dessert. Then I chopped it up into little bits and sprinkled on top.
In the end, you have a dessert worthy of company… or a Sunday night watching movies on the couch.
As I am sitting down to type this, it is after 6 pm and I am still in my pajamas. I love days like this!
In addition to a gazillion loads of laundry, I have managed to make these amazing cookies:
Caramel Filled Apple Cider Cookies
I also sorted through today's CSA box, which is so filled with greens that I knew I'd need to freeze some because we could never eat so many greens in a week. (This week was chard, escarole, spinach, AND kale–that's in addition to tomatoes, peaches, strawberries, broccoli, anaheim peppers and celery.)
So, I chopped
And then after some good drainage in the salad spinner, I shoved it all into small portions in the freezer.
Overall, it's been an insanely productive day. It feels good to have tackled the CSA box on day one rather than scrambling to deal with freezing things as they start getting to that over the hill place.
I hate to say it, but bring on the Monday. (Ugh.)
While Catch is away in Colorado this week breathing fresh air and watching her sister’s new horses run through the beautiful meadow at their ranch, I have decided to bunker down at Chateau Mom. On the list of pros and cons of staying at mom’s house for a few days, the pro column includes:
- A wine collection she will gladly share if I cook her dinner.
- A beautiful swimming pool with an average temperature of 82 degrees this time of year.
- A 15-minute commute to/from my office—versus the usual 45 minutes.
- Central air conditioning.
So tonight after work, I am headed to Chateau Mom for sangria, padron peppers (courtesy of yesterday’s delivery from the Fruit Guys), and BLTAs. (Tomatoes from the garden, butter lettuce & avocado from the Fruit Guys.)
I love it when a plan comes together. Now if only we could find a way to speed up the clock.