Cooling Greens
August 20, 2017
This August heat has inspired me to reach for anything green from the season’s bounty, switching up my weekly shopping trip which seems zeroed in on auto-pilot. Let’s see what this exercise has produced.
From the top:
It started with this green spider orchid from Trader Joe’s inspiring the rest of my selections.
Locally grown Honeydew melons are just the break I needed from Watermelon.
These Green Zebra heirloom tomatoes will switch up that Summertime BLT or Caprese.
Local fresh herbs…it doesn’t get better. Basil for a Pesto Pizza on the grill or maybe a Pesto Potato Salad…Parsley and Mint for a Chimichurri to compliment anything grilled.
Zucchini have gotten a bad rap by showing up on your desk or doorstep by the bagful. Take full advantage by grilling them up with some onions, peppers and tomatoes or knocking out a batch of Zucchini Muffins.
Photo: gp
Still Grillin’
October 12, 2013
I just can’t get enough Chimichurri sauce. And, like the Argentinians, I’ll take it on anything grilled, any time, and then some. This simple condiment of parsley, mint, and garlic will extend summer freshness well into fall. Most traditionally used on grilled meat of any kind like grilled sausages, a rib eye or lamb, why not try it spooned over some late summer heirloom tomatoes, oven roasted new potatoes or even alongside a simple quesadilla?
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