Another beautiful day ahead in the garden and the barn, and a beautiful day to enjoy a meal outside, either on the go or a proper picnic. We enjoy a good bbq like the next person, and not only can you appreciate some grilled meat, but the number of toppings and veggies that can be prepared on the bbq and the accompanying sides and salads is endless.
Our go-tos on the bbq are grilled zucchini. Sliced long or like coins, tossed with oil, salt and peppers and slammed on the grill. We also half and grill bokchoy, quartered cabbage, garlic scapes, eggplant and kebabs filled with onions and occasionally tomato. Its a quick and easy way to use up the mountain of zucchini you may be accumulating. We have made freezer meals with gilled zucchini, and heated up in the oven later, and they turned out pretty nice. Another nice way to use up the zucchini; stuffed, raw in salads, grated and frozen for future breads and soups, fried with onions, simple soups, spiralized or in sheets as a low carb pasta substitute in a noodle dish or lasagna. We recently bought an airfryer and I look forward to all the veggie fries and breaded versions in our future.
I think my favourite summer salad is kale, tomato, cucumbers, garlic, onions, a bit of basil and parsley with a balsamic dressing. Use it as a brushetta topper, a side or right on your burger, I think a variation of it is in the photo.
If you have some fun tips, tricks or recipes you want to share, send them my way. I have had some lovely and now regular recipes from CSA members that I can share with others as well.
