Our family cooks almost every night and usually I help prep and Scott make it yummy and thinks up some pretty creative stuff with what's in the fridge. We also have a pretty exciting vege garden with some excellent tomatoes, summer squash, green beans, herbs including lots of basil and bell peppers. And since we have an abundance of these veges growing, most of our summer dishes will include some of these crops, while in the winter we just have to plan ahead and do more shopping…and we eat out more, supporting the many excellent local restaurants in the area.
The idea behind this blog is to A) Help us keep a log of some of the very tasty meals B) Share them with you!
This is a great salad to bring to potlucks or have for dinner on a hot Sacramento summer evening when you don’t want to eat a big hot meal. It’s got lots of cilantro and cumin, so if you don’t like that, it’s not the salad for you. Prep time from start to finish: @ 20min.
1.Cut up half a jicama into small pieces, along with 2 salary sticks
2.Pour a can of black beans, half a can of corn, the jicama and s…
This is a delicious and quick meal that can be altered to taste, with seasonal veges. We made this tonight for the first time and used up lots of ripe tomatoes from the garden. From start to finish: @50min.
1. Sautee a large onion in oli or butter
2. Carve out tomatoes and squach to create your stuffing bowel
3. Pre-bake squash on a baking tray for @15 min at 325 degrees
4. Take tomatoe insides and add to pan of onion mix and sea…
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