Healthy food, fresh ingredients, simple reci[es
Barbecued Zucchini (Courgette), simply done on the barbecue grill - outdoor summer cooking
Time to transition from summer to fall - summer squash and brown mushrooms.
Pasta with an easy, no-cook sauce of fresh tomatoes, green olives, garlic and lots of fresh herbs.
Zucchini, Tomato and Goat Cheese Stacks, with lettuce leaf basil
Zucchini and Goat Cheese Stacks, easy to make and a switch from the usual Mozzarella
Grilled Turkey Pesto Rolls with Tomato Avocado Sauce
Barbecued Stuffed Pork Tenderloin, filled with chopped mushrooms and finished with easy, home-made barbecue sauce.
A squash about 7" (17cm) long is just the right size for a vegetable side dish for the 2 of us.
Slow Cooker Pork and Red Cabbage, a winter staple at our house, the sweet / sour cabbage is always a favorite with pork.
Lightly stir the shredded cheddar into the hot potatoes just before serving; some will melt into the potatoes giving them a lovely golden color, some will turn into trails of molten cheese.
Salmon and Avocado Salad with Creamy Dill Dressing, the last of the summer salads.
The shredded potatoes kept a bit of texture which I liked rather than the blandness of the usual topping of mashed potatoes.
By cooking the cauliflower with the pasta we not only save a pan, but add flavor to the pasta.