Monday, July 27, 2009

Grilled Vegetables

A yummy summer side dish (or meal if you're like me). Very easy - but looks very impressive.

Hi. I'm new here. (I'm not even sure if I'm doing this right). I'm Amy. I love photography and I love cooking. Thanks Holly, for the invite to contribute to this blog, where I will happily engage both of these loves!

This dish is deceptively easy but very impressive and looks like you spent a lot of time on it. This recipe is one of those you can just make off the top of your head - once you make it you will see how simple it is!

Grilled Vegetables

Choose your favorite from "grillable" vegetables. Tonight, I chose zucchini, crimini mushrooms, and red bell pepper. Also excellent: asparagus, green onions, eggplant and yellow squash.

2 Tbs olive oil
2 Tbs balsamic vinegar
2 garlic cloves, minced
Fresh parsley
Fresh basil
Fresh rosemary

Cut zucchini lengthwise into 1/4 inch thick slices. Quarter the bell pepper, take the stems off the mushrooms.  Combine in a large bowl and drizzle with olive oil and salt and pepper.

Grill vegetables over medium high heat (be sure to grease the grill). Cooking times: about 8-10 minutes for the bell peppers; 7 minutes for squash, zucchini, eggplant and mushrooms; 4 minutes for asparagus and green onions.

Whisk the oil with vinegar and garlic. Add fresh herbs. You can use ANY of your favorite fresh herbs. I grabbed what was in my garden - basil and rosemary. Drizzle herb mixture over vegetables. Serve warm or at room temperature.

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Thursday, July 23, 2009

When Are You All Gonna Get Your Butts Out Here To Visit Succotash

Here's the recipe:

Buy a ticket online.
Come here.
You may also bring your offspring.
Stay in my guest room.
Tag along with me to the farmer's market.

Buy: tomatoes, fresh-shelled peas/beans, and basil.

Boil: peas

Sautee: Leeks in olive oil, turn off heat, add tomatoes, boiled peas, basil chiffonade to leek mixture. S&P to taste. Sit down out on the screen porch and watch the bees and butterflies while we indulge in riveting convo and sip San Pellegrino Limonata while we savor our Succotash.

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Thursday, July 16, 2009

Strawberry Lemonade Salad

Hi. I'm back. It's been....many months. But I'm posting my favorite summer salad because it's so easy and refreshing and simple and EVERYONE LOVES IT. The secret is the dressing.
[If I've posted this already, cut me some slack. I am not getting enough sleep.]

Plus, I want to let everyone know my good friend, Amy L. is joining us. She has awesome recipes so be excited. Welcome, Amy L.!

Strawberry Lemonade Salad

1 bag baby spinach leaves

1-2 cups strawberries sliced

That's all the salad requires but I like to add candied almonds when I feel fancy. Or throw in some grilled chicken or avocado to make it a meal. Endless possibilities.


1/3 c. sugar

1 lemon plus some zest

1 T. oil

2 T. white vinegar

This salad is so good, the pickiest eater in the family will be asking for more spinach. . . .

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