This time of year it seems like most meals have more than one veggie. You really need to, in order to keep up with the haul every week. I like to give myself the goal of eating, storing, or sharing everything in my Springdell box by my next pick-up day. During the big summer weeks it can be a challenge, but one that I am totally up for. I hope you all take this challenge with me, as Jess and I say, “let no veggie go unloved!”. So, let’s talk about some of the veggie love from dinner tonight.
I planted my snap peas late in my garden (I’m new to this gardening thing and didn’t know better) so I actually harvested my first snap peas today. I was so excited to be picking from my very own garden! Here is what I came back to the kitchen with today:
I decided to pair it up with the corn and basil from the share to make a delicious side salad for dinner. So I cooked my corn on the cob for just a quick few minutes to keep it crisp.
Once the the corn had cooled I cut it off of the cob and mixed it with chives from the garden, salt, pepper, and olive oil.
Add in my home grown snap peas and a ton of fresh basil thinly sliced. Check out the flowers from the flower share in the back!
Sometimes there is nothing better than simple. Another of our simple veggie sides is putting a variety of veggies on the grill. I sliced up two summer squash, a red pepper and the lonely two carrots I had left (the boys snacked on the rest). I used a grill basket for these. I toss them with a bit of olive oil so they won’t stick and the basket goes right onto the grill.
Another method of grilling veggies is just directly on the grill, which is what we did with a head of pac choi. I sliced it in half and rubbed it with a bit of oil salt and pepper. Place it on the grill just until it heats up and you see grill marks.
I always enjoy joy a sweet ending to Sunday night dinners, so tonight I made a simple shortbread cookie. You can use any shortbread cookie you are used to. My friend Sherry taught me a great trick for rolling out shortbread cookies. Place your dough into a ziplock bag and roll it out to fill the bag. Lay the bag flat in the fridge to firm back up. Cut the bag off the dough and use a pizza cutter to cut the cookies. Awesome!
Just before baking them I placed blueberries on top of the cookies and gently pressed them down a bit (not hard enough to burst the berries though). Bake them according to your shortbread recipe. Remember, these cookies do not brown much at all.
The last step is to give them a nice glaze. I simply mixed a cup of confectionary sugar and the zest and juice of one lime. Glaze them when they have cooled completely and you are good to go. Enjoy!