I love July. It has become my favorite month. I love lots of things about July, but some of the things I love most are: my anniversary, heat and sunshine, and veggies.
Tonight, I made this. I don't know what to call it, except delicious. Grilled corn on the cob, basted with olive oil while it cooked. Quinoa flat bread (grilled) topped with grilled green and yellow zucchini topped with a 3 tomato salad. All fresh, mostly local, all good. No gluten required.
I've been making the flat bread more often than sandwich bread this month. I haven't wanted to devote an evening to bread making and this flatbread is fast, easy, and tastes pretty good. It's not the best thing I've ever eaten and I'm still experimenting with how to make it as good as it can be. Grilling it was a nice touch and the nutty flavor of the quinoa was a great contrast to the veggies. I'll post the recipe when I get it more consistent.
The 3 tomato salad is a celebration of my flower beds. Instead of flowers, most of my flower beds are full of herbs, tomatoes, and a couple of pepper plants. I picked two types of tomatoes from my own plants, and had grape tomatoes from the farmer's market. I cut them into small pieces, added some peeled, diced cucumber, and cubed Monterey cheese from the farmer's market. Tossed all that in some EVOO with salt, pepper, and shredded freshly picked basil leaves. I let it all sit while I grilled everything else and YUM. I'll be making that again. Really, it's taking a lot of will power not to eat the rest of it before Ben gets a chance to try it.
Edible Cookie Dough Recipe With Oats
15 hours ago