What Ya' Been making lately besides Jelly? ( and Yogurt)

Sounds TASTY.... Especially the Cobblers part.... Last night Hub and I had plenty of Yellow Squash on the grill, Made a balsamic drizzle for it.... Broke out the good great aged Balsamic vinegar and drizzled a few fresh cherokee purple tomatoes with fresh Mozzarella and basil with a really good organic olive oil that I got as a sample. This evening I plan to make a ratatouille with our eggplant, zucchini, bell peppers and onions... probably do it on the grill, Brown rice or perhaps a couscous salad and a grilled chicken breast. Don't you love this time of the year for eatins? I just got my newest Food and Wine Mag and in there was a recipe that I am planning to try this week, that is cherry tomatoes... ( we are growing several different types and colors) with a brown sugar apple cider vinegar sauce, and you basically pickle them and use them to top a main protein, such as grilled swordfish etc..... Happy Cooking!

of course! fed-ex me some.......

of course! fed-ex me some.......

Yeah, me too! Peach...blackberry...cobbler... *insert drooling smilie*

Trent, I joined a local CSA this year. Althought I am completely loving it, I just don't know what to do with all that summer squash. Any ideas ? You mentioned pizza, grilling it and putting it on a pizza is an idea, I am thinking.

Ha! We did not do a CSA or a big garden this year due to having the baby and being on the road a bit. We are leaving for NYC on Friday as well. So right now our fresh fruit and veggie store is low. Once back, we should get well loaded up and then let the cooking begin!

Not only is he a Doctor, He Plays a Chef on TV...... * Snort* I have a recipe posted in the Veggie Section for an Italian Squash Pie that is to DIE FOR.... It gets better the next day as well....

You guys are making me so hungry!! Too bad we don't live closer. I'd come help sample some of your cookin'! You did need help, right?

Come On Down Girl! I can always use an extra set of hands in the kitchen....

Dang. The last jar of pesto in the freezer was, er, in the freezer. So no pesto for the pizza. Instead I had to go out and grab some fresh basil leaves and chop them into some CSA (last Fall's) garlic and slather it all in EV olive oil for the pizza instead. It went over diced Italian canned plum tomatoes (tomatoes here are not quite right yet) instead of sauce and under the broccoli raab. Cheese, oven and eat...