We grilled some of our zucchini surplus, and made a refreshing cucumber-tomato salad. Watermelon, too, and some hot dogs and Italian sausages, though no one had seconds. Also, sweet potato pie and rhubarb pie graced the day as a belated Father's Day celebratory dessert since we were on a plane on the date itself. That night we invited people over to watch fireworks and offered unlimited ice cream cones. It was a yummy day.
When I said we were eating all things zucchini, I wasn't kidding. We were away for 10 days and this was what greeted us on our return. Also a whole bunch of peas and cucumbers...
This week our dinners were:
Red bean soup with a little tomato sauce and thyme, sunshine carrots
Potato salad, a pureed zucchini soup
Stir-fry with rice, leftover hot dogs and sausages from the holiday
Grilled tuna sandwiches and fresh veggies with dip
Pizza and probably zucchini
Leftovers
Pancakes, bacon, applesauce
I also just purchased some carob powder this morning, which I'm going to sneak into our usual peanut butter-banana-chocolate shake and see what people think.
Here is a recipe that a good Portuguese friend taught me when we lived there. She made it for us often. We would pick the collard greens from the quinta. It has become a family recipe and I think each of us do it a little different ;)A hand Zapper is easiest but a food processer would work too. I highly recommend the Zapper and you may already have one ;)
ReplyDeleteCaldo Verde Soup (another version)
ReplyDeleteboil diced peeled potatoes in chicken both or water. When done Zap it to the consistency you like.You can add more water if need be.Put pot back on burner and add fresh shredded collard greens or kale or both. Heat until soft. Add your portuguese sausage.
I like to cook garlic and onion with the potatoes and then a lot of collards. Other family like more a potato soup with less greens and no onion and garlic. You can also serve the sausage on the side instead. It's one of those recipes you just do whatever works for you;)