Plant, Grow, Eat - Day 30 !

Day 30!

We made it!

My husband survived!

I still hope to post a recipe now and then . . . there are veggies in the garden

that are just giving forth, like my patty pan squash . . .  it was a tough go with them, 

but finally I'm getting a few . .  such is the way of gardening!

So . . . for day 30 we decided to have Mexican

Tacos with hand made tortillas

Mine of course were "fish tacos" . . . husband opted for real meat! :-)

Lori Ann's version

Michael's version

On the menu:

Fish (Salmon) Tacos, 

served openface

Made with fresh lettuce and 

Salsa (recipe below) from the garden!

Fresh Garden Salsa:

2 large tomatoes seeded and diced

1/4 red onion finely diced

1 fresh Jalapeno seeded and finely diced

2 T chopped fresh Cilantro

Juice of 1/2 lime

salt and pepper to taste.

Combine all ingredients and serve!

Thank you so much for following along with my crazy personal challenge,

it's been great fun and I've tried a few new things that I will definitely eat again!

Like beet greens!

 I've cooked more in the last month than I normally do.

 I have always loved to cook but time and work just don't always cooperate.

I think from now on I'll find a way to make more time for those beet greens!

Lori Ann

Plant, Grow, Eat - Day 29

Welcome to Greek night!

Dinner tonite was Greek all the way!

Husband even had lamb . . .  

but he was hungry so I didn't get a chance to get a photo!  :-)

On the Menu:

Tabbouleh

Tzatziki

Hummus with fresh Cilantro

Served with warm Pita wedges, 

red peppers, steamed green beans and zucchini slices

(The Tzatziki recipe was given early on and is on the recipe page.)

The Tabbouleh & Hummus recipes are now on the recipe page as well!

Enjoy,

Lori Ann

Plant, Grow, Eat - Day 28

I love when you can eat a whole plant . . . 

Such is the case with red beets,

from the fruit to the leaves, pure earthy heaven!

Now . . . I realize that many of you, (like my husband) might not like beets,

so just close your eyes now!

But to me . . . they are like deep red butter!

(Especially freshly picked and roasted.)

Sorry for the dark photo!  I didn't eat till almost 10pm!

On the menu:

Sauteed Beet Greens with Olive Oil, Onion & Garlic

Topped with Red Beets & Goat Cheese

Along side. . .  earthy Wild Rice

The basic idea:

To roast fresh beets, remove greens leaving about 1" of stems.

Wash but don't peel. Put 4-6 beets in a covered casserole wiht 2-3 T water.

Roast in oven @ 350 about 40 min.

Let cool slightly and rub off skins . .  they will peel easily!

When ready to serve slice or chop.

Sauteed Beet Greens:

You will need about 6 C beet greens.

Wash and remove any woody or tough stems, tear into 2-3" pieces.

In a skillet saute 1 small onion and 3-4 cloves of garlic, both chopped in a drizzle of olive oil.

(To use a little less oil sometimes I add a tad of water!)

Add beet greens and saute stirring until wilted.

Season with salt , pepper and a dash of lemon juice if you like.

I topped the warm greens with fresh beets and crumbled goat cheese.

The Wild Rice is from Trader Joes . . .you can just microwave it,

top with a drizzle of olive oil, salt , pepper and the lemon as well if you like!

Fast, easy, healthy & good!

Enjoy,

Lori Ann

Plant, Grow, Eat - Day 27

Tonite ...  a simple and healthy dinner!

EVERYTHING was from the garden except the mushroom!

Me thinks I'll miss my garden in the winter.

On the menu:

Grilled Portobello Mushroom with Balsamic glaze.

Garlicky roasted potatoes with parsley

Fresh steamed green beans

Fresh roasted garden beets

Just a few simple notes:

To cook fresh beets . . . remove greens leaving about 1" of stems.

Wash but don't peel.  Put 4-6 beets in a covered casserole with 2-3 T

of water. Roast in oven @ 350 about 30-40 min.

Let cool slightly and rub off skins . .  they will peel easily!

Serve hot or cold or use in a recipe.

Garlicky potatoes . . . . cut 10 or so red or small yukon gold potatoes in quarters or a little smaller.

Microwave in a covered casserole or steam until partially cooked.

In a bowl mince 4-5 garlic cloves, add about 1-2 T. Olive oil, & salt and pepper to taste.

Toss potatoes in this mixture to coat.

On a med hot grill in a perforated grill pan cook potatoes until done.

Toss with fresh minced parsley when ready to serve.

Enjoy,

Lori Ann

Plant, Grow, Eat - Day 26

My challenge is winding down and so are some things in the garden!

With the cooler evenings, the tomatoes are taking longer to ripen, as are the eggplants.

The cherry tomatoes don't seems to mind!

The cucumber vines are pretty spent . . .  but that's ok,

we have had our fill of them this year!

Tonite the only things that didn't come from the garden in my meal was

a couple croutons, some brown rice and a sprinkle of parmesean.

Husband had meat added!

I'll post the basics below as I pretty much winged this one!

On the menu:

His and Hers Stuffed Peppers

(Vegetarian and not so . . . )

Fresh green salad

The basic idea . . .

Cut 2 green peppers in half and clean

Spritz wiht olive oil,

Roast @ 350 for about 30 min

Microwave one bag of trader Joes organic brown rice.

For Vegetarian version:

Begin to saute 3 garlic cloves chopped, 2 small onions, chopped in a drizzle of olive oil.

Add 1/2 C. chopped red pepper, 1/2 - 1C chopped eggplant, 1/2 zucchini chopped

When close to done add 10 cherry tomatoes cut in half, 1/3 of the bag of rice and about 2/3 C homemade tomatoe sauce. ( see recipe page)  . . . cook 5 min, turn off heat, add salt and pepper to taste.

(You can actually use any vegetables you have on hand in this . . .  I would have added mushrooms if I had them!  Feel free to experiment!)

For Meat version:

Brown 1# lean organic ground beef with 3 small onions chopped and 4-5 cloves of garlic chopped.

Add salt and papper to taste. Add 2/3 bag of rice and about 1 C of homemade tomatoe sauce (see recipe page).  cook 3-5 min.

Place peppers into small casserole dishes, 2 halves per dish.  

Fill with respective filling, adding extra in between pepper halves . . . top with another cup or so of homemade tomatoe sauce and fresh parmesean.

Bake 20-30 min @ 350

Serve

The meat part of this recipe makes more than is used for 2 pepper halves . . .  

more like enough for 4, you may want to roast an extra pepper.  :-)

Enjoy,

Lori Ann

Plant, Grow, Eat - Day 25

I love a good one bowl meal!

Especially a colorful and healthy one like this.

On the Menu:

Whole Wheat Pasta

with . . . Swiss Chard *, garlic *, onions * & cherry tomatoes *

Topped with Mizithra & fresh basil *

A piece of crusty bread on the side

The basic idea :

All amounts are personal preference :-)

Cook Whole Wheat pasta of your choice according to directions.

While that is cooking . . . Wash and stem Swiss chard (or fresh spinach), tear into 2" pieces, 

cut cherry tomatoes in half.

Saute a bit of chopped onion & minced garlic in olive oil.

Stir in Chard and saute until it begins to wilt nicely, add tomatoes

and cook till tomatoes are hot and begin to crinkle.

Don't overcook tomatoes or they will get mushy.

(Of course this is personal preference as well!)

Add cooked pasta and season with salt, pepper and a tad more olive oil if needed.

Top with grated cheese and fresh basil.

A squeeze of Lemon would also be a nice addition!

(Mizithra is a Greek sheep's milk cheese . .  you can also use Parmesean)

* From the garden

Enjoy,

Lori Ann

Plant, Grow, Eat - Day 24

Again we have something that looks a bit like Breakfast for dinner!

(Well . . it could be breakfast too!)

The only ingredient in this dinner that didn't come from was the eggs. (& olive oil)

Hmmm . . .  maybe chickens should be living in the kitchen garden,

 Lacy Lu could keep an eye on them for us, maybe she would just think they were little sheep!

 but they would have to live out their lives as pets too!

This Spanish tortilla is similar to a fritatta . . . 

kind of a one dish meal with eggs, potatoes, onions and garlic.

This was made for us when visiting dear friends who are also great cooks!

Thank you Scott and Bill!

On the Menu:

A Spanish Potato Tortilla

&

Sliced tomatoes

Enjoy,

Lori Ann

Plant, Grow, Eat - Day 23

I love omelets for dinner . . . 

Quick, easy and oh so good, especially with "garden fillings"!

On the Menu:

Swiss Chard Omelette with chives and tomatoes

Cherry tomatoes

Whole grain toast

 The basic omelette . . .

2 eggs + 2 egg whites beaten (Lacy always get the extra yolks!)

 A few medium leaves of Swiss chard, stems removed and torn into 2" pieces

5-6 cherry tomatoes, cut in fourths, seeds removed and patted dry.

3-4 fresh chives chopped

2 T crumbled goat cheese

Mix chard, tomatoes and most of the chives into beaten eggs.

Cook omelet over med to med. high heat in an olive oil spritzed skillet.

As underside cooks, push back cooked part to let uncooked run over to cook as well.

When almost set, add goat cheese, fold in half or thirds and cook on each side till done.

Serve topped with more chives.

Enjoy,

Lori Ann

Plant, Grow, Eat - Day 22

Pizza Night !

This evening we had friends over to make Pizzas from the garden.

I made whole wheat pizza dough 

(recipe courtesy of Whole Living Magazine, current issue, September,

 except I added about 2 t. sugar to help the yeast work.)

Then . .  everyone stretched their crusts and did their own thing with toppings from the garden.

We had homemade tomato sauce (on the recipe page), fresh pesto, onions, banana peppers, pimento, red beets, garlic, sliced tomatoes, fresh basil, asparagus & eggplant (all from the garden!)

I tried about 4 different combinations on my one crust as I wanted to see how they'd turn out!

Loved the fresh Pesto, eggplant & tomatoe . . .  and the goat cheese and red beets!

On the menu:

Pizza 10 ways!

Enjoy,

Lori Ann

Plant, Grow, Eat - Day 21

Wow . . . 3 weeks in to this personal challenge

and still going!

Tonite I tried a new recipe . . .  of course changing things a bit along the way,

But I was so happy with the results!

This soup might not be for everyone, but I loved it!

I ate it with a crusty piece of toast, but it would be a perfect start to a Mexican meal as well!

Maybe even served with tortilla chips or strips on top!

Amazingly healthy and full of nutrients . . . a vegetarian recipe to boot!

On the menu:

Swiss Chard & Cilantro Soup

(See recipe page)

Slice of crusty bread with olive oil and Parmesean

Enjoy,

Lori Ann

Plant, Grow, Eat - Day 20

Here is a lovely meal for a 

great weekend of grilling!

The tomatoes are tasting so luscious right now . . . and paired with eggplant ?

Well . . . just yum!

On the Menu:

Grilled eggplant & Tomatoes with Feta and Fresh Basil

(see recipe page)

Red & White Quinoa

Grilled Portobello Mushroom with balsamic glaze.

Enjoy,

Lori Ann

Plant, Grow, Eat - Day 19

TGIF

Another week ends of eating from the garden!

Some of the veggies are coming to an end . . .  like the green beans and even the cucumbers . . .

But lettuce round II if just starting!

Hope you all have a great weekend!

On the menu:

Seared Scallops over red & white quinoa

Fresh green beans with tomatoes and lemon

These scallops were simply seared in a bit olive oil with a tad of salt, pepper and paprika.

(2-3 min each side)

A squeeze of lemon over top of scallops and quinoa when serving completes them nicely.

For the green beans:

Steam about 4 large handfuls of fresh green beans just till done

After steaming, drain liquid and set beans aside. In same pan cook 1 small chopped leek in a drizzle of olive oil and 1T of butter. Add beans back in and heat until hot again.

Serve topped with halved cherry tomatoes (seeds removed) and a squeeze of fresh lemon!

These are really wonderful!!!

Enjoy,

Lori Ann

Plant, Grow, Eat - Day 18

Another use for that Fresh Tomatoe Sauce!

Quite a lovely meal and healthy too!

On the menu:

Eggplant Parmesean

(see recipes page)

Fresh micro greens & cherry tomatoes with balsamic dressing

Enjoy,

Lori Ann

Plant, Grow, Eat - Day 17

Tonite it's "Burgers and Fries"

But in a healthy way!

On the Menu:

Veggie Marsala Burger, on fresh greens

(Trader Joe's)

Hand cut French Fries with Spicy Catsup

Sliced Tomatoes with feta

(The only items NOT from the garden were the burger and the feta!)

The Fries were great!

(Weber's Art of the Grill)

4 medium yukon Gold potatoes

1 T. olive oil

1 T minced garlic

1/2 t kosher salt

1/2 t. fresh ground pepper

1/4 C ketchup

1/2 t chile sauce

1/2 t balsamic vinegar

Wash potatoes and dry. Cut in 1/2" slices then wedges.

Toss with olive oil, salt , pepper and garlic.

Cook in a perforated grill pan over med-high about 12-15 minutes, till done.

For Spicy ketchup, mix ketchup, chile sauce and balsamic.

Enjoy,

Lori Ann

Plant, Grow, Eat - Day 16

Day 16!

Past the halfway mark.

A few things are slowing their production in the garden . . . 

but I also have new lettuce coming , and maybe some spinach and more kale so we'll see!

Tonites dinner was delicious!

On the Menu:

Garlic Shrimp over organic brown rice

(love the microwave version of brown rice at Trader Joes, in the freezer section)

Sauteed Swiss Chard with lemon & tomatoes

Both these are on the recipes page.

Enjoy,

Lori Ann

Plant, Grow, Eat - Day 15

Experimenting . . . 

Since I don't eat red meat or chicken I wondered how tuna salad would be with Pesto.

Quite nice I found out!

On the menu:

Pesto Tuna Salad Wrap

Yogurt Cucumber salad

(see recipes)

Sliced Tomatoes

I used the same wraps as a prior post, multigrain by La Tortilla Factory.

For the tuna salad . . . choose a tuna that does not have a fishy taste!

(My favorite is the Trader Joe's Albacore, No salt added)

Drain one can tuna, add 4-5 T plain Greek yogurt,  2 or so T. chopped red pepper,

1T thinly sliced onion, 3 or so T chopped peeled & seeded cucumber.

Stir in 1-2 T. fresh Pesto 

A drizzle of olive oil

Season with salt and pepper to taste.

Lay a few young Swiss Chard leaves on 1/2 wrap, top with tuna

and thinly sliced tomatoes.

Wrap and secure with a toothpick

(makes 2-3  1/2 wraps)

Enjoy,

Lori Ann

Plant, Grow, Eat - Day 14

Another of those days with no time to cook or eat!

My "real" job totally took over today with a deadline for 

"The Best We Can Do"

I was stitching into the wee hours last night,

and rushing, rushing today!

So . .  dinner was once again . . . . 

On the menu:

Pesto on Toast with shaved Parmesean

Cherry tomatoes

A nice Malbec from Argentina

Enjoy,

Lori Ann

Plant, Grow, Eat - Day 13

Yesterday I made a pot of delicious Red pepper & Tomatoe Sauce.

Tonite we used some of that sauce for  dinner!

On the Menu:

Garden Fresh Red Pepper & Tomatoe Sauce

(see Recipes Page)

over:

Fresh Whole Wheat Cheese Ravioli

(From Whole Foods)

with Fresh Basil and Shaved Parmesean

Green Beans

Simple and yet so filling.

(There are so many ways you can use this tomatoe sauce . . . 

watch for more meals and twists as I made quite a batch!)

Enjoy,

Lori Ann

Plant, Grow, Eat - Day 12

A busy day here . . . 

Aside from working like crazy at my "real job", 

I made tomatoe sauce to be used in the future.

Tonites dinner was fresh and fast, 

AND it was easy to make a variation for my husband the meat eater!

On the Menu:

Mediterranean wraps

with Tzatziki

(see recipe page)

cherry tomatoes

We started with La Tortilla Factory Multi Grain Wraps.

On mine I had homemade tzatziki, grilled tofu, grilled eggplant, onions, tomatoes, green beans, red peppers & julienne cucumber.

Michael's Wrap included, tzatziki, onion, tomato, grilled eggplant, red pepper, grilled chicken and feta.

Very filling and a lovely summer meal!

Enjoy,

Lori Ann

Plant, Grow, Eat - Day 11

Well . . .  it's been

"One of those days"

They happen . . . 

Hardly time to eat & no time to cook,

But this made me feel much better and still fell within my

challenge rules!

On the Menu:

Glass of Sauvignon Blanc

(yep . .  that came first!)

Tomatoe Slices

Multigrain crusty toast with fresh Pesto

(Pesto is on the recipe page)

Hopefully I'll get a little time to cook tomorrow!

Enjoy,

Lori Ann

Plant, Grow, Eat - Day 10

Well . .  it's one BUSY week here!

Lot's of work deadlines, and less time to tend garden and cook,

real life  . . .  funny how it is!

BUT . . . still no reason not to eat healthy!

Or to spend hours in the kitchen.

"Village salad" that you saw in a prior post is one of our "fall backs".

It's fast, easy, fresh, healthy and good.

We really do have this a couple times a week, especially since the cucumbers show

no signs of letting up!

On the Menu:

Whole Wheat Orzo with Pesto and Mizithra

(Mizithra is a greek sheep milk cheese)

&

Village Salad

(Village salad and pesto recipes are on the recipe page)

That's it simple and yummy!

Enjoy,

Lori Ann

Plant, Grow, Eat - Day 9

We call them "Stacks"

One of our all time favorite summer meals,

We have these at least once a week once the eggplant start coming on!

They can be a meal or a side dish, but we usually go for meal!

On the menu:

Eggplant, Tomatoe & Mozzarella "Stacks"

(see recipes page)

Crusty multigrain bread

Glass of Syrah

Enjoy!

Plant, Grow, Eat - Day 8

Today was a busy day with work deadlines looming!

I didn't even think about dinner till 9:30,

by then I needed something easy, healthy and fast!

Leftovers!!

(sort of)

One the Menu:

Bruschetta Omelet

topped with fresh basil and flaked Parmesean

Multigrain toast

 The basic idea . . . 

2 eggs + 2 egg whites beaten (Lacy always get the extra yolks!)

Leftover or fresh bruschetta topping, 

drained well as tomatoes can make an omelet watery and you don't want that!

(see recipes from cocktail party)

Fresh basil

flaked Parmesean.

Cook omelet over med heat in an olive oil spritzed skillet.

Add a few minced basil leaves to eggs and save a couple for on top.

When almost set, fill with part of the bruschetta toping, fold in thirds.

Cook till done.

Serve with more bruschetta topping, fresh basil and Parmesean.

Quite tasty!

Enjoy,

Lori Ann

Plant, Grow, Eat - Day 7

Tonite just a 

"Simple Supper"

After last evenings festivities and feast of flavors we scaled back a bit.

On the Menu:

Grilled Salmon with fresh dill and pepper

Fresh cherry tomatoes

Cucumber Salad with Yogurt & Dill dressing

(see Recipes)

Enjoy,

Lori Ann

Plant, Grow, Eat - Day 6 - Last nights cocktail party

My post is a bit late as we had company last evening for cocktails.

These friends were guests as well as guinea pigs, tho willing,

in our 30 day challenge.

Here is what we had . . . 

Our 3 additional ingredients were

Multigrain Baguette

Goat Cheese

Shrimp

Everything else you see is from the garden!

On the Menu:

Bruschetta 3 ways

Beet

Traditional

& Eggplant/ Tomatoe

Goat cheese stuffed peppers

(see recipes)

Pesto - Goat Cheese dip with green beans, red peppers, & cherry tomatoes

Goad cheese rolled in fresh garden herbs

Grilled shrimp with garlic & basil.

For the bruschetta

These are all a kind of make it up as you go along, but I'll give the basics. ;-)

For all 2 slice a multigrain baguette a bit on the diagonal, spritz or rub one side with olive oil.

(I use a mister)

Toast on cookie sheet on oven.

**Beet Bruschetta

5-6 roasted and cooled beets chopped

drizzle with olive oil and balsamic

add fresh thyme, salt and pepper to taste

Spread toasted baguette slices with goat cheese & top with beets.

** Traditional Bruschetta

(A bit unusual but quite tasty . . if you like beets as I DO!)

5-6 Roma tomatoes, seeded and chopped

1/2 smaller cucumber, partially peeled, seeded and chopped

1/2 small red onion chopped

Drizzle all with olive oil

add scant T lemon juice

Season with salt, pepper a touch of cilantro (to taste) adn 1-2 minced garlic cloves

Top toasted baguette slices and add minced fresh basil.

** Eggplant & Tomatoe Bruschetta

1 small Eggplant or 3 - 10" hansel (skinny) eggplants. chopped small

4-5 T chopped red pepper

4-5 T chopped red onion

(Toss with a bit of olive oil and roast at 350 till soft, then cool.)

4 roma tomatoes seeded and chopped

(Roast these separately, then strain to remove a bit of the juice, cool)

Add tomatoes to eggplant mixture, drizzle with olive oil, 

season with salt, pepper & 1-2 minced garlic cloves.

Top toasted baguette slices and add minced fresh cilantro (or basil)

*** Pesto & Goat cheese dip

Thin any amount of softened goat cheese with either water, lemon juice or half and half,

Till it is dip consistency.  Add fresh Pesto starting with a little  at a time until you

have a taste you like.

Happy Fellas !

Enjoy,

Lori Ann

Plant, Grow, Eat - Day 5 . . it's Friday!

It's been a busy week of good eating, 

so tonite I was feeling like a lighter dinner !

Today I made a large batch of Basil Pesto,

(the second for the summer already),

and it smelled so good that I decided to make a dinner of it!

(see recipes for the PESTO)

On the Menu:

Basil toast with flaked parmesean a drizzle of olive oil and pepper.

Side of cherry tomatoes

Grilled Cucumber

Sauvignon Blanc

Have you ever grilled a cucumber? I hadn't . . I was experimenting.

( We need 50 ways to eat a cucumber here!)

I cut it in 4ths, spritzed with olive oil added salt and pepper and grilled.

Serve plain or drizzled with Balsamic glaze.

Quite yummy!!

Plant, Grow, Eat - Day 4

You will see a recurring theme this month of recipes made with cucumbers, tomatoes, 

& onions . . . these seem to be pretty prolific this year!

Tonite we had one of our favorites,

"Village Salad"

(see recipes)

This is one of our all time summer favorite fresh salads.

It only takes a few minutes to prepare and tastes amazing!

On the Menu:

Village Salad

Steamed Green Beans with onions and garlic

Whole Wheat Orzo with olive oil and Mizithra

(Mizithra is a wonderful Greek hard cheese made from sheep or goat milk

find it in gourmet or Mediterranean markets.)

Enjoy,

Lori Ann

Plant, Grow, Eat - Day 3

This evening we have a slightly "Healthy" version of Risotto

Today's Menu:

"Healthy" Asparagus & Leek Risotto
(see recipes)

Side of cherry tomatoes, simply dressed with sea salt, pepper, olive oil and a splash of lemon.

This is finally the end of our asparagus,

I didn't expect to have another meal of it, but lo and behold, there was a perfect amount!

This healthy version of risotto skips the butter & cuts down a bit on the olive oil and Parmesean,

all without sacrificing taste.

The Vegan Version would leave out the Parmesean and still be quite decadent!

Enjoy,

Lori Ann

Plant, Grow, Eat . . Day 2

Tonite was burger night.

Of course my husband had a "real" burger

But I had one of my favorites. The Veggie Marsala burger from Trader Joes.

On the Menu:

Veggie Marsala Burger

Side of Quinoa

(Topped with cherry tomatoes, simply dressed with 

salt, pepper, fresh basil and a drizzle of olive oil.) *

&

Freshly made Bread and Butter Pickles. *

(see recipe page)

* Yum from the garden!

Lori Ann

Plant, Grow, Eat - Day One

Today is August 1st.

It is also: 

Lughnasadh 

This "Green Man" visited us last year
 from the Cypress trees. Can you see him?

The first Harvest arrives with Lughnasadh, the Celtic festival held in celebration of the first fruits of the harvest on August 1st.  As the Green Man’s foliage begins to change colors , we begin harvesting in our gardens, making bread from our grains, storing the fruits of our gardens for winter and celebrating another year of the earth’s bounty.

(To see more history, click here)

A fitting beginning to my Plant, Grow, Eat challenge don't you think?

As we are still getting the last bits of asparagus from the garden I thought I would begin there.

Tomatoe, Asparagus and Feta Fritatta

On the menu:

Tomatoe, Asparagus & Feta Fritatta

(see Recipes page )

Sliced tomatoes

Roasted Mild peppers stuffed with feta.

Quite a lovely meal for day one!

Enjoy,

Lori Ann

It's looking like dinner!

Hi there!

Well . . .  August 1st. will be the first meal of my 

"Plant, Eat, Grow" challenge!

(See prior post or sidebar)

 Monday will be our first meal.

The results will be posted later Monday evening, say about 9pm or so!

Hmmmm . . .  what to make?

We are actually still getting a few stalks of asparagus here and there!
I think I'll start with those!

The Kitchen Garden

The garden looks a bit like a veggie jungle, but good things are hidden amongst

all those green leaves.

I'm getting quite hungry !

Enjoy,

Lori Ann 

A personal challenge . . .

So, here is my silly personal challenge idea!

Is it a hair "hare" brained scheme? 

Will I be torturing my husband with vegetables?

 Will this just be fun?

to ALL of the above . . .  YES!

Plant, Grow, Eat

is a self imposed challenge to create 30 meals over 30 days

from what is growing in the garden.

In addition to what we pick I am allowed 3 additional ingredients.

Items like cheese, eggs, a piece of fish, etc.

There is a small list of "free" items as well:

Sea salt, fresh ground pepper, olive oil, lemon juice or vinegar, butter (for DH) and various condiments.

Every meal will be foremost . . .

FRESH, HEALTHY, SIMPLE and EASY!

Now . . .  my husband and I eat a little differently, this challenge really is pretty easy for me as I don't eat meat, I do eat some fish, eggs and cheese, tho I could easily live on fruits and vegetables!

So, if I show a grilled Portobello meal, there is a good bet that his plate holds a steak in place of a mushroom! 

Other than that I'll do my best to get him to try a few new veggie dishes!

(Hmmmm . . . .  might be another challenge in there!)

Check "Barefoot in the Basil" on August 1st. for the first yummy meal! 

Right now I'm getting a couple meals in the queue, 

Just in case we are out for a day, or real life intervenes.

 I'm taking the week to prepare a few things ahead like Sweet "fridge" Pickles that take a

week to cure, and compiling recipes and ideas too!

In the meantime . . .   go stick your fingers in the dirt!

Lori Ann