Happy Veterans Day! Our family has a strong tradition of military service. My Dad and my husband’s Dad were both in the Army. My husband, my brother, several of my husband’s brothers, and I are all veterans. Now, my son is a Navy officer, as are a couple of his cousins. So, I guess it is fitting that I come back from my unplanned blogging hiatus on Veterans Day. My laptop spent most of the last 2 weeks in the “computer hospital.” It is good to have it back and working.
I saw several recipes on the internet for grilled, marinated zucchini. This one is unique because the zucchini slices were marinated in balsamic vinegar and rosemary. The yellow squash is the last of what grew in our garden, the zucchini came in our CSA box. This would be great for your Veterans Day BBQ, but start early since you have to marinate the squash for 8 hours.
I’m continuing my series of shared recipes. Life has been really crazy, so I haven’t been as creative as usual. Fortunately, there is lots of recipe help on the internet! I am so happy that Taste of Home has most of their recipes online now. This recipe for Roasted Kielbasa an Vegetables was really good. You can’t go wrong with Taste of Home.
Somehow, I ended up with a lot of stir fry vegetables this week. Between what I got in our CSA box, what came out of our garden, and what I overbought at the grocery store last week, I had a nice variety of colorful goodness to put into the wok. I also had a lime that wasn’t going to make it much longer, so decided to make a lime based sauce.
This was pretty spicy. If you want less heat, cut back on the chili garlic sauce. Feel free to use whatever vegetables you have on hand. Broccoli would have been great in this. I ended up with a total of about 8 cups of vegetables.
If you have been following my blog for a long time, you might recognize this recipe. This was one of the first green chile recipes I shared, back in 2011. My food photography is getting better, so I’ve decided to re-post some of my older recipes with new (hopefully more appealing) photographs.
These quesadillas are really easy to prepare. They are also a great way to sneak some vegetables into your diet!
Heat olive oil over medium heat. Add bell pepper, zucchini, yellow squash, and onion. Saute until the vegetables start to get soft.
Add black beans and chile. Continue cooking until the beans are heated through. Remove from heat.
Spray both sides of an indoor grill with non stick cooking spray. Place a tortilla on the bottom plate of the grill. Top with ¼ cup cheese, then ¾ cup of the vegetable mixture. Top with another ⅛ cup cheese. Place a second tortilla on top. Lower the top plate and cook for 3-5 minutes, until golden brown. (You can also cook in a skillet on the stove, flipping the quesadilla half way through.)
Remove quesadilla and cut into wedges with a pizza cutter. Repeat with remaining ingredients.
Last summer, I shared a recipe for Grilled Squash. Today, I’d like to share another recipe for grilling squash. The method is the same, but the flavor combination is different. I originally planned to use fresh oregano in this recipe, but couldn’t get it at the store. I tried marjoram instead. It smelled SO good while it was cooking. I served this with grilled turkey Italian sausage.