"Good Monday morning after another weekend
for the history books!"
Did you cook something healthy and delicious this weekend?
Perhaps, like me, you were in a very warm location and thoughts
of turning on an oven in your kitchen just wasn't in the cards.
Yesterday, in the 90's again by early afternoon, and still hanging out
at home, it was a grilling day for sure.
We fired up the grill early for veggies - eggplant, zucchini, peppers and a few
earns of corn. I set them aside to cool, then cut off the corn to add to a large
bowl of orzo salad made around noon. We love this easy to make salad.
Leftovers can be used as a base for other tasty additions such as grilled shrimps
or scallops, cheeses, other veggies, and chicken (which we don't eat).
Around 6 pm, another quick heating of the grill and we plopped on two veggie
burgers (my favorite - Trader Joe's Vegetable Masala Burger with Indian Spices),
and melted a thin slice of Manchego cheese on top.
Added fresh snipped basil and parsley from the garden to the salad, splashed
balsamic vinegar on the grilled veggies and we were ready to go.
Delicious meal!
Basil coming along - pesto days ahead!
This was how I used leftovers another time - added more chopped and
roasted veggies, toasted pine nuts and Greek Feta cheese.
Some beautiful white blooms out now - lilies and gardenias - both so fragrant.
Hoping your weekend was good and that this week will be even better.
Stay well and be strong!
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Lovely meals in your household, as always! It was chilly here, so we didn't mind being in the warm kitchen. I made shakshouka on Sunday; Saturday saw us ordering Indian takeaway (we need to support local businesses, don't we!).
ReplyDeleteIndian takeway sounds like a delicious idea - I do love Indian food!
DeleteYou are eating healthfully! Looks so yummy.
ReplyDeleteWe never see Easter lilies in our gardens here...they are obviously very content with the climate and care.
Yes, they are potted Easter lilies from several years back which I transplanted next to the front steps - and they always open after Easter - smell lovely!
DeleteDear Mary,
ReplyDeleteYour grilled vegetables would be my favorite meal. I cooked a simple potatoe soup with greens from the garden.
Potato soup here today also - neighbor gave me freshly dug ones from a farm. Like the idea of adding greens - I have a box of baby kale, may chop and add. Thanks Gina.
DeleteYour Basil looks amazing! Mine is only just starting having been sown from seed recently.
ReplyDeleteWe have had roast vegetables today....onion, mushrooms, courgettes, tomatoes and a pepper.....eating up!
Mine grown from seed too - guess with our heat, and perhaps an earlier start, those tiny seeds are happy here! Can't wait to make pesto.
DeleteYour orzo salad looks delicious! I love summer salads. I often do what you do and add nuts and/or feta to them later for lunch the next day. And your grilled veggies...I could eat those every day. I've had the TJ's masala veggie burgers. I appreciate any veggie burger that aren't made with soy protein. (Although I'll eat organic soy once in awhile.) I don't eat any shell fish, but I do eat wild caught white fish. I have the wild caught cod from TJ's thawing in my fridge right now. I will be making that tomorrow night, along with roasted potatoes and broccoli.
ReplyDeleteI think we cook many things alike Melanie! I've tried TJ's cod also, quite good.
DeleteYour food looks so good. I particularly think I need to make the orzo salad and try the veggie burgers from Trader Joe's. Lovely flowers too. I just love white in the garden. They shine when the light is early morning or at sunset.
ReplyDeleteAn entire 'white garden' would be beautiful - another of those garden dreams!!!
DeleteMary your weekend meals look delicious! My husband grilled all weekend, it is his favorite thing to do. It is hot here too my friend, but it is funny because it is the first time I've felt like baking in months. I haven't made anything but if it cools off a bit I might.
ReplyDeleteYour basil looks fabulous, what is your secret? Mine is looking a little puny, my mint looks great.
Have a wonderful week and stay cool.
Elizabeth - I'm growing several types of basil, all from seed. This large leaf one is Genovese, and my favorite.
Delete"This basil cultivar is the best choice for Italian sauces and soups and for making pesto. Varieties include Genovese, Napoletano, Italian Large Leaf and Lettuce Leaf. Plants range from 14 to 30 inches tall and are prolific in hot, sunny locations. Harvest the top four leaves often to keep the plant growing and sweetly flavored."
Mary -
I love char-grilled vegetables too - yours look so delicious. I read a recipe for a different take on pesto that I am going to try. It replaces basil leaves with fresh mint and parsley leaves, and blanched almonds instead of pine nuts.
ReplyDeleteI've been meaning to try out other 'greens' for pesto too! I have substituted walnuts for pine nuts when out of them (plus they are very expensive here!), and they work well. I think the secret is to always use very good quality EVOO and freshly shaved real Parmiagiano Reggiano - none of that packaged dried out cheese they foist on us in groceries here.
DeleteDear Mary, how delicious your food all looks, and the basil looks inviting and healthy. It is hot over there, much as we have for many months of the year, and I make a lot of similar meals. Right now, our short Winter is to be enjoyed, with hot stew and dumplings, very nice :)
ReplyDeletexx
Enjoy your lovely winter months dear Patricia - hot veggie stew would definitely be bubbling on my stove here if cooler days would return!
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