Cook Once, Eat Multiple Times

Grilling season can make dinners easier with some planning. Grill more than what you need for one meal and you can do countless things with the leftovers - that goes with both veggies and meats. I didn't make a lot of different things this past week, but the rainy day today provides a good opportunity to be creative with all the veggies! Please share how you enjoy your harvest by emailing me at lindadansbury@comcast.net and please include Anchor Run in the Subject line so that I can find your email. Here are a couple of things we enjoyed this week.

Zucchini, eggplant, scallions, fresh herbs - grilled them up until nice and charred and cooked through (the scallions take only a couple of minutes). When finished, drizzled with some good olive oil, salt and pepper and some chopped fresh herbs.

Zucchini, eggplant, garlic scapes, a few peas I still had left - used the leftover grilled veggies and uncooked peas and cooked up some pasta. I had pesto in the freezer so I made a delicious pasta salad which was one night's side dish and a couple of lunches after that.

Lettuce, cucumber, scallion, kohlrabi - made a nice hardy salad and served it with leftover grilled chicken cut up and placed on top.

Beets - made a delicious beet salad - I like to use a basic Dijon vinaigrette with some chopped up tarragon. Serve with a bed of greens, a bit of goat or feta cheese and some chopped nuts, and it is delicious!