Preserving

Well, not really in the traditional sense, but saving things none-the-less. I prepared my edamame for freezing, made another large batch of Caponata and will most likely make more Tomatillo Sauce today. Here is a bit of other food I made this week. Please send your ideas to me at lindadansbury@comcast.net

Sweet peppers, onion, edamame, herbs - I had a couple of ears of sweet corn that I wanted to use up, so I removed it from the cobs. I sauteed onion, garlic and chopped sweet peppers and when they were soft I added the cooked edamame and corn and heated them up for a few minutes. Topped with chopped mixed herbs right before serving. It was delicious.

Green beans, garlic, scallion, herbs - made a green bean salad that I enjoyed for a few days for lunches.

Sweet peppers - grilled(roasted) several of them. When charred all over, placed them in a plastic bag - the skins come off much easier when you do this. When cooled, I removed the skin, stem and seeds and cut into strips. Added a little bit of garlic, salt and pepper and a drop of balsamic vinegar and a bit of olive oil. I love to put these on sandwiches, but they are great on eggs, served alongside grilled meats, etc, etc.

Lettuce, tomatoes, garlic, parsley, the last of summer squash - made the Warm Summer Squash and Sausage Salad