Happy July 4th! I hope you are having a fun filled and patriotic long weekend! Thank you to all our military and their families for your service and sacrifice!
The weather tells me that we are going into mid-summer . The 3 H's are here! HAZY, HOT AND HUMID! Although I am not fond of this type of weather, my garden is crazy about it! It is growing so fast, I swear I can hear it! At this point I am on top of the weeds, but when the weather turns this humid, they grow even faster than the veggies!
The zucchinis are the stand-out of the garden right now! I pick a couple each day. So zucchini is ON THE MENU this week.... and for the next few.
I'll be making recipes like zucchini coffee cake, chocolate chunk zucchini bread, zucchini latkes, zucchini rellish (FABULOUS!), zucchini muffins, grilled zucchini... I sound like Bubba from Forest Gump!
Zucchini Plant With Blossoms
Steaks On The Grill
Corn On The Cob
Ceasar Salad
Potato Salad
Mixed Berry Cobbler With Homemade Vanilla Ice Cream
Tuesday
Grilled Salmon with Dill Sauce
On Crooked Creek Salad
Recipe: On Crooked Creek Salad With A Creamy Mustard Vinaigrette
I am always on the lookout for a new and delicious salad dressing. This one from On Crooked Creek is a WINNER! And visiting On Cooked Creek is also a delight! Click HERE for this recipe and a lovely place to visit!
Wednesday
Zucchini Latkes
Anchovy Toast
Recipe: Zucchini Latkes
If zucchini were worth it's weight in gold I'd be the wealthiest woman on earth! The zucchini in the garden are prolific! The literally grow inches in a day. Here at StoneGable we will be eating a whole lot of zucchini in so many ways. Zucchini latkes are wonderfully scrumptous as well as being quick and easy. Look for a recipe and how-to on Foodie Friday!
Thursday
Chicken And Cheese Ravioli With Fresh Artichokes
Panzanella Salad
Recipe: Chicken And Cheese Ravioli With Fresh Artichokes
1/4 plus 2 TBS cup fresh lemon juice
1 TBS olive oil
1 TBS fresh oregano, chopped
1 tsp fresh dill, chopped
1/2 tsp mustard
3 fresh artichokes
1 pkg. chicken and cheese ravioli
1 cup grape tomatoes, halved
4 TBS toasted pine nuts
1/4 cup black olives, pitted and cut into thin rounds
1/2 cup Parmesan cheese, grated
Make a vinaigrette by mixing 1/4 cup lemon juice, olive oil, oregano and dill in a jar with a tightly fitting lid. Shake well. Reserve.
Fill a large pot with water, adding 2 TBS lemon juice.
Strip outter leaves of the artichoke until the pale green leaves are exposed. Cut off the base of the artichoke up to where the leaves are snapped. Cut the top off of the artichoke where the indent occurs. Cut the artichoke in half lengthwise.
Scoop out the choke of the artichoke with a spoon. Cut artichokes again lengthwise, cutting each artichoke in quarters.
Put the artichokes in the pot with lemon water. Turn on the heat to medium high and bring to a boil. Simmer for 15 minutes. Add ravioli to the pot and cook according to instructions, until done. Drain well.
In a large bowl toss ravioli, artichokes, tomatoes, pine nuts, black olives and vinaigrette together. Sprinkle with cheese and serve.
Printable Recipe
Recipe: Panzanella Salad
As fresh vine grown tomatoes are ready to be harvest in gardens or brought to local food stands and grocers, making Panzanella salad is the perfect way to use them! I love this salad with a combination of baby pear and grape tomatoes! It is also a great way to use up stale crusty bread! Click HERE for this favorite StoneGable recipe!
Friday
Prosciutto Wrapped Tilapia
Sauteed Spinach
Homemade Rice-A-Roni
Recipe: Prosciutto Wrapped Tilapia
4 tillapia fillets
4 slices prosciutto
8 sage leaves
olive oil
salt and pepper
Fire up the grill to medium high.
Using a paper towel, dry tilapia fillets and salt and pepper. Lay 2 sage leaves on each fillet.Wrap 1 slice of prosciutto around the fillet and sage leaves. Secure with a toothpick. Liberally brush with oil.
Grill covered until cooked, about 3-4 minutes on each side. Serve on a bed of spinach. Drizzle with balsamic reduction.
Recipe: Balsamic Reduction
1 TBS good honey
1/4 cup balsamic vinegar
Combine honey and vinegar in a small sauce pan and let it reduce by half, about 10 minutes. Drizzle a small amount over fish.
Recipe: Sauteed Spinach
2 bags fresh, washed baby spinach
1-2 TBS garlic oil (recipe below)
kosher salt
pepper
champagne vinegar
In a large skillet, heat garlic oil over medium high heat. When oil is hot, add all of the baby spinach. You may have to pile it up, but it will wilt down quickly. Toss with tongs. Salt and pepper. Put a lid on the spinach and cook until JUST wilted. DO NOT OVERCOOK! Serve. I love to serve spinach with a splash of champagne vinegar.
Recipe: Garlic Oil
1/2 container of peeled garlic cloves (not the huge one from Costco!)
2-3 cups good olive oil
Put garlic and oil in a saucepan. SIMMER garlic in the oil for 30 minutes. Strain out the garlic cloves and put them in the freezer. They taste just like roasted garlic. YUMMY! Put the oil in a jar and refrigerate. This is my favorite go-to oil!
Printable Recipe
Recipe: Homemade Rice-A-Roni
3/4 cups rice
1/2 cup angel hair pasta, broken into pieces
1 medium onion, peeled and finely chopped
2 TBS oil
1 TBS butter
2 3/4 cups hot water
2 chicken bullion cubes (or more if you like a real hearty chicken flavor)
2 TBS chopped fresh parsley
Heat oil and butter in a large skillet. Add onion and cook for 5 minutes, until soft and translucent. Add rice and pasta. Cook until slightly browned.
Meanwhile, add bullion to hot water and dissolve. When rice is slightly browned, add water and put a lid on the skillet. Cook until gently simmering. Cook about 20 minutes until the water is absorbed and the rice and pasta are soft. You may need to add a little extra water if it gets too dry. Take off heat and add parsley.
Printable Recipe
Saturday
Garden Collard Greens With Ham
Boiled Potatoes With Brown Butter Sauce
Recipe: Collard Greens
1-2 large ham hocks ( use 2, better flavor)
1 TBS garlic salt
1 tsp pepper
1 TBS hot sauce
1 large onion, chopped
2 large bunches of collard greens
2-4 TBS butter.
Bring a large pot with 3 quarts of water, ham hocks, garlic salt, pepper and hot sauce to a boil. Reduce heat and simmer for 1 hour.
Wash collard greens and strip the leaves from the center vein by holding the end of the vein in one hand and stripping the leaves with the other hand. Stack 6-8 leaves and roll up. Slice into 1 inch slices. Add to the pot and cook for 45 minutes to 1 hour.
Strain off water, rough chop ham and add a couple of TBS butter.
PRINTABLE RECIPE
Sunday
Picnic Peanut Noodle Salad
Grilled Pork Chops Teriyaki
Recipe: Picnic Peanut Noodle Salad
When the hazy dayz of summer are upon us, hearty salads are so satisfying. This packed full of flavor recipe is one I am so excited to try! It comes to us from Simply... This, That And The Other a delightful blog full of creativity and delicious recipes!
Zucchini Blossom
Now it's your turn... What's on your menu?
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Thank you for participating!
Oh, everything sounds so good! I am ready to hop in the car and come and stay! Expecially if there is zucchini involved! One of my favorite veggies and so underrated. When I come in for the night and shower, I smell like I don't know what, I have a post for this week! Yeah! See ya later lovely lady!
ReplyDeleteHi Yvonne, We were planning on steaks on the grill tomorrow, too, but your tilapia recipe sounds absolutely delicious! I think we'll have that one night this week! I am joining your party this week--I hope you think my post qualifies :) Linda
ReplyDeleteDo you have room for one more Yvonne? Everything looks perfect for celebrating! Thank you for your sweet note - I know exactly what you mean. Will be in touch soon my friend, can't wait to hear all the news!!
ReplyDeleteHappy 4th!
Mimi
Yvonne...Thank you for mentioning our Picnic Peanut Noodle Salad. I hope you enjoy it as much as we like it! Thank you, too for hosting such a fun linky party! Happy 4th of July to your family! Love to YOU!
ReplyDeleteYvonne,
ReplyDeleteI am so honored (and humbled) to be featured with a recipe from On Crooked Creek on your post! You flatter me, dear friend! I, too, am enjoying fresh zucchini. . . this week it's roasted with rosemary red potatoes!!! Bubba Gump, too funny! I'm also hoping to use a few ideas from StoneGable in a "take~to~work" lunch for my co~workers!One of my favorite blooms from the garden is that of a melon. Your photographed yellow bloom on your post won my heart! Again, many thanks for this meme and for honoring me today!
Fondly,
Pat
Another yummy week at Stone Gable, I'm definitely making your Panzanella salad next week - my cherry tomatoes are ready.
ReplyDeleteI copied the Picnic Peanut Noodle Salad also - your party is a fabulous recipe finder.
Thank you for hosting such a fun event.
Oh my -- lots of yummy things getting whipped up at your house this week!
ReplyDeleteHi Yvonne,
ReplyDeleteIt looks like a great 4th of July celebration! Your Collard Greens look so good, mine are doing well this year and it is time to make them again. Thanks for hosting and have a wonderful week.
Miz Helen
Everything looks so yummy! I can't wait to try some of those recipes.
ReplyDeleteHi Yvonne. First, Happy 4th July to you and your family from Cape Town! May it be a great holiday weekend filled with great memories! Love your panzanella salad, one of my favourites.Thanks for still hosting us on a busy weekend! Love this on Mondays, clicking away and saving new recipes to my file! Gosh, as if I need more but can't resist...
ReplyDeleteVeronica
www.tasselsandtwigs.blogspot.com
Happy 4th, Yvonne! You've got lots of yummy ideas for us this week & I can't wait to try many of them.
ReplyDeleteI have a zucchini quiche recipe that I'll share next week, since you've just reminded me about it.
Thank you for sharing & for hosting OTMM. I linked my Greek Pasta salad but be sure to come see Ms. Caroline twirling in her patriotic pettiskirt that I made for her, too.
http://rettspace.blogspot.com/2011/07/patriotic-pettiskirt-for-sweet-caroline.html
My second week here :)
ReplyDeleteYour photos are gorgeous and make me hungry just reading!!!
Thanks, Yvonne, for hosting On the Menu Monday! Your recipes sound wonderful...I can't wait to try them.
ReplyDeleteHello Yvonne, this is my first time linking up. Your photos and recipes are gorgeous and yummy. Happy 4th.
ReplyDeleteEverything looks so yummy this week but I am anticipating the zuchinni latkes on Foodie Friday! Happy 4th!
ReplyDeleteThank you for hosting Yvonne! Have a wonderful holiday!
ReplyDelete<><
Concetta
Another wonderful week of menus, Yvonne! I love zucchini latkes and sadly are not growing zucchini this year as hubby hates the way it grows out over the grass and kills it. I'll just have to visit the farmers' markets more often this summer :)
ReplyDeleteHope you're enjoying a happy 4th!
Everything sounds good. I've never heard of zucchini coffee cake, Mr. P would love that. He loves fried zucchini, the coffee cake would be such a pleasant change.
ReplyDeletehugs ~lynne~
Happy 4th!
Wow, I am motivated to use zucchini!!! Thanks so much for hosting this!
ReplyDeleteI never realized how lucky I was as a kid when we had all that lovely produce that Daddy grew--he was a happy camper if he had a watering hose in one hand and a cigar in the other. The produce I buy in the grocery store is never as wonderful as what Daddy grew. He, too, had an over-abundance of zucchni (and other squash). Mom would freeze it along with tomatoes, celery, onion, and sometimes green peppers, so we had it all winter long. I wish I had the recipe, but it probably wouldn't do me much good--our yard is not big enough to cuss a cat and doesn't get enough sun during the growing season (due to fences and trees) that we have never had any luck with a vegetable garden.
ReplyDeleteI stopped and looked longingly at your panzanella salad. I can't wait for local tomatoes. Probably at least 3 weeks away here...
ReplyDeleteHope you had a wonderful Independence Day.
Sam
Your menu sounds wonderful! I wish we had enough sun for a veggie garden! I ahve got to try your home made rice-a-roni. That would be one of Joe's favorites!!!! I could go for a good steak on the grill too! Thanks once again for all the wonderful INSPIRATION!!!!!!!!!! See you Thurs.! XO, P
ReplyDeleteI figured out how to add your button and just did it!!!! FINALLY! Now I can add other party buttons too! Thanks for the instructions!!!! XO
ReplyDeleteHi Yvonne :) Sorry I'm a day late in posting my Menu Plan Monday. The 4th of July was spent having a huge cookout with my family, which left little time for the computer. I sure wish I could grow a veggie garden, but I live in the woods, and deer and rabbit make quick work of devouring anything I plant. Thanks for hosting another week of On The Menu Monday. Have a great week!
ReplyDeleteYvonne,
ReplyDeleteThe recipe is correct. . .just three simple ingredients!!! Easy peasy as they often say in Blog Land! HOWEVER. . .I like mine with Half & Half, "Mr. Ed" prefers Ice Cream...be warned!!! You'll be needing OTHER ingredients! HA!
Fondly,
Pat
Yvonne! REALLY? I am so excited! Thank you, yvonne! Can't wait for you to make them...they are quick to go, so make plenty! I will be sure to come back to see what yumminess you have going on. BTW...I made your caesar dressing. DIVINE! I added mayo instead of the egga nd used volcano lemon juice. YEP...it is my new favorite! XO
ReplyDeleteMy printer is working on overtime printing out these recipes fast and furious! The panzanella salad and ravioli sound out of this world!! This is amazing..THANK YOU!
ReplyDeleteYvonne, I have to admit that I am probably the only woman in the world who never gets more than a few zucchini from a plant. It hasn't mattered where I have lived or where my garden is, I just don't have the zucchini thumb but i sure do love the one or two I get. I can grow everything else, who who knows! People can always send their overabundance my way!
ReplyDeleteYvonne:
ReplyDeleteYour party looks like it's off to a great start!
Happy Birthday!
- The Tablescaper
Working so a little late but Happy 4th.
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