I am BACK for a second post today. After grocery shopping this morning (at Meijer, and then over to Whole Foods for a couple things I couldn’t find at Meijer, which you’ll see in the blog later this week [garam masala!]), I made a rather tasty lunch. In the top left corner is some roasted red pepper hummus, into which I dipped a few carrots, red bell pepper slices, and some Zatar-seasoned pita chips (from WF – they were awesome). Also had a big juicy peach, and a slice of DiGiorno tomato and cheese pizza – one of their new “200-calorie portion” slices. My kind of lunch!
Check out this bounty of produce! Yesterday my mom brought me all these goodies from my parents’ garden. I planned my dinner menu this week around these ingredients. Stay tuned to see how I use at least one thing from this box each night in my dinner this week. The only thing I don’t have any plans for are the banana peppers (which I do love, but typically eat them pickled from a jar). Does anyone have any suggestions how to use these?
For tonight’s dinner, first off, I utilized the biggest tomato in the bunch. Time for some caprese salad! A great way to show off these big meaty tomatoes. Just a few simple ingredients:
Sliced fresh mozzerella, topped with fresh leaves from Mr. Basil, and a slice of tomato. Next drizzled with olive oil and sprinkled liberally with salt and freshly ground black pepper. Beauties!
For the main course, we went with one of our favorites on the grill – Pineapple Teriyaki Chicken Kabobs. I threaded the zukes (Garden Ingredient #2!), green and red bell pepper, pineapple chunks, and teriyaki-marinated chicken onto skewers, and the Grill Master Supreme grilled ’em up.
Proudly bringing in his offerings (awww!):
The Ultimate Summer Dinner, featuring homegrown tomatoes and zukes. Excellent job on the grill, Tom. 😉
After dinner I got a little creative in the kitchen, and made a Chickpea Feta Salad, partially inspired by a chickpea salad at OhSheGlows.
Chickpea Feta Salad
- 1 can garbanzo beans (drained and rinsed – I like the no-salt added type)
- chopped cucumber (half of a large one, seeds removed)
- chopped green onion (~ 1/4 cup)
- chopped carrot (~ 1/4 cup)
- chopped red onion (~ 1/2 cup)
- crumbled feta cheese
- 2 T. extra virgin olive oil
- 1 T. lemon juice
- 1/2 tsp. red wine vinegar
- 1/2 tsp. dried oregano
- salt and pepper
Combine beans and veggies; coat with dressing, and top with feta cheese.
I plan make a few lunches from this salad this week. I’ll let you know how it is, since I actually haven’t tried it yet! Haha. I’m sure it will be good, as it’s filled with ingredients I love, but I was a little unsure about the dressing. May need a few adjustments – we’ll see!
♪♫ Currently listening to: Street Spirit – Radiohead.
(Whenever this song starts playing in my iTunes, I must go watch the video on youtube. If you’ve never seen it, you really should go watch it: Street Spirit music video. It’s pretty much my favorite music video.)