Luckily, Michael and I have this lovely little electric grill (bequeathed to me by my parents) that works just fine in a pinch. Which is good, because we had some major grill plans.
zucchini/summer squash/seitan kabobs
We'd gone to the farmers market that morning (absolutely no sign of rain at that point, mind you), and bought loads of veggies (see end of post for the haul). I made a quick half batch of seitan and we kabobed (kabobbed? can I make that a verb, please?) the hell outta some fresh squash and zucchini with it. Michael is the official grillmaster because I have ladyhands and tend to get burned. He probably gets burned too, but whines less about it afterwards.
beautiful spring onions
Hey, guess what? Spring onions are totally rad when you grill them. The only bad part is that we ate without knives and you can't really bite them at this point, so be ready to have an entire onion in your mouth for a bit. Unless you care to use a knife, that is. (wuss.)
land of forgotten watermelon
We also grilled watermelon, but were too full afterwards to eat it. FYI: fresh off the grill, it just tasted like hot watermelon.
That all combined into this monster plate: steamed green beans with dill and lemon, new potato salad, kabobs, corn on the cob (just...corn), grilled onions, and a fresh white cucumber. Thinking back, here's what's local from the market: beans, potatoes, squash, zucchini, corn, the onions, and the cucumber. Not bad, eh? It was all delicious and I just have to say that we do a pretty darned awesome holiday spread, even when it's just the two of us for dinner.
Oh, almost forgot! Michael whipped up this lovely antipasta style salad for lunch earlier in the day.
my talented boy :)
Red and yellow tomatoes, yellow beets, white cucumber, green chili, artichokes, and basil with a nice balsamic vinaigrette drizzled on top. All local except for the artichokes.
As for the market, here's what we got:
squash, zucchini, yellow beets, corn, jalepenos, hot green chilis, spring onions, rhubarb, red tomatoes, yellow tomatoes, cherry tomatoes, green bell peppers, and white cucumbers.
All for $20 on the dot. I felt a bit nervous about our abundance of tomatoes and peppers and such yesterday (plus was being a lazy bum on the sofa most of the day and didn't feel like cooking anything too involved)...so I asked my good friends of the PPK for suggestions on just what to do with all that veg. The perfect reply came for...gazpacho! Honestly, I've never really liked gazpacho (salsa soup, anyone?), but Michael loves it and I needed to use up stuff, so I made it.yellow gazpacho
And you know what? It was awesome! As a confirmed gazpacho hater, I must say that my gazpacho kicked ass. So easy too...here's what I did:
Yellow Gazpacho That Is Better Than All Other Gazpachos
3 medium yellow tomatoes
1 medium red tomato
1/4 of a large white onion
1/2 green bell pepper
3 green chilis
1 small cucumber (mine was white)
3 cloves garlic
1/2 -1 tsp cumin (to taste, really)
about 1/2 cup water
2 tsp olive oil
3 or more Tbsp red wine vinegar
juice of 3 limes
salt to taste
Roughly chop your veggies (seed the peppers), put them in the blender with everything else, and blend it. Yeah, that's it. Refrigerate it if you want it cold (I did and it ruled). For a nice chunky garnish (chunks are good, friends), dice up some more tomatoes, onions, bell pepper, cucumber, and a jalepeno, drizzle with lime juice, and add it to your soup. Mine was mega spicy, but that's the way we do shit around here.
As for the rest of those chilis? What to do, what to do....
this'll work for now.