Sweet summer, oh how I love you!
CSA season is so full of delicious bounty it is almost impossible to not have something beautiful to eat at every meal. I love cooking fresh. I love eating fresh.
I. Love. Summer!
I’ve been thinking about making a lettuce pot for a while now. My friend Kate saw one on Breakfast Television and ever since I saw her picture I’ve wanted one. Yesterday, when I saw a pin on Pinterest for a DIY wine box herb garden I thought - perfect!
Today after school, I stopped by the liquor store, picked up some free vintage wine boxes, stopped by the nursery bought basil, parsley, mint, oregano, thyme, sage and chives. Then, I grabbed some red and green leaf lettuce, some arugula, endive and radicchio. Came home planted...and...viola!
Tonight we had simple salads with lettuce from our new lettuce box, tomato’s and parmesan slivers.
A few hours later a little snack was calling. Back to the bounty we went and quickly pulled together some zucchini chips with basil (also from our new herb box) mayonnaise.
1 cup seasoned breadcrumbs
1/2 cup Parmesan cheese, fresh grated
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1/8 teaspoon freshly ground black pepper
1/3 cup milk
2 small zucchini cut in 1/4-inch-thick slices
olive oil
Preheat oven to 425° F. Grease a large oven-proof wire rack set on a baking sheet.
Whisk together bread crumbs, parmesan, salt, garlic salt, paprika and pepper in a medium bowl. Place milk in a separate shallow bowl. Dip zucchini slices in milk then in breadcrumb mixture patting the crumbs on. Place slices on wire rack.
Bake for 30 minutes or until golden brown.
Basil dipping sauce
fresh basil, chopped
paprika
lemon juice
mayonnaise
dijon mustard
salt and ground black pepper
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