We have definitely been feeling the heat of summer here. I lose much of my motivation to cook when it gets hot, but we still have to eat so I keep cooking. The thing that seems to be motivating me lately is a desire to use what’s in my garden. I have a cucumber recipe that will be posted soon and Monday I posted yet another zucchini recipe. I am now getting grape tomatoes from my one plant. Thankfully I didn’t go overboard on that one. One plant is plenty.
This week I thought I would give you a rundown of what we’ve had for dinner the past few nights. If you’re looking for ideas, maybe it will give you some. Remember, you can always visit my Facebook page or the Facebook tab on the widget just under my blog header to see what I’m make for dinner Monday through Friday.
Sunday I cooked chicken and tomatoes in the crock pot. I had planned to post the recipe, but it turned out to not be very flavorful despite the fact that I put ginger, parsley and honey in it. It wasn’t bad. It just wasn’t noteworthy.
I served it with Lundberg brown rice couscous. It was the first time I tried that. It was good, but for me it wasn’t much different than eating brown rice, just smaller.
Monday night I grilled salmon (didn’t get a picture) and veggies. I put Italian salad dressing and fresh basil on the veggies and my picky eater loved them! The veggies included zucchini (of course) grape tomatoes, yellow bell pepper, and mushrooms.
Tuesday night I made a beef gravy using shredded beef and broth that I had in the freezer. I served it over mashed potatoes. I steamed wax beans and sauteed mushrooms. I served them separately for those who don’t like mushrooms. The potatoes and beans came from my CSA box last week. It didn’t make a very colorful dinner, but it was good.