Sunday, August 23, 2009

BBQ Tofu, Grilled Corn, Green Beans and Yellow Squash with a Smoked Tomato Vinaigrette, Squash Blossom Fritto Misto, Tomato, Cucumber and Mint Salad

Dinner 8/23

BBQ Tofu

Grilled Corn

Green Beans and Yellow Squash with a Smoked Tomato Vinaigrette

Squash Blossom Fritto Misto

Tomato, Cucumber and Mint Salad

Farmers Market + Our Garden = Tonight's Dinner.

After not planting a garden last year (other than a few volunteer squash that surprised us), we got it together this year. Despite the challenging cool/cold summer weather, we're starting to see the produce come rolling in. Especially the zucchini -- some as big as a '62 J-Bass. ;)

But that also means and abundance of squash blossoms -- and I'm not complaining. They were stuffed with shallots, soy cream cheese and smoked paprika.

As always, the corn and green beans are from Heron Hills Farms. We made a smoked tomato vinaigrette (+ olive oil, sherry vinegar, salt, pepper) which went over the green beans/yellow squash combo.

The salad is all from our garden. The mint is going to take over the backyard at some point.

The bbq tofu is the usual recipe which our daughter could eat for breakfast, lunch and dinner (and has).

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