This is what my kitchen counter looks like right now:
The charges have taken to creating strange vegetable creatures. West says that it must be a lady vegetable person, since she's got a wide and round bottom. I don't know where he's ever seen one of those before, since my bottom is firm and narrow. Yep. Firm and narrow, all right.
Sometimes when we aren't making pear shaped ladies, we actually eat our garden produce. We've had six straight days of temperatures over 110 degrees. I'm starting to feel like Blanche DuBois from A Streetcar Named Desire. They'll have to take me away in a straight jacket if the temps don't drop soon. Do they have straight jackets with short sleeves, because it's awful hot around here. I'm not about to turn on the oven or make a complicated five course dinner in this heat. Quesadillas I can handle. I made a quick sweet and spicy zucchini relish to serve on the side, but then I ended up filling up the quesadillas with it also. It was so yummy, I finished the last of it off with a spoon. If this heat keeps up, we're having this everynight for a week. 
Quick Zucchini RelishEstimated Cost: $2.00 or free if you've got a garden
1 tablespoon vegetable oil
1 onion, minced
1 clove garlic, minced
1 clove garlic, minced
1 jalapeno pepper, minced
2 small zuchini, chopped
1 small yellow squash, chopped
1 cup corn, preferrably fresh
1 large red tomato, chopped
2 tablespoon packed brown sugar
1 tablespoon lime juice
In a skillet over medium heat, heat vegetable oil. Add onion and cook until softened, about five minutes. Add garlic, jalapeno, zucchini, squash, tomato, and corn. Cook until vegetables are tender, about 5 minutes. Add brown sugar and lime juice. Cook for one additional minute. Season to taste with salt and pepper. Serve with quesadillas made with sharp cheddar.
In a skillet over medium heat, heat vegetable oil. Add onion and cook until softened, about five minutes. Add garlic, jalapeno, zucchini, squash, tomato, and corn. Cook until vegetables are tender, about 5 minutes. Add brown sugar and lime juice. Cook for one additional minute. Season to taste with salt and pepper. Serve with quesadillas made with sharp cheddar.
Next Up:Lots of Ways Banana Cake
That looks good. Sorta similar to the dish I made the other night, but we used it as a side dish to meat.
ReplyDeleteThat looks so good. I can't wait to try it.
ReplyDeleteThe relish looks delicious! It's hard to know what to do with all the summer squash!
ReplyDeleteI openly curse vegeatbales and even in my mid-30's refuse to eat them, but I have to say that I really want to take a bite of that quesadilla. That relish oozing out the side of the tortilla looks divine. I think you may have yummied up the veggies enough to disguise their true identity. I better make these right away, just to be sure.
ReplyDeleteMade this. Loved it. Might not eat anything else for the rest of the summer. Thanks so much for sharing!
ReplyDeleteI made this last night for dinner and loved it! Wrote a blog post about it and got requests to make it at the beach next week. Thanks!
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