Today, the children from up the street came to play with our new little Corgi girl. We had fun dragging a stick around for Mimi and throwing a Frisbee for Pete the smart Corgi. While we were visiting, we started a rhyme game and it just took over when SB brought veggies up from the garden ...
Every gardener should have a song to sing as they toot there way between the rows ...
From our neighborhood, to yours!
This summer has given its bounty.
I’m chopping and cooking in bliss!
Zucchini and buttery green beans…
It doesn’t get better than this!
I’m waiting for broccoli and taters,
New peas, tomatoes and chard,
The kitchen is smelling delicious!
Eating all this won’t be hard!
Whatever the deer don’t devour,
Will go to the kitchen deep freeze.
In winter, I’ll pull out this treasure,
Cook it, and gobble with ease!
3 small zucchini, sliced into ¼ - inch coins
½ sweet white onion
½ c. pine nuts, toasted
1 tbsp. olive oil
1 tbsp. butter
½ tsp. fresh oregano, chopped
2 tbsp. fresh basil, chopped
salt and black pepper, to taste
½ c. Asagio cheese, grated
Heat a non-stick pan and add the oil and butter. Bring to a sizzle and add the onions and zucchini. Leave in place until the zucchini coins are browned and then toss and turn them. Add the spices and continue to toss until the zucchini is tender-crisp. Top with Asagio cheese and cover for one minute to melt the cheese. Top with the toasted pine nuts and serve immediately.