Cooking What I Grow

I really enjoy cooking for others but I usually only cook for myself. And when I have 20 zucchinis and 8 persian cucumbers, a bag of tomatoes, handsful of basil, I begin freaking out about how I am going to use all this. One solution:

• Zuke/Cuke Salad

dice 'em into nibble sizes
Do the same with some tomatoes
Cut thin circles of red onions then cut em in half
throw some chopped basil into the vinaigrette of your choice (I always add a sweetener,
mostly agave nectar)

Toss and chill, share it and it'll disappear

Yesterday I made:

• Pistachio Pesto Pasta (pesto is vegan, from Coopportunity) (kamut pasta with all my leftover roasted veggies, key to this is roasted tomatoes and roasted peppers... but I used asparagus, broccoli, cauliflower and home-grown green beans steamed)
• That zuke/cuke salad mentioned above
• Tomato sauce with kale (had to, it was in the fridge for a week), zukes, onions, garlic and basil

I weeded the garden plot in the morning, took out a bunch of powdery mildew afflicted zuke leaves, cleaned up the bottom leaves of the tomato plant, pulled a banana pepper off the plant too early, a baby japanese eggplant, both of which also ended up in the tomato sauce.

Now, who wants to come over for dinner?