Katie: Even though I’m not getting paid to be an OT yet, one of the bonuses at my fieldwork site this summer has been having colleagues who occasionally bring in vegetables from their gardens to share. I love using fresh seasonal vegetables for cooking. Here are two of the creations I’ve made with these vegetables recently:
I made corn fritters based on the Cooking Light recipe I’ve posted previously, but topped them with an improvised salsa this time using tomatoes from our balcony garden. They were a great summer meal!
Using some gigantic zucchinis that I got at work, I decided to try these Zucchini Pizza Boats. I followed the recipe as written, with the exception of adding some shredded cheese.
They were pretty easy to make, and tasted delicious!
We tried a new recipe from Cooking Light. The name of the recipe was Chicken Cutlets with Mushrooms recipe. It was very tasty and easy to make. The only substitution I made was to use a chopped onion instead of the pearl onions. This would be great to have with pasta, garlic bread and a nice salad.
Posted in Dessert
Tagged eggs, walnuts
Katie: I’m not sure how I got so lucky to have people making me such delicious food, whether it was Dad’s homemade applesauce, Matt’s cinnamon rolls made from scratch, or Mom’s decadent desserts! I was treated again this weekend to a great meal and a nice break from studying for finals. Ken made this maple glazed salmon and sweet potato latkes. The maple flavoring was wonderful with the salmon, and the latkes were a great accompaniment. And he didn’t even let me do the dishes!
jillpickle: After watching an episode on PBS of Martha Stewart making stews, I knew I had to try one. I tried this recipe – Coq au Vin. It turned out very well! A good ‘comfort’ meal! I also made Gourmet Mushroom Risotto to serve under or with the stew as recommended by Martha. It was a great choice!