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!
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!
Katie: Although I haven’t been too ambitious with cooking lately, this was a simple creation that turned out delicious! Using what I happened to have at home, I blended about 1 tablespoon of homemade pesto with 1 jar of roasted red peppers for a tasty sauce. I spread it on a whole wheat tortilla, topped half with zucchini slices and shredded cheese, and cooked it. So simple, yet so good!
Katie: Well, this may not be for eating, but it is something that I’ve been cooking this summer! I like making homemade playdough for my little Starfish, since it’s much softer than the store-bought variety. I’ve been using this recipe from Tammy’s Recipes, which works great. Since one of my most challenging kids really likes red, I decided to use red food coloring and add cinnamon for extra sensory input. Hopefully, this will entice him to join choice time rather than running away!
Katie: This was another simple, delicious pescatarian meal! Adapted from this recipe from Cooking Light, we sautéed catfish sprinkled with chili powder and topped it with sautéed corn, fresh green onions, and lime juice. It was a nice combination of flavors and a great meal for a summer evening!
Katie: Although it was a hot day, I had fun picking basil and making pesto at Pesto Fest! I’ve used some of the pesto to make quesadillas (with tomatoes & Parmesan cheese), as a spread mixed with plain yogurt for wraps, and froze the rest.
For this meal, Ken poached the tilapia in some white wine. The pesto topping was made by sauteing tomatoes and green onions and adding pesto. It was a delicious meal completed with a side of steamed green beans!
Katie: We’ve been getting a lot of greens in the CSA this summer! To change it up, berries were the perfect addition to this salad. The salad included mixed greens and green onions from the CSA, sugar pea pods from the farmer’s market, blackberries, and blueberries. Then, I made a dressing by blending together some berries, white wine vinegar, salt, and pepper. It was a delicious salad for a hot summer day!