July 21, 2019
Summer Bounty
By Linda Dansbury

Cooking this time of year is easy and rewarding because everything is so delicious! There are so many options and variations of using our harvest. Please share how you are using your harvest by emailing me at lindadansbury@comcast.net and please put Anchor Run in the title so I can find your email. Here is some of how I enjoyed my harvest.

Zucchini, cherry tomatoes, pesto - time to get the zoodle maker out! I already had pesto in my freezer so this was so simple. Zoodled some green and yellow zucchini, halved cherry tomatoes. It can be left completely cool or cold, but I put the zoodles in a warm pan and heated till just warmed through - you don't want to really cook it because the zucchini will get mushy. Put zoodles in a bowl, add tomatoes and a good amount of pesto, mix well, add a bit of fresh basil or parsley and enjoy.

Green beans, sweet pepper, scallions, cherry tomatoes, parsley, basil - made a large green bean salad - I have some beans from my garden as well and this is a great way to enjoy the beans. Using a red wine vinegar based dressing allows the beans to stay fresh for a long period of time.

Eggplant, onion, garlic, basil - made a new dish this week, called Spicy Eggplant Pasta. Pretty simple to make and very delicious. You can keep it vegetarian, but I cooked shrimp slightly in pan and removed before doing the onions and it was delicious. Sausage or chicken would also work well.