The summer heat may be blazing, but my garden is thriving! The sunflowers are blooming and I’m making some yummy salad with my freshly picked zucchini (yup, I’ve included a recipe!).
Gold petals unfurl
Beautiful blast of yellow
Sunlight on a stem
The zucchini harvest continues to yield some great picks off the vine. My little bunny thinks he’s going to steal one, but he doesn’t realize those suckers weigh over a pound each.
I made a great zucchini salad by modifying a recipe from Incredibly Easy Salads. Here’s how I made it:
- 1 pound zucchini, unpeeled
- 1 medium sweet onion, sliced thinly
- 1 medium orange bell pepper, sliced
- 1/2 cup cider vinegar
- 1/3 cup water
- 1 tablespoon vegetable oil
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried marjoram
1) Halve and cut zucchini into 1/8-inch slices. Combine with onion and bell pepper; set aside.
2) Combine vinegar, water, oil, sugar, salt, black pepper, and marjoram in a bowl and whisk until combined. Pour over vegetables. Chill overnight.
Makes 6 servings.
I’ve found the marrinated zucchini/veggie mix to be quite tasty on its own, but you can also serve it over some salad greens. Use a slatted spoon as the dressing is quite strong! A little bit goes a long way.
Enjoy this cool, refreshing salad as a light supper or as an appetizer!
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What’s growing in your garden?
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