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rhizo_1

What's for supper.....Wednesday?

I'm wondering if I'm the only person who never tires of zucchini? Once my plants start producing in earnest, I'm a happy camper every year.

We're grilling some skinless chicken breasts that I'd marinated several hours in a yummy concoction (oil, soy sauce, red wine vinegar, mustard, honey, lemons).

The brown and wild rice pilaf is about finished and the chopped onions, celery, and jalapeno pepper smells so good.

I've got a big salad chilling in the fridge, made with greens and vegetables from the garden, including young squash blossoms, which are so good raw.


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