How’s your July going? Is the weather cooperating for summer swimming, picnics, gardening, hiking, etc.?
Are you growing some of your own veggies, this year, while we’re all practicing physical distancing?
Or maybe you’ve joined a CSA and you’re receiving a box of delicious, fresh veggies each week?
My garden is growing like gangbusters! We’ve had to water a lot this year, here in the Berkshires, but our reward, any day now, we’ll be picking and eating the most fabulous fresh green and yellow string beans!
We’ve been enjoying freshly picked lettuce, swiss chard, and basil for a few weeks already; there’s just nothing like fresh food from your own garden!
I can’t wait for our own tomatoes to be ready, but in the meantime, we’ve been getting tomatoes from our local farmers market. If you’ve never tried a Caprese salad before, YUMMMMMMM! I’ve included our recipe below; try it, you’ll like it!
It’s been a while since I’ve run a contest, sooo… let’s have one this month!
Send me a photo of the best grilled meal that you create, before the end of the month. That gives you two weeks to put your thinking cap on and create a fabulous and healthy meal.
Here are the rules:
- Meal must be grilled. From protein, to veggies, and even dessert if you serve one. (Grilled peaches make a nice dessert)
- Meal must include fresh, healthy summer vegetables. Hint (summer squashes are delicious grilled up with onions, garlic, and a bit of olive oil. Beets taste like adult veggie candy when grilled with a bit of garlic powder, onion powder, olive oil, salt and pepper. I use an old cookie sheet, with sides, to grill my veggies, so they don’t fall down into the fire. Or, you can use a cast iron griddle on your grill.
- Include the recipe, or some instructions for the rest of us, so that we can try your delicious looking meal, too!
The first week in August, I’ll assemble a team to review and vote on the best picture/meal.
I’ll announce the winner on August 11th and feature your photo and instructions in my newsletter.
The winner will receive a free, long-distance Reiki session for yourself or a loved one.
Here’s my recipe for Caprese Salad:
2 fresh, large tomatoes, sliced thin
1 cup of fresh mozzarella cheese (for Ned) cut up or sliced
½ cup of grated Manchego or goat gouda cheese (for me, as I am lactose intolerant)
1 cup fresh basil thinly cut, (we chiffonade ours)
Salt and pepper to taste (taste it first, as this needs very little or no salt due to the salty cheese)
Place the tomatoes on a plate, top with your choice of cheese, sprinkle the basil all over the tomatoes, pepper to taste and salt if needed, and then drizzle a bit of olive oil over everything – yum!
The photo above is of our Caprese Salads – can you guess which one is mine?
Best of Health,