Most of us have done it. We promise we’re going to have more vegetables and then end up eating one of this post’s featured featured items. Avocados, eggplant, bell peppers, okra…. oops. Guess I should go back and ammend that earlier post about okra…
I’m gonna go with the saying about if three people agree on a defninition it is one. If you agree with me that we’ll call these guys vegetables and Jesus knows what I mean in my prayers when I refer to them as vegetables that should count, right?
So to round up this *POW!* of veggies we’ll end with the fruit that dreamed of being a vegetable (and one I just happened to have way to many of this summer): The Tomato.
Avocado and Heirloom Tomato Toast with Balsamic Drizzle
Caprese-Style Stuffed Tomatoes with Balsamic Reduction
Roasted Tomato Soup with Broiled Cheddar
Roasted Tomato Salsa
Tomato Cobbler with Cornmeal-Cheddar Biscuits
Burrata with White Wine and Garlic Sauteed Tomatoes
I’m pretty sure that the title of this post is one of the early sentences I translated into French because I felt like it was relevant to my future success. Such a sexy veggie that zucchini. I don’t suggest keeping them in your pocket (if you do, indeed, have one there) but I do recommend trying one of the following recipes (and giving me feedback for my own experimentation).
Salt and Pepper Zucchini Chips
Garden Zucchini Parmesan Biscuits
Baked Parmesan Zucchini Sticks
Garlicky and Cheesy Quinoa Zucchini Fritters
Eggplant and Zucchini Gratin
Zucchini Frittata with Mozzarella, Feta, and Parmesan
I know the “Make Ahead” Breakfast week has passed but here are some other recipes I’ve found that can be use for future breakfasts. The biscuits pictured above, for example. Just make the dough and keep it in the fridge. In the morning, stick ’em in the oven and let them bake while getting ready to go.
“Lox, Eggs, and Onions Quiche”
“Zucchini and Olive Breakfast Cake, French-Style” from The Kitchn