August night garden dinner....

Saturday night we were able to eat a good portion out of the yard which I love. It was a vegetarian night and it was perfect for the above 90's we've been having here.

We had whole wheat pasta tossed with sliced cherry tomatoes, basil, olive oil, asiago and parmesan cheese and salt to taste. If you notice there is a second bowl behind it with almost nothing in it besides pasta and basil. I have a couple of tomato haters in the family. Every meal we have them they have to take one "no thank you" bite. They still hate them. Oh the drama at every bite. You'd think I was giving them balls of boiling acid the way they go on. Though we finally have almost gotten over the potato hating. My kids are weird. They hate mashed potatoes,yet they eat cauliflower and edamame and beets  (So I really shouldn't complain.). Go figure.

 I could eat this every day. For the gluten-freers out there, this would be just as easy with a rice pasta. Or you could use cubed cooked zucchini instead of pasta.

Fried green tomatoes.

It's so hard to wait for the regular sized tomatoes to ripen. We have  a ton of green ones. I  see all of your blogs who are south of me already with luscious red globes and my mouth just waters.  I dip these northern style in seasoned bread crumbs and fry them in olive oil. There is nothing like the crunch of the breaded coating with the soft, salty, slightly tart inside of the tomato. You can also coat these in regular flour. I wonder how a gluten free flour would work? If any one has tried it let me know. I am curious. 

Bread crumb fritters.

  I hated wasting the extra milk/egg wash and bread crumbs. It seemed like such a waste to throw them out. So when ever I bread something, I make fritters from them. Unless I am making chicken, then they get tossed.

 and finally, homemade pickled beets and onions.

 We could eat these by the bus load. It's that Polish heritage. We adore anything pickled in our house and it seems so fresh for the summer. They are so easy to make and keep for almost 2 months in the fridge.

Giveaway  day is this Wednesday.. so get your item ready and link up!

Jen