Tomatoes, cukes, blueberries, swiss chard,
onions, red beets, and not shown but included this week
a box of salad greens
Chopped tomatoes, small diced onion, diced cokes,
fresh basil from my garden…….Add olive oil, balsamic vinegar, salt, pepper……..DONE! Best made 30 min or less
before eating. Don’t refrigerate or the tomatoes will
get mushy. Or make ahead and chill, just add
tomatoes prior to serving.
orzo salad 
oven-roasted lemon chicken
Orzo salad + oven-roasted lemon chicken (made ahead) = Dinner for a hot summer night.
Cook the orzo for 10 minutes, blanch the broccoli and
red peppers in the last 3 minutes with the orzo,
drain. Add shredded carrots, thinly sliced
red onion, 2 TBSP butter, grated Parmesan
cheese, salt, pepper and combine.
Cherry tomatoes sliced in half, fresh mozzarella balls,
blanched green beans, fresh basil, balsamic marinated
grilled chicken. Add olive oil, salt, pepper.
Used the fresh greens for this Houston’s Chicken Salad posted
before but reposting because it is SOOOOOOOO good
and so easy to put together last minute.
Just make the dressings and keep in the refrigerator,
buy a rotisserie chicken to make it super quick.
Omelette using the tomatoes and red potatoes from a
previous week’s share. Microwave potatoes for ~5 min
to soften, squash flat and pan roast to brown.
Set aside and cook egg, add in potato, tomato, chorizo
(thin sliced and pre-cooked from deli section of grocery store)
and fold in half. Served with homemade Crusty White
Peasant-style Pot Bread (recipe to post in coming weeks)
