|Baked chicken, sautéed vegetables, spaghetti squash, and walnut pesto|
Pesto is an absolute favorite summer garden treat. Embrace that garlic breath - it's a right of garden passage. And besides, garlic is good for you.
1 cup walnuts, chopped
1/2 cup shredded parmesan cheese
5 cloves garlic, minced
sprinkle of salt
1/2 cup olive oil
2 cups loosely packed basil leaves, chopped
I have a horrible blender, so I have to do half the work before I can add ingredients to the blender. If you have a food processor, you may not have to do so much chopping and mincing.
Add ingredients to blender. Pulse and stir repeatedly until all is well mixed and chopped. Add extra olive oil if needed to make a lovely paste.
Poke fork holes all over a spaghetti squash. Place on a plate, cover with wax paper, and microwave on high for two 5-minute cycles, flipping the squash between the two.
Cut in half. Scoop out seeds. Use a fork to scrape spaghetti 'noodles' from squash.
1 head broccoli cut into flowerets
1 small yellow squash, cut into medallions and then halved
1 onion, cut lengthwise into slices
Add olive oil, broccoli, onion, and sprinkles of Mrs. Dash and pepper to pan. Saute until nearly fork tender. Add squash last few minutes. Brown.
We used leftover chicken leg and thigh pieces. Serve any type of chicken. We rewarmed ours in the over at 350 for about 30 minutes (covered).
Et voila! A delicious and healthy meal, compliments of the last of the garden produce.
Hint: Make sure everyone in the house eats the same meal! Then no one can complain about garlic breath.