Stuffed Rainbow Chard Leaves Caprese, a fun summer first course
Stuffed Zucchini (Courgette) with Beef, Basil and Quinoa, with a Green Tomato Green Chili Sauce
Parsley and Olive Stuffed Pork Tenderloin, with fried shallots and Prosciutto, easy, moist and full of flavors
Stuffed Baby White Zucchini with with Pesto Rosso, Fresh Mozzarella and Prosciutto
Miniature Pumpkin, Stuffed with Mushrooms, Walnuts and Bacon, at under 4 inches in diameter, these cute veggies make a great first course
Baby Pumpkins Stuffed with Beef and Ricotta Cheese, more fall pumpkin recipes,
Baby Pumpkins Stuffed with Creamy Spinach, great for a first course or vegetable side dish
When one has one’s own garden one can grow a variety of interesting produce.
The last few acorn squash that formed were small, about the size of a baseball.
Remember the old ‘Stuffed Green Pepeprs’? The ones that were over-cooked, mushy, slightly bitter and everyone left on their plate? These aren’t those.
When I see people with monster zucchini in their gardens I assume they have been on vacation and forgot to ask the neighbors to tend the plants.
One problem those of us with a potager have is an abundance of vegetables.
Fresh, green asparagus and green garlic, wrapped in turkey….
What? I made the effort to cut and stuff a pork tenderloin and all I filled it with was chives? Well, maybe one or two other things.
Did I mention that the chard is exploding? I was paying such close attention to the lettuces and spinach that I ignored the chard.