With such an abundance of summer produce growing quite literally right in my own backyard, I have been trying to make the most of the garden's bounty. As both an avid cook and novice gardener, I appreciate the fact that nature is kindly rewarding my humble efforts to nurture these plants by providing such a beautiful array of homegrown edibles. The bonus is that such natural abundance encourages even more creativity in the kitchen while satisfying one's appetite for fresh, as-local-as-it-gets fare, which is certainly a win-win situation. What follows is a glimpse of ways I have so far utilized some of the backyard bounty.
Pan-fried Shishito Peppers
|Freshly-picked shishito peppers.|
|Charred, lightly seasoned peppers, ready for snacking.|
|Sukhi Lauki with brown rice.|
|Pouches of flavor.|
The filling was inspired by spotting leftover blanched spinach, cooked chickpeas, and a jar of another batch of Bryanna Clark Grogan's "potted" tofu in my refrigerator. I simply sauteed more green onion and garlic, then added the chopped spinach, chickpeas, tofu, red pepper flakes, dried oregano, and salt and pepper to taste. The tofu, which had been jarred in oil, had become very soft and flavorful, resulting a thick, creamy filling.
|Raw dough topped with creamy spinach-chickpea filling.|
|Creamy filling encased by tender bread.|