I have to confess… These days I haven’t been cooking up meals the way I usually do. And it’s all because of the veggies I’ve been growing in my backyard garden that I installed right before quarantine started. These past few weeks have been the perfect time for the veggies to be harvested, and I love eating these delicious mini-miracles with my family. |
Being able to have a year-round veggie garden is just another reason of many that I love living in Los Angeles. Below are some of my favorite oils, marinades and a few extra little “secrets” that I use when I cook and prepare my veggies and salads. |
With fresh cucumbers from the garden, I was able to make a delicious cucumber salad with Meredith Dairy Marinated Sheep & Goat Cheese, squeezed fresh Lemon and added Maldon Sea Salt flakes. |
I had an abundance of Zucchini left over that I needed to use, so I also prepared home-baked Zucchini Chips. I coated the Zucchini with Badia A Coltibuono Extra Virgin Olive Oil and Kosher Salt and baked in the oven at 400 degrees for about 30 minutes. Now I am waiting for my tomatoes to ripen for more delectable dishes! |
To create your home-grown garden, |
Let’s embrace summer and all the “fruitful” things that come along with this joyous time. |
With warmth and love,
Nancy xo |
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