Last week, we filmed an episode of the cooking show.
All of the recipes we prepared were inspired by our local Farmers Market.
My friend Amy cooked with me.
Gayle and Sheila watched from the sidelines, and provided lots of light moments off-camera.
Like when they discussed the short-shorts that Amy's husband wore in the early 80's. Or when they pondered hot flashes.
When we went outside to grill the zucchini and summer squash, it started to rain, so Gayle and Sheila bailed on us and ran inside.
But then they provided lots of moral support by telling us that our now-wet hair looked fabulous on the camera monitor.
They were so sincere, I actually believed them. I just adore my sweet, supportive friends.
While it rained, Amy and I cooked up a storm of our own!
The aforementioned Grilled Zucchini & Summer Squash.
There is no link to take you to a recipe, but it's so simple--here you go:
-Lop off the ends of four 6-inch zucchini/summer squash, and slice them lengthwise. You should get 4 slices from each, aim for slices at least 1/4" but no more than 1/2" thick.
-In a medium bowl, whisk together 1/4 cup EACH of balsamic vinegar and olive oil, with 1/2 teaspoon garlic powder and a pinch of salt and pepper.
-Add the slices of zucchini and summer squash, and toss to coat.
-Grill on MEDIUM/HIGH, 2-3 minutes each side, just long enough to get great color and grill marks. The squash should start to soften, yet still hold its shape.
Seared Sea Scallops with Sweet Vermouth
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