Thursday's Kitchen Cupboard

Like many of you this time of year, we're in high canning gear. Belle is storing tomato juice and sauce. She's freezing beans, sliced bell peppers, leeks, cantaloupe and watermelon (for smoothies). She's also been pickling beats, jalapenos and okra. We just picked up 50 lbs of pears for canning and a half-bushel of apples for eating. She's made several jars of salsa verde with our tomatillos. The best thing of all, we're eating home grown meals on a regular basis.

One of my favorite sandwiches this season is Belle's summertime vegetable panini. It's a great way to use up zucchini and keep the tomatoes moving. I don't have a picture, but it's easy, and it's great!

Summertime Vegetable Panini Sandwich

slice tomatoes, egg plant, zucchini, and onions
layer the veggies in a shallow cake pan
brush with olive
season with crushed garlic and basil

roast in oven at 450 degrees for half an hour

slather fresh pesto onto sliced ciabatta bread
layer with vegetable medley
top with grated mozzarella cheese
toast sandwich in panini maker
viola! 

Happy Thursday's Kitchen Cupboard to you all, and be sure to visit Robin. She has two amazing summertime martini recipes to share. Yum!

Shrimp Pica de Gallo. It's chopped tomatoes, onions, tomatillos, jalapenos, salad shrimp, cilantro leaves, crushed garlic, lime and salt.

venison medalions, garden corn, sliced red bell peppers and carrots, cooked beets and red wine. Yes, we do have our occasional barbaric moments with no shirts at dinner time!