Weekend reads: Cooking through the mid-summer blahs
- Tomato, Zucchini and Leek Galette with Roasted Garlic Goat Cheese –I made this Emeril recipe earlier this summer, and it was so good I couldn't wait to make it again. It’s a bit of work, but every bite makes me happy I took the time to do it.
- Zucchini Egg Bake – A way to use up the plentiful zucchini in the garden and many of the fresh herbs that are thriving right now for a hearty breakfast or brunch.
- Creamy Roasted Garlic Hummus – After realizing how easy it is to roast my own garlic for the above galette, I decided to finally make my own hummus, which I kept reading is so easy you'll never buy hummus again. Turns out that's absolutely true. I doubled the amount of garlic in this recipe, and it’s amazing. Bonus - it costs about one-third than the same amount at the grocery store.
- Grilled Chicken Tenders with Creamy Honey Mustard – Chicken tenders are simply marinated in buttermilk for an hour, then seasoned with salt and pepper. Couldn’t be easier, and it they turn out moist. My boys love this, and I love the homemade honey mustard with ingredients I trust. I always double the amount of chicken that I need because the boys eat cold from the fridge for days.
Image: Matt Callow
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