It’s springtime and the weather has been great, we had lots of rain and my vegetable garden seems to be exploding. The peppers and tomatoes are getting stronger, the cucumbers and zucchini are growing over night and as usual we planted too many. We will never learn!
The same thing happens every year, we get spring fever and buy to many plants. It seems that we can’t add 1 + 1 together. It’s 2, we are two people living in this house, not 20. Looking at our garden makes me think we might be able to feed a small village in just a couple of months, or we come up with some other solutions:
- We could visit our neighbors on a daily base and bring them fresh picked vegetables with every visit.
- We build a fruit stand and sell fresh vegetables right in front of our house or
- We eat the veggies…but there are so many!
It’s grilling season! My husband loves BBQ and just mentioning the word does something to a man, I can see the transformation, it happens right in front of my eyes. In in the moment when I say “BBQ”, his eyes sparkle and once again he gets the look of excitement in his eyes “lets cook out and invite friends”. Alright then…good idea! What we grill, that’s always the easy part, we go to the store, we buy the meat and seafood, we season it and wait until it’s time to grill…case closed.
I always end up with the hard part, what are we going to serve with it? Do we serve baked potatoes, corn and the same salad over and over, or do we try something different?
Let’s get rid of our veggies…how about that?
You either love or hate cottage cheese, I don’t think there is an in-between. I love it, my husband hates it and that should mean that I eat it and he doesn’t …right? WRONG…oh so wrong!
Here is the recipe for my cottage cheese salad and whenever I make it, there is never anything left over. Event the haters can’t help but try it and often ask for seconds.
Cottage Cheese Salad
- 1 Container cottage cheese (24 oz)
- 1/2 red or yellow pepper, finely chopped
- 1 small cucumber, finely chopped
- 1 small can corn, drained
- 1-2 tomatoes, chopped
- 2 oz Feta cheese crumbles (optional, but yummy)
- 2-3 green onions finely chopped
- 1/2-1 Avocado finely chopped -that is a must, everything else is debatable 🙂
- Salt and pepper
- sweet paprika (optional)
- either fresh parsley or chives, finely chopped, leave some for decoration
- black olives (optional)
- Radishes, finely chopped (optional)
The recipe is pretty much self explaining, cut it up and mix it together :-). I tried this recipe with so many different things, it’s something you can experiment with. Just remember, you can’t take it out, so if you are not sure, try it with a small amount first.
Note: I always cut everything and mix it and add the cottage cheese last, about 1/2 hr. before we eat!
In response to The Daily Post’s writing prompt: “You, the Sandwich.”
You, the Sandwich
If a restaurant were to name something after you, what would it be? Describe it. (Bonus points if you give us a recipe!)
Thanks for the great idea, Mati!