- grilled boneless pork chops
- European-style peasant bread
- grilled zucchini
The chops were just sprinkled on both sides with Jane's Krazy Salt and garlic pepper, then grilled for about 4-5 minutes per side. Easy!
The bread was another recipe from Artisan Bread in Five Minutes a Day (that's NOT an affiliate link, by the way -- just trying to make it easy to find stuff). This one has a mix of flours -- rye, whole wheat and unbleached all-purpose -- for a slightly more rustic taste and appearance, and I actually prefer it to the master recipe (which only has unbleached all-purpose flour). Will probably try focaccia with it sometime soon, since my family has turned out to be a bunch of focaccia freaks -- who knew?!
Grilling is my new favorite way to cook zucchini. It's a good thing I love it so much, because our CSA shares have been overflowing with zukes! All I do is cut the ends off a large-ish zucchini (you could do it with a small one, too, but the ones we're getting lately aren't small!) and then slice it LENGTHWISE, end to end. I do the slices anywhere from 1/4 to 1/3 inch thick. Brush them on both sides with EVOO (last night I smashed up a garlic clove in the oil for a little added flavor), sprinkle with salt and pepper, and grill them for just a minute or two per side. They're SUPER fast to make -- if you're grilling meat, just slice up the zucchini while the meat is grilling and then slap the zukes on the grill right after you take the meat off. That gives the meat a chance to rest while you're grilling the zucchini, and everything's ready to eat at the same time.
The leftover grilled zucchini, assuming you have any, is even good cold in salads or sandwiches. Or stick it in some lasagna or on a pizza! Mix it into some pasta, rice or quinoa! You could make a meal off these things, I swear! And you vegetarians say I NEVER HAVE ANYTHING FOR YOU. Go grill some zucchini, fer cryin' out loud!