As the summer comes to an end…a look at some of the summer meals I made using seasonal produce. I was fortunate to be the receiver of plenty of cucumbers, tomatoes, squash from my Mama’s Garden.
Garden Fresh Salad with tomatoes and cucumbers from Mama’s Garden on a bed of romaine lettuce. Made from scratch Buttermilk Ranch Dressing. Sometimes a girl just has to have Ranch. Ya know?
Asian Cucumber Salad: Mama’s Garden has kept me in cucumbers and tomatoes this season. I’ve been putting them to good use.
Taste of Summer–Strawberry Spinach Salad
Taste of Summer — Chopped Santa Fe Salad with a from scratch avocado dressing. Boasting freshness with the use of garden goods: Tomatoes, jalapeños, sweet summer corn, black beans, red onion, cilantro on a bed of chopped romaine lettuce drowsed in freshly squeezed lime juice.
Taste of Summer– Salad Nicoise a French Inspired delight.Traditionally, it’s served with Tuna, but I go with Salmon.
Stuffed Squash — Squash and zucchini are abundant in most home gardens this time of year. My clients were looking for an OUTSIDE of the Box way to make good use of theirs. Here’s the results.
Grilled Vegetable Kebabs — A great, tasty way to get your veggies in.
Grilled Lemon Rosemary Chicken Kebabs
Blueberry Crumble — Summertime is berrytime. Blueberries happen to be my favorite in all their berry splendor. I like to eat this crumble as is or served with a dollop of Mascarpone.
Mixed Berry Compote — Since I had a medley of berries that were subject to go bad if I didn’t eat them right away. I decided to make a Mixed Berry Compote of them. A delightful, lightly sweet way to top most anything you desire. Served here with plain Greek yogurt. The possibilities, however, are endless.
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Chrisetta Mosley
I am a product – and now a survivor – of childhood obesity. As a child, my family always told me that my extra weight was merely baby fat and I’d eventually grow out of it. I never did. Instead, my childhood is filled with memories of not being able to ride a bike, flattening its training wheels from being over the recommended weight, and avoiding P.E. classes by any means necessary. For years, I wore my fatness like a wounded soldier wears a Purple Heart - with pride. I owned the look. I dressed it up. I worked the room. There wasn't a skinny girl who intimidated me. I made sure my hair was laid just right. Nails polished. Outfits coordinated to the tee. Accessories to compliment every outfit. But everyone has a breaking point, and mine came in the spring of 2004 when I tipped the scale at nearly 400 pounds 388 to be exact. I was MISERABLE trapped inside of that body. I no longer wore my Purple Heart with pride. Rather, I was ashamed and frightened. Ashamed that I had allowed food to become my everything – frightened I would die because of it. Drastic times called for drastic measures... Today, I’m bound and determined to live a better, healthier, active lifestyle. I realize I’m no longer a passenger in my life, I’m the driver. I’m overcoming my inhibitions and I’m slowly but surely saying farewell to my old childhood nemesis, obesity. For once and for all, Farewell Fatso!