Things to Make - From the Garden - Cucumber and Tomato Quinoa Salad & Grandma's Zucchini Bread


My mom maintains a pretty extensive garden. As a kid, I didn't exactly love it (more food from the garden = less macaroni and cheese) but as an adult it's WONDERFUL. We didn't even need to grocery shop.

My mom waited until our arrival to pick a lot of the veggies, assuming that the kids would enjoy helping out. But the girls were so busy with the Cabbage Patch Kids they chose not to participate. Luckily T loved helping grandma.


Regarding summer recipes, during the summer I basically live on Cucumber & Tomato Quinoa Salad, which I make similar to tabule but without the parsley. Here's the recipe:

*2 big tomatos
*1 large cucumber
*1 medium onion
*2 cups cooked quinoa (you can also use bulgar wheat or cous cous)
*1 tablespoon garlic salt
*1/3 cup lemon juice
*2 tablespoons olive oil

-Mix everything together and serve. Easy.


And Grandma's Zucchini Bread continues to be the best summer snack ever. Here's the recipe:

*3 eggs
*2 cups sugar
*1 cup vegetable oil
*3 cups flour
*1 teaspoon salt
*1 teaspoon baking soda
*1/4 teaspoon baking powder
*1 teaspoon vanilla
*1 cup chopped walnuts
*2 1/2 cups grated zucchini unpeeled
*1 teaspoon cinnamon
*1/2 teaspoon allspice

Beat eggs until frothy. Add sugar, then oil. Add flour gradually. Mix well. Add remaining ingredients up to zucchini, mix well. Combine zucchini and spices and fold into batter. Spoon into two greased bread pans. Bake at 350 for one hour to one and a quarter hours til done.

For another seasonal recipe (healthy eggplant parm), click here for my past post.
What about everyone else? Any good seasonal recipes to share?


1 comment:

  1. Were we in the Chi-town burbs at the same time!? How random! Looks like you guys had fun.



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