Geir Widar
TVWBB Wizard
So, no grill? And to make the insult even worse, it is a vegetarian meal! Almost, if you remove the cured ham and the salumi.
I like to choose from my arsenal of tools. In this case, it was raining cats and dogs outside, the temperature was 46F, and to use coals under the skillet is just a complicated way to make heat.
So, not a grill in sight. The reason for posting this cook is simply because Jim Lampe sent me some seeds. The plants have grown and grown, at least a couple of them, the others are struggling in the arctic summer. This is the “forum connection” for this meal.
At the moment I have more zucchini than I really want to eat, so I found out that I’d make some Greek zucchini balls. Here it goes:
I harvested a couple of the green ones, and peeled them.
Covered in salt to drain moisture, and showing off the other ingredients. I forgot to add garlic in this picture. Everything is from my own garden, except the Turkish feta cheese.
I grated everything, mixed it together, and fried the balls.
And finished:
A plated picture. This is a meal you can serve to both carnevores and vegetarians alike. It is easy to omit the meat on some of the plates.
As always, thank you, Mr. Lampe, and for your time. I hope you enjoyed it, and gave you a couple if ideas.
I like to choose from my arsenal of tools. In this case, it was raining cats and dogs outside, the temperature was 46F, and to use coals under the skillet is just a complicated way to make heat.
So, not a grill in sight. The reason for posting this cook is simply because Jim Lampe sent me some seeds. The plants have grown and grown, at least a couple of them, the others are struggling in the arctic summer. This is the “forum connection” for this meal.
At the moment I have more zucchini than I really want to eat, so I found out that I’d make some Greek zucchini balls. Here it goes:
I harvested a couple of the green ones, and peeled them.
Covered in salt to drain moisture, and showing off the other ingredients. I forgot to add garlic in this picture. Everything is from my own garden, except the Turkish feta cheese.
I grated everything, mixed it together, and fried the balls.
And finished:
A plated picture. This is a meal you can serve to both carnevores and vegetarians alike. It is easy to omit the meat on some of the plates.
As always, thank you, Mr. Lampe, and for your time. I hope you enjoyed it, and gave you a couple if ideas.
