Zucchini tomato kabobs
Needs some colored vegetable for the barbecue?
Chop green and yellow zucchini into large cubes. If you have large tomatoes, quarter them or use tiny Tim tomatoes.
Skewer the vegetables alternately. Lay the skewered vegetables in a shallow tray. Spray with olive oil and sprinkle chopped rosemary and a little salt and pepper on the kabob.
Just when the meat is almost ready put your kabob on the grill to brown.
Serve with your fresh salad and chicken or steak which will also have some of the lovely herbs from the market or yard, including tarragon, sage, parsley or rosemary. Enjoy.
Cucumber mint yogurt soup
2 medium cucumbers, peeled and chopped.
2 cups yogurt,
Juice of 1/2 a lemon,
3 tbsp., chopped mint leaves and freshly ground pepper.
Puree all ingredients in blender or food processor. Chill for several hours before serving. Serve ice cold in soup bowls with a thin slice of lemon and a sprig of mint.
Purchase fresh bread at the local market or a locall bakery to serve with your lunch on the deck.
Submitted by Ellen Lewers mrslewersfarmhouse@shaw.ca
