One-Pot Grilled Vegetables and Salmon Deck Dinner

Ideas, ideas, ideas.  You are always asking for new meal ideas!

It’s the weekend and it looks like we are being blessed with some more gorgeous weather.  I recommend getting to a farmers market and cooking outside like I did this week.

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I got white eggplant, round green zucchini and corn at the Wickford Farmers Market and peaches from Narrow Lane Orchard.  Mushrooms and wild salmon were à la BJs.

Here is what I do when I want to grill.  Slice up the vegetables and add to a large pot.  Drizzle in balsamic vinegar, olive oil, shoyu or tamari and maple syrup.  This makes for a perfect marinade.  Put the lid on the pot and rotate until everything gets coated.

 

0917151600a-1So easy.  You can then carry the pot outside and unload the veggies onto the grill.

Before grilling I put the mushrooms on skewers.  The salmon I sprinkled with seafood seasoning.  The corn is cooking inside in the steamer…but you can grill that too if you want!

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Use the same pot to put them in once they are ready.

 

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I actually just put this pot of food on the deck table and we served ourselves onto plates.

This could be the end but I’m going to tangent into leftovers and pumpkin stuff so read on… 😉

I almost always have leftovers which I use within the next day or two.  The leftover peaches– which tasted like a heavenly dessert– I added to my 2-ingredient pancakes in place of my usual berries in the morning.

There weren’t too many leftover vegetables but what I did the next day for lunch was place them on a baking sheet, add pasta sauce and mozzarella and bake for mini veggie pizzas.

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Served them up on a bed of baby kale greens, also from the Wickford Farmers Market and a kielbasa from Windmist Farm in Jamestown.  Nice! (sorry no picture– forgot)

And although it still feels like summer to me, I have noticed a hint of fall in the air here and there.  Cooler, darker mornings, earlier sunsets and of course all you hear is talk about pumpkin spice lattes everywhere you go…so I must confess that last weekend I made my first pumpkin pie of the season!  I didn’t even have any canned pumpkin yet (it’s on the grocery list) so I used baked, pureed butternut squash.  Did you know you could do that?

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Back in my vegan life I would typically use tofu, and with delicious results.  However, now that I lean towards a more paleo-ish way of eating I tried this recipe for Paleo Pumpkin Pie.  It’s a keeper!  I love the ingredients; it’s all food I feel good about eating.  The only thing I had to adjust was it needed 45 minutes vs 25-35.  But I will be making this one again before too long.

Funny:

latte mug

 

 

 

 

 

 

 

But seriously, as cozy and fall-ish as that pumpkin spice latte sounds, I can’t bring myself to buy one of these sugary bombs loaded with artificial who-knows-what.  It’s one of those things where the thought of it happens to be better than the reality of it.  Kind of like cutting bangs.

Think before you drink.  Is it really worth it?  Go make yourself a homemade pumpkin pie!

latte

Update:  This season Starbucks in now adding real pumpkin to the ingredients and taking out the caramel color!  Progress….but still, 50 grams of sugar in a grande?

 

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