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This past Monday my friend, Amanda, and I made a harvest feast. It started out as just making soup but it turned into a whole lot more. We had a grand time. The Gazpacho Soup was a take on Alli's Spicy Gazpacho Soup recipe. The red portion is spicy hot and made of tomatoes, onions, Mrs. T's Spicy Bloody Mary Mix, cayenne pepper, and red hot sauce. The green portion was simply freshly minced garlic, cucumbers, onions, and zucchini. We placed a dollop of fresh plain greek yogurt on the top. We then thought that we should have something to sop up the soup with and so we oiled and salted some hearty bread we bought off of the clearance rack at Holiday Market. We placed the bread on the grill and when it became crispy we rubbed it down with garlic. This is my version of Fett'unta. Protein was in order so we grilled some natural Amish bone-in chicken thighs with a mix of herbs and spices. Lastly, the eggplant was ready so we cut it in 3/4 inch slices on the bias and grilled them up too! Lastly, to top off the meal we had Amanda's homemade pickles. It was a perfect combination of tastes! Needless-to-say we no one needed dinner that night.
This past Monday my friend, Amanda, and I made a harvest feast. It started out as just making soup but it turned into a whole lot more. We had a grand time. The Gazpacho Soup was a take on Alli's Spicy Gazpacho Soup recipe. The red portion is spicy hot and made of tomatoes, onions, Mrs. T's Spicy Bloody Mary Mix, cayenne pepper, and red hot sauce. The green portion was simply freshly minced garlic, cucumbers, onions, and zucchini. We placed a dollop of fresh plain greek yogurt on the top. We then thought that we should have something to sop up the soup with and so we oiled and salted some hearty bread we bought off of the clearance rack at Holiday Market. We placed the bread on the grill and when it became crispy we rubbed it down with garlic. This is my version of Fett'unta. Protein was in order so we grilled some natural Amish bone-in chicken thighs with a mix of herbs and spices. Lastly, the eggplant was ready so we cut it in 3/4 inch slices on the bias and grilled them up too! Lastly, to top off the meal we had Amanda's homemade pickles. It was a perfect combination of tastes! Needless-to-say we no one needed dinner that night.
Sounds delightfully yummy! I am going to eat my first acorn squash out of our garden this week and the zuchhini. I have been enjoying the fresh basil and really sweet tomatoes for a while now. I love everything fresh from the garden!
ReplyDeleteTracy that eggplant looks especially delicious to me! As far as that space that needs artwork ... I think a photo would be perfect there! Know any good photographers with hundreds of amazing pictures? :)
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