What's Cooking This Week--Veggie & Vacation Tales

Sunset at Waikoloa. This is what Paradise looks like.

No, I've not given up on vegetables. However, after returning from a lovely, battery-recharging trip home to Hawaii (see left), the garden is in full-production mode, thanks to a lot of TLC from my in-laws. Going the full week with homegrown veggies.

My brain is still on Hawaiian time, so this week's menu is a mish-mash of a couple of things we had on vacation and a few things that take advantage of the garden being in full yield.

---

Monday: Mauna Lani Leftover Chicken Pasta Salad, with our lettuce and cukes. My brilliant and and very resourceful vacation-buddy made this using all the leftovers from our last day in Kona.

Tuesday: Take out! Curry House 30% off day (Wednesday too)

Wednesday: Chicken Adobo with the adobo-sauced garden bok choy and jasmine rice. This is the exact same meal I made two years ago when we got back. Bok choy is running amok.

---

Thursday: Bottle+ BBQ Chicken (adding a little Li-Hing powder), grilled zukes and eggplants (still from the garden) and some garlic naan bread from Trader Joe's.

Friday: BBC(tm) pizza. Bacon, Bok Choy (tomato, mozzarella) Variation on a BLT. Taking a Boboli pizza whole wheat pizza crust, our tomatoes, the rest of our bok choy, bacon, and mozzarella. Could be good. Or a disaster. Stay tuned. 

Enjoying the last bits of summer! 

Eat Well. Be Well.

---