Several of you have asked for meal ideas, so I’ve included 3 below. I plan on posting more in the future, so keep an eye out :). I’ve also received a specific request for summer meals. Two of the recipes below can be made using a grill if you have one (we do not), and all of them use vegetables and herbs you may plan on growing in your garden.
Fair warning…while I can offer meal ideas and general guidelines, I rarely cook with precise measurements. If you’d like those, I recommend searching for similar recipes on google. That being said, I’m a lazy cook. Almost everything I make is so easy, you can throw it together without much thought.
Naan Pizza
What We Use:
-Naan flatbread
-Mozzarella (or other cheese of choice)
-Fresh Tomatoes
-Pesto (use jarred, or make your own. Not a fan of pesto? Use marinara.)
-Seasonings (like basil and oregano..fresh or dried will do)
-Other veggies and toppings as desired (I like to make taco pizza with vegetarian “ground beef,” spices, and lettuce. You could also use grilled veggies)
Instructions:
We preheat the oven to whatever the naan packaging says, assemble our pizza, and bake for 8 minutes or until the cheese is melted. Eager to use the grill? Brush the flatbread with oil, grill it, then add the toppings. If you have a pizza stone, you can assemble the pizza, place the pizza on top of it, and place on the grill to cook.
Why We Love This Recipe:
It’s easy. It’s fun. It’s delicious. You can make any type of pizza imaginable, and it is great for parties where you want to get your guests involved with the cooking.
Deconstructed Sushi:
What We Use:
-Salmon
-Teriyaki Sauce (we make our own)
-Frozen shelled edamame
-Avocado
-Quick Jasmine Rice
-Other veggies such as: diced cucumber, shaved carrots, thinly sliced radishes, etc.
-Chopped Macadamia nuts (optional but yummy)
Instructions:
If making your own teriyaki sauce, do this first. Marinate the salmon for 20 minutes or longer in the teriyaki sauce. Bake at 425 degrees or grill until it reaches an internal temperature of 140…let it rest until it reaches 145. While the salmon is cooking, boil the rice and steam the edamame according to the instructions on the packaging. Prepare the avocado and other vegetables according to your preference. Serve the rice with the veggies and a drizzle of extra teriyaki sauce. Feeling spicy? Add a squirt of sriracha.
Why We Love This Recipe:
It isn’t heavy and tastes restaurant quality. I don’t eat meat (salmon included), yet it is filling even without the fish.
Veggie Quiche:
What We Use:
-2 Cups vegetables (I use sauteed zucchini, mushrooms, onions, and spinach)
-1 Cup cheese (We use ½ cup feta, ½ cup mozzarella)
-¾ Cup milk
-5 eggs
-Dijon mustard
-Pie Crust (we use store bought)
-Favorite herbs and spices to taste (I use garlic, basil, onion powder, parsley, marjoram, pepper, salt,)
Instructions:
Saute vegetables until soft, then set them aside to cool. If they are watery, absorb excess liquid with a paper towel. Preheat the oven to 400 degrees. Whisk together milk, eggs, and herbs. Stir in the cheese. Grease a pie pan and press the pie crust in it. Spread a very thin layer of dijon mustard on the crust. Layer the vegetables inside the crust. Pour the egg mixture evenly over top the vegetables, then bake for 35-40 minutes, or until set (it won’t be jiggly, and a toothpick will have little to no liquid.)
Tip: I cover the crust once it browns so that it doesn’t burn. I have a special tin cover for this, but some people wrap it in foil.
Why We Love This Recipe:
It’s a great source of protein and vegetables. It tastes rich, yet it is healthy, and it makes egg-cellent leftovers. It’s also a good way to use up veggies that aren’t at their prime, and eggs if you’re like us and you accidentally buy way too many.
I hope these ideas inspire you to get in the kitchen!
Humble Hollow 
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