Veggies, courtesy of our school garden!

The middle school where I teach has created a community garden.  I just think it's fantastic, and I'm so excited for their first harvest.  Both the corn and the zucchini here are products of our staff's and students' farming.  I think it's an awesome way to teach kids that they can help sustain their families without processed foods.  This squash was gigantic, so much so that I sliced it into about 1" wide circles, sprayed with a little EVOO, and sprinkled with Tajin seasoning.  Same with the corn, then grilled them both.  The boneless pork chops I marinated in a dry rub for 5 hours, then grilled them, and added a little side of rice pilaf (I do it easy, by using the Rice-a-roni version, but I use nonstick cooking spray (butter flavor) instead of the recommended butter to cut fat and calories. 

I still have enough zucchini left to make bread, too, I think, because it was HUGE! Here's a photo of the two squashes I brought home.  That butternut hybrid is currently roasting in my slow cooker.  Easy-peasy... no water, just put the whole squash in for 6 hours, and you're golden!

Cream of Butternut Squash and Carrot Soup

1 roasted butternut squash ( you can slow cook a whole squash 5-6 hours)
2 cooked carrots
Small yellow onion
2 cloves garlic
1 c chicken broth
1/2 c heavy cream
Salt to taste.

Sauté onions & garlic. Heat broth. Purée veggies in food processor , then add to broth. As it begins to boil, add salt and cream. Simmer until thickened. Only 1.7 WW points per 1/2 cup.

Summer Wurst

It's too hot to use the kitchen. So brats and coleslaw it is!