Just a quick post to keep up with Wendy's Garden to Table challenge.
Camping for a week limits my garden-based meals, but I did come up with this one on an evening when I was starving and sick of Amy's Kitchen organic canned soups.
Sliced garden zucchini (from my mother's garden) sauteed (on a propane camp stove) in a simple salad dressing (olive oil, cider vinegar, a touch of brown mustard and some herbs), then tossed with diced cooked chicken breast and coarsely chopped garden tomatoes and heated through. Quick, yummy, and satisfying, especially when eaten outside on a cool night in the mountains.
If you're a gardener - or enjoy the fruits of someone else's garden - be sure to share your tasty meal ideas and recipes on Greenish Thumb's weekly challenge!