Basil and Garlic Marinade

Visiting the farmers' market inspired grilled vegetables for dinner, but I wanted to do something more exciting, so I made this pretty darn delicious marinade. Part of the reason I wanted to marinate the veggies is that Official Taster and I don't always see eye to eye on which vegetables taste good. Mostly he likes things that I don't, like eggplant. and squashes. So I'm hoping this concoction (I'm writing as it's working it's magic) will help me....appreciate....the yellow squash and Japanese eggplant we picked up this afternoon. Also included: tofu, green pepper, and onion. I'll add in heirloom cherry tomatoes when we skewer everything.

As usual, please consider this recipe to be a guide, not anything set in stone. However, I would keep the proportion of oil to vinegar at about 2:1. I used avocado oil because we had just enough left, I think it works better for the high heat of grilling than olive oil, and it's something pretty readily available here in Southern California. Certainly olive oil would also work. I really like balsamic vinegar, so I chose that, but rice, wine, apple cider, etc vinegar would also work, as would lemon, lime, or another citrus juice. It just depends on what flavor you're aiming for. Fresh herbs are also up to you. I happen to have some basil growing outside my front door, so that's what I picked. Maybe later in the summer when I have more mature plants I'll try my rosemary. Also, I really like garlic, so if you don't like it as much, lessen the amount you use, because, as written, this is very garlicy.


Marinade
1/2 C avocado oil
1/4 C balsamic vinegar
8 cloves of garlic
1/4 C loosely packed basil leaves
salt and fresh ground pepper

Smoosh, chop, dice, or press your garlic. Chop or tear up the basil. Combine all ingredients, preferably in a jar with a lid so you can shake them up well.

Pour over veggies, and let them marinate for a while. Stir occasionally.

Because I'm not marinating meat, I can use the marinade again while the veggies are grilling by brushing it over them, and again over the rice I'm serving them with.

Summer

According to most Americans, summer has begun, no matter when the season officially changes. Today I'm finding it hard to disagree. The sun is shining, the sky is a perfect blue with a few ethereal pure white clouds, and the scent of the jasmine vine on the back porch is wafting through my home. It's probably a remnant of childhood, but the beginning of summer always feels like something wonderful will start. It's been hibernating over the winter and uncurling this spring, but, now, it's ready to really begin.

What is it?

I have no idea.

Summer has always been a time of exploration, a time to stretch my wings, and a time to see what the world has to tell me. I spent months away from home perfecting my technique for many summers, I wandered around Paris, and drove across the country. Each adventure provided a chance to learn, to see, and to wonder.

A few weeks ago, I was confident that starting a new path through the plant world was right. I love flowers! It should be a perfect fit. Last week I was going through some old clippings, papers, magazines, etc. sorting and discarding. I have been collecting recipes and food related tidbits since I've been collecting things. Oh sure, there's flowers in there too, but food, food is everywhere. What's a girl to do?

While there are no lightening bugs here to light my way, I have my web of friends and family always ready to provide a glimmer of an idea, a laugh, or a listen. For that, I am eternally grateful.

Until I find that path through the woods, I will have a fresh peach for breakfast each morning and then explore what the day has to offer.

I recommend you do the same.