Grilled Succotash with Pesto
I'm not quite ready for summer to end!
Sometimes there’s nothing better than a pile of farm-fresh veggies and cheese.
This Sunday night Dave and I finished running a few errands and decided that we wanted something really fresh for dinner. We ended up making a Cobb-ish creation, starring all kinds of fresh produce from our weekly CSA box.
Here’s what we used:
To make your own croutons, simply cube up some good bread and give it a light dusting of olive oil and a few spices to match the mood your salad is going for.
In the meantime, lay out your salad greens, and leave room for a little side. We used a simple crostini of fresh, good bread, fresh mozzarella and a tomato slice drizzled with balsamic.
Don’t forget to dress your salad – we used a mustard vinaigrette Dave mixed together.
And drizzle your balsamic.
And then enjoy, hopefully outside and with a glass of homemade root beer (post coming soon).