I've been doing my share of cooking and grilling this summer, including enjoying the bounty of our local California produce like this fresh asparagus. I marinated the cleaned stalks in Vidalia Onion salad dressing prior to grilling. The asparagus was the side dish to "smoked pork chops" grilled with chopped canned pineapple. Delish, fast, easy, and kid and pantry friendly.

I love the smell of fresh raspberries in the morning. ;o) Cherries too.

I made pan fried Baby Zucchini Blossoms stuffed with Morel mushrooms.
First, I reconstituted the dried morel mushrooms.

Then, I cleaned out the interior stamen from each blossom, and washed and dried them prior to putting in the fresh mozzarella, chopped morels, herb, and beaten egg filling.

The zucchini blossoms were dipped in a beaten egg, dredged in a flour, parmesan, dried herbs, and bread crumb mixture with salt and pepper.

Finally, the stuffed squash is pan fried in some vegetable oil until nicely golden and served immediately for a Molte Buono Appetito!

Thank you for visiting for The Motivation Station Show and Tell.
What bounty of the season have you been enjoying?














