Enjoying Fresh Produce At The Jersey Shore

Living at the Jersey Shore, The Garden State in the summer has perks. We’re not called the Garden State for nothing.  According to NJ’s official web pageNew Jersey is home to more than 9,071 farmers, covering 715,057 acres of farmland. 

Roadside veggie and fruit stands are plentiful. Nearly every rural road has at least one or more aged wooden stands filled with make shift shelves that are covered with baskets full of fresh produce.

The locals know where to find them, but out of towners’ are often surprised and make emergency stops to get it on the action.

Sweet corn, pretty Jersey tomatoes, plump blue berries, sweet and juicy peaches, squash, and zucchini are some of my summer favorites and I take full advantage of the season.

I think zucchini is my favorite summer veggie. Learn more about zucchini here and here.   While I have my go-to recipe for zucchini, I’m always looking for different recipes to infuse my zucchini with new flavors.

My pet recipe is quick and simple:


  • 2 zucchini (Medium size)
  • 2 vidalia onions or red onions (personal preference)
  • 2 tsps. fresh ground black pepper
  • Dash of crushed red peppers
  • Dash of Lowry’s season salt (I only use this when I’m cooking for my                      family)
  • 1 Tbs. olive oil (estimate… I’ve gotta learn to measure!)


Thoroughly wash and dry zucchini. Cut the ends off. Cut zucchini in half and then slice. I prefer mine sliced in half, but you can cut whole slices. Toss on to a sheet of aluminum foil. Half onion and then slice. Put the onions in with zucchini, add dry seasoning, and olive oil. Fold foil so juices don’t leak out.

Place foil pocket on a grill at medium temperature. Cook for about 20 minutes.


This is cooking at its easiest. There’s no excuse to not eat healthy.


Zucchini is safely tucked away in the foil.


Finished result…. Yummy!  This is great over brown rice, quinoa, or alone.

Two days ago, I found a different recipe on Pinterest, compliments of thepioneerwoman.com. The zucchini is delicious, but has a complete different flavor.

Seriously, that’s what I love most about fresh veggies. I can eat say, zucchini for dinner five consecutive days, but each night, the zucchini can be cooked different and infused with a unique flavor. I never get tired of zucchini, but I’m not asking my family if they are tired of it.  I may not like the answer.  Lol!

Anyways, I tried the  Grilled Zucchini with Lemon Salt recipe.  As one of my friends would say,


Lol!  All you need is zucchini, lemon, black pepper, kosher salt, and olive oil. For specific instructions and details, click here.

bagged zuchiiLemon zest, olive oil, salt, and pepper all in one bag coating zucchini!

on the grill

Here they are cooking nicely on the grill. The anticipation was killing me. Lol!

grilled zucchini

Mmmm…. If you’re eating this at home, consider this finger food,
because using a knife takes too dag on long!  🙂

Give it a try; you might like it.

Do you have quick summer recipe?  Please share!

Thanks for visiting and enjoy your day!





Hearty whole wheat pasta salad

For all the nay sayers and anti-whole wheat pasta folks who say it’s nasty, I disagree and challenge you to try this recipe. Haahaa!

1 16 oz. box of whole wheat pasta
1 red pepper
1 orange pepper (optional)
1 yellow pepper (optional)
3-5 fresh garlic cloves minced (depending on your love for garlic
2 medium size zucchini (quartered or diced)
6-12 cherry or another small tomato variety
1 15.5 oz. garbanzo beans (drained & rinsed)
1- 2 Tbs. granulated garlic powder to your taste
1-2 Tbs. fresh ground black pepper to your taste
1/4 cup of olive oil (I prefer garlic roasted olive oil, but plain olive oil will do)
1 cup (approximately) Lawry’s perfect blend chicken & poultry rub (I’m not sure how much I use, I just continue to add the rub until I like the taste.  You do the same.
1/2 cup red wine vinaigrette

Boil a pot of water with a dash of olive oil.  Add 1-16 oz. box of whole wheat pasta.  Follow package instructions.  Drain well and set aside.  Thoroughly wash and dry peppers, garlic, and zucchini. Chop/dice up peppers, and fresh garlic and toss in dish or bowl that will hold your pasta. Chop or quarter fresh zucchini and toss in the same bowl. Drain and rinse beans under cold water and add to bowl.  Add drained pasta and stir well.  Add olive oil and stir.  Add garlic powder and pepper and stir.  Add Lawry’s  to taste.  Add red wine vinaigrette and stir well. Continue to taste and add whatever spices to make the dish perfect for you.

Variation:  Grill, broil or bake 1-2 whole skinless, boneless chicken breasts.  Use Lawry’s Season Salt  or Adobe All Season Salt, garlic & black pepper.  Cool chicken.  Cut into cubes and add to pasta.  The chicken adds protein and makes the dish hardy.

Disclaimer:  I don’t measure my ingredients, but I am working on this. Taste buds vary. What tastes flavorful to me might be a tad bit too spicy for you, so I recommend that you use less of the spices first then gradually add to your liking.