Howdy! How about a fresh post? (Grilled radishes and Zucchini with Peppers)

Our meals tend to get repetitive- almost everything we cook is (WAS!!) already on here.
Seems that the twins and Tommy (Stephen!) turned into more serious Foodies than I could of ever imagined, growing up.
I am hoping Stephen (Tommy!) will post a few more of the recipes he has been making. In the last six months, he has introduced us to Filipeno Chicken Adobo, and to Thai Basil Chicken. My Mom (Rose) made a dish called Ropa Vieja. She had seen the recipe in a magazine. The twins tried it at her house, and asked me to make it sometime. Mom told me just to use Google to search for a recipe for it. My recipe and her recipe for Ropa Vieja were PLANETS apart .
Ropa Vieja (Called the National Dish of Cuba)  is translated to mean "old clothes", as the finished dish looks like a pile of rags.
(I use the recipe I found on The Daring Gourmet. Then made it my own.)
It's about a tie flavor wise in my opinion between this and and my regular recipe for Roast Beast.
In the coming posts, I intend to share recipes for Chicken Adobo, Basil Chicken, and Ropa Vieja.

We are in the beginnings of garden season. About all we have harvested so far this year are our radishes. I have learned you can COOK radishes! Who knew? Total game changer for me. They were never a vegetable I cared much for. Cooking them totally alters their flavor. (Last night we had them grilled.)

(Slice zucchini,  spread on paper towels (or a clean dish cloth) sprinkle with salt, and let it sweat for a couple of hours. Wash and slice radishes. Trim some larger green onion scallions to about 3", split lengthwise. Chop a fresh pepper or three. I had Thai peppers on hand from Tommy's recipe a couple days ago. Combine in a grill safe pan (I used cast iron, but a disposable aluminum works too.) with some oil (I used avocado oil) Grill until as done as you like! Add more salt and black pepper if desired.

We served this with some BBQ boneless beef "country ribs". (Mr Stubbs Sweet Heat BBQ sauce is pretty happening!)

 In coming posts, we will be adding some more ways we use our garden produce. This garden season, we have about 40 tomato plants (in five varieties), at least ten squash plants (in three varieties.... and that's not counting the volunteers taking over the side of the compost heap!), two kinds of okra, jalapenos, Tabasco, cayenne, ghost peppers; beans, onions, tomatillos (in two varieties), cucumber, turnips, beets, potatoes, and herbs. Last year we made a dried pepper blend that already has a waiting list for more this year. My pickled beets were a hit as well. I have a busy canning season ahead.
Thanks for stopping by!