It's still summer and I'm still grilling
Believe it or not, it's still summer until Sept. 23 this year. Thankfully, summer's bounty -- our autumn harvest -- will linger long into the darker days. Make the most of our remaining daylight with tender, organic summer squash, tomatoes and other treats on the grill! I go the simple route by lightly coating my veggies with oil and dusting them with a pinch of salt before grilling them quickly over high heat. How do you like to grill your produce?
After: Grilled tomatoes explode with flavor. This organic sunburst squash was mellow and lovely.
How to round out this meal? I just grill some wild salmon from our sustainable seafood department. Did you know PCC was the first full retail partner with the Monterey Bay Aquarium Seafood Watch Program? Pretty amazing.
Back to my grill I go! Grilled vegetables also add a wonderful flavor boost to salads and serve as a great appetizer alongside some good bread and some of our dips and spreads.