Nicer weather is here again, after a couple of days of drizzly, sticky humidity, and I really couldn’t be happier. It’s the perfect weather for being outside, taking care of my garden, getting out of the house and being inspired to try out some new flavors. I have many green onions growing in my garden, just waiting to be trimmed, plus I just harvested my first two jalapeños (which I’m super excited about). Now, I’m just waiting for my corn to fully develop and maybe I’ll grill those, too!
A little garden friend has made himself at home on one of my stalks, as you can see above. It was the tiniest little spider that disappeared once it saw me approaching with my large camera, hoisting himself up and away from his intricate web; I’m always in awe of the beautiful creations that these creatures make.
Another outdoor activity that I’ve obviously been doing a lot of is grilling! This sandwich was inspired by the “grilled” cheese sandwiches that she made for my sisters and I when we were young. She always added a little Miracle whip (obviously not vegan) to the cheesy insides for an interesting tang; I’ve translated this into a delicious vegan aioli that has a spicy kick from my homegrown jalapeños. Other than preparing the aioli, this recipe is easy to prepare and can be customized to fit your palette with different fillings.
). As you can see, you can interchange the veggies to whatever you prefer most, as long as you can cut it into somewhat of a circular shape.
