Growing up, my mother did not use a lot of recipes when making dinner. She just used her instincts. Years later I learned that the way she cooked was known as farm cooking. It makes sense. She grew up on a vegetable farm where her family of 12 grew their own vegetables. She was used to putting meals together from the garden.
That is why I like recipes like this one for shish kabobs. You don’t really need to measure. It is more about getting a variety of colorful veggies and deciding what type of meat to use. (If you are vegetarian, skip the meat and use more vegetables.) Be sure to use organic vegetables and quality meat. Once you fill up the kabob sticks, put all the remaining ingredients into a grill skillet and cook those on the grill too. Continue reading