ryork
Senior Member
That time of year where we can eat a variety from the garden most every day. Okra creole, fried eggplant with a lemon garlic dill aioli sauce, fried squash, sautéed asparagus beans, banana peppers stuffed with goat cheese and Andouille and deep fried, sliced maters, bell peppers stuffed with Italian sausage, onion, garlic, celery and cheese, and eggplant, onion, peppers and garlic sautéed with Italian sausage.