Sunday Dinner Fresh From A Friend's Garden

Sunday, after I devoured my huevos rancheros, I was pleasantly surprised/reminded that one of my besties was in town. I realized today that we had been friends for almost 10 years, since before our freshmen year of high school. One day I started calling her “Spanky” for absolutely no reason at all, but for the blog I shall resurect that nickname. Anyway, so I got to spend time with her, her new husband, and some college friends, including watching the NBA finals game while cooking dinner that we harvested from our friend’s mom’s garden!! We picked green and red lettuce, basil, dill, tomatoes, green onion, celery, carrots, green beans, and celery – a cornicopia of fresh veggies!

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From this bountiful basket we made a delicious meal:
Everything Salad
Ingredients:
Red and Green Lettuce
Handful of red and green basil
3 stalks celery – this celery was so dark green and flavorful!
1 large green onion
Several cherry tomatoes – not my fave, it’s a texture thing
3 sprigs of dill
1 cup frozen roasted corn from Trader Joe’s, thawed
1 cup soy beans

Peparation:
1) put it all in a bowl and top with favorite dressing! We used a simple olive oil and balsamic vinegar. We also topped this salad with the honey roasted veggies that follow.

Honey and Dill Roasted Veggies
Ingredients:
Several carrots
Several baby beets
Half an onion
Small eggplant
3 cloves garlic
2-3 sprigs dill, chopped
2-3 tablespoons honey
Salt and pepper to taste

Preparation:
1) wash, peel, and chop all veggies into bite sized pieces – you can toss the carrot tops into your compost pile but save the beet tops!
2) throw everything in a bowl, top with dill, honey, salt, and pepper, toss to coat
3) spread evenly in a baking dish and roast at 400 for 30-45 minutes
4) eat seperate or throw in the salad, or eat over rice

Lastly, our experimental and healthy…
Balsamic Beet Greens and Green Beans
Ingredients:
Tops of the beets used for roasting
Half onion, chopped
Several handfuls green beans
3 cloves garlic
Olive oil, for sauteeing
Balsamic vinegar

Preparation:
1) heat enough olive oil to sautee your veggies, add onions and cook till starting to turn opaque, add garlic and sautee an extra minute
2) add the green beans, stir to coat and top with a lid for 10 minutes, we added half a cup of water for steaming
3) add 3/4 cup balsamic vinegar
4) add the beet greens, toss with tongs, and let wilt down for 10-15 minutes. Be sure to continue to toss with the tongues for even cooking

These portions served friends and family of 7, so PLEASE adjust ingredients tol suit the needs of your dinner party. When you put it all on a plate it’s so green and fresh, one can almost see hiw much more flavor these super fresh veggies are 🙂

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Eating such a good meal after harvesting and cooking it all together is just the best way to end a weekend, thanks friends and happy eating ❤

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