Pretty Edible Flower Salad

Tonight’s dinner includes the prettiest salad ever with colorful greens and edible flowers, all from our garden!

I used a variety of mixed greens from our garden, including beet leaves.  For a little extra spice and color, I added a bunch of edible flowers: chive flowers, flowers from my lettuce plants, and marigold petals.  I topped it off with a little salt, pepper, rice vinegar, and extra virgin olive oil.

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Garden Fresh Herb Salad

We had one of our best salads ever tonight.  I gathered some fresh ingredients from our garden.  I had a red bell pepper, a few tomatoes, some mixed greens lettuce, and I also got some fresh parsley and a couple varieties of mint.  I chopped the herbs up very fine, and tossed them with all of the other ingredients.  I sprinkled with a little rice vinegar, olive oil, salt, pepper, and crumbled aged cheddar cheese.  I think the addition of the herbs gave the salad a little extra pop that really made it very tasty!  We had this with a few Italian sausages grilled on the barbecue for an amazing dinner.

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Garden Fresh Sandwich

Tasty sandwich today with tomato and lettuce fresh from our garden!  I am trying out this new avocado saver.  I am hoping it will keep the rest fresh for a sandwich another day.

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Wok Cooked Salmon & Salad

I have posted this recipe before for my favorite way to cook salmon, but I did something a little different last night with the salad.  It really made the whole thing so much better.  Instead of just tossing the lettuce with some dressing, I warmed it first in a dry wok, and then drizzled with a little rice wine vinegar, olive oil, and freshly ground salt & pepper.  So simple, and yet it tasted amazing!

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