I have to admit, when I find something amazingly easy and super tasty, especially with seasonal garden fresh ingredients, I made it quite a few times in a short span of time. This is my new favorite weekend lunch for two.
For the drinks, it was just ice water with a little crushed apple mint and lemon juice. I sauteed the abundant summer squash with a little garlic and vegetable broth. A perfect summer salad…peeled and sliced cucumbers, diced tomatoes, lemon juice, salt & pepper. Lastly, the super tasty sandwiches: mozzarella & cheddar cheeses with fresh tomato and basil, all grilled in whole wheat bread.
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.
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.
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!
We have tons of lettuce growing in our garden lately, so I found a creative way to send my husband to work with salads each day. He complained in the past that his lettuce got soggy by lunch time when I packed everything in a tupperware container. I put the salad dressing in the bottom of a large mason jar, and layered in garbanzo beans, chopped tomatoes, avocado, sliced carrots, tuna, and a variety of mixed greens at the very top. When he’s ready to eat lunch, he just shakes it up! I made a few jars to last through the week, and they stayed fresh all through the week!