Yesterday, I was starving so I headed to our garden to go picking.
When I say “our” garden, I mean me and my beautiful friend, Tania. Last year Tania and I started a community garden in her back yard. We planted tomatoes (which we now realized we didn’t need more than 2 plants~we had tomatoes out the a** last summer!), butternut squash, melons, peppers, eggplant, and herbs.
Each time I go to pick, I feel a sense of connection to nature. I just LOVE seeing the fresh fruits and veggies grow, and the best part is cooking with all this good stuff.
Today we have lots of lettuce. Tons of it. If you see me in the next day or two, don’t be surprised if I give you a lettuce head as a “hello!”
Click the image below to take a quick peek at our garden:
I decided to make my Black Bean Salad with the lettuce from the garden (I’ve been making this dish a lot lately!).
Black Bean Salad
Here is another of my favorite recipes for lunch. This salad always reminds me of a warm summer day; usually after a trip to the garden or the farmer’s market.
White Bean Salad
4 garlic cloves peeled
2 small onions, cut into wedges
1 fennel bulb, halved, cored, and chopped
4 carrots, chopped
1/2 tsp. of sea salt
Fresh ground pepper
6 tomatoes, quartered
3 cups of great northern beans
5 cups of arugula leaves
Preheat oven to 400 degrees F.
In a baking dish, combine garlic, onions, fennel and carrots. Drizzle olive oil to coat vegetables. Toss with sea salt and pepper. Roast uncovered for 15 minutes. Remove from oven, fold in tomatoes and beans and return to oven to roast an additional 10 minutes.
Remove from oven, cover platter with arugula, top with bean and veggie mix and serve.
White Bean Salad
Absolutely light and delicious! Oh, such a satisfying lunch. Hope you try it!
Do you have a garden? How do you enjoy all the great seasonal foods in the summer? Share below with a cool recipe or seasonal idea. Always dig hearing from you, and if you try these recipes, let me know how you like them. 🙂