Monday, August 29, 2011
I will be so sad when we don't have garden fresh veggies any more. . .it won't be too much longer. We have had an abundance of yummy, organic veggies from our garden this year: green beans, peas, zucchini, cucumbers, some okra, green peppers, jalepenos, thai chili, hungarian peppers, eggplant, spaghetti squash, tomatoes, herbs (Basil, oregano, chives, mint). I especially love garden fresh tomatoes, cucumbers, and basil and will be super sad when these are finished.
On tonight's menu: chicken or lamb gyros with toppings and this salad!
End of Summer Salad
(1) can Northern beans, drained (can also use chickpeas/garbanzo beans)
(1) large jar pimentos, drained
(2) roma tomatoes, chopped
(1) medium-sized pickling cucumber, peeled and chopped
1/2 small green pepper, chopped
(1) small zucchini, chopped (skin-on)
2-3 cloves fresh garlic, minced
(1) small red onion, chopped
salt/pepper/dried oregano to taste
3-4 T olive oil
juice of (1) lemon
Mix all ingredients in a bowl, toss. Serve chilled, either as a side dish or as a meal on chopped greens. Yummy with pita crisps, too! **As a side note, you can also add some crumbled feta to this salad!**
Wednesday, August 3, 2011
Combine all ingredients. You can serve this with Jasmine rice, even though it's room temperature, which is our favorite way to eat it . . .or . . .you can serve on lettuce greens with 1/4 c chopped or sliced cucumbers and 2 roma tomatoes (chopped or wedges), just toss beef salad with these ingredients and sauce and enjoy!