September 13, 2012
Here are some of the ways I’ve been using the summer garden bounty recently.
For a new take on a green bean salad, I microwaved just picked green, yellow and purple fillet beans then plunged them in ice water. Diced celery, diagonal cut green onions, dill, salt and pepper, olive oil and lime juice added to the green beans made a refreshing side dish and the remainder kept nicely for lunch the next day.
Here, I sauteed in olive oil diced zucchini with green onions and fresh thyme, then added some warmed leftover black beans. An Ancient Grains Artisan tortilla heated with shaved Parmesan cheese and the zucchini-bean mixture made a fabulous lunch.
Another night this week I rounded up all the stray vegetables in the fridge, picked a few more from the garden and sauteed them in order of hard to soft in olive oil. Fresh basil, garlic, white wine and broth added flavor; cannellini beans, substance. I served over rotini and topped with shaved parmesan.
I neglected to take pictures of the rhubarb-apple crisp topped with a small scoop of vanilla ice cream. In slaying the last of the rhubarb I diced the requisite eight cups and dispatched to the freezer for the time when I can make rhubarb-blueberry jam. Ah…so much produce. So little time.
Join Robin, today at The Gardener of Eden for more Thursday’s Kitchen Cupboard posts.
