Garden of eatin’

A few shots of simple, summer meals.

From bottom to top: Swiss Chard; black and pinto beans with corn, tomatoes, cucumbers, and leeks; avocado and pineapple salsa with cilantro. Homemade chips on the side.

Pickled cabbage with beans, corn, cucumber, and tomatoes, topped with guacamole. Side of sauteed zucchini and squash with cumin and oregano.

Best lettuce of the season with lemon vinaigrette, topped with fresh green pea dip.

Roasted veggies, side of harissa hummus and chard.

Spiced red lentils with cabbage and spinach AND potato-cado salad

For the cabbage and spinach: Heat Earth Balance in a dutch oven and add 1/2 tsp mustard seeds, allow the seeds to pop. Then add 1 diced onion with 2 garlic cloves and saute 1-2 minutes. Add ginger, cumin, and turmeric. Add 2 cups cabbage and 2 cups spinach. Cover and cook on medium-low for 1 hour until soft. Do not add water.

For the lentils: Saute 1 diced onion with 3-4 garlic cloves and 1 inch of chopped fresh ginger. Add 1 TBL paprika, 1 TBL cayenne, and 1/2 tsp turmeric. Add 2 cups red lentils, 6 cups water, and 1 faux chicken bullion. Bring to a boil, the cook covered on medium until lentils are soft. Uncover slightly and allow lentils to thicken about 30 minutes. Add salt to taste.

Serve with potato-cado salad.

This picture sucks, which is the main reason I didn’t give this dish its own post. Sorry about that.

Chop 4 yukon gold potatoes and boil 10-15 minutes until tender. Drain and rinse in cold water.

While the potatoes cook, chop 4 TBL fresh cilantro, 1/2 cup white onion, and 1 ripe avocado. Pour 2 TBL lemon juice and 2 TBL white vinegar into a small bowl and season generously with salt and pepper. Add onion and cilantro and mix well.

When the potatoes are done, mix them together with the avocado and salad dressing. Refrigerate at least 4 hours.

Super salad meal

Like most other people who write or don’t write food blogs, we’re ready to eat lighter again. This spring salad is a complete meal for nights when you don’t have time to prepare, but you want something filling and easy.

Super salad meal

2 green onions, chopped for dressing
2 TBL rice vinegar
1 TBL white vinegar
pinch of salt
1 TBL peanut butter
2 cups baby arugula
2 TBL fresh basil, chopped into ribbons
1 avocado, chopped
1 can kidney beans, rinsed and drained
1 cup fresh pineapple pieces

6-8 grape tomatoes, halved
1 green onion, sliced thinly
Black pepper to taste

Hot sauce to taste

Blend 2 green onions (reserve 1 for salad topping), rice vinegar, white vinegar, peanut butter, and salt with an immersion blender. Arrange arugula on plates, then layer basil, avocado slices, beans, pineapple, and reserved green onion. Pour dressing over the salad and season with black pepper and hot sauce.


We took the night off

We took the night off from testing, but we’ve been so delighted with all of Taymer’s recipes, that we ended up with a Caribbean inspired dinner anyway. We made an amazing bean soup, incorporating some of the seasonings and cooking techniques we’ve learned recently, and a zesty salad: swiss chard, oranges, avocado, hearts of palm, radishes, and a dressing made of Tay’s bajan seasoning and tahini.