July 8, 2024
Summer Daze
by Linda Dansbury

Last week gave us some truly pleasant days/evenings but now and into the future it looks like we will need to find ways to stay cool. Please send your favorite summer ways to enjoy your veggies at lindadansbury@comcast.net. I will share with fellow members.

Beets, parsley - I needed to use my beets up so made a version of the Mama Aleta's Pickled Beets and Eggs on this site. I just did beets and onions and skipped the eggs this time around.

Green beans, scallions, basil, parsley - made a salad, Italian style - made a red wine vinaigrette, added dried oregano in addition to the fresh parsley and basil. Sometimes I add chickpeas and/or feta cheese to make it a bit hardier and will add cherry tomatoes once they are available.

Cucumbers, scallions, parsley - one of the cucumber salads I like to make is a German version, but not creamy - the dressing is a light oil and vinegar with a bit of salt, pepper and celery salt. My grandmother always prepared it this way. I may add some thinly sliced celery to it this week.

Fennel, thyme, garlic, parsley - enjoyed the Lentil Salad with Fennel and Herbs alongside a grilled salmon filet.

Cabbage, scallions - wanted to saute the cabbage but wasn't sure what to do to make it more interesting - the recipe on this site Roasted Cabbage with Black Bean Sauce was a delicious side dish for grilled chicken.