July 29, 2018
An Abundance of Salads
By Linda Dansbury

This week, I was out a couple of times, and even had leftovers from a restaurant, so I didn't cook very much - I hope to spend a few hours today cooking.

I did have what I like to refer to as Summer Salads:

I use a combination of whatever greens I have on hand and a mixture of veggies from the farm. Try a combination of tomatoes, cucumbers, greens, basil and/or parsley. Add salt and pepper and good quality olive oil and a drizzle of balsamic vinegar - other optional add-ins include feta cheese and chick peas.

I also like using leftovers from grilling, including eggplant, squash and scallions plus sausage. Add a combination of robust greens and mix everything together. Make a simple lemon Dijon Vinaigrette and mix all together with fresh herbs. Yum!

How did you enjoy your harvest? Please email me at lindadansbury@comcast.net and please put Anchor Run in the subject line.