July 8, 2018
Light, Flavorful Dishes
By Linda Dansbury

We just got out from under a wicked heatwave. Even the dogs didn't want to be outside running around! I focused on using veggies in ways that were light and flavorful. Below are a few of my dishes from this week. Please send your ideas to me at lindadansbury@comcast.net and please put Anchor Run in the subject line so I can find your email.

kohlrabi, peas, celery, cucumbers - ate with my lunches - veggies this fresh and delicious do not need anything with them to enjoy.

Summer squash, garlic scapes, lettuce, parsley - made the Warm Summer Squash and Sausage Salad. (click on recipes, type in summer squash and you will find the recipe, along with many others that are delicious). This is another go-to dish for the summer. Simple, fast, healthy and one pan/one bowl dinner. As with other dishes I have described, since I used the scapes, I added them late in the process.

Summer squash, peas, basil, scapes - I made a new dish originally called Zucchini Noodles with Asparagus, Peas and Basil Vinaigrette. For this site, I have renamed it Summer Squash Noodles, Early Summer Veggies and Basil Vinaigrette. I state the original name of the dish to show you again how to be versatile in thinking through recipes. Asparagus and squash are not available at the same time, but the other ingredients are. The recipe also called for frozen peas. I used my snap peas and cut them up. I will make this dish again, but will replace peas/asparagus with green beans, allowing a bit of additional cooking time for the beans. The recipe states the vinaigrette is great with chicken, shrimp, pork and as a salad dressing. It is a bit thinner and more vinegary than pesto, but can be used similarly. It keeps for a week in fridge and is yummy!

Cabbage, turnips, radicchio, scallions - made the Asian Cole Slaw, again, being versatile by using greens we have in addition to the cabbage we have. I also added scallions, which are not part of this particular recipe.