July 4, 2021
Summer Salads
By Linda Dansbury

Once again, the weather has been like a yoyo. Made a new favorite salad this week - will be making this over and over again this summer. See below for description. If you want to share something with fellow members or ask a question, please email me at lindadansbury@comcast.net and please put Anchor Run in the subject line.

Fennel, scapes, chard, parsley - made a mussel and chorizo stew last night since it wasn't going to be a good grilling night. The recipe I used did not call for fennel, but any type of seafood goes well with fennel so added it early on with the onion. Used scapes instead of garlic and added them when there was only about 10 min left of cooking time. Also added a nice pile of chopped chard - again the recipe didn't call for it. Garnished with lots of chopped parsley.

Zucchini - made zoodles out of a couple small zucchini and enjoyed with some tomato sauce I had in freezer from last year's bounty. Topped with chopped basil.

Cucumbers - so far I have mostly just been eating them as a snack, except for the wonderful salad below.

Lettuce, cucumber, peas (I grew peas and used some but you can also use green beans, or neither since the recipe doesn't call for either), basil, cilantro, scapes, scallions, chili pepper that was frozen from last year - made a Thai Beef salad that was so delicious, it will become one of this years summer staples. We had made a large steak and had a lot leftover, but you can enjoy this salad with just about any protein of your choice - grilled chicken or shrimp would be particularly good. Please try it and let me know what you think.