As most of you know, Dave and I trade off cooking every two weeks. It really has been fun, but especially a challenge this time of the year when we are trying to move the harvest from the garden to the table. Since veggies are plentiful, I’ve been looking for recipes to use them. I’m sharing these two today because they are soooooo good! I hope you’ll give them a try.
The first is Grilled Vegetable Salad with Feta, a recipe from Fine Dining. Since I am not changing this general recipe, I’m including the link so that you can print it out for yourself.
If you’ve not grilled veggies, you are in for a treat. It is amazing how their flavors explode by grilling. By the way, they are also great roasted in the oven! If you don’t have a grill, go ahead and roast them in the oven or grill them on the stove.
You can use any variety of veggies for this recipe, so feel free to change it. The only veggie that I feel needs to be included in this salad is a fennel bulb which we don’t grow. I wouldn’t make this without them since it adds so much to the mix.
The recipe only calls for a few veggies, but I added what we had including carrots, kohlrabi, and mushrooms. Any combination will work.
This dish does take awhile to put together with grilling all of the veggies. However, it is so worth the trouble. If I’m having this for an evening meal, I’ll grill all of the veggies early, cut them up and put them in the refrigerator until dinner. Then all I have to do is add the dressing, basil, and feta. This salad is great leftover the next day.
So let’s get started.
Toss, add fresh basil and some feta and there you have it.
Another dish I made in the last two weeks was Lentil Salad from Skinnytaste.com. The only thing I changed was I added more lemon and salt. When I make it again, I’ll add more garlic and add two other beans, but then it will be a three bean salad. While you’re on her website, check out her other recipes. I’ve made several of them and they’ve all been good.
And talking about food, today was my last day to harvest blueberries. I’ve been picking them every morning except a couple since June 9! I’ve harvested over 51 pounds. This is how the kitchen counter has looked for the past two months.
Once I’ve harvested for the day, the ones on the pizza pan are frozen. The new ones are put on the pizza pan and will sit on the counter until the next day and the process goes on and on. We also eat some every morning for breakfast in our muesli.
Enough about food. I’ve been dyeing a little and will be posting about it this week. Have a great week!