My mother’s garden is bursting with life! The tomatoes are splitting with juice, new pea shoots are working their way into the fall, the greens are clawing for the sky and the bean vines laden with multi-colored pods. Here’s a simple summer meal that highlights all things seasonal.
Cut the silk off the top of the husk, and grill until charred. Strip the husks before serving, with a side of salted butter.
This is a bitter, hearty traditional Italian green. Usually, you cut off the root, keeping the leaves attached at the base. You can then split the bunch in two, and grill two separate halves in tact. Coat in olive oil and salt, and grill until the tips of the leaves are crispy. This is best eaten when small and young, and thus more tender. This particular plant was fiesty, with a fibrous stem.
Mixed Greens with Peppers & Carrots
A simple salad. A mix of greens, with diced carrots and pepper rings. We even added a finely chopped mild jalapeno! A light dressing of olive oil, rice wine vinegar, S&P.
It’s unwise to do too much to these buttery potatoes, newly picked from the garden bed. Boil until done and dress with olive oil and salt.
Roasted Cherry Tomatoes
- Cook Time: 25 minutes
- Total Time: 25 minutes
- cherry tomatoes
- olive oil
- salt & pepper
- Preheat oven to 350.
- Bake in the oven until wrinkled and bursting with flavor.