Our small garden is in full production mode. This year I chose to keep it simple and plant just the things we eat most–cucumber, tomatoes and peppers. We also have mini-pumpkins, chives, strawberries and raspberries. We’ve taken to calling the berries our “bird feeder”. The birds have been terrible this year. Our neighbor’s raspberries have gone untouched. Ours is an active, 24-7, all-you-can-eat bird buffet. That has been frustrating. I will add another planter box (or two) next year and plant other staples–onions, carrots, herbs and maybe potatoes. For now I’m enjoying a smaller bounty which also means a smaller workload. And that’s something I can appreciate anytime.
I threw together a Greek Quinoa salad the other night. It was delicious! I took cooked Quinoa that had been refrigerated (about 4 cups), mixed it with chopped tomatoes, green pepper cut into 1″ pieces, diced cucumber, Feta cheese crumbles and thinly sliced red onion. I tossed the salad with a Lemon & Olive-Oil Vinaigrette using freshly squeezed lemon juice, olive oil, crushed garlic, dried Oregano, salt and pepper. I mix my salad dressings using as 1:2 or 1:3 ratio depending on how lemony or vinegary I want the dressing. If you want your dressing a little more tangy, go for one part lemon juice, two parts olive oil. For a milder version try one part lemon juice to three parts olive oil.
Anaheim peppers are my husband’s favorite. I simply cut the pepper in half, remove the seeds, brush lightly with olive oil, stuff the pepper with Feta or other goat cheese, sprinkle with dried Oregano or Italian Seasoning and put on the grill for 3-5 minutes. So easy and so tasty!
What are your go-to summer recipes?