What to make for dinner is always a big question at my house. Last night I decided to let the garden decide; whatever was ripe was what was going on the table.
Collards
We have collards coming out our ears right now so they definitely needed a place on the menu. Here’s an easy recipe even my kids like to eat:
Zesty Collards
Wash all those little aphids off and any other bugs that might be lurking under those nice shady leaves. Cut the ribs out, roll up the leaves and cut them in thin strips. Put canola oil in a frying pan and saute onion and garlic until soft. Add in 1-2 tablespoons of peanut butter, salt and hot pepper to taste. Cover and simmer about five minutes until soft.
Fingerling potatoes
Fresh Potato Salad
Boil unpeeled potatoes until fork tender. Drain off water. To make the sauce: combine one part vinegar and two parts olive oil, add in 2-3 crushed garlic cloves, sliced onion, salt, black pepper and dijon mustard to taste. Mix and toss over the taters.
Zuchinni
Italian Zuchinni
Saute zuchinni until soft. Drain off water. Top with cheese and a bit of hot pepper.
Beets
Tangy Beet Salad
Boil unpeeled beets until fork tender. Peel off skins and cut into quarters. To make the sauce combine one part vinegar, two parts olive oil, two cloves crushed garlic and salt and pepper to taste. Add in onions and toss beets.
Rhubarb
Rhubarb Pie
Prepare your favorite pie crust. Slice the rhubarb and mix with 1/4 cup quick tapioca, add one to two cups of sugar depending on how sweet you like. Let mixture sit for 30 minutes. Put in pie crust. Place in 400 degree oven for 15 minutes then reduce to 375 degrees for 45 minutes.
Now gather your friends and family and feast!
I'd love to hear from you!