One of my favorite dishes is veggies and rice … or veggies and cheese … or veggies and eggs … or just plain veggies.
For those of you for whom gardening is like breathing; walking outside and picking a clean dishpan full of onions, peppers, okra, corn and tomatoes is the first step in preparing any summertime meal.
Unfortunately, I am not a particularly successful gardener, but I have been spoiled by the bounty of – and learned many lessons from – gardens tended and loved by Aunt Betty, Isabelle and of course, Mona.
As I wash the radishes and slice the onions, I revisit those fragrant gardens of the women who guided me; who shared their quiet strength and immeasurable beauty through their actions; who loved me and taught me and rolled their eyes when I pulled up perfectly good plants, mistaking those oval leaves for mere weeds –again.
If you have a gardener’s soul, know that you are treasured by those of us who cannot grow a vegetable garden so lovely it becomes a wonderland of color and flavor and scent.
In honor of this incredible planet, this post celebrates gardens and gardeners.
Salads are actually quite a lot of fun to create – the components are limited only by the season, one’s preferences, and the size of the bowl. Any memory of salad as iceberg lettuce with pale tomato quarters drenched in heavy dressing is nothing more than a fading gastronomic nightmare.
Fresh greens are just the beginning.
Add some fruit, a splash of fresh lemon juice …
Homemade dressing, beans, shredded veggies and cheese …
Hard boiled eggs, raw cauliflower, a sprinkle of seaweed …
With sun and rain and fish emulsion (yuck), bright and happy gardens will flourish and soon fill farmers’ markets and our kitchens with dew-fresh veggies and fragrant fruits. Splurge, indulge and delight in the bounty that is spring and summer!
The title isn’t very clear – it sounds like nut butter – which this is not.
It is a recipe for mashed potatoes, without any potatoes.
Clean, cut and cook until soft the florets from one head of cauliflower.
Add a heaping tablespoon or two of partially ground cashews for creaminess.
Add butter, plain yogurt, herbs and spices to taste.
Oh! And my husband just told me that he uses a little nutritional yeast in this dish, too!
Serve a healthier dinner – and a delicious one, too!