Monday, August 3, 2009

The food of Summer

We have been enjoying the CSA vegetables very much this year, but are used to the routine of writing menu's, and planning to use them all from from the experience of last year. One of the fun things, though, is finding new things to do with them!
Our favorite new discovery this year is a bean and potato salad that was included in one of the weekly newsletters from Harmony Valley. It is simplicity itself, and we tweaked it a little bit to provide my new favorite lunch bag delight!
It is simply this:
Boiled potatoes sliced thinly
Blanched beans in 2 inch lengths
red wine vinegar
Dijon mustard
salt and pepper
kalamata olives

Simply combine the potatoes and beans with a dressing made of the herbs, spices, mustard olive oil and vinegar and chill.
Pack in lunch containers with a handful of olives and half a can of tuna.
Sort of an almost Nicoise.

Revisiting old favorites is also wonderful and words cannot describe the joy of proper cucumber salad again:
Mix paper thing cucumber slices and
chopped onion with the following dressing:

2T vinegar
4T water
2t sugar
1t salt

combine and let sit at room temperature for 20 minutes or more
serve with freshly ground pepper.

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