Ever since my children were small and I began gardening to provide the family with fresh, organic vegetables, they have requested my green bean and potato salad as soon as the beans and potatoes were ready in the garden.  As the years have gone by, I have tweaked the recipe to meet more sophisticated palates and my kids still clamor for it when we get together.  This month our whole extended family met at my daughter’s house, and one of the dishes I brought was my green bean and potato salad.  Happily, my garden is cranking out several varieties of green (or red) beans, and I get to mix it up even more.

4 TBSP. red wine vinegar
3 TBSP. each olive oil, fresh lemon juice and chopped fresh dill
2 tsp. stone-ground mustard
1 tsp. honey
salt and pepper to taste
1 pound fresh green beans, trimmed, washed steamed until just tender
1/2 pound new potatoes washed and steamed until firm and tender
1 cup halved cherry and/or pear tomatoes
1 cubed avocado, sprinkled with lemon juice
3 oz. crumbled blue cheese
(or Feta if you prefer)

Whisk together vinegar, oil, lemon juice, dill, mustard, honey, salt and pepper.  Toss beans, potatoes, tomatoes in the dressing.  Top the salad with avocado and blue cheese.

Summertime means grill time at our house.  And the following recipe with its Asian flair is a delicious choice for the grill.

Read more: Garden to Table - Asian Grilled Pork Chops

Summertime around my house means lots of salads and cold meals. Although my spinach has long been put on the compost heat, I have been surprised to see the arugula I planted in the Spring has kept on producing and still tastes great! I occasionally swipe a red onion from the onion bed and the cherry tomatoes, both red and yellow keep me picking every other day. Hidden in the shade of the pole beans, the parsley is producing slowly while it waits for cooler weather but since I planted about six feet of it, that provides us with what we need.
Unfortunately I can’t grow the rest of the ingredients but it is gratifying to sit down to a dish with so many of my home-grown ingredients. The grocers have boxes of spinach and arugula mix so jump on this recipe for lunch or as a side for dinner with a grilled meat.

1 6-inch pita bread
3 Tbsp. olive oil, divided
salt and black pepper
3 Tbsp. red wine vinegar
2 tsp. honey
1/2 tsp. Diijon mustard
1 clove minced garlic
salt and black pepper
4 cups mixed spinach and arugula
1 cup cherry and/or pear tomatoes
1/2 cup fresh parsley leaves
1/4 cup thinly sliced red onion
1/3 cup feta cheese
Kalamata olives to taste

Preheat grill or grill pan to medium high. Brush both sides of pita with 1 Tbsp. olive oil and season with salt and pepper. Grill pita until grill marks appear and let cool Cut into strips.
Whisk together vinegar, remaining oil, honey, Dijon and garlic for the dressing. Season with salt and pepper.
Toss salad mix, tomatoes, parsley, onion, feta and olives with dressing. Top salad with strips of grilled pita.


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