For most of my life, hot meant summer and summer meant ice
cream. This summer, I’m trying something different. This year, I’m going hog-wild
for fresh fruits and vegetables!
On Tuesday, I made my
favorite green bean salad in herb Dijon vinaigrette. Plus, I’ve got Brussels
sprouts and carrots in the fridge, waiting for roasting – and I will roast
them, heat wave or no! I’m also thinking that I need to buy cauliflower (to be
roasted with garlic and paprika) and kale (for a luscious kale and mango
salad). We had corn on the cob on Tuesday too, and even though corn is really
best considered a carb, fresh, local corn is a summer luxury for those of us
who live in the Northeast. I decided I was worth it!
On the fruit front, I made an apple salad this week. When I
came across this recipe, it was billed as an “autumn salad,” but it’s pretty
good in the summer too. The recipe goes like this:
2 Granny Smith apples, washed but not peeled, cut into bite-size pieces
2 large celery stalks, finely chopped2 large scallions, finely chopped
1/2 cup dried cherries
1/2 cup chopped walnuts
3 tbsp walnut oil
1-1/2 tbsp sherry vinegar
Salt & pepper to taste
Combine all ingredients, toss until everything is coated,
and marinate for at least a few hours. This salad tastes better the second day
and even better the third day.
With all of this fruit and veggie goodness, who has time to
obsess about creamsicles?
The salad looks amazing. I do love apples.
ReplyDeleteI am having a fruit and veggie fest this year too! I have to remind myself that its not a bad thing to eat lots of fruits and vegetables, especially veggies.
Next on my list to make are roasted Brussels sprouts. I just love them!
DeleteI do not eat bananas.
ReplyDeleteBut if you do, plain frozen banana, mashed with fork is very good with frozen chopped walnuts.
That sounds really good. I will have to try it.
Delete