Plate of leftover salads: beet and tomatoes, corn salad.
Preparation time: 5 minutes
Shopping: none
We never tire of having a container of our beet salad in the refrigerator. Fresh beets from the garden, tomatoes and red onion seasoned with extra-virgin olive oil and red wine vinegar is big on flavor and utterly refreshing, especially chilled. Next to that is a simple corn salad with many of the same ingredients, plus cilantro. I could easily add to that some of the jalapeno growing in the garden. We’ve had some in fresh salsa and the flavor is explosive–so fruity and aromatic, and no salmonella.
We are engaging the concerns of a hungry planet--slowly--right here in our kitchen garden in the District of Columbia, about a mile from the White House.
No Comments so far ↓
There are no comments yet...Kick things off by filling out the form below.