crispy zucchini, white beans, & pesto

serve hot or cold or

on a bed of greens or in

a sandwich later

source, 3 servings

3 medium zucchini sliced long and thin, roasted with olive oil, kosher salt & pepper until dark brown, then drizzled with lemon juice; 1 can small white beans, rinsed and drained; pesto: 1 T minced garlic, 1/2 c basil, kosher salt & pepper, 1/4 c olive oil, 2 T white wine vinegar

put beans over zucchini, blend pesto, pour on top, serve with red pepper flakes

eggplant pasta salad

dandelions don’t

want to be told not to come

back up for a week

source, 4 servings

1 eggplant, quartered, sliced, roasted with oil, salt, pepper, 425 F until dark brown; 1/2 lb pasta, cooked; dressing: 3/4 c walnuts, 3 T parm, 1 t minced garlic, thyme, salt, pepper, 2 T sherry vinegar, 1/4 c olive oil, 2 T sundried tomatoes; toppings: 2 oz ricotta salata, parsley, basil, olive oil, sherry vinegar

make dressing in food processor, combine, serve warm or cold

tabbouleh

a springtime blizzard:

relief from the supply chain

of mud on dogs’ paws

source

1 c italian parsley, cut up; seeds of 1 pomegranate, 1 apple, diced; 1 c walnuts, toasted in salt and partly crushed; 1 red onion, sliced; 2 t smoked paprika, 1/3 c lemon juice, 1/4 c olive oil, 1/4 c honey or maple, s&p

combine

last fall herbs bean salad

basil with brown spots,

chives big enough to stick a

finger inside them

source, 4 servings

2 cans white beans, rinsed and drained, 4 c greens, 1/4 c walnuts, 6 shallots, roasted in olive oil and salt

dressing: 1/4 c olive oil, 1 c herbs, 1 t minced garlic, zest and juice of 1 lemon, 1 T white wine vinegar, 1 t maple syrup, s & p — immersion blender, double if necessary

serve with focaccia