This morning I walked out into the sub freezing temperatures to a reminder that I still had some vegetables in the garden. One blessing of living in central Virginia is that, if careful, you may extend your growing late into the season. I decided on a recipe for dinner earlier in the day and wandered out in my house slippers to grab a carrot or two. It wasn't until after I had pulled up 12 carrots and 5 beets, that I realized I had planted many more than I originally thought.
For dinner tonight, I made a white bean salad that I have paired with some multi-grain french bread. I got this recipe a while ago out of The Feed Zone cookbook. I sliced the bread and drizzled it with olive oil and then put it in the oven at about 400 degrees until it got a little crispy. I still like it soft in the middle but with a little crisp on the outside.
For the white bean salad, I mixed about 2 cups of white beans, 2 carrots from the garden, an onion, some parsley, some lemon, olive oil, garlic and pepper. I minced most of it and mixed it all together and let it set for a few hours to incorporate flavors. I topped mine with a little Parmesan cheese. To eat you simply put it on the toast or eat it separately.
Happy New Year!
For dinner tonight, I made a white bean salad that I have paired with some multi-grain french bread. I got this recipe a while ago out of The Feed Zone cookbook. I sliced the bread and drizzled it with olive oil and then put it in the oven at about 400 degrees until it got a little crispy. I still like it soft in the middle but with a little crisp on the outside.
For the white bean salad, I mixed about 2 cups of white beans, 2 carrots from the garden, an onion, some parsley, some lemon, olive oil, garlic and pepper. I minced most of it and mixed it all together and let it set for a few hours to incorporate flavors. I topped mine with a little Parmesan cheese. To eat you simply put it on the toast or eat it separately.
Happy New Year!
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