July 25th 2014:
It was a cool summer evening and I found motivation to make a nice dinner for the farmer and our girls. I grabbed a bunch of veggies from our market. Washed everything and began cutting and tossing everything into one pan.
Here’s what I created.
3 Bean & Kale Salad with Garlic Scape Vinaigrette
– Two leaves of kale, cut from stem, roll and cut.
– 1-2 cloves garlic, chopped.
– 1/2 cup each of green beans, yellow and broad. Cut in thirds.
– 1 – 2 onions, sliced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Garlic Scape vinaigrette
– Cilantro for garnish
Wash and prepare veggies. Toss in pan with oil and Sauté for 6-8 mins. Until onions are lightly golden in colour.
Put veggies into a pretty bowl, add fresh cilantro (about 1-2 tablespoon), with 1-2 tablespoon of the vinaigrette. Toss in the fridge for a few hours or eat right away.
This makes a fresh summer salad. You could skip the light sauté and eat it raw. Enjoy!
I know there are lots of variations of bean salads, but this is my version. You can customize this recipe to your liking, by adding more veggies.