These are images that are filling my Veggie garden these days in August. It is very dry and we could use some rain not to mention I am getting tired of watering.
Today I pulled a 1/2 bucket of green beans from the veggie patch. I enjoyed my short moments of walking through the isle that I had cleaned up only a few days ago. My little friendly kitty Grace followed me this hot and humid afternoon.
The highlight of my walk was the signs of the sunflower getting ready to bloom.
The photo above is the harvest of green beans. It amazes me how many beans I pull from the 6 bushes I have growing.
The grape tomatoes are doing well in this dry heat we are experiencing. I had just enough picked to make one of my favorite salads. Orzo, green bean, and tomato salad. I will share the recipe below.
Orzo, green bean and Tomato Salad
Wondering what to do with your abundance of cherry tomatoes? This salad is a nice change from regular pasta salad. The sprinkling of feta cheese adds a nice finish to an already tasty salad!
Prep Time: 10-15 minutes Cooking Time: Just Orzo Yield: 6-8 servings
2 c. boiling water
1 1/2 tablespoons olive oil
1 c. cooked orzo (follow pkg. directions)
1/4 teaspoon pepper
1 lb. frozen pkg. cut green beans, thawed
2 cloves minced garlic
20 cherry tomatoes: sliced in half
1/4 c. feta cheese
1 1/2 tsp. dried basil
3 tablespoons balsamic vinegar
1. Pour cooked orzo into large bowl and add green beans, cherry tomatoes and basil.
2. Stir until well blended.
3. Add vinegar, olive oil, pepper and garlic.
4. Sprinkle feta cheese on top and chill.
5. Right before serving, toss salad blending in cheese.
1 comment:
It sounds really good, and I like your photo collage.~~Dee
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