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There are two kinds of August Bounty, both beautiful, both soul-filling…

This:

and this:
This:
and this:
Full pantry, full heart – a time when I have so much to say, but so little time. The garden calls! But I couldn’t let August pass without sharing this original taste-of-summer recipe with you. 
 
All you need is corn,
 tomatoes,
cucumbers,
and green beans, 
all of which you should be able to find fresh in your own garden, or buy fresh at the Farmer’s Market right now. 
 
August’s Bounty Salad (Makes 8 servings)
Mix together:
4 ears corn, cut from cob and sautéed in olive oil and salted to taste (or just grill in the husk if you have the bbq going anyway)
1 lb green beans, lightly steamed
2 cucumbers, chopped with skins
3 cups chopped tomato
1/2 cup feta
 
(Do you know this trick for getting corn off the cob? I keep an old bundt pan just for this purpose.)
Mix together dressing:
1/4 cup olive oil
2 Tbs lime juice
1/4 cup fresh basil
1/2 tsp garlic powder
salt and pepper
 
Combine with vegetables and serve at room temperature or slightly chilled.  
 
It’s raining today, we’re prepping for school, and autumn is just around the corner. But in the meantime, enjoy the bounty!
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