The other day while a friend visited and we walked around outside, I let Sarah and Abraham know that we would be having a veggie stir fry with scrambled eggs for dinner and would they like to gather the vegetables. Abraham went and brought over his Tonka dump truck and he and Sarah proceeded to gather our dinner - zucchini, onions, carrots, pepper, thyme, oregano, and basil.
Sarah and our friend then chopped up all of the vegetables and added them to some olive oil in our cast iron pan - a bit of salt and pepper finished it off.
With carrots ready to be harvested from the garden, I was happy to come across this recipe in Yankee Magazine -
It actually comes from the chef at nearby Sterling College in Craftsbury.
Herbed Carrot Salad
1 large clove garlic, minced
1 teaspoon sea salt
3 T. apple cider vinegar
3 T. lemon juice
1/3 cup sunflower seeds
3 cups shredded carrots
2 T. fresh chopped mint
1 1/2 T. fresh chopped parsley
1 1/2 T. fresh chopped dill
freshly ground pepper to taste
What a great idea, the stir fry. Can't believe I haven't thought of that yet, this year. I just love this time of year. There are so many fresh veggies to be picked and cooked with from the garden. So thankful for everything, especially with the drought we are experiencing here! I might have to try your carrot recipe, it looks great!
ReplyDeleteIt all looks so yummy! Thanks for sharing the recipe.
ReplyDeleteEnjoy your weekend.
I love how easy it is to fix wonderful food in the summer!
ReplyDeleteGina
your veggies look beautiful, and delicious!
ReplyDeleteIt looks absolutely yummy! How lucky and joyful to send forth the little to the garden for dinner!
ReplyDeleteBlessings,
Samantha
I made a warm 'salad' pretty much the same way tonight - by boiling some fresh dug new potatoes, roughly chopping, and then adding said stir fry to the general mix - ooooooooooooh it was tasty! But we have had a poor summer even in our terms, so ours is not as bright and colourful as yours!
ReplyDelete