Garden Meals

After having many comments about the rhubarb on my last harvest post I thought I would start this garden meals post with the pie I made with the rhubarb.

I made the same pie that I made this past strawberry season which is a Strawberry-Rhubarb Pie w/ Ginger Strussel topping. It is an excellent recipe with the end result being a jammy, spicy, sweet pie, yum. The recipe can be found on my Mom's baking blog.

This did not translate well in photo form but here we have Dan's Torn Tomato Salad and a Grilled Ham & Cheese Sandwich.

Dan's Torn Tomato Salad

• chabada bread torn into bit size pieces (or any dense bread)
• fresh mozzarella torn into bit size pieces
• tomatoes cut into bit size pieces
• seasoned with Salt & Pepper
• dressed with a balsamic, olive oil & honey vinaigrette (or any vinaigrette you prefer)

Here we have Zesty Fingerling Potato Salad w/ Herbs, Green Beans w/ Caramelized Shallots and Schnitzel.

Zesty Fingerling Potato Salad w/ Herbs
(here is the original recipe, I cut the amounts in half)

Dressing:

• 1 tsp lemon zest
• 1/4 cup lemon juice(Fresh!)
• 2 tsp Dijon mustard
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/3 cup olive oil

Salad

• 4lbs fingerling potatoes or new potatoes
• 1 cup sour cream
• 1/4 cup chopped chives
• 2 tsp fresh thyme
• 2 tsp parsley
• 2 tsp dill

In a bowl whisk together all the dressing ingredients until emulsified and set aside. Boil potatoes until tender, about 10 minutes. Drain and then cut in half. Add prepped potatoes into the dressing, toss and allow to cool in the fridge. Once cooled add the sour cream & herbs and toss again. Taste and adjust seasoning before serving.

Green Beans w/ Caramelized Shallots

• green beans
• shallots
• olive oil
• s&p

Boil beans until 3/4 cooked, drain and set aside. In a pan add olive oil & shallots and cook until they caramelize. At this point add the beans to the pan and cook until the beans are cooked through. Season with salt & pepper before serving.