Saturday afternoon I stopped by my favorite little produce stand on the side of the road by the campground. I couldn’t resist grabbing a few juicy tomatoes.
I used the tomatoes and cumber to make a summer veggie bowl. Here’s the basic recipe:
Hot & Cold Rice Veggie Bowl
- sliced squash
- chopped tomatoes
- chopped cucumber
- leftover brown basmati rice
- pine nuts
- olive oil
- zest and juice of one lemon
- olive oil
- splash of apple cider vinegar
- pinch of dried oregano
- salt & pepper
- one small minced garlic clove
Directions: Heat a splash of olive oil over medium in a large pan. Cook squash and asparagus with lid on for about 5-7 minutes, checking and flipping as necessary. Meanwhile layer cucumber, tomato and cold rice in a bowl. Mix dressing ingredients in a separate container. Once asparagus and squash are tender and slightly brown, remove from heat and chop into bite-size pieces. Add pine nuts to the heated pan and cook for a few minutes until fragrant. Place everything in the bowl and give it a good stir. Yum!
The man-version on bread
His and her summer veggies
(I’ve decided to lay off the bread for a while… summer travels have contributed to a few extra pounds)
What’s cooking in your kitchen this week?