Summer’s End Meze

The overcast sky kept the promise of sun at bay most of the morning. Being a big baby about working outside in less than perfect conditions I quickly picked what was available in the garden and returned inside with cold wet fingers. This morning was dedicated in part to canning tomato sauce. After the farmers market, with the sun’s full cooperation, I spent time outside taking care of some fall preparations in the garden. After a productive day we celebrated what is still coming out of the garden with:
DSC_0021Quinoa Tabouli
1/2 cup quinoa
1 clove garlic; crushed
1/8 cup fresh pressed lemon juice
1/8 cup extra virgin olive oil
1/2 teaspoon sea salt
pinch fresh ground black pepper
1 cup tomatoes; chopped
1/2 cup peppers; chopped (I would normally use 1 cup cucumber but there are none left in the garden)
1 cup parsley; chopped
1/4 cup red onion; minced OR 1/4 cup scallions; diced

Cook quinoa- bring 1/2 cup quinoa and 1 cup water to a boil, reduce heat and simmer till water is absorbed (about 20 minutes), place into a glass or ceramic bowl/casserole dish and add the garlic, lemon juice, olive oil, salt and pepper, stir, cover and set aside to marinate at least 1 hour. Add the remaining ingredients stir and serve.

Marinated Yellow Wax Beans
2 cups yellow wax beans; cleaned and cut into 1 inch lengths
1 clove garlic; crushed
2 Tablespoons white wine vinegar
2 Tablespoons extra virgin olive oil
1/4 teaspoon sea salt
pinch ground white pepper

Combine all ingredients and set aside for at least 1 hour.

Carrot Salad
2 cups shredded carrots
1 Tablespoon lemon juice
1 Tablespoons extra virgin olive oil
pinch sea salt
dash ground white pepper
1/4 cup raisins
1/4 cup pine nuts

Combine all ingredients and set aside for at least 1 hour.

The arugula is fresh from our garden and nearly the last of the season. I ate mine with a few chunks of goat milk brie (if I had feta at home that would have been ideal) but omit for a vegan meal. Xav enjoyed his with a sprouted whole grain tortillas but any bread or flat bread will do.


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