My garden over floweth, which brought about this Summer Vegetable Medley. The warmth of the sun has been beating down on our garden, making it grow like crazy. After being watered the smell of the damp soil and the fragrance of the sweet peas growing up the garden fence makes this produce haven a delight to our senses. The eye catches a rainbow of colors, yellow squash, tiny red grape tomatoes, bursting blueberries, rainbow chard, and a variety of many shades of green in the lettuce, kale, snow peas and green beans.
We have been enjoying the bounty and the fruits of our labor. Did I mention I ended up with sixty-one squash plants that all survived the germinating and transplanting process. Yes, you read that right sixty-one. We have tried a different way each year to start our squash plants, trying to find the best way to get the most plants to germinate and survive the transplanting process. Well I guess we were successful in finding a good way, whether it’s the best way will be determined by how many squash are produced. I will keep you posted.
You may not have a garden, but the produce found in this Summer Vegetable Medley, can easily be found this time of year. Don’t limit yourself to your local grocery store, go visit your local farmer’s market, and buy vegetables that didn’t come from far away, but are fresh, just recently picked and at their peak of nutritious value.
Green beans, yellow squash, zucchini, asparagus and grape tomatoes make up this Summer Vegetable Medley. The combination is so versatile. It began as a salad with Basil Lemon dressing. The beautiful yellows, reds, and greens offsetting each other makes this a very eye-catching dish for any table. The crunch of the fresh squash and green beans will have your mouth saying yes please and thank you. This medley started as a salad, then the following day some of the leftovers were added to a scramble at breakfast, topped with salsa of course.
For a dinner later in the week I ate the medley along side of a piece of wild sockeye salmon and topped them with Vegan Kale Basil Pesto. Making a big batch made meal preparation easy for a few meals throughout the week, we all like that, right?
You can increase the amount of each vegetable, have more than what you need for a salad and serve them in a variety of different ways in several different meals if they aren’t all eaten the first meal. This medley just reeks of freshness and nutrient denseness. So start chopping and enjoy the fruits of your labor.
Prep Time: 45 minutes
Cook Time: 15 minutes
Using a stockpot that has a pasta insert works great for blanching, that way you can use the same water for a couple different vegetables that require different blanching time.