A Time of Plenty…CSA Veggies this week

A few things I made this week. No recipes really. Just use the pictures to inspire yourself. I’ll tell you what I used in the captions to the pictures:

Pan roasted summer squash with a vegan mayo/Tahina sauce and pine nuts with za’atar.
Black bean salad with black beans, red bell peppers, cilantro, red onion, extra virgin olive oil, white Balsamic vinegar, salt and pepper — and topped with pan roasted summer squash and those beautiful cherry tomatoes.
Zucchini dip Middle Eastern Style with garlic, fresh herbs (I used 1/4-1/2 cup parsley and mint here), fresh zucchini (1-1/2 lb.), lemon juice (1/8 cup), tahina (1/4 cup), Kosher salt (1/2 tsp), 1/4 – 1/2 tsp hot paprika, extra virgin olive oil garnish.

 

Such a beautiful place to work on a day like this …

For more, visit my blog, vegetatingwithleslie.org, “Like” me on FaceBook/Vegetating with Leslie or follow me on Twitter, @vegwithleslie.

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