Grit Cooking- A Southern Girls Taste
Recipes, Stories, Traditions of a Girl from the Farm
This is the time of the year to really start enjoying the harvest of your garden beds or porch gardens. I make an effort to offer a raw salad of some sort daily at dinner. Make it colorful and fresh. Watch the kids gobble it up every time.
pictured fresh greens with rainbow carrots, pickled beets, sweet vedalia onion and cherry tomatoes. More color the healthier in rich vitamins and anti oxidants.
A summer twist to bring a bright refreshing taste to a herb goat cheese and fresh basil from the garden and balsamic reduction drizzle. The fresh melon really sweetens up the combo and I serve as a single bite. Be creative and serve larger as a sharable watermelon steak. Happy Summer!
This is a yummy option for my Gluten Free and Dairy free friends. Since the massive time at home during the safe this is a great option to enjoy hot or cold. It seasons and save wonderfully in the fridge for a quick snack. I also have incorporated the TVP(Textured Vegetable Protein) to add that extra punch. Its a yummy bowl at it best. Can be eaten as a meal or a fabulous side dish to any BBQ. Remove Chicken and its Vegan! Enjoy.
The versatile salad you can add or remove pretty much anything you like. Feta Cheese is good in this for the cheese lovers. I have fresh blueberries but strawberries or chopped green apple is yummy as well. Mix all together in a big bowl and allow to season for at least 30 minutes before serving. The TVP add a nice Harty chew to this salad.
Im getting a fast overload of tomatoes.
Chunky chop cucumbers, watermelon and tomatoes. Chop 8 fresh leaves of sweet basil. I grow my own for fast easy access. Dash a tablespoon of light vinaigrette dressing, or oil and balsamic. Toss and allow to season an hour in fridge before serving. Yum! Add chunks of fresh mozzarella for a twist.
Grit Cooking- A Southern Girls Taste 