My garden provided enough for last night's dinner. Six golf-ball-sized garden onions, one tiny grape tomato, a small carrot with a generous feathering of greens and two fistfuls of Chinese long beans were the homegrown sauteed base for this delicious meal, planned on the fly. A couple of leftover boiled potatoes from an earlier meal, a handful of kale from the crisper, a can of navy beans and several Kalamata olives rounded out the luscious flavors. I used olive oil, salt, pepper and a scant shake of Tamari to season. This was easy, delicious, filling and teeming with phytonutrients. I always feel great when I work with what's on hand.
That looks SOOOOO yummy! (What are Chinese long beans? Are they a variety of traditional green or string beans?)
ReplyDeleteLove you!