taste of summer
The warm sunshine promotes plant growth like nothing else, except maybe miracle gro. Consequently, we’ve got an abundant supply of basil. And since the plants are self-seeding, lots of new sprouts popping up all the time.
Might as well enjoy it while it’s here.
First, a fresh picnic-friendly salad made from corn, garbanzo beans, orzo pasta, chopped fresh basil leaves and tossed with lemon juice and olive oil.
- 1 can rinsed and drained garbanzo beans
- 2 or 3 ears of corn, uncooked, cut from the cob
- one half pound orzo pasta (cooked and drained)
- big handful chopped fresh basil leaves
- salt & pepper
- juice of 2 lemons
- olive oil (one part lemon juice to two parts oil)
Since corn is in season, seems I’m adding it to just about everything. It’s sweet and delicious.
Add the salad ingredients into a mixing bowl, shake up the lemon juice and olive oil in a little jar, then pour over the salad and combine. Perfectly delicious at room temperature.
Next up, classic pesto with seasonal cherub tomatoes.
Grocery stores carry a great selection of affordable whole wheat pasta. I selected gemelli just because I like the shape.
Looks like we’re picnic ready 🙂
Enjoy your week and thank you for dropping in!!