Cucumber, Tomato, Chick Pea Salad

We got a butternut squash in our CSA box this week. I was shocked. Especially since sweat was beginning to puddle in my shoes. Guess that means summer is close to an end.

This simple recipe includes so many of my favorite summer flavors, so I'm putting it in the weekly rotation until all the ingredients play out. It won't be long before they'll all be a distant memory.

Ingredients
1 medium cucumber, peeled if you like, and cut into quarters
sea salt
2 small tomatoes, chopped
1/2 small Vidalia onion, chopped
Sprinkle of Wildtree Dill Dip Blend*
Drizzle of Natural Grapeseed Oil*
1 15oz. can of Garbanzo Beans, drained and rinsed
Salad greens

* Email here for details and/or to order.

Directions

1. Slice cucumber and place in a colander. Sprinkle with sea salt and let sit in sink while preparing remaining salad.
2. Combine remaining ingredients up to and including beans in a medium size bowl. Toss to coat. 
3. Shake cucumbers in colander and lightly press out water. Add to bowl. Toss to coat.
4. Let sit in refrigerator for an hour or more to bring out flavors or serve over salad greens immediately.
5. Enjoy!

Leisurely, Lovely Breakfast

My teacher husband goes back to school Monday (!), so we're savoring these last few lazy summer mornings. This breakfast dish is beautiful, tasty, and just what we need in our bellies to swim right past the lunch hour.

Ingredients
Butter (or Butter Grapeseed Oil*)
Some vidalia onion, chopped
Red Pepper (I used roasted, which made it really sweet tasting)
Hand full of greens, coarsely chopped
3-4 eggs, beaten (I used 1 per person)
Sea salt and freshly ground black pepper
Fresh basil, chopped
Feta cheese


Directions

1. NOTE: This works best in a non-stick skillet.
2. Warm butter/oil over medium heat and add onion. Stir quickly and reduce heat so that the onion simmers, but doesn't burn.
3. While onion simmers, prepare remaining ingredients. Add salt and pepper to eggs.
4. If red pepper is raw add and cook with onion 3-4 minutes until tender, then add greens and cook until bright green.
5. Pour eggs over veggies and distribute evenly.
6. Cook on medium/medium-low heat until egg is firm.
7. Check egg bottom to be sure it's not burning. If eggs cook too quickly on bottom, scramble the whole skillet. If possible, refrain from scrambling and cook until "pie" is solid.
8. Cut into slices, top with basil and feta, and enjoy a grand start to your day!

*Email here to order.