Summer Cooking Series. Part I: Garden Bounty

So its been quite a long time since either of us have posted a recipe. Lives happened. School happened. Residency happened... etc. 

This post is hopefully going to be the start of a more regular posting again to the blog. It was a dinner EWeage and I whipped up together using tons of ingredients from the garden. Garden grown lettuce, green beans, and basil! 

Pesto Chicken
tons of basil (of course I didn't measure anything...)
2 cloves fresh garlic
1 handful of pecans (or pine nuts, or other nut you like)
2 tablespoons freshly grated parmesan
olive oil to blend
salt and pepper to taste
chicken breasts or tenders

Put all ingredients except chicken into a blender or food processor. Blend until mostly smooth.
We sautéed the chicken (seasoned with salt and pepper) for a few minutes on the stove in some olive oil until partially cooked, then added the pesto on top for the last few minutes of cooking.

Garlic-Dill Green Beans
green beans
1 clove of garlic, minced
dill (fresh, dried, or the paste in a tube)
salt and pepper to taste
olive oil

Saute the green beans and garlic in the olive oil. Add the dill, salt and pepper at the end to finish.

Garden-fresh Salad
lettuce
red and yellow bell pepper
cucumber
feta

Red Wine Vinegar-Mustard Dressing
red wine vinegar
brown mustard
olive oil
garlic salt
pepper
basil
(other random spices you find in your fridge)


Chop up the veggies and toss with the dressing and feta. Easy-peasy. Feel free to add whatever veggies you have on hand like sprouts or even throw in some strawberries or blueberries for a sweet surprise!