Week 23: Where Have I been?

Hey Friends! Sorry I’ve been absent these last few weeks, I got married and went on a honeymoon in Mexico so there’s no way  I could’ve gardened or told you all about it. 😉

Upon our return two weeks later, we have ALOT of weeds. It’s been tough maintaining a well manicured garden as we’ve been preoccupied with all the wedding maddness. But the good news is that we are beginning to get lots of Tomatoes and with that I give you… a random recipe.

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Kim’s White Bean- Corn Roasted Veggie Salad

Ingredients:

  • 8ish Cherry Tomatoes sliced into bite sized pieces
  • 1 – 2ish Peppers (in this case pepperoncinis) diced
  • 2 – Ears of Corn Boiled and cut (Local Grown Lancaster County corn from Stauffers of Kissel Hill is the best!)
  • 1 – can of Cannellini Beans (though you can use any kind)
  • 1 – Lime
  • 1/4c olive oil
  • 3T of chopped Cilantro
  • Salt & pepper to taste
  1. Pre heat oven to 350.
  2. Whisk together Olive oil, Cilantro and Juice from the lime, Pour over top of chopped veggies.
  3. Mix with salt and pepper to taste.
  4. Roast for 20 minutes on 350

BAM! You’re done. You can eat this with corn chips, on salads or even AS a salad. It’s yum tacular.

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More to come! What are you making with your garden tomatoes?

 

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About VeggieKim

I am a twenty-something gal living in Central Pennsylvania aspiring to have my own edible garden. Follow me thru my trials and tribulations as I journey from seed to harvest.
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