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weeknight summer dinner

July 20, 2010

I’m a lucky girl. My husband has no problem with salad for dinner and we have a ton of vegetables between our garden, my in-laws’ garden, and the farmer’s market.

the little boy's on the left, mine on the right

Mediterranean Chopped Salad

  • garlic
  • eggplant
  • mixed squash
  • cucumber
  • heirloom tomato
  • carrots
  • cannellini beans
  • mixed greens
  • sweet basil
  • oregano
  • pita crisps
  • homemade dijon tahini dressing

Sautee garlic, eggplant, and squash in olive oil with sweet basil and oregano. Grate carrots. Chop cucumber and tomatoes. Wash greens. Rinse beans. Mix all veggies in a large bowl and toss with dressing. Cut pitas and toast into crisps for garnish.

Dijon Tahini Dressing

  • juice of one lemon
  • 2 tablespoons tahini
  • 2 tablespoons nutritional yeast
  • 1 tablespoon dijon mustard
  • sea salt
  • pepper
  • splash of almond milk

Blend all ingredients.

I enjoyed mine with a hibiscus ice-tea.

While I was making dinner I simultaneously made my lunch for work tomorrow.

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One Comment leave one →
  1. July 22, 2010 12:11 pm

    Coming back from vacation is so hard! I just went back and read through your vaca posts and it looks like you had a great time in such a beautiful place.

    I hope your week is going well and the vacation letdown isn’t too bad. 🙂

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