FOODIE FRIDAY VEGETABLES EVERYWHERE

I am happy to participate in Foodie Friday hosted by Designs by Gollum. She
has graciously hosted us again even though her day has been
in a tailspin. Stop by to visit all the Foodie Friday participants and
maybe even join in the fun. Instructions are on her site.

All the fruits and vegetables are so fresh and good this time of year. I have a fridge full to work with. Not much would be ready in my garden yet.

Lunch today was so satisfying. I made a Rainbow Veggie Wrap with romaine lettuce, avocado, tomato, red cabbage, green onions and yellow zucchini. I topped this with some Feta cheese and some ranch dressing. It was messy trust me but it was so good on this hot day.

Now once I have had Feta cheese I crave more and more of it. My guys were not here for supper so I made myself a Greek Salad to go with some leftover pork tenderloin glazed with an apricot chili glaze. (a bit of an adaptation of a recipe @ One Perfect Bite)
My coffee buddy Lindsay had given me a bunch of fresh basil which was perfect because the slugs have eaten all of mine in the garden. I prefer basil to the traditional oregano usually used. Mix together chopped tomato, cucumber, peppers and onion. Splash generously with balsamic vinegar and top with a really good extra virgin olive oil. Of course more Feta cheese on top.

Did you know the easiest way to chop soft basil? You stack the leaves together one on top of the other. Roll it up like a cigar and then slice it into ribbons (chiffonade). From there you can chop it smaller if needed. It blackens very quickly so don't do this until you are ready to serve it or you should use dried basil. Shudder. Simply not the same.

So glad you stopped by for Foodie Friday.