A Yard to Table Inspired Menu for Summer
Published by Annie Barrett:
June 16, 2022
Yard to Table Food Ideas for Summer
Some of the best summer foods can be found in your backyard! Today’s menu will feature greens and herbs that grow easy and often unbidden!
- Lemon balm
Romaine and Dandelion Greens Chickpea Caesar Salad
Inspired from Oh She Glows http://ohsheglows.com/2014/11/24/crowd-pleasing-vegan-caesar-salad/
For the Roasted Chickpea Croutons:
- 1 (15-ounce) can chickpeas (or 1 1/2 cups cooked), drained and rinsed
- 1 T extra-virgin olive oil
- 1/2 teaspoon sea salt
- 1 t garlic powder
- ½ t paprika
For the Caesar Dressing (makes 3/4-1 cup):
- 1/2 cup raw sunflower seeds, soaked overnight
- 1/4 cup water
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1/2 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1 small garlic clove
- 2 teaspoons capers
- 1/2 teaspoon fine grain sea salt and pepper, or to taste
For the walnut topping:
- ¾ cup raw walnuts
- ½ tsp garlic powder
- 2 tablespoon nutritional yeast
- 1 tablespoon extra-virgin olive oil
- fine grain sea salt, to taste
For the greens:
- A bunch of dandelion greens
- 2 small heads romaine lettuce
- Roast chickpea croutons: Preheat oven to 400°F. Drain and rinse chickpeas. Place chickpeas in a tea towel and rub dry (it's okay if some skins fall off). Place onto a large rimmed baking sheet. Drizzle on oil and roll around to coat. Sprinkle the garlic powder, salt, and optional cayenne. Toss to coat. Roast for 20 minutes at 400°F, then gently roll the chickpeas around in the baking sheet. Roast for another 10 to 20 minutes, until lightly golden. They will firm up as they cool.
- Prepare the dressing: Add the soaked seeds and all other dressing ingredients into a high-speed blender, and blend on high until the dressing is super smooth. You can add a splash of water if necessary to get it blending.
- Prepare the nut topping: Add all ingredients to a food processor and process until finely chopped. Salt to taste.
- Prepare the greens: Wash and dry greens in a salad spinner. Chop the greens into a bowl.
- Assemble: Add dressing onto greens and toss until fully coated. Season with a pinch of salt and mix again. Now sprinkle on the roasted chickpeas and the Parmesan cheese. Serve immediately.
Summer Quinoa Salad
- 2 cups cooked quinoa
- 1 pint cherry tomatoes, sliced into thin rounds
- 1 red pepper, chopped
- 1 cucumber, seeded and finely diced
- Chopped parsley
- Chopped mint
- Chopped oregano
- Chopped fennel
- Chopped green garlic
- juice of two lemons
- ¼ cup olive oil (more to taste)
- salt and pepper to taste
- splash of white wine vinegar or red wine vinegar (optional, add if you think it needs a little extra kick)
Add all ingredients to a big bowl and mix.
Chia Lemon/Lemon balm Agua Fresca
- 2 cups lemon balm tea
- 1.5 tbsp chia seeds
- 1/2 tbsp fresh lemon or lime juice, or to taste
- Sweetener, to taste (maple syrup, honey, agave)
- Add chia and water to lemon balm tea. . Let sit for 10 minutes to allow the chia seeds to swell up. I like to use a jar with a lid so I can shake it up really well and break up the clumps of chia.
- Add lime or lemon juice and sweetener to taste. Stir (or shake) well to combine and enjoy!
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