An unbridled, full-out love fest is happening at the farm. Meggie is home.
We all need to touch each other to make sure that it’s real…
The last few years for me have been unwelcomed but inevitable. My daughters launched. They left home to begin their adult lives free of the confines of me. I’m being harshly dramatic. The world is just not that big any more. Cell phones, internet, texting and Skype made leaving home relatively painless for the girls. I, on the other hand, have internally kicked and screamed since they left. Recently, my struggle stopped and I am at a lovely, peaceful place. I no longer spend all of their time at home dreading them leaving. I am present in each moment and loving every second!
Meggie is a fabulous cook! She loves heading down to our vegetable garden to decide what we will have for dinner. Last night, we made a green string bean and roasted baby bell pepper salad with a warm grape tomato, balsamic vinaigrette.
Green String Beans and Mini Bell Peppers in a Warm Grape Tomato Vinaigrette
serves 6
2 quarts fresh string beans, blanched and chilled
6 miniature red bell peppers, roasted, skinned and sliced into strips
1 pint grape tomatoes
1/4 cup extra virgin olive oil
2 cloves of garlic, minced
2 tablespoons balsamic vinegar
1 teaspoon maple syrup
Sea salt and freshly ground pepper to taste
In a small skillet, heat olive oil over medium high heat.
Add grape tomatoes and heat through, about 3 minutes – shake pan often
Reduce heat to low and add garlic – continue cooking 5 minutes
Remove from heat and whisk in balsamic vinegar, maple syrup, salt and pepper
Place green beans and roasted peppers in serving bowl. Pour warm vinaigrette over veggies and toss gently.
This salad is delicious with a mild chevre.
My kitchen is bursting with smiles…
Thanks for reading
