Bean Salad with Chard & Chives

We have lots of lovely rainbow chard brightening our plates this week. Kale and spinach too, which all seems to go down with a bit more enthusiasm when combined with various forms of garlic. Fresh green garlic chives and scallions are in great shape this spring, a flavorful garnish for pretty much anything. Lately I’ve been favoring this cold white navy bean salad with chives, chard, fresh lemony sorrel, parsley, olive oil, lemon juice (a bit of zest would add oomph), salt & white pepper. I chop up the rainbow chard stems like celery, a colorful crunch, then slice the greens up finely. This is a refreshing way to use up some of the abundant greens this spring.

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Berry Delights

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Not many strawberries this year

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Blueberries are plentiful 🙂 Here’s a Blueberry cake, coconut lime (VGF). I like the patterns that the blueberries make when they explode.

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one of a couple of herb gardens, from left to right: oregano, sage, garlic chives, rosemary, thyme, sorrel, parsley, basil, & strawberries

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Blooming sage, wistful