Dinner of Threes

For a family birthday celebration this weekend, I made three salads, each with three varieties of an ingredient. Each dish contained at least one ingredient from our garden. Lots of positive comments on the freshness and flavours!
Three-Tomato Salad
Cherry, grape and beefsteak tomatoes with homegrown basil, parsley, truffle oil, white balsamic, and green onions from our garden.


Green Beans and Nuts
I blanched long green beans, cooled them then tossed in a bit of olive oil and sea salt. Topped with toasted walnuts, almond slivers and sunflower seeds, which provided protein and a blast of crunchy goodness.
Three-Pepper Leafy Greens
Red and yellow bell peppers and long reds were diced and mixed in with three varieties of lettuce (Romaine, green leaf and red leaf). Garnished with homegrown green onions, and topped with a dressing of olive oil, pineapple vinegar with crushed homegrown rosemary, lavender and oregano.