I needed inspiration for dinner tonight, so I went into the garden and picked the above assortment of veggies – and some flowers. What I made – a quick corn and black bean salad with the sweet italian pepper, cilantro and tomatoes, which we will have in wraps with leftover steak from last night and the other 2 green bell peppers, grilled, and the following side dish:
Garlic Broccoli
2 large fresh cloves of garlic, peeled (I brought several garlic heads back from our vacation in Vermont last week, some to plant, some to use – can’t wait to see if it grows in my herb garden!)
1 t salt
6 cups broccoli florets, blanched
1/3 c olive oil
2 T balsamic vinegar
1 T Dijon Mustard
Black Pepper
With a mortar and pestle, crush the garlic and salt into a paste. Whisk in the olive oil, vinegar, mustard and pepper. Stir into the broccoli and chill for an hour or longer.
