First Day of Summer Lunch!

Hi everyone!

So today was the first day of the summer lunch and it went well. We didn’t have too many kids but the kids that did come loved every bite of their lunch.

Today for the salad bar there were nine different options to choose from:

  • Thinly sliced onionsImage
  • Fresh green pepper sticksImage
  • Whole cherry tomatoesImage
  • Watermelon wedgesImage
  • Steamed garden fresh broccoli and some spring mix from the raised beds right outside the door 🙂 Image
  • Red grapes that you can spy in the pepper picture
  • Romaine lettuce that I forgot to snap a picture of
  • Oranges Image
  • And last but not least:  black bean and chickpea salad made with fresh herbs and spicesImageBlack Bean Salad Recipe 

makes about 2 quarts
2 15 oz. cans blacks beans
1 15 oz can chick peas
2 cans of corn/fresh corn/frozen (as long as it’s about 2 cups or more if you really like corn)
1 15 oz can tomatoes whole/diced/ or about 1 cup freshly diced
1 clove of garlic
~2 tablespoons fresh cilantro
~1 tablespoon fresh parsley
~2 tablespoons chopped onion/scallion/ or chive  (I used 1 scallion and a couple pieces of chive)
1 1/2 teaspoons cumin
1/2 teaspoon chili powder
juice of 1 lime
a light sprinkle of salt and pepper (taste before adding salt)

 Directions: Drain and rinse the beans and corn. Open the tomatoes. Chop the garlic and herbs. Mix everything together. I also added the juice from the can of tomatoes to give some added flavor. Add in the lime juice and spices. Taste and add more spice if necessary. Enjoy. 

*this is the type of salad that tastes even better the longer it sits in your refrigerator.  

Quote of the Day

(from the words of a five year old)

“My favorite fruits and vegetables are all of them! My most favorite is carrots and then second watermelon!”

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