Squash, cukes, peppers and tomatoes..clearly overabundant, but one of the best tomato seasons we've had here. Sweet corn was enjoyed for the last time last night. I've been very busy with farmers market and canning every available moment I can squeeze in.
Now with the cooler nights and continued warm days we've been harvesting some of the root crops, turnips, beets and heirloom carrots, and as my schedule is still a bit hectic salads are readily made in my kitchen. Healthy, light and refreshing after a long day and even better--there's plenty more to get us right through late Autumn in the garden.
Last night I made veal scaloppini and instead of making risotto as a side, we had this yummy bean salad made with heirloom carrots, onions and fresh herbs from the garden.
Garbanzo Bean Salad
1 TBLS lemon juice
zest of 1 lemon
1 tsp grated ginger
1/2 tsp coriander seeds, crushed
1/4 tsp cumin powder
pinch of cayenne pepper
3 tablespoons extra virgin olive oil
1 cup colorful heirloom carrots, shredded
1 can garbanzo beans, rinsed and drained
1/3 cup diced red onion
2 TBLS cilantro, minced
1 TBLS fresh oregano, minced
Sea salt
Freshly ground black pepper
In a small bowl whisk together the lemon juice, ginger, coriander, cumin, cayenne, and olice oil. Toss together the carrots, garbanzo beans, onion, cilantro,oregano and dressing in a large bowl and season to taste with sea salt and ground pepper. Enjoy!
