Turn a Salad into a Meal…

Slice some strips of beef (chicken would be ok too). Marinade or season the meat to your preference & then grill or pan grill. Slice the fantastic purple marker potatoes into French fry slices & fry in oil. Season the fries generously, immediately after removing from oil. Mix some summer greens with peppery “nose-tickler”/nasturtium leaves and top with the meat strips and purple fries. Finish with a few nasturtium blossoms and your favorite dressing.

Eat Smart & Slimy …

Bring a large pot of water to a boil. Slice the brain tomato into long ways slices & place aside. You can cut up the purple beans, but it will be coolest to leave the snake beans whole & long. Add the beans to the boiling water and cook for 3-4 minutes. Drain and shock the beans into cold water to stop cooking. The beans should still be tender crisp. In a large bowl, combine the cooked and cooled beans and sliced ‘maters. Add basil. Whisk together some balsamic vinegar and oil or your favorite vinaigrette & drizzle over beans and tomatoes- coat gently. Arrange a nice slice or two of brain, then top with the snakes. Serve at room temperature or refrigerated.

French Fry Your Eggplant…

Heat oil to 450 degrees. Combine 2 eggs & a half a cup of milk into a bowl. In another bowl, mix a cup of flour and your favorite seasonings (garlic and onion powder, Italian, or Creole are good). Peel your eggplant and slice into French fry sticks. Dip the fries into the flour mixture, shake off excess & then dip into egg mixture. Dip again into flour mixture & fry until golden brown on all sides. Salt & pepper to taste. You can keep these in a 250 degree oven until you are ready to serve. Sprinkle with parmesan cheese & serve with marinara sauce instead of ketchup.

Dress Up Your Beans with this Recipe…

In a small skillet over low heat, stir cumin seed until fragrant and lightly toasted. Transfer to a cutting board to cool, and then crush with the side of a chef’s knife. In a small bowl, combine the cumin seed with some olive oil, sherry vinegar, fresh cilantro, salt and pepper; whisk to combine. Add chopped red onions and garlic. Drizzle the dressing over your fresh cut beans.

Give this Recipe a Whirl…

Preheat oven to 450 degrees. Mix 2 cups flour, 4 teaspoons baking powder, 1/2 teaspoon salt. Cut in 1/4 cup butter and roughly 2 tablespoons of finely chopped calendula petals, and then stir in 3/4 cup milk. Turn out onto a floured board. Shape and knead (as little as possible) into an oblong about 1 1/2″ thick. Place on a heavy cookie sheet and with a sharp knife, cut dough into 2″ squares. Dot well with butter or margarine. Bake for 10 to 12 minutes or until lightly browned.