It has been a long time since the last “From the Garden to the Kitchen” post. I get too excited about projects and then it flows away. Anyway, I still like this one, but I find writing recipes quite difficult. I prefer just trying and seeing if it is going to work. That is my best method, it works most of the times.
The garden is full of vegetables right now. Tomatoes are ripening, zucchini, eggplants, basil, green beans. What to do when you have so many vegetables and there are just three of you in the family? To use most the vegetables I like to make sauces, stuffed vegetables (like stuffed zucchini blossoms, onions, tomatoes). OR, salads.
Spelt is not very well known, I read in Wikipedia that it sold in the UK since 2007, that’s not a long time. Anyhow, if you don’t know it, you should try it. It is delicious, healthy, and it looks like this:
Let’s get to the recipe, shall we?
Spelt Salad with vegetables
- spelt (1/4 cup per person)
- vegetables (you can use the vegetables you grow in the garden, or those you can buy at your local market) I used one zucchini, a handful green beans, two cups cherry tomatoes, three tiny carrots and a couple of leaves of arugula)
- salt and pepper
- olive oil (optional)
- mozzarella cheese (optional)
- In a pot, add a pinch of salt to some water and bring to a boil.
- Pour the spelt in the pot and let it simmer for 12 minutes.
- Drain and allow to cool down in the colander.
- Mince the zucchini and the green beans (or the vegetables you want to cook), the pieces need to be about the same size so that they can cook evenly.
- Bring some water to a boil.
- Pour the vegetables in the pot and let cook for 5- 10 minutes (depending on th size of the pieces).
- Meanwhile, cut tomatoes, carrots, arugula and basil.
- Drain the vegetables and allow to cool.
- Combine spelt, cooked vegetables, tomatoes and basil.
- Add salt and pepper to taste.
- If you want you can add olive oil and mozzarella cheese, I didn’t but it would be a nice idea.
Do you want to join me and bake/cook something directly from your garden (or someone else’s) and share it with us?–> click here