Being quarantined because of the Covid-19 virus has made me think about how to use greens and herbs to add interest to meals.
On the left above are Swiss chard plants, and on the right are parsley plants. Today I began using the Swiss chard to brighten up a salad. I have been using the parsley for a few weeks, but today was the first time I cut any of the Swiss chard.
I bought the plants a couple weeks ago and used bagged soil purchased from a local garden department. The stones in the pots are to keep squirrels from digging in the pots.
The recipe for the marinated beans is below.
I doubled the recipe and used one can of kidney beans and one can of black beans. This is a handy recipe that can be varied to suit what vegetables you have on hand.
1 can kidney beans, drained
3 tablespoons lemon juice
1 tablespoons wine vinegar
1 /4 cup olive oil
1 tablespoon minced parsley
1 1 /2 tablespoons chopped bell pepper
1 cup chopped celery
pinch thyme (optional)
1 / 4 teaspoon oregano (optional)
salt
1 tablespoon minced onion (optional)
Happy cooking,
Ruth Ann