Green Bean Tomato Salad

Garden Summer 2015


The garden has been exploding with tiny wild cherry tomatoes and jade green beans this year. If I sit quietly, I can see so much activity going on:tiny baby anoles climbing the hop vines, wasps buzzing about the bolting basil, honeybees on the squash flowers, earthworms in the soil.   The single most important thing we have learned gardening each year is to create an environment that attracts beneficial insects like wasps and ladybugs that will ward off pests. So we keep flowers and flowering herbs like salvia, dill, mint, thyme, cilantro and basil mixed in with the vegetable plants to attract the beneficial insects . This year, so far, we have had no aphids or caterpillars. Additionally, we use a copper powder once every two weeks to ward off fungus and blight due to wet conditions.

Now I am not a huge green bean fan, but these beans are different! They are called “jade beans” and seem to just keep on growing more beans for months on end.

We tend to eat really simply in the summer to let the fresh ingredients shine , and this recipe was born from a surplus of beans and tomatoes one night.

If you get your hands on some fresh green beans, then give this one  a try. It will be on the table in 20 minutes!

Happy Summertime.


Green Bean Tomato Salad

Prep time 10 minutes
Cook time 3 minutes
Total time 13 minutes
Dietary Gluten Free, Vegetarian
Meal type Lunch, Salad, Side Dish


  • 2 cups fresh green beans
  • 1 cup cherry tomatoes
  • 1/2 cup crumbled Bulgarian feta
  • 5 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon freshly ground pepper


Step 1
Wash green beans and then bring a pot of water to a boil. Blanch the beans 2-3 minutes in the hot water and then dunk into a bowl filled with ice cold water.
Step 2
Combine vinegar, olive oil, salt, pepper and mustard in a bowl and whisk until combined.
Step 3
Combine green beans, fresh tomatoes, and feta in a salad bowl and toss with prepared dressing.





Summer’s End Zucchini Corn Soup

It simply cannot be, summer nearly over. I am slightly sad, yet  slightly anxious for the fall foods to start appearing in the markets. I will surely miss soups like this: light, creamy, healthy, and fresh.

This is summer in a bowl.

I can’t remember a soup I have enjoyed so much. I can feel my body thanking me for all the superfoods every time I eat it.

Enjoy summer while you can.

This soup may take little while in the kitchen but it is plenty to eat on all week, hot or cold or room temperature.!


Zucchini-Corn Soup

Between the new job and raising a little kitten, it is meals like this I keep returning to, so I can cook less and enjoy time more.





Zucchini Corn Soup

Serves 10
Prep time 25 minutes
Cook time 1 hour
Total time 1 hour, 25 minutes
Meal type Soup
Misc Pre-preparable
Region Thai
This creamy Thai Zucchini Corn Soup is light, healthy, and refreshing any time of year!


  • 3-4 ears fresh corn (kernels sliced off the cobs)
  • 1 quarter-sized piece of ginger (grated)
  • 4 tablespoons lime juice plus half a lime
  • 6 cups water
  • 10-12 basil leaves
  • 2 large scallions
  • 4 cobs of corn (kernels chopped off the cob)
  • 1.5 tablespoons coconut oil
  • 1 teaspoon salt
  • 1.5lb zucchini
  • 3/4 can full-fat coconut milk
  • 1/2 bunch cilantro


Step 1
In a large saucepan, combine 2 T of lime juice,a half a lime, water,and ginger. Bring to a boil and let it simmer for 10 minutes.
Step 2
Toss in the basil, turn off the burner. and let it steep for 10 additional minutes. Menawhile toss the chopped scallions into a cold bowl of water and stir around to remove all dirt. Drain and set the scallion pieces aside.
Step 3
Strain the warm stock through a sieve and set aside the aromatics, keeping the liquid broth for the soup.
Step 4
In a wide soup pot melt the coconut oil over medium heat. Add the chopped scallions to the oil and cook until they are wilting, around 5 minutes. Add the chopped zucchini, 2/3 of the fresh corn kernels,1 tsp salt, and enough of the liquid stock to cover the vegetables.
Step 5
Bring the soup to a light boil and lower the temperature to a simmer. Let simmer 15 minutes.
Step 6
Let the soup come to room temperature(around 30 minutes, stirring every 5 minutes to release steam). (This will preserve bright green color of cilantro one you add it in.) Add the cilantro leaves and puree the soup either using an immersion blender or your food processor. Stir in coconut milk and 2 Tablespoons lime juice. Serve warm with a few pieces of fresh corn kernels on top.

Cucumber Salad

Hello long lost readers.

I am back to my space here  finally after a tiny hiatus. We hit the road to Virginia  with two dogs, hiking backpacks, camping gear, a cooler full of food, homemade snacks, and 2 bags of peanut M&M’s. That’s really all you need in life,  peanut M&M’s and family time.

Before we left though, our house, our yard, and our bellies were filled to the brim with cucumbers.

I had this post all ready for Farmer’s Market Friday 2 weeks ago, yet somehow in the hustle and bustle and chaos of leaving the urban farm for a week(Am I the only one who cleans like a mad woman before I leave town ?), it slipped my  mind to actually post it!

Anyhoo, this  salad really needs no recipe, : a little of this, a little of that, chop- chop and it’s ready! A 5 minute, no-fuss, light and delicious cucumber salad.

You will love the freshness and crunch- iness.cucumber salad



My other obsession before our little roadtrip : sunflowers!

In the big empty 3 acre lot next to us lies a large field of over-sized sunflowers fresh for picking. Nothing makes my heart sing like having sunflowers in little vases all over the house!

sunflower field

 I will be sharing photos  and stories of our Virginia adventures soon, friends! I sure did miss cooking last week.

In Love and Health,


Summer Cucumber Salad

Serves 4
Prep time 5 minutes
Dietary Vegan
Meal type Salad, Side Dish
Misc Serve Cold
This refreshing and crunchy cucumber salad takes 5 minutes to prepare.


  • 2 cucumbers (large(6 inch long 2-3 inches diameter) , diced and seeded)
  • 1 red onion (medium, chopped finely)
  • 1.5 teaspoons salt
  • 1 teaspoon sugar
  • 1.5 tablespoons red wine vinegar
  • 2 teaspoons fresh chopped dill


Step 1
Split the cucumbers lengthwise and remove the seeds with a spoon.
Step 2
Dice the cucumber into small pieces or slice thinly.
Step 3
In a small bowl whisk together sugar, salt, red wine vinegar, and finely chopped dill.
Step 4
Toss together the cucumber and onion in a medium bowl. Pour the dressing over the cucumber mixture.
Step 5
Chill 30 minutes before serving or eat immediately.