Towards the end of this week I will be traveling to the west coast for a week to assist a family member, so I am spending the early part of the week picking and processing what is ripe in the garden. Today I picked and processed a dozen jars of green beans, some dilly beans and carrots. Since the kitchen was over heated with the water bath canning pot and pressure cooker the oven was turned on to slow roast a batch of cherry tomatoes and garlic for a Mediterranean pearl couscous salad recipe I found on “The Little Spice Jar” blog. The vegetarian couscous salad is tossed with a lovely tomato garlic sauce created from the roasted vegetables and a number of fragrant fresh herbs. After a long day of food prep and preparation the salad will be a nice reward for dinner tonight.
July 21, 2015