With so many veggies in season I decided to do two small portions of vegetables for lunch this week. I've been dying for some tomatoes for weeks and with heirlooms popping up at the market I decided to make an old family favorite.
There are certain recipes that just remind you of home and this tomato salad is one for me. It's super fresh and really easy to make.
1. Dice one half red onion, one clove of garlic, two cucumbers, 5 tomatoes, and one can of pitted black olives.
2. Mix all components together with olive oil and balsamic vinegar, pepper, and salt. Top with fresh basil.
Asparagus also looks great right now so I decided to roast it with dill and lemon.
1. Preheat oven to 350. Chop one bunch of asparagus into 1-2 inch pieces. Drizzle olive oil and season with salt and pepper.
2. Add wedges of lemon, dill and one clove minced clove of garlic. Roast for 20 minutes.
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