Once upon a time, there was a little boy named Jacob. Jacob’s mama loved to nourish his curiosity, grow a love in him for exploring nature’s nourishment, and create space for him to explore his wild. When Jacob was 5, he was already a pro at eating his way through a garden. He knew to hold up the fruit or veggie and ask if it was ok to eat. When he found his way to a tender patch of new, green garbanzo beans, his mother told him it was ok, and he ate one. Not having much processed sugar at his age, his tongue recognized the subtle sweetness, indicating nourishment - and he wiped out the whole patch. He’s a legend, and his story is true.
Where can this secret be found outside the garden? The local farmer’s market of course! Farmers know their land is a magical place, with islands of nibbles to delight the senses. Their plants are wild and alive with nourishment, waiting for that perfect moment to harvest and take a trip to the market, to fortify communities.
When raising kiddos, the invitation is to take time to let them explore the market, with the goal of investigation and discovery. Let their imagination run wild. Feel the food, admire the color, be curious, and tap into their wild. For the "young at heart," cultivate this secret garden within by grabbing a friend and casually stroll through the market arm in arm, taking in the color, sounds, and artistry of the community. It might feel like a day in a story book. This month's recipes invite a fresh approach, where local ingredients take center stage on our garden grill.
Grilled Panzanella Salad
All the ingredients can usually be found at the farmer’s market, serves 6
Ingredients:
2 romaine hearts, cut in half lengthwise
3 shallots, cut in half lengthwise
Larger cherry tomatoes, cut in half lengthwise or Roma tomatoes, quartered
1 Red bell pepper, quartered and seeded
3 medium zucchini, each sliced into 3 long pieces lengthwise
Long carrots, peeled and quartered lengthwise
2 cups fresh green or cooked garbanzo beans
1 baguette - sliced in half lengthwise
Olive oil
Salt and ground black pepper
3 fresh garlic cloves, peeled
Herbed lemon dressing (recipe opposite page)
Brush cut side of romaine with olive oil and sprinkle with salt and pepper. Set aside on a platter you can carry to the grill. Place shallots, tomatoes, peppers, zucchini and carrots in a large bowl. Gently massage with olive oil, salt and pepper to coat evenly. Brush the baguette with olive oil, salt and pepper on the cut side. Take all the seasoned ingredients to a grill prepared to medium heat. Grill the romaine 1st for about 2 minutes, cut side down only. Remove from grill. Grill carrots next and allow them to cook for about 4 minutes before grilling everything else. Place the remaining veggies and bread on the grill, flipping often to keep from burning (remove when done to your liking). Allow the ingredients to cool slightly before chopping into bite size pieces for the salad. Rub the grilled side of the bread with garlic before slicing into bite size ‘croutons’. Place veggies, romaine and croutons in a bowl. Toss with ¾ cup of dressing, and allow to sit for a few minutes before serving, letting the flavors blend, and the bread to soak up the juices. Add garbanzos for protein and a complete meal.
Herbed Lemon Dressing and Bread Dip
This versatile dressing puts that potted herb garden to great use. Swap out any of the herbs for whatever is in season, and use it on grilled veggies to add an herby flavor to your meals. It also makes a delicious marinade for chicken and fish on the grill. Note: The acid in the lemon can actually ‘cook’ a delicate fish, so only marinade for about 20 minutes. Have fun exploring with this gem!
Ingredients:
1 cup extra virgin olive oil
½ c. fresh lemon juice
½ c. chopped fresh basil
½ c. chopped fresh parsley
¼ c. chopped fresh oregano
½ medium shallot chopped fine
1 tsp red pepper flakes (optional)
1 Tbs raw sugar
½ tsp salt
½ tsp fresh black pepper
This recipe makes enough dressing for the panzanella salad, and enough for a knock out bread dip.
In a 16oz jar you can shake, mix lemon juice with sugar and salt until dissolved. Add remaining ingredients and shake well. Add more lemon juice if it looks too thick. Taste for sweetness and adjust to your liking. Allow the dressing to develop and blend the flavors for at least 30 minutes at room temp, shaking often, before dressing the salad.
Jacob and the Garbanzo Bean: An inspiring tale of how a culinary magical garden sparks a love for nature’s nourishment.
Casual, easy clean up, grilled meals aren’t just for meat. Make this delightful, satisfying complete meal after a casual morning at your local farmer’s market, and savor the satisfying and fresh flavors of summer.