This is my first year planting vegetables in our backyard. We planted herbs, tomatoes, eggplants, and peppers. I’m so happy with my harvest this morning, it was raining for a couple of days, definitely not complaining – it helped water the plants to make them grow well. I harvested, parsley, basil, rosemary, thyme, and sweet cherry tomatoes. I can really taste the difference of homegrown vegetable vs. store bought. My tomatoes are sweet and the herbs smell so delightful.
I immediately called my friend to stop by at house for some wholesome goodness, there are plenty for 2 families, so happy to share my harvest with a friend. This is my abundance in life and I’m grateful to live a life full of goodness and greens equals love.
The herbs and potatoes are in good harmony, this recipe is a symphony of freshly harvest herbs and sweet tomatoes. Potatoes are loaded with essential vitamins like Vitamin B6, high in fiber with the skin, iron, and potassium. So don’t be afraid to eat potatoes especially if you pair them with lots of greens.
Let’s get cookin’
Recipe for the potatoes
- 1 pound small yellow potatoes, halved
- 1 cup cherry tomatoes, halved
- 2 cups mixed greens
Fill a stock pot with water, add the potatoes and boil for 5-10 minutes or until tender. Remove from the heat, drain the water and set aside.
Place the mixed greens, tomatoes, and potatoes in a bowl, pour the dressing, stir, toss to coat.
Recipe for the dressing
- 2 tablespoons combination of your favorite fresh herbs, I used basil, thyme, rosemary, and parsley
- 2 tablespoons olive oil
- 1 small red onion, finely chopped
- 1 clove of garlic finely chopped
- 1 tablespoon white vinegar
- 1 teaspoon whole grain Dijon mustard
- 1 teaspoon honey
- sea salt and pepper to taste
Combine all ingredients in a mason jar, cover and shake vigorously until well combined.