I love when people share the bounty.
At work, one of my colleagues is an avid gardener. He often brings in what he has an abundance, this week it was lettuce!
Romaine, green leaf and lambs ear and as I walked past the herb garden at school, I clipped a handful of chive flowers. The huge bowl of greens motivated us to set a salad station and have a big fresh salad with dinner last night.
Instead of using bread for lunch, we wrapped tuna salad in lettuce leaves and felt like Peter Rabbit as we crunched away.
We went to the farmers market and bought some amazing sweet strawberries, radishes, new Vidalia onions, fresh ripe tomatoes and okra and Brussels sprouts and broccoli.
For dinner we grilled chicken and corn on the cob, steamed broccoli and crunched through an amazing fresh salad. We dressed the salad with Chive Blossom Vinaigrette made with Chive Blossom Vinegar.