we dig it

Gardens are a happy place. I really believe that. Maybe it’s because I have happy memories watching my grandpa and grandma tend to the garden with their sun hats, cherishing the sounds of birds chirping in the nearby bird bath, and taking in the smells and sounds around them…and then sharing their zucchini and garlic with us. I also know that gardening is therapeutic for people, and can be a place of solace where people connect with nature and themselves. With water and a little TLC, just a tiny seed can grow into a plant that can nourish a family. Amazing!

Having attempted a garden for two years, I’ve had successes and failures. I can grow carrots, strawberries, kale, spinach and basil. As for zucchini, well, the verdict is still out. The veggies that don’t like my garden, or my beginner gardening skills, are cucumber, beans and peas.

Now is the time of year many people are harvesting their summer garden and enjoying the fruits {and veggies} of their labor on the dinner table. So, this week is all about the garden. We’ll have recipes, inspiration and tips.

Today’s garden-inspired recipe is from a favorite family friend, Sandy Lessig. She made so many meals for our family when I gave birth to all 3 kids {and those of you with kids know how fantastic a cooked meal by someone else is post labor}, and recently had us over for dinner. I inhaled her delicious food, and she was kind enough to share her healthy appetizer recipe with me to share with you.

This makes for a wonderful party appetizer…and for all you wonderful gluten-free folk, this one works for you too!

Eggplant, Pepper and Onion Dip
recipe adapted from Sandy Lessig

Ingredients
1 red pepper
1 eggplant
1/2-1 Vidalia onion {if you like a stronger onion flavor, use 1 whole onion. And when Vidalia onions are out of season, use yellow onions}
4-8 tablespoons Olive Oil
Salt and pepper to taste
Food Should Taste Good, Olive Chips

How To
Cut red pepper, eggplant and 1/2 onion into large pieces. Keep the skin on the eggplant.
Toss the vegetables with olive oil, salt and pepper. I covered the veggies in about 4 tablespoons of olive oil, and 1 teaspoon of salt and 1 teaspoon of pepper.

Roast veggies at 350 degrees until tender, about 30 min.
Use a food processor {or blender} to blend the veggies together. I added another 2 tablespoons Olive Oil to the food processor as I was blending it to make it smoother, but the amount of Olive Oil you add if your preference. You can add salt, pepper and even garlic salt to taste too.
Serve in a bowl or fancy individual cup with Gluten Free, Food Should Taste Good Olive Crackers. You can serve this warm or cold {it’s similar to hummus}, so you can make the day before a party and not worry about re-heating.
Enjoy!

{images via Tutto Bella}

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