Post-Yoga Dinner — Salad and Involtini di Melanzana

I’ve had some long days lately, specifically Wednesdays. Each Wednesday, I work from 8-5 then have yoga class from 5:30-7, meaning I leave the house around 7:30 a.m. and get home close to 7:30 p.m. It makes for a long day.

To help me out, sweet Husband has been cooking dinner while I’m at yoga and serving me when I get home. It’s been heavenly!

This week, he prepared a delicious meal mostly with veggies from our local market.

We had a simple salad of romaine lettuce, purple onion, banana peppers, and cherry tomatoes with a lemon, capers, and olive oil vinaigrette (I made the dressing because I like to help).

To accompany the salad, Edmond prepared Involtini di Melanzana (eggplant rollups is my loose translation). He used this recipe from his hero, Mario Batali. It was delicious and ever so sweet of him to think of me. A perfect post-yoga, vegetarian meal full of local ingredients.

Local Ingredients Used:

• onion
• banana peppers
• cherry tomatoes
• eggplant
• eggs
• rosemary (Edmond added this to the frittata because it’s my favorite–see, so sweet)

Dinner is served

If you’re an eggplant fan, give it a whirl.

Or, try my vinaigrette:

Juice of one lemon

1 tbsp capers, chopped

olive oil to taste (less for tart dressing, more for not-so-tart dressing)

salt and pepper to taste

Whisk all ingredients together and toss with salad. Easy peasy.

Evidence of Success

Here’s a little proof that all is happy and healthy in the garden.

Cucumbers starting to vine

Healthy, leafy tomato vines

Flowering pole beans

First banana pepper

Edamame/soybeans coming in

I got out this morning and took all of these pictures. I was overjoyed to find the baby soybeans. Everything looks green, and the paper is keeping the grass and weeds at bay.  Another week or so, and the okra and squash should be big enough to matter, too.

What’s going on in your garden? Have you been able to pick something yet?