Flower of the Day - Spider Lily

Old-Fashioned Balsam Flowers

This Spring, I planted some Balsam seeds under a large Oak tree in the backyard. I like to think of these flowers as the original or heirloom variety of the hybrid impatiens we have today.  The flowers are vibrant in color and grow vertically up on a single stem.They also produce seedpods and I have had several reseed and come up again in one season. One word of warning though, the seeds are very difficult to find. I called all over town searching for the seeds before I gave up and ordered them online. They do brighten up a shady spot!

A stroll around the Garden

August is almost here and the garden is still going strong. Thanks to some nice rainfall and cooler temps this summer, the garden is bursting in color. The bees were out in full force. Yes, they have a job to do. There are definitely more bees and butterflies this summer compared to last. 

The Coral Vine is stretching out over the fence.

I recently purchased a Mexican Lime Tree. Can't wait to make some Magaritas!

The Milkweed is just waiting for the Monarch and Queen butterflies to show up.

The view of the back bed is my favorite. Knockout Roses, Blackfoot Daisy, Damianita, Cora Vincas and Black & Blue Salvia/Sage are all putting on a show.

Even though we have had a pretty pleasant summer, I have to admit I'm ready for Fall. How about you?

Chilled Avocado Soup

I'm a soup-0-holic. There is nothing better than a hot, steaming bowl of soup, unless it is 100 degrees outside.  A chilled soup is a better option in the heat of summer. One of my favorites is this Chilled Avocado Soup. I first tasted this wonderful soup at the Peach Tree  in Fredericksburg TX. I thought I was going to lick the bowl. The avocados give this soup a buttery, rich flavor. Since I bought the Peach Tree cookbook, I've been able to recreate this tasty soup. Unfortunately, I was told the cookbook is out of  print, but you might be able to snag a copy here.

Texas Potato Salad

With Labor Day right around the corner, I thought I would share with you one of my favorite potato salads. It is perfect for picnics because there is no mayo, so you don't have to worry about leaving it out if it is hot. Speaking of hot, the secret ingredient to this delicious potato salad is...wait for it...pickled jalapeños.

This recipe and many more tasty dishes can be found in The Peach Tree Famliy Cookbook by Cynthia Collins Pedregon. 

Grains of Goodness

Quinoa is an ancient grain that has gone retro. You've probably heard about it or seen it, but if you were like me, maybe a little hesitant to try it. Once I found a way to prepare it that I liked, I was hooked. You can feel good about eating it since it packs a punch of protein and is rich in magnesium and iron. 

Quinoa Tabbouleh is my favorite way to enjoy this great grain.

 To get the recipe click here.
 

Liven up a Lentil Salad

I'm continuing on my summer salad theme with a Lentil salad. Lentils are very versatile. You can serve them warm by adding them to soups or serving them under a nice piece of fish like Halibut. They can also make a great side dish or just a meal in themselves. They are high in iron, folate and fiber. 

The key to this likable legume is not to over cook it. You want the texture to be al dente. 

I like to add fresh herbs, like parsley and dill to my salad. I also toss in some raw radishes, black olives, green onion and a bell pepper. The dressing is easy... It is a simple balsamic and olive oil vinaigrette.

You can learn more about lentils here.

Lentil Salad Recipe:

1 cup Lentils, washed and cooked according to the directions on the package 

1/2 cup radishes, chopped

1/4 cup parsley, chopped

1/4 cup fresh dill, chopped
2 green onions, chopped

1/2 cup kalamata olives, pitted or 1/4 cup capers

1 bell pepper (red or green), chopped

3/4 cup feta cheese, crumbled

1/4 cup olive oil

1/4 cup balsamic vinegar

salt and pepper to taste

Cook lentils and let them cool. Combine lentils with remaining ingredients. 

 

Grilled Zucchini Salad

What do you do with all that zucchini from the garden? How about make a grilled zucchini salad. This recipe was adapted from the executive chef's recipe at the Lake Austin Spa Resort. I attended Terry Conlan's cooking class at Central Market and was inspired to make my own version of the grilled salad. 

I started with fresh oregano, black olives and feta cheese.  

I then grilled my zucchini and made my cooked vinaigrette dressing which consisted of Dijon mustard, olive oil and finely chopped onion or shallots. Just combine all the ingredients and you have a great summer salad. 

Your Love is like a Heat Wave

Yes, this is my first post ever!! In Texas we are having ourselves a good old fashion heat wave. The temperatures in the triple digits have been 35 days and counting this summer. Even the animals and insects are having a difficult time. Thank goodness I have a water fountain. I have enjoyed watching all the little creatures getting a much needed drink. Hope we get some rain soon.