Summer Begins

We spent a week on a family trip to a lake in Minnesota. We took walks in a nearby natural area, cooked meals, watched the birds, talked and talked. I enjoyed seeing the three generations and the changes in us all.

We came home to find the yucca busting out all over our hillsides. They’re blooming a bit late but oh, boy, have they put on a show. Must be all the rain we’ve had, a wet June for the Front Range with over six inches recorded. I’ll pick some of the flowers to add to salad – they are slightly crunchy, with a vegetal, somewhat bitter, taste akin to endive.

After our cool, rainy June, my cooking is taking on the flavor of summer with its long warm days seguing into cool evenings. The stands at the Longmont farmer’s market are laden with lettuces and other greens, radishes, asparagus, peas, and apricots. So of course, salad is on the menu for lunch and supper. As we eat less meat, I use beans, lentils, nuts and seeds, cheese and yogurt to provide protein. Here is a delicious bean salad. I used cooked Rancho Gordo beans but canned are okay. Just be sure to rinse them. Use any variety – pinto, black, cannellini, or your favorite.

Warm 1 1/2 – 2 cups cooked, drained beans in a saucepan. Dress them with 1-2 tablespoons olive oil, the juice of a small lime, big pinches of ground cumin and hot red pepper flakes. Stir in a minced clove or two of garlic (or a chopped shallot) and add salt to taste – I start with a big pinch.

At serving time, add a handful of cilantro, roughly chopped. Serve over salad greens, halved cherry tomatoes, and avocado chunks lightly dressed with olive oil. Top with crumbled feta and toasted pepitas. Enough for 2-3 servings.