Three Vegetables

But first let's start with dessert since it's a prettier picture. This is actually last night's meal that I never got around to posting (tonight we went out to eat at Ming Dynasty).

Sadly, strawberry season is over but that means that blueberries are in season and we're starting to get peaches too. We had some macadamia nuts left from when I made granola so I decided to do the strawberry shortcake with macadamia creme recipe from Vegan with a Vengeance but with peaches and blueberries. The "shortcakes" are Isa's basic scone recipe and I added some fresh blueberries to this batch. I do miss the fresh strawberries but this was almost as good.

In addition to the peaches and blueberries we found at the farmers market, we were also excited to pick up the first sweet corn of the season - which of course must be eaten the same day you get it. But we still had green beans and chard in the fridge from last weekend's trip to the market. We couldn't come up with an imaginative way of using them all together so I just let each stand on its own and that was our dinner. The corn, well what do you do with corn - boil it and serve with a little margarine and salt (though this idea sounds good too). I roasted the green beans with a little olive oil and salt & pepper and I simmered the chard in a small amount of veggie broth after first sauteeing some red onions and garlic in the pan. I also added a little balsamic vinegar and a pinch of sugar and, unfortunately, just a little too much salt. But the corn sure was good... and so was dessert.