Peachy Keen Green

A colleague of Larry's made this for a party at Pivotal about 3 weeks ago. So easy to make, and really good! The fresh tomatoes, onion, cilantro, and lemon really make it. I took it to our friend Munira's house tonight, and it paired nicely with grilled veggies. Her family ate it up, yay!

Ingredients
1 can kidney beans
1 can garbanzo beans
1 can black beans
3 tomatoes, chopped
1/2 red onion, chopped
1/4 cup olive oil (or more)
1/4 cup red vinegar (or more)
1 lemon, juiced
3/4 - 1 cup cilantro, chopped
Salt and pepper to taste

Instructions Drain the beans and toss in a bowl. Add tomatoes, onion, and cilantro. Whip together the olive oil, vinegar, lemon juice, salt, and pepper, and add. Mix it all up. Season to taste. Eat!

So many tomatoes in our new garden bed! And our friends Elsa & John gave us some lovely zucchini from their garden. So I though I'd try to make a primavera similar to one at our favorite Italian restaurant. I tried this a couple of weeks ago, and the result was good, but we wanted even more flavor... so this version has a few changes (red wine instead of white, adding olives, more mushrooms). It was delish! 

Note: I didn't measure as I made it, so the amounts below are just rough guesses; adjust as you like.

Ingredients 1 onion, chopped 2 cups sliced fresh mushrooms 2-3 cups diced fresh zucchini  2-3 cups diced fresh tomatoes 1/4 cup olive oil (or more if desired) 1 small can sliced olives (black or kalamata) 1/3 cup red wine  4-5 cloves garlic, minced 1 T dried oregano  1 T dried basil  1 tsp each salt and pepper (or to taste) 1/2 tsp cayenne pepper (or to taste) 1/3 cup fresh basil, chopped

Pasta (we like Garofalo whole wheat pasta, fusilli especially, and also spaghetti)
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