'AS THE GARDEN GROWS' ~ MID-JUNE GARDEN STROLL / SALAD NICOISE in PITA POCKETS & SIMPLE POTATO SALAD

"Garden making is creative work, just as much as painting or writing a poem. It is a personal expression of self, and individual conception of beauty. I should as soon think of asking a secretary to write my book, or the cook to assist in a water color painting, as to permit a gardener to plant or dig among my flowers."

~ Hannah Rion
(The Greatest Gift of a Garden)

PEONY

GIFT of GREEN

'CAREFREE BEAUTY' SHRUB ROSE

DELIGHTFUL NEIGHBORS

TUBEROUS BEGONIA

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SALAD NICOISE in PITA POCKETS

~ Easy busy day garden lunch or simple supper, adapted from Cooking Light (May 2003)

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1 cup sliced (1 inch) fresh green beans

1 Tbsp. water

1/4 - 1/2 cup pitted & chopped nicoise olives

1 Tbsp. capers

1 (12 oz.) can drained solid white tuna in water

1 Tbsp. extra virgin olive oil

1 Tbsp. fresh lemon juice

1 tsp. Dijon mustard

2 Tbsp. chopped fresh parsley

pinch coarse salt

freshly ground pepper to taste

2 (6-inch) whole wheat pita rounds (cut in half)

4 curly leaf lettuce leaves

• Combine beans & water in small microwave-safe bowl. Cover and microwave at high 1 1/2 minutes or until beans are crip-tender; drain. Rinse with cold water. Drain well; cool. Combine beans, olives, caper, and tuna.
• Whisk together oil, Dijon, lemon juice, parsley, salt & pepper. Pour over tuna mixture; toss gently to coat.
• Line each pita half with 1 lettuce leaf. Spoon About 1/2 cup tuna mixture into each pita half. (4 servings)

SIMPLE POTATO SALAD

2 lbs. cooked quartered small red potatoes

1/2 cup chopped green onions

2 strips of cooked and crumbled bacon

2 Tbsp. fresh lemon juice

2 Tbsp. light mayonnaise

2 Tbsp. sour cream

1/2 tsp. coarse salt and freshly ground pepper to taste

• Combine cooked potatoes, green onions and bacon. Whisk together lemon juice, mayonnaise, sour cream, salt & pepper.
• Pour over and toss with potato mixture.