I love this part of the summer. The heat is turning up and our garden is on the brink of bursting at the seams. The tomatoes are a tangled jungle of vines, green fruit and yellow blooms. The beets are the perfect color of purple, just waiting to be plucked from the ground.
The zinnia seeds that we sprinkled into the dark earth on Easter weekend are blooming in a rainbow of colors, as the sunflowers loom overhead just waiting for the right moment to bloom.
By the way this is our dog Anna, she loves the garden too.
This year I moved all my herbs to our new raised beds in the backyard and they are thriving. Especially the basil. I haven’t had good luck with it in the past, but this year is different. They are full, bushy and incredibly fragrant. I’ve been finding any excuse I can to slip it into a recipe.
These veggie wraps make a great lunch or light supper, which is especially nice when the temperatures are high and you don’t feel like cooking. You can swap out the ingredients for whatever veggies you have on hand. It’s pretty flexible and not too strict on the measurements.
Garden Veggie Wraps
Whole Wheat tortillas
Romaine or mixed greens
Peppers, red, orange or yellow, thinly sliced
salt and pepper
a handful of basil leaves
pinch of salt
couple tablespoons of pine nuts
a clove or two of garlic
extra virgin olive oil
Put the basil, pine nuts, garlic and salt into the food processor. While processing stream in the olive oil until you’ve reached your desired consistency. Pour pesto into a small bowl and stir in a handful of parmesan cheese.
Grab a whole wheat tortilla, spread some of the pesto along the center and add your veggie toppings. Fold up ends and roll tortilla. Cut in half and enjoy!
What are you enjoying from your gardens right now?