For the first time since I moved into my current home, 6 1/2 years ago, I am growing a garden. Yay!!!!
In my old neighborhood, there were lots of feral cats. It turns out that feral cats are helpful for the urban gardener, as they keep unwanted (and I mean unwanted) pest populations under control.
In my current neighborhood, there are no feral cats, so I have to be very careful not to create a welcoming environment for unwelcome guests. Therefore, no backyard garden other than herbs in a window box.
To my great delight, the absolutely fantastic Peterson Garden Project opened several community gardens on the northside of Chicago, and I got a spot with my friend, Dani, in a garden one mile from my house.
|Our Garden, Day 1!|
We're growing cucumbers, tomatoes, spinach, beans, lettuce, peppers and cauliflower in our 4x6 garden spot. It's going to be great to eat food that we've grown. We're already having a blast gardening with our kids.
Until, then, though it's farmers' markets and grocery produce for us!
To turn my carrot sticks into a fresh lunch, I created a bright, lemony dip with ingredients from my pantry and some fresh lemon. It has no added fat, and it's rich in fiber and protein. It would make a lovely base for a sandwich with fresh tomatoes, greens and cucumbers, too. (Hmmm ... I can't wait til my garden's ready!
I made this very lemony by using two small lemons. For a more subtle flavor, just use one.
This would be a great addition for a Meatless Monday lunchbox!
I shared this recipe with Allergy Free Wednesday, Allergy Friendly Friday, Wellness Weekend and Slightly Indulgent Tuesdays.
Lemon Artichoke Bean Dip
Makes 2 cups
1 15-ounce can canellini beans, drained and rinsed
1 15-ounce can artichoke hearts, drained and rinsed
1 large garlic clove
zest and juice of 1 or 2 lemons (depending on preference)
1/4 teaspoon salt
Puree all ingredients together in food processor or blender.
Find more tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.