By Virginia Vollmer, OFS
Within the Canticle of the Creatures by St. Francis is the verse:
Praised be you, my Lord,
through our Sister, Mother Earth,
who sustains us and directs us
bringing forth all kinds of fruits
and colored flowers and herbs.
Summertime is abundant with a variety of vegetables and fruits. Salads made from both have become the go-to meals at my house- using whatever is available at the grocery store or farmers’ markets. I’m sharing two recipes that are used frequently at my house. They are also good for picnics and potlucks, Fourth of July and pool parties. Each of these recipes can be adapted to whatever is fresh, and can be changed to taste. For example, in the chickpea recipe, substitute your favorite bottled dressing, mix and match the salad vegetables, or add a protein. A variety of fruits in the fruit salad recipe really brings the savory and sweet to life. Try a variety of melons or a mix of stone fruits and berries. For an “adult” version, substitute sangria, merlot, or Pinot Grigio for the juice. Why not make these all year round based on the seasonal fruits and vegetables? God created enough food for all – all year round.
Chickpea Salad
(Serves six to eight)
Ingredients:
1/2 cup yogurt or sour cream
3 T mayonnaise
2 T balsamic vinegar
1 1/2 tsp Dijon mustard
1/2 tsp black pepper
2 T each of fresh dill and parsley (or 1 T each of dried dill and parsley)
3 cans chickpeas (garbanzo beans), drained
3 stalks celery, minced
1 cucumber, peeled and chopped
1 bunch radishes, minced (optional)
2-3 green onions, sliced
Whisk together in a large bowl the yogurt or sour cream, mayonnaise, vinegar, mustard and black pepper until smooth. Mix in the dill and parsley. Lightly mash one of the cans of chickpeas, then add this along with the remaining chickpeas to the dressing. Add the remaining vegetables and mix together. Set aside for 30 minutes to allow the flavors to blend. Can be stored in the refrigerator for up to two days.
Savory/Sweet Fruit Salad
(Serves six to eight)
Ingredients:
1/4 cup sugar
2 tsp tarragon, dried
2 tsp basil, dried
Pinch of red pepper flakes
1 cup orange juice or lemonade
7-8 cups chopped fresh fruit (kiwi, peaches, plums, berries, mango, citrus, bananas, pears, apples, grapes, melons, etc.)
In a large bowl stir together the sugar, tarragon, basil, and red pepper flakes and set either overnight or for eight hours to allow the sugar to season. Stir in the spiced sugar, orange juice, or lemonade. Toss in the various fruits, mixing well. Store in the refrigerator overnight to allow for the flavors to meld.
