My vegetable garden is doing great! I’m pretty impressed with myself, to be honest. Okay, so my seeds, for the most part, didn’t work out. I had one green bean plant and one zucchini plant take off, and I have some arugula sprouting that I think might do okay. I thought my tomatoes and peppers would make it, but the little seedlings I planted seemed to have withered away My neighbor with a green thumb informed me that I should have let the seedlings sit outside to harden for a week before sticking them in the ground. So, a few weeks ago I pretty much gave up on my seedlings altogether and bought a bunch of plants. When I realized how easy this was I kicked myself a bit for not just going this route from the beginning. My only obstacle is the bunnies that run rampant in our neighborhood. I was disappointed one morning to discover an entire romaine plant had been gobbled up. I’m thinking of putting up a little fence around the entire garden.
Mediterranean Pan-Fried Pita Salad
- juice of 1 lemon
- 1/4 cup olive oil plus a little extra
- 2 garlic cloves minced
- 1/2 tsp. salt
- 2 large tomatoes seeded and diced
- 1 cucumber diced
- 1 3/4 cups cooked chickpeas or 1 can, rinsed and drained
- 1/2 cup fresh sliced mint leaves
- 1/2 cup finely chopped fresh parsley
- 2 scallions chopped
- 2 pita loaves torn into bite-sized pieces
- Whisk lemon juice, olive oil, garlic and salt together. Add to large mixing bowl, along with tomatoes, cucumber, chickpeas, mint, parsley and scallions. Toss to coat veggies.
- Coat or spray a medium skillet with olive oil and place over medium-high heat. Add pita bits and sprinkle with a little salt and pepper. Cook, stirring frequently, until pita begins to brown and gets crispy in spots, about three minutes.
- Remove pita pieces from heat and add to veggie mixture.
- Stir to blend everything. Serve alone or over greens.