I just got back from my morning walk. I watered my container garden, saw some ripe
Butcher’s Wife
cherry tomatoes, and couldn’t resist popping them in my mouth. There is nothing like a tomato right off of the vine. They tasted wonderful. The flowers are so beautiful. I have never seen such colorful hydrangeas. I love mornings like this. It does not get too hot for me. I remember the cold winter months and I embrace the summer months with a passion.I love tomatoes. In the winter, where are you going to get fresh tomatoes? The answer is from Dennis who grows tomatoes, cucumbers and lettuce hydroponically. I went to his greenhouse yesterday. I thought you put up a greenhouse, put in plants and voila you have produce. Not so! There is so much work involved. Dennis was giving me the technical aspects, and it was way over my head; However, I am glad Dennis has this down because he has amazing produce. He is always at the Copley Creekside Farmers Market , www.copleycreeksidefarmersmarket.com on Thursday afternoons from 3:00 to 7:00. You can also get his fresh grown produce at Sherman Provision.
I like to make a Taco Salad to have a light meal and use that amazing produce.
Taco Salad
2 pounds of extra lean ground beef 
2 packages of Taco Seasoning Mix
1 onion diced
1 tomato diced
4 cups of diced lettuce
1 can of drained small ripe olives
2 cups of finely shredded Mexican Cheese
2 cups of Ranch Salad Dressing
2 teaspoons of Taco Seasoning
Tortilla Chips
Brown the ground beef in a skillet, add the 2 packages of Taco Seasoning Mix and cook according to package directions. Put the lettuce in a large bowl. Put the toppings in their own individual bowl. Everyone can make their own taco salad. Mix the 2 teaspoons of Taco Seasoning in the Ranch Dressing and you have an excellent dressing for the taco salad.
I put mine together like this–Tortilla Chips on the bottom of the plate, lettuce, tomatoes, Taco Meat, onions, ripe olives, cheese and dressing. Delicious! It is so light, and when you keep everything separate, you can have the leftovers for lunch or another dinner.
Also, take some of the leftover Taco Meat, put it on a microwave safe plate, cover it with the shredded Mexican Cheese, and microwave for about 45 seconds. When the cheese is melted, serve with salsa and you have an excellent appetizer or a quick summer meal.
What are some quick light dinners you like to make in the summer? Please share, I am always looking for new ideas.
Until next time, From our Butcher Block to your Table.