Growing up both my grandparents and my parents had beautiful and lush vegetable gardens. I remember helping my grandma shell fresh peas and by the time we were done- half were in the bowl, half had been devoured! When I finally had a yard that could accommodate the garden, we went to work making a functional space to provide us with the fresh produce I had grown up with.
As the end of July approaches, our garden is in full bloom and we can begin enjoying our fresh vegetables and fruit. One of my favorite dishes to prepare on a hot evening is a pasta salad with fresh spinach, onions and celery from the garden. This has a slight Asian twist with the dressing and is great served warm or slightly chilled. Enjoy!
Two cups gluten free macaroni pasta-cooked
1 cup mandarin oranges slices
1/3 cup dried cranberries
1 celery stalk diced
2 green onions diced
2 cups spinach
Half a colored pepper diced
2tbsp mandarin orange juice
1tbsp soy sauce gluten free
2tsp sesame oil
2tbsp sweet red Thai chili sauce
Mix all above ingredients together and let marinade for 15-20 Minutes or longer and serve.