Just arrived home from a trip to VA and NYC and couldn't wait to get back to the garden. While we had a very nice time in both places, I prefer Cape Cod over just about anywhere else this time of year. After some delicious meals in NYC consisting of fish, veal, and chicken...I felt like a bowl of garden fresh veggies was in order.
cooking some beets for canning, so I sauteed the beet greens in olive oil and garlic. I added a few cooked beets and dressed it with a little bit of balsamic vinegar. You'll need to cook the beet greens for about 5-8 minutes. There was no need to add any more olive oil, as the beet greens had enough on them after sauteing.
Also picked some green beans, which I steamed for about 5 minutes, drained them and added a little bit of butter (or you can use olive oil), and a sprinkle of Pecorino Romano cheese.
Lastly, I chopped a few cucumbers, added chopped tomatoes and dressed that with olive oil, a little bit of balsamic and red wine vinegar. Garnished with fresh chopped basil, salt and pepper, to taste.