I BELIEVE IN BROCCOLI AND BROWNIES
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Summer is the best time for fresh salads. I made this one the other night with ingredients from the garden. Here is what you need to make the salad Lettuce (I got mine from the garden)
Strawberries (I got mine from the garden. They are tiny, but delicious.)
Next add some cashews and feta cheese.  Lastly top it with dressing. I made a vinaigrette with the most delicious Peach Balsamic Vinegar. Other good choices would be poppy seed dressing or a blush wine vinaigrette. 
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When I stepped outside to look at the garden the other day, I was amazed at the transformation. Just a short month ago, the garden was a few seeds underneath dirt and some transplanted plants. Now four weeks later I’m making salads with lettuce from the garden. This transformation made me think about how much we can change in a month for good or bad. Is there a habit you want to start? Getting more sleep, exercising more consistently, eating more vegetables? Is there a habit you want to stop? Sleeping late? Always eating on the go? Choose something you want to improve and work on it for one month. The transformation may be as powerful as the one I saw in my garden.
 I grow a backyard garden and my tomatoes are plentiful, so I’m constantly finding ways to use fresh tomatoes. My go to uses for tomatoes are Bacon and Tomato Sandwiches, Caprese Salad, and Tomatoes and Cottage Cheese. But every once in a while I venture out and that is how this BB & T (Bacon, Basil, and Tomato) pasta Salad came to be.
Start off by cooking up 8 ounces of bowtie pasta according to package directions. While the pasta is cooking dice 2 medium tomatoes and put in the bottom of the serving bowl. Add 2 Tbs chopped fresh basil.  Every other year I plant cabbage in the garden. I don’t plant it yearly, because cabbage doesn’t store for long periods which means when it is ready to harvest there is a lot to eat. And too much of something can make you tire of it. I can walk out to the garden and find multiple heads ready for harvest. Here are three I picked one evening – with dirt and all on the outside.
I enjoy gardening. There is something about planting a tiny seed in the spring and harvesting armfuls of produce in fall. Herbs are one thing I grow each year. I have both indoor and  outdoor herbs.  I always have my favorites – basil, rosemary, chives, and parsley and then venture out with a few new flavors each year like lemon thyme, sweet mint, chocolate mint, oregano, or sage. My chives and rosemary usually grow as perennials, so I don’t have to replant them each spring. And after months of coaxing I’ve finally got my pot of parsley to grow year-round indoors. There is not much of it, but it grows year-round.
 Grilling is almost synonymous with summer. Usually the grill is filled with some type of meat, but grilled vegetables are delicious as well. One evening I picked some green beans from the garden. As I walked from the garden, past the grill, and into the house I thought, “these would be great grilled.” And great they were and so simple. Here’s how:
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