I blanched my green onions and broccoli Sunday. Lettuce at Publix seems to be okay, but I only ever buy head, not chopped anyway.

ladypat - There is current thread on the cooking forum about this same topic.

At least the temps in KC are going to be in the high 80s for the rest of this week but still humid.

We're having BLTs about every other day right now because the garden tomatoes are in season. But, we're about out of lettuce so it is either risk buying a head or just have BTs.

Ask where the head lettuce comes from. If if not Mexico, should be okay. I would avoid chopped anything, which I do anyway. I do not like the taste of prechopped salad stuff.

My favorite is Chicken Salad, but my other go-to’s are:
Crab Salad; BLTS, but with fresh spinach instead of lettuce; Tacos, my Quinoa, Apple& Feta Salad, my Cuban Wraps, Lobster Bisque, Pizza, Burgers, Shish Kebobs, Hawaiian Sliders and more.

There are a bunch of reels I'm receiving from Nico full of Med. style veggie or veggie & pasta salads which I've been mainlining. So delish!

https://theplantbasedschool.com/

We eat seasonally only so far as the availability of certain produce is concerned. But not otherwise.

Annie, those French Onion Butter Beans are calling me!👍🏻

I think I'll be doing the butter beans too. DH ist a big fan of BBs. I find the jars better than the cans. The recipe has a metric conversion tab. Hooray.

I made the French onion butter beans tonight. Exactly as the recipe said, no substitutions. I'm afraid it wasn't great. Too sloppy, too sweet. The beans tasted better straight out of the jar imo. Or just sauteed with garlic and parsley. DH, ever polite and diplomatic, ate it all but said that perhaps I needn't rush to add it to the repertoire. Pity. It was easy and I always have the ingredients in stock.

Well darn, floral. Maybe less caramelizing the onions and no sugar? This makes me think of Ina Garten’s Pan-Fried Onion Dip recipe that received such great reviews, at least that I saw. It also calls for caramelizing the onions (no sugar added). I followed the recipe, and the end result was so sweet I ended up tossing it. It just depends on individual taste. I don’t like the onions overly sweet, but apparently some people really do. I love butter beans and have eaten them straight from the can/jar with just a sprinkle of red wine vinegar and s&p.

Sorry that didn't work. I've not made them. Butter beans are lima beans and I never liked lima beans -- too chalky. But I've made some of his salads and they are good and easy. And this time of year, I especially like having a cold salad to dip into for supper...maybe add some cut up chicken or tuna for added protein.

Annie, I have also been looking at Nico's recipes. They all look so good, but I haven't made any yet.

I think I would have been less disappointed if it was called French onion soup with butter beans. Then I would have had a better idea of the consistency. I thought it had a lot of liquid but assumed it would be cooked off. On balance I think I'd prefer a bowl of French onion soup followed by a bowl of BBs. Combining them didn't add anything imo.

But thanks for posting the link Annie. Having the metrication tab made all the difference for me.

Now that the garden is in full production I am excited for gazpacho and cold cucumber soups. Tonight we will have a great garden salad (greens and all) with lemon chicken and hard boiled eggs. Love me a rotisserie chicken for summer salads.

“Love me a rotisserie chicken for summer salads.”

Yes, and lots of other things.👍🏻

I looked at the recipe for the french onion butter beans and he does refer to it as broth, implying it is soupy.... the 2 c of broth at the end would make it soupy....

Yes, I read the broth correctly (except I'd call it stock) but just assumed it would be cooked off somewhat and that the mixture would thicken. Lots of recipes include stock that don't end up as soups. I should have listened to my misgivings when I saw the quantity.