There’s nothing better than down home, country style comfort food. That’s exactly what Gooseberry Patch excels at providing us – tried and true family recipes for delicious meals and sides, sweet treats and beverages. The new Meals in Minutes: 10th Anniversary Edition is no different! But one thing that seems unique and I love about it is the very first chapter: Market Fresh and Fast.

Each of these yummy recipes uses veggies and fresh ingredients. Makes me giddy to think of this summer when we’ll walk to our neighborhood farmers market. Tables piled with rich greens, bright oranges, earthy hues of red and brown… gathering a basketful of color for my kitchen table… scrubbing my bounty clean, then chopping and peeling and sautéing…

**shakes head to break the daydream**  

Over the weekend, highs were in the 60’s – we shattered a 130+ year old record here in MN! Husby and I deep cleaned the house. Having sat in the greyness of winter for months, we busted out our favorite lavender scented cleaners and the vacuum and went to town. Baby Sam was happy to nap for a couple hours in his new swing =) With spring cleaning happening, green grass and water scent floating through the open windows, and the sun shining, this recipe was just right for the Saturday we had this weekend.

Clean tasting and so pretty, we’ll definitely be using our fresh goodies gathered from the farmers market to make this again!

looks like a lot of ingredients, but all simple and fresh
Colorful Couscous Salad

Gooseberry Patch

Originally submitted by Donna Cash, MI

10oz box couscous (I used whole wheat)
¾ C olive oil* (I used 1/3 cup)
¼ C lemon juice (I used 1/8 cup)
1/8 C white wine vinegar (I had plain vinegar and used 1Tbs)
2 T. sugar (I used just over 1 T)
1 T garlic, minced (I used about ¾ T)
3 drops hot pepper sauce (omitted)
½ t. salt
½ t. pepper
½ t. lemon pepper (omitted)
½ t. seasoned salt (omitted)
¼ t. turmeric (omitted)
1/8 t. cinnamon (omitted)
1/8 t. ground ginger (I just used a sprinkle)
1 green pepper, diced
1 bunch green onions, diced
4 carrots, shredded
15 ¼ oz can corn, drained
15 ½ oz can black beans, drained and rinsed

Prepare couscous according to package directions, set aside. In a large serving bowl, whisk olive oil, lemon juice, vinegar, sugar and seasonings; stir in vegetables and beans. Add couscous, mixing well. Cover and refrigerate. Serves 6-8.

*I reduced the dressing by half. I was going for a lighter version, and it was perfect. Also, I omitted spices simply because we didn’t have them =)

 So springy, so yummy!

Have you entered to win this brand spanking new cookbook yet? Hop on over for your chance to win!



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