Gardens of Plenty Bring Great Recipes to the Table

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Try this Summer Tomato Salad from Asbury's chefs.

Asbury residents are busy turning their piece of the campus’s communal gardens into a garden of plenty. By late summer, many will no doubt be wondering why on earth they planted all those tomatoes and zucchini. Regardless of this minor downside, the benefits of gardening touch on many areas. Studies show that gardening – either vegetable or flower – offers stress relief and other mental health benefits; exercise; brain health; nutrition, and delicious food! In the spirit of the season, Asbury’s chefs share a perfect summer salad recipe with you. Bon appetit! 

 

Tomato, Onion, and Roasted Lemon Salad

Ingredients:

  • 1 lemon, halved lengthwise, thinly sliced, seeds removed
  • 1 tablespoon thinly sliced fresh sage leaves
  • ½ teaspoon sugar
  • 2 tablespoons olive oil, divided
  • 1 tablespoon pomegranate molasses*
  • ½ teaspoon ground allspice
  • Kosher salt, freshly ground pepper
  • 1 ½ pounds mixed mall tomatoes, such as Sun Gold, Cherry, or heirloom, halved
  • ½ small red onion, thinly sliced
  • ¼ cup fresh flat-leaf parsley leaves with tender stems
  • ¼ cup fresh mint leaves, torn if large
  • ¼ cup purple sprouts or micro greens (optional)

*Ingredient info: pomegranate molasses is available at Middle Eastern markets and some grocery stores, and online. 


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