If I can keep the grape berry moth at bay, I will have a terrific grape harvest this year. For the past few weeks, I’ve worked to manage the canopy. In a vineyard, the canopy refers to the leafy vines that grow up the trellis shading the grapes. They often get out of control causing loss of air flow and increase the risk of black rot. It also can create a nice safe haven for bird nests and other pests. Don’t get me wrong. I love birds, just not in the vineyard.

After working outside in the heat all day, I usually want a light salad or something cool for dinner. One evening I made a vegetable dish with tomatillos from the garden and corn that I received from a friend.

Tomatillo and Corn Salad with Avocado Dressing

Avocado Dressing:
1 avocado
1 lime, juiced
3 Tbsp. avocado oil
1 clove garlic
6-8 slices of pickled jalapeño peppers
1 tsp. salt
1 pinch cayenne pepper
1/4 c. water

Blend all until smooth.

The salad consists of whatever fresh vegetables you prefer. I used the following.
4 tomatillos, chopped
4 ears of corn, cooked, cooled and kernels cut from the cob
3 medium-sized tomatoes, chopped
3 green onions, chopped
1 yellow squash, chopped
1 cucumber, chopped
1 handful of fresh cilantro, roughly chopped
feta cheese for garnish

Just prepare the vegetables, drizzle with the avocado dressing and lightly sprinkle feta cheese on top. I recommend the feta is used sparingly since it can be rather salty.
The next morning I used the leftover salad for breakfast tacos for two.

Breakfast Tacos for Two
4 corn tortillas
1 tsp. avocado oil
2 eggs
jalapeño dressing
leftover vegetable salad
feta cheese crumbles
tomatillo salsa

Heat the avocado oil in a skillet over medium heat. Cook the corn tortillas, turning each to lightly brown both sides. Remove them from the pan and onto two plates. Then scramble the eggs – a nonstick skillet works best. Divide the cooked eggs evenly between the four tortillas. Smear a little jalapeno dressing on each tortilla. Sprinkle leftover salad on each, along with a little feta cheese. Then top with tomatillo salsa. It was a super tasty, yet low-calorie breakfast.

Tomatillo Salsa
8-10 tomatillos, halved or quartered
1 large onion, chopped
3 cloves garlic, smashed
4 jalapeño peppers, halved
1/4 c. olive oil
1 tsp. salt
1/2 tsp. pepper
1 tsp. dried oregano
1 tsp. cumin
1 lime, juiced
1 bunch cilantro
Salt and pepper, to taste

Spread the vegetables on a sheet pan. Toss with olive oil, salt, pepper, oregano and cumin. Roast in a 375-degree oven for about 40 minutes or until the vegetables brown on the edges.
Remove from the oven and let cool. Once cooled, process with lime juice and cilantro until chunky. Taste and add salt or pepper if needed. The salsa keeps in the fridge for up to a week.