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As berries are still plentiful towards summer’s end try either or both of this week’s berry dishes that incorporate them into tangy-sweet sauces. The Herb Tilapia with Blueberry Sauce or Blackberry Barbeque sauced up Grilled Chicken are a great start to your week to insure the fish & chicken each stay fresh after shopping.
With fresh off the vine tomatoes, cucumbers, and dark leafy greens we are going a bit Greek. Serve the Spanikopita and Greek Salad on the same night for a dinner party or as two separate main dishes. Either way they combine well in a lunch of leftovers.
Cucumbers & peppers continue their appearance in the high protein Peanut-Sesame Soba Noodles and the Taco Salad- try this salad with beef, chicken or leave it vegan by eliminating the cheese & using just the beans instead.
Breakfasts take the extra spinach from the Spanikopita and use it up in the Spinach-Baked Eggs (Popeye would be so proud) and the berries are blended together with yogurt for a quick Smoothie. You can even try using up any leftover blueberry sauce in the Blueberry Smoothie.
Buy burrito-size tortillas for the lunches. One recipe will use up the Greek salad vegetables and some of the Tahini for the hummus (if you make it from scratch) to create a Greek veggie wrap. The other lunch uses a bit of the leftover chicken, barbeque sauce and any extra vegetables in danger of becoming a science experiment in your fridge. Chop ’em up and toss ’em in. Grill the chicken for the wrap when you make the Blackberry Chicken for dinner.
Mix & match this week’s meals as you enjoy the fresh berries of the season as well as plenty of tomatoes and spinach.
