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It may be after Labor Day, but the garden feasts keep coming. With all those luscious Italian flavors popping out of the ground… zucchini, tomatoes, basil, eggplants, peppers, cucumbers- oh my… we can’t help but be inspired by that boot shaped country.
Italy comes to us with an Eggplant Parmesan recipe that later can make its way into lunch sacks as an Eggplant Parm Sandwich. Extra tomatoes appear in Insalada Caprese, the famous Tomato-Basil-Mozzarella Salad.
Start your week with the Salmon Raspberry Salad just to play it safe and make sure your salmon and raspberries are used while still in their prime.
Plan to buy a loaf of French bread (whole wheat or white or something gluten-free if possible) to be used in various ways throughout the week. A couple fresh slices at the start with the Salmon Raspberry Salad. Maybe a slice or two to dab up the end of your Eggplant Parmesan dinner. A hunk to stuff the leftover Eggplant Parm into for the next day’s lunch. And if you have a bit leftover tear it into chunks, dry it out and make the Panzanella- Italian bread salad.
It is not all Italian this week, use up any leftover Raspberry Dressing in the Raspberry Mustard and make the family-friendly dip-able Chicken Sticks and Veggie “Fries”.
Turn on the tango music and bring an Argentine Steak Night to your home, including homemade Chimmichurri sauce. Leftovers of this sauce freeze well to be enjoyed on steak or chicken at another time. And the Ensalada Rusa is tasty for the next day’s lunch or on a picnic.
Finally, if you seem to be exploding with Zucchinis and needing to use them up try the Zucchini Soup for lunch and Zucchini Bread for breakfasts (or even dessert!) Another breakfast treat with end of summer berries to start your day sweetly with the Raspberry Yogurt Parfaits.
Even though school is back in and ladies are supposed to stop wearing white (happy that tradition is gone), you can still pile the summer veggies high on your plates and enjoy every fresh bite.
(opps- seriously didn’t mean to rhyme, but let’s just go with it!)
Cook seasonally. Eat consciously.
Live well,
Lilly
