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As October starts we are happily still part of the ‘intermezzo’ between Summer and Autumn which allows us the treats of both seasons. We hope you are also not quite ready to shut down the barbeque for the Winter as there are several grilled dishes, including the Grilled Shrimp which we pair with an herb-rich retro Green Goddess Dressing.
Just for fun, there are two different Taco recipes on the menu, one with lightly spiced shredded chicken and the other has hearty grilled vegetables. You can even mix & match them for an ultimate Taco night that will satisfy both vegetarians and meat eaters. With the extra tortillas try the Tortilla Cups which we fill with caramelized onions, salsa and an egg to be baked.
Our ode to the end of summer includes using up veggies in Sloppy Joes- a great way to sneak them into dinner. The Summer Spaghetti Squash saute is the pinnacle intermezzo dish as it combines Fall squash with any leftover summer squash & tomatoes.
The Pesto Salmon is a great way to use your last batch of pesto. If your basil is long gone, try arugula, spinach or other fresh herbs together instead. It is paired with Roasted Vegetables, any that are available will do nicely.
The ultimate leftover lunch is the Goddess Roasted Vegetable Wrap, which takes bites from several of this week’s dishes to make a simple, packable lunch. Another fabulous lunch can be made with extra poached chicken from the Tacos into a Curried Chicken Salad.
For breakfast or even as a healthy dessert enjoy the Autumn Fruit- any in season will do. We used Asian Pear and Italian Plums in the photo. Then drizzle on a lightly flavored yogurt sauce and enjoy the first tastes of Autumn’s sweetness.
Cook seasonally. Eat consciously.
Live well,
Lilly
