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Summer Solstice is upon us. As the hours of the day peak, the temperature rises, gardens start to flourish and we can all take advantage of the gradual abundance.
End of spring strawberries are delightful blended in a Gazpacho with the first cucumbers of summer. Slightly bitter dandelion leaves are tossed with sweetly glazed sweet potatoes for a warm, wilted salad.
Strawberries are also lovely in a salsa alongside the Pistachio Crusted Chicken, which is roasted to crispiness alongside Oven Poached Asparagus.
Throughout the summer, Roasted Vegetable Burritos are the perfect way to use up extra grilled or roasted veggies. Simply stuff it all into tortillas with beans & cheese. They are perfect frozen for a quick dinner, individual or family style.
Smoked Salmon Nicoise Salad is an easy main dish that brings together simple vegetables with a rich Dijon Dressing. Serve alone or with the Garlic Seared Polenta.
If you have extra smoked salmon whip it up into a lunch for the next day.
Sprouted seeds & beans are rich in nutrients and can be blended into a creamy spread perfect to toss in a salad or to spread onto bread, crackers or stuff in a pita.
Considering a bacon & egg breakfast for dinner? Try a Carbonara instead. Toss those ingredients with pasta for a quick dinner with as much parmesan and black pepper as you like.
For a veggie way to start your day, try the Carrot Tofu Scramble. Pile on top of wilted greens for an even greater nutrition boost.
Cook seasonally. Eat consciously. Live well,
