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First, if you haven’t had a chance to see the interview we did with Food + Tech Connect, take a peak now!
With the start of summer, some of you are already picking zucchinis. Try the Zucchini Antipasto Salad or the Grilled Zucchini Meatballs to welcome their harvest.
Grab a loaf of French bread for two meals. Once with the Grilled Garlic Bread and next for the garlic croutons for the Homemade Caesar Salad with crispy romaine lettuce. Alternatively if you are skipping gluten, Grill Polenta instead of the Garlic Bread and make polenta croutons for a tasty gluten-free option.
Grill chicken with a tangy sweet lemon-ginger sauce. Pair it with the tart Rhubarb Minted Peas and Roasted Lemon-Ginger Cauliflower.
Try a few Mexican twists for breakfast, lunch and dinner. For dinner have the Chipotle-Raspberry Fish Tacos, for lunch the Guacamame Salad with Black Bean Dip & Homemade Chips and for breakfast the Huevos Rancheros & Beans. The leftovers will play together nicely and can be spaced out throughout the week.
For a sweeter breakfast treat, try the Strawberry Cheesecake Baked Oatmeal. It is a cross between coffee cake, oatmeal with a dollop of cream cheese to remind you of cheesecake. Double or triple the recipe to share or enjoy throughout the week.
As the treats of summer continue to appear…
Cook seasonally. Eat consciously. Live well,
