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Fourth of July has a way of tossing you into summer even if you weren’t already craving ice cool treats, dining outside, and enjoying the longer days.
All-American cuisine is on the agenda this week starting with a new way to enjoy Hot Dogs wrapped in a biscuit dough, Garbanzo Burgers that sizzle on a griddle and a simple way to make BBQ Chicken Sandwiches with Baked Beans and Coleslaw.
For your next barbecue, plan to make ahead this trio of salads including Kale Slaw, Grilled Potato Salad, and Macaroni Salad. The Creamy Herb Deviled Eggs are a great BBQ appetizer or to take for lunch. When you are looking for something new to grill try this Pesto Salmon, a large fillet will serve a crowd.
Fluffy American-style pancakes are made low-glycemic and gluten-free with ground almond flour. Seasonal fresh berries create the perfect sauce and don’t forget to finish this with a dollop of yogurt or whipped cream if you are feeling extravagant.
Summer is a perfect time to play with new salads, so plan to try the Apricot Celery Salad also known as the best new way to enjoy celery. The Creamy Lemon Broccoli Salad is a tangy-creamy twist on a classic broccoli salad.
If you are starting to see hearty gorgeous tomatoes it means BLT season has begun. Indulge in this summer sandwich.
As zucchinis continue to peak out under their large leaves, grab a few for a Zucchini & Tomato Bread Salad. If you are just starting to see blossoms on the male stems, pull a few and whip up this simple scramble of eggs.
Summer’s abundance is at various stages throughout the country. We hope you are each enjoying your Farmers Markets, your garden or CSA farm shares. Let us know if you have a veggie you need a new way to look at it and we will be happy to lend a hand.
Cook seasonally. Eat Consciously. Live well,
