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The delights of this hot season keep cropping up endless inspiration. Salad may seem common place, but your taste buds will be excited by these hearty salads using unique finds from your local farms.
With the summer heat our grill is blazing daily, if you are without a grill or not melting as we are here in the Southwest, most of these meals can be pan seared or broiled instead. If you have any questions as to how to do this, just contact me at lilly@lillystable.com.
The high heat of a grill with a touch of salt and pepper are all you need to add protein to your meals this week. The Grilled Trout, Grilled Rib-Eye, and Brie-Stuffed Portobellos are perfect alongside any of this week’s salads.
A few of those salads include the classic, fresh and simple Caprese of Tomato, Basil & Fresh Mozzarella. Apricot is the star in a simple salad that uses a maple-sweetened dressing over apricots, greens & toasted almonds. Grilled Endive is an unusual treat to grill and enjoy smothered with the Sweet Corn Dressing.
Summer’s sweet corn is appearing on picnic tables everywhere. Grab a huge bag this week, grill them and then use the leftovers for a delightful Sweet Corn Dressing or a Creamy Corn Dip.
Extra corn? Cut off the kernels to sweeten up succulent purslane in a couple of salads this week. Purslane, often considered a weed in most gardens is getting some culinary attention as it makes appearances in Farmers Markets and more. If you don’t have it available, watercress or baby spinach are easy substitutes in these salads. Try starting with a double batch of the Grilled Corn & Purslane Salad. Take the leftovers and add tomatoes, cheese or nuts and any other inspiration. Purslane is hearty and does not wilt under dressing, therefore making this “Corn, Purslane & Tomato Salad”: an excellent salad to take on the go.
Whole wheat pitas work well for stuffing all sorts of deliciousness from the Curried Turkey Burgers to a breakfast of Squash Scrambled in Pitas. If you don’t have a steady supply of tortillas in your house they also are great to stuff and sear as you would the Brie & Mango Chutney Quesadillas.
I am always a bit torn about lasagna when summer hits. The last thing I usually want to do is turn on my oven, but the summer squash, tomatoes and greens cry out for lasagna love. My strategy is this Lasagna Toss. All of the ingredients and flavors without turning on the oven.
There are a few sweet ways to start your morning with Blueberry Smoothies and Lemon Date Bars.
Hopefully, your summer is bright and delightful as you cook seasonally…
Eat consciously. Live well,
