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The end of summer seems to offer the best variety from the garden. Some items are still in over abundance such as corn, melons, tomatoes, zucchini, and eggplants. But, even more exciting there are other fun treats throughout such as chilies, peppers, purslane and the first of the season winter squash. Making this the perfect time of year for Squash Nacho Cheese Dip since both peppers and squash are available.
This is also the time of year that you may have zucchini coming at you from all directions. If this is the case, try doubling up on your zucchini for a meal (or two). Start by marinating it and tossing with dried out bread for a Zucchini Panzanella Salad. If you are getting tired of the the summer squash you may soon forget when you wrap it around a thick piece of fish such as halibut and then cover it with bacon as the Bacon Wrapped Zucchini Halibut. Speaking of bacon, the spicy, smoky Chipotle BLT Wraps are excellent during this juicy garden fresh tomato time of year.
Another fabulous way to use zucchini are for Summer Squash Pancakes great for breakfast, but most popular at dinner. A Tomato Caprese Salad would pair nicely with these pancakes, but we had even more fun with a Melon Caprese instead.
Italian-style eggplant rarely disappoints, tomatoes & basil are such good friends of the purple vegetable. Try stacking cooked slices up to make these lovely Eggplant Napoleons for a vegetarian main dish, certain to impress. Pair with the Baby Greens Pasta for an easy dinner.
Eggplant may make less appearances in Mexican fare, but it serves so well as a meat-like replacement that I couldn’t resist melting them into onions & taco seasonings. Stuff them in crunchy shells. And if you have meat eaters at the table, treat them to Crispy Beef Tacos and these Eggplant Tacos. You will have happy carnivores, and possibly a few converts to the veggie side.
I combined two of my favorite Thai-inspired dishes into one meal. Thai Fish Cakes take center stage, but will not over shadow the mysteriously delicious Thai Watermelon Soup. The orange-y red shade will have your diners guessing, while trying to slurp up as much as possible. A simple noodle toss, with Thai basil or bright shiso makes this meal complete.
The noodles get a second chance this week with Peanut-Sesame Noodles dish perfect for lunch. Asian Cucumber Salad is a refreshing match to the noodles.
The Purslane & Corn Salad is a succulent treat of a salad, but if you do not have access to this delightful weed simply substitute your favorite tender greens, such as spinach, arugula, or watercress.
For breakfast, French Toast is easier than it seems. We even freeze extra slices for quick mid-week breakfasts. Top the French toast with yogurt, fresh Almond Kissed Peaches and Maple Blueberries.
Cook seasonally. Eat consciously. Live well,
