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As summer solstice unfolds this week, produce is slowly changing and becoming more abundant. Get excited to celebrate the transition between these two glorious seasons! I have been traveling a lot this June and as I bounce from coast to coast people have shared the most enchanting freshly picked strawberries perfect for the Balsamic Strawberry Asparagus Salad, Strawberry Almond Lentils, Strawberry Granola and Strawberry Banana Smoothies. In the spirit of sending off spring in style, Eggs in Artichokes for dinner or breakfast and Grilled Asparagus have arrived just before summer’s treats finally take over.
This week, I have to admit I am most excited about dining on beautiful edible flowers & herbs. They may be coming from your garden, a friend’s or a farmer’s, just be sure they are edible & not sprayed. The Herb & Flower Grilled Salmon with the Flower Power Mascarpone Sauce are my two new favorite flower enhanced dishes. Pair these beauties with Lime Sweet Potatoes and a quick Lemon Dressed Spinach Salad. Double the salmon prepared and fold the leftovers into Salmon Salad Sandwiches for lunch. If you happen to have any leftover Flower Power Mascarpone this could be used in place of the mayo in the salmon salad.
If you are a lover of Baked Potatoes with cheddar and broccoli, switch it up with this Blue Cheese Cauliflower Gratin dolloped on top of the potatoes instead, paired with a Balsamic Strawberry Asparagus Salad on the side. Extra blue cheese can be whipped up in the Blue Cheese Spread for lunch with Pecan Crackers and Crudites.
Salads and the grill are quintessential parts of summer. Bring them together with a Grilled Caesar Salad simply paired with the Grilled Chicken Parmesan.
Gorgeous vegetable side dishes can be mixed and matched to make a complete meal or to play supporting roles next to grilled summer proteins. The Mascarpone Roasted Beets & Greens, Breaded Roasted Cauliflower, and Carrot Frisee Salad each celebrate delights coming fresh from farmers this time of year.
Let’s celebrate the start of summer’s bounty in the coming weeks, with a proper good bye party to the end of spring’s delights!
Cook seasonally. Eat consciously. Live well,
