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Green zucchini has been slowly stepping into our summer dishes, but this week it is making its first splash with several exciting options including a Zucchini Antipasto Salad that soaks, marinates and becomes more delightful as you take it on the go. If you are growing zucchini or you are quick to snag them up at a Farmer’s Market the beautiful flowers on the male stems are perfect simply tossed in a Squash Blossom Egg Scramble
Veggies on sticks are always a good idea such as the Grilled Zucchini Skewers, but what about skewering the Caprese Salad too? The meal is rounded out with a few pieces of Grilled Polenta.
Coffee is not just for breakfast or desserts anymore. Tossed with spices it is rubbed onto the Spicy Coffee Grilled Chicken. Grill up some Kale Chips and toss a Fire & Ice Tomato Salad to go with both. Finish the dinner with Grilled Herb Garlic Bread.
Try a little oh-la-la with a Herbs de Provence Salmon and String Beans with Mustard Yogurt Sauce. A bit extra of the sauce will be perfect for dipping the Crispy Zucchini Sticks alongside. Extra salmon or even smoked salmon makes a lovely lunch of Salmon Nicoise Salad.
Summer is a time for burgers and the like, so try a meatless option of whipping up your own Garbanzo Burgers. Paired with a Mint Almond Cherry Salad will take the veggie burger to a new level. Double the creamy vegan mint dressing to spread on to the burger instead of mayo, too.
Play with the delightful fruits in abundance with a Cherry Chili Quinoa for protein & starch paired with a simple Apricot Salad. This vegan dinner celebrates the peak fruit this time of year and it comes together easily without a lot of fuss in the kitchen.
Cherries aren’t going to be around much longer, so mash some up into the Cherry Almond Yogurt layered with a Chocolate Granola. If you have extra cherries, half them and freeze them to enjoy later in the year.
Cook seasonally. Eat consciously. Live well,
