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I am a bit in disbelief that August is in its final days. Figs, corn, eggplant, zucchini, peppers, tomatoes and the more unusual purslane, aka verdolaga, are here to enjoy just before the cooler days of fall come our way.
Summer cannot end without a basket of fresh figs. I adore figs and if you have only ever had them in newton form, seek these gems out straight off the tree if ever possible. The Fig, Sweet Potato & Quinoa Salad is a favorite main dish salad that delights showcased with the Creamy Ginger Kale Salad. If you are blessed with extra figs, start your morning with Sunflower Fig Oatmeal and Whipped Coconut Cream.
Instead of a simmering and stirring chili for hours try this quick Chili Bean Saute that plays with the best of the spicy stew but in just a few minutes. It is just lovely on top of Chipotle Sweet Potatoes with a fresh & simple Pico de Gallo. Extra chiles and salsa are ready for breakfast in the Chili Relleno Scramble.
Whether you are sitting down to a Labor Day picnic or evening dinner for your family, the Zinful BBQ Chicken Sandwiches with Baked Beans and Coleslaw are sure to be a hit.
Vegetable patties are great for dipping and the Eggplant Patties are lovely with the Creamy Corn Dip. A Hearty Purslane, Corn, & Tomato Salad turns the eggplant into a meal.
Bacon Wrapped Zucchini Halibut is a seemingly elaborate main dish that comes together surprisingly fast. Add a toss of Zucchini Panzanella alongside. Of course, this dish is great to take on the go as well. And leftover bacon easily turns into the Fiesta Cobb Salad to take on the go for lunch.
This may be the last week of August, but the season will continue to delight on each of our plates.
Cook seasonally. Eat consciously. Live well,
