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The end of summer is tip-toeing our way, making it high time for some southern style love with Fried Green Tomatoes, Grilled Okra, Vegan Dirty Rice and Cajun Aioli. Roasted Vegetable Bean Burritos use up the odds and ends vegetables that are coming and going during this time of year, whether it is a root, shoot or fruit, chop them up, roast, wrap them and freeze for meals throughout the week. A couple of salsas such as the Pico de Gallo and Cantaloupe Salsa can add a fresh touch to any quick reheated burrito meal. Vegan? Each of these dishes are easy to substitute to be entirely animal free.
Slices of eggplant are stacked and layered to melt into these luscious Eggplant Napoleons with a creamy side of Polenta and grilled Pesto Pattypan Squash. Extras of the pesto can be spread on to a Grilled Herb & Sun-Dried Tomato Sandwich for an easy lunch.
Mango & curry marinated chicken are grilled up with a side of cooling Beet Raita, and a Lentil Dal.
Meanwhile, spice yourself up with the Jalapeno & Almond Crusted Fish dolloped with a sweet Cantaloupe Salsa and a zesty side of Spicy Couscous. Mix and match these last two dinners for a lunch of Curried Chicken Salad and Spicy Couscous.
Breakfast this week is all about the leftovers. The polenta is refreshed as Creamy Polenta with Pears. Extra Fried Green Tomatoes & Cajun Aioli make an encore appearance with Runny Eggs for a southern start to your day.
Cook seasonally. Eat consciously. Live well,
