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I delight whenever the season’s merge, because atypical combinations become possible such as Creamy Dijon Chicken with Seared Figs over Spaghetti Squash. Extra Figs are perfect in the Fennel Yogurt, Figs and Walnuts for breakfast with the Seeduction Granola. Meanwhile, Mexican Black Bean Stuffed Sweet Potatoes are packed with summer zucchini and topped with an easy Roasted Salsa. Extra salsa and black beans make an easy breakfast of Huevos Rancheros.
Even though fall has technically started, the goods to make the End of Summer Lasagna are still around. Make a huge batch and freeze it in smaller casserole containers to be enjoyed at a later date. Pair a fresh slice of lasagna with a Green Salad and French bread, too.
Greek Salads are all summer love with their cucumbers & tomatoes tossed with feta, kalamatas and more. Paired with Falafel Patties and a Tzatziki cucumber sauce will bring the Greek restaurant home for dinner. For lunch, take leftovers with a batch of Baba Ganoush and pitas.
Cucumber season cannot leave us without one more round of my favorite Lemon Salmon with Cucumber Sauce. This time of year this dish is more comforting with Mashed Potatoes and Green Bean Almandine on the side. Make extra salmon into a Salmon Salad Sandwich.
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Cook seasonally. Eat consciously. Live well,
