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Our little garden recently produced our first Early Girl Tomato. Giving us the first tomato we grew ourselves in three years. As more blush and darken this week, we will be chopping them up with the basil that is growing alongside for the Chicken Pomodora and the Tomato Basil Scramble for breakfasts. If you are not growing them, seek out a good source of these seasonal beauties.
Zucchini as I mentioned last week, is slowly making appearances too. The young, fresh squash is delightful raw and flavorful in the Zucchini Marinated Salad. Leftover salad tossed with your favorite cheese and Italian deli meats is perfect in the Zucchini Antipasto Salad for lunches on the go. Similarly, whether it is yellow or green toss it with your favorite stone fruit in the Peach Summer Squash Quinoa. This salad is also great for lunch especially with a Split Pea Spread with Almond Crackers and Crudites.
Eggplant is starting to appear and blending the hearty vegetable up into these little Eggplant Patties makes a ‘meaty’ substitute. Dip them with Tahini Sauce and a side of Chunky Tabbouleh.
The Watermelon Stack, Grilled Potato & Greens Salad and Elote Corn are three of my favorite summer recipes. If you only make one of these recipes you will be pleased, but all three together will delight.
This week’s vegan meal is a combination of bright summery dishes that can be made ahead and enjoyed for days throughout the week. Gazpacho, Baby Greens Pasta Salad and fresh herb kissed French Lentils will keep you wishing you had made more or each for leftovers.
For a snack or breakfast this week, blend up these Mango Date Bars for an easy morning or healthy treat on the go.
Do you adore tomatoes or do you swoon over eggplants, zucchini, or another vegetable? Let me know on Facebook or Twitter and I will send you my favorite recipes using your preferred summer treat.
Cook seasonally. Eat consciously. Live well,
