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This time of year, with everything stretching and popping out of the ground, my biggest challenge is making sure that you get to try out all of my favorite summer recipes. Zucchini may be starting to overwhelm some of you, which is why I added the Zucchini Quinoa Patties and the Grilled Zucchini Meatballs. Both of these dishes mix & match easily with the Pesto Potato Salad and the Caprese Skewers, too. If your garden or farmer’s markets are like mine, you are actually just starting to see the zucchini flowers, which are so elegant tossed in the Squash Blossom Scramble for a pretty way to start your day. The Granola Stone Fruit Bake: is another beautiful breakfast, which encourages you to use whatever peaches, apricots, cherries or other stone fruit available.
Tuck produce into corn tortillas for a Taco Bar, including Eggplant, Grilled Veggies or Tequila Lime Shrimp. Once they are filled they could use some interesting toppings such as the Lime Slaw, Cantaloupe Salsa and Corn Dip.
For simple summer fare, try a couple of unique salads such as the Purslane Corn and Apricot Salad paired with Brie Portabellos or Chipotle BLT Wraps.
Fortunately, for all of us there are several more weeks of summer eating for us to dine and indulge in. Tell me what produce you are happily munching on over at Facebook or Twitter.
Cook seasonally. Eat consciously. Live well,
P.S. Hey gmail users! You may be receiving this as an email in your promotion category now that gmail has made the new changes. As a member of Lilly’s Table, be sure to lift and move this email over into the primary category, so that you never miss a weekly meal plan.
