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As I selected this week’s meals, I found myself eyeing dishes that I just feel are too beautiful not to share. I adore figs and finally had my first handful of the season not long ago. Sliced into salads such as the Balsamic Beet Fig Salad or topping a Fennel Yogurt, Figs & Walnut bowl of loveliness are both perfect ways to enjoy it. But, if they start to show a few wrinkles, try slicing them up to top on the Fig & Herb Yogurt Pizza.
Make your own fresh condiment such as the Asian Plum Sauce with any fresh plum or plout you can find. The sauce will last a couple of weeks and will liven up at least two different meals: the Asian Vegan Sliders and the Asian Plum Lettuce Wraps.
I know back-to-school has hit so many homes this week and the Black Bean & Corn Salad is a perfect go to hearty salad. Make a big old batch of it to stuff into lunches. A Tomato Basil Sandwich is the perfect seasonal sandwich for packing into lunch bags this time of year, too.
Eggplants continue to be abundant for most of us. Try these happy little Eggplant Patties with a Creamy Corn Dip and the Purslane, Corn & Tomato Salad.
Tomatoes & basil are just lovely with Fresh Clams and this Baby Greens Pasta Salad. Extra tomatoes start your day beautifully with the Tomato Basil Scramble.
Whether or not you are heading back-to-school, enjoy this time of packing freshness to take with you or your send with your kiddos on the go.
Cook seasonally. Eat consciously. Live well,
