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Before we slice open the pumpkins that are starting to appear, let’s spend one last round with a different vine-loving fruit: the melon! The sweet treat is lovely in savory applications with the Cantaloupe & Cucumber Green Salad paired with Garbanzo Burgers. The Melon Caprese can give tomatoes a run for their money and is especially fun paired with the Herb Tilapia and Summer Squash Pancakes.
The eggplant is also making its final appearances and if you have yet to make the Baba Ganoush, go for it! And spread it into this Greek Wrap in addition to or instead of the hummus.
There are a few opportunities this week to mix and match recipes into your new favorite meals. The Baby Greens Pasta, Gazpacho & French Lentils are an awesome trio. The Feta Stuffed Meatballs, Skillet Zucchini & Potatoes and Tomato Plate are also fabulous, but there is a ton of potential in mixing and matching them together as well. Gazpacho with Meatballs anyone? French Lentils with a Tomato Plate?
The Skillet Zucchini & Potatoes are also excellent for breakfast with Runny Eggs.
Another fall-ready breakfast are the Apple-Granola Stone-Fruit Bakes. The granola alone is worth making this time of year, but playing it up with any leftover stone-fruit is the perfect way to say good-bye to summer. Apples are also lovely tucked into an Apple Quesadilla and paired with… our first pumpkin dish of the season! The beloved Curried Pumpkin Soup. Keep the pantry ingredients for this soup handy throughout the season, whether you enjoy it for lunch or dinner.
One last end of summer, hearty vegan dish is the Pico de Gallo Bowl. Start with black beans and brown rice and then sauté and chop the vegetables to put on top.
Let’s finish up the summer treats and make our way into the next season of delights.
Cook seasonally. Eat consciously. Live well,
