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Technically summer ended nearly two weeks ago. Here in Colorado we just had our first snow, but the days still dabble between hot, cold and of course you heard about the incredibly damaging rain storms. From a vegetable’s perspective, summer is simply coming to an end, fall is arriving for most of the country and a few of us are getting a glimpse of winter. I am almost tempted to throw spring in there, too!
We did our last garden harvest a couple of days ago, which means it is time for the vegan Pesto Summer Squash Spaghetti and an End of Summer Lasagna. Double up on both meals to enjoy leftovers for lunch or dinner.
Did you pull off a ton of green tomatoes to save from any impending frosts? We did! Which means it is Fried Green Tomato time, baby! Cajun Rice, Okra & Tomatoes will turn that famous Southern dish into dinner, while Cajun Eggs with Fried Green Tomatoes & Squash Biscuits will make them perfect for starting your day. Extra Squash Biscuits are great stuffed with Manchego & Ham for lunch.
This transitional time is also when grapes are abundant and sweet as can be. Try the Roasted Chicken & Grapes with a Pear Salad and Carrot Baked Rice. Leftover chicken and grapes make for a pretty lunch of Sonoma Chicken Salad.
The Pecan Tilapia was a favorite of my personal chef clients, especially those who were tentative about seafood. Paired with summer’s String Beans & Mustard Yogurt Sauce and autumn’s Roasted Acorn Squash to blend right in with this in-between season.
For breakfast, get ready for fall with the Pumpkin-Yogurt Parfaits. Make a big batch of the Pumpkin Granola and then whip them into treats every morning.
The coming weeks are all about fall, so take the time to finish off the delights of summer. What veggie are you sadly kissing good-bye this year? Let’s chat about it on Facebook.
Cook seasonally. Eat consciously. Live well,
