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Well, hello summer! So bright and lovely. A bit too hot at times for me, but that is what shady trees and tall mountains are for, right?
This is the time of year, I slowly abandon my oven and this week’s menu reflects that. The grill is an obvious way to cook & dine this time of year, so the Grilled Steak and Grilled Cauliflower with Blue Cheese Vinaigrette. is a perfect nearly all grill meal. Pair this dish with the Baby Greens Pasta Salad, too.
Of course, salads such as the Salmon Raspberry Salad or the Quinoa Patties with Raspberry Salad. are lovely just as the sweet little berry starts coming our way. If you are enjoying an abundance of raspberries, be sure to make this beautiful breakfast Raspberry Parfait as well.
Then there are the occasional steamy kitchen evenings when it is time for the Kale Pesto on Soba with Tofu & Artichokes or the Baby Greens Pasta with Parmesan Pine Nuts. Use up extra Pesto for the Pesto Tofu Scramble for breakfast the next morning.
To keep my kitchen cool during our hot days, I try to cook a bit in the evenings after my children are sleeping. Prepare the rice for the Beet Fried Rice the night before and it will cool, dry out and become the perfect ingredient by dinnertime the next day. Serve it with the Sesame Tofu and the Red Chili Green Beans.
Whether you have raspberries or cherries, kale or spinach popping up, summer has arrived and it is going to be delicious.
Cook seasonally. Eat consciously. Live well,
