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Big, hearty, veggie packed grain based concoctions that store well to take for lunch or repurpose for another dinner is the perfect way to enjoy good food with little effort. This week that simply satisfying versatile dish is one of our favorites: Wild Cherry Rice. Try it first for dinner with the Sweet Onion & Gremolata Salmon. Next, take it for lunch paired with the Apricot Celery Salad and then a day or three later, make these Parmesan-Walnut Portabellos and toss the Cherry Wild Rice in the center with a big pile of the Arugula Parmesan Salad for one last hurrah!
Meanwhile, that Apricot Celery Salad could be half of dinner before that lunch with these nifty Garbanzo Burgers that are easy to make on a griddle, just like pancakes.
If you have yet to enjoy tempeh, but are curious to try these Tempeh Tacos are just about my favorite way to use the unique vegan protein. Topped with the Raspberry Radish Salsa, makes them a seasonal dream.
Once our grill is going frequently outside, this Grilled Chicken Caesar Salad lights up our evening. Haven’t grilled salad before? The time has arrived to try it.
So, you now may be thinking “Really, Lilly… two caesar salads this week!?” But hear me out. The Kale Caesar is a make ahead salad delight. And since you will be making caesar dressing for dinner, double up the amount. Once this salad is tossed the kale absorbs all of the goodness from the dressing. For non-chicken eaters, the Parmesan Tofu is just about the perfect match for any caesar.
For breakfast, try these Caramelized Onion Quesadillas using leftover caramelized onions from the salmon, topped with a Runny Egg. Why not add some leftover Raspberry Radish Salsa, too?
For a sweeter morning choice, the Cherry Almond Yogurt with Chocolate Granola will do just the trick.
Summer is upon us and the possibilities just keep arriving, make sure you show up with these recipes in hand.
Cook seasonally. Eat consciously. Live well,
