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Zucchini. Eggplant.
Apricots. Tomatoes.
Greens, always greens.
The parade of luscious summer produce is well underway. This meal plan is here to help you take advantage of it.
For the eggplant, whip up this Caponota to serve twice. First for dinner with the Creamy Polenta and White Bean Sauté. Next serve it for lunch, paired simply with a Nutty Quinoa. Extra polenta is easy for breakfast with Runny Eggs & Greens. The polenta can also be firmed up and then seared into Garlic Polenta to serve with the Salmon Nicoise for lunch.
Start your week with a big batch of the quinoa. Turn part of it into the Peach & Summer Squash Quinoa. Followed by the Quinoa Zucchini Burgers which become a main meal when paired with Grilled Sweet Potato Fries, Kale Chips and the Yogurt-Basil Aioli.
Desert nopales (aka prickly pear paddles) are available now throughout the summer monsoons. If you cannot find them where you live, substitute more summer squash, green beans or another moist summer vegetables in these Nopales & Summer Squash Tacos. The real treat of this dish is the Apricot Chili Cream which takes advantage of the stone fruit in it’s final seasonal days.
We are still grilling up as often as possible around here, despite the frequent evening rain showers. The Grilled Chicken with Blackberry Barbecue Sauce is a perfect celebration of summer in all it’s rainy glory.
Finally, for breakfast with summer squash or zucchini blossoms making appearances, why not enjoy them as this simple, elegant Squash Blossom Scramble.
Cook seasonally. Eat consciously. Live well,
