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Dining these days has been entirely lead by our garden and this meal plan is inspired simply by those possibilities. Eggplant, tomatoes, and squash melt together in a simple Ratatouille. Pair with an easy-peesy protein/carb side of French Lentils. Double the batch of lentils, whip up the Fire & Ice Cherry Tomatoes and take it to go for lunch the next day.
Melon, broccoli, and shiso (or basil!) become a meal of Thai Melon Broccoli Salads with Shiso Noodles.
Falafels with Tzatiziki are the perfect pairing with the abundance of cucumbers & tomatoes that crave a Chunky Salad or a Greek Salad. Be tempted to slather extra Tzatiziki across the Squash Blossom Scramble.
On the grill this week, make pizzas! One of our favorite pizzas this summer is the Grilled Sausage & Kale Pizza. Alternatively, the Grilled Trout and Red Pepper Coulis is a nice addition for the Marinated Zucchini Salad served with the Grilled Garlic Bread.
As a breakfast treat or dished ala mode after dinner, try the Coconut Granola Stone Fruit Bake with Whipped Coconut Cream. It is the heat & warmth of summer baked up in a little dish.
Cook seasonally. Eat consciously. Live well,
